FWIW, Emerilware is All-Clad's Chinese-made less expensive line. In theory it should be just as good as any other comparably priced stainless. But being as All-Clad doesn't stand behind it's branded products, why would it stand behind a private-branded line?
That aside, stainless, like all cookware materials, has perculiarities you have to get used to. For instance, it is important that you preheat it. Otherwise things tend to stick. And you usually work at a much lower flame than is usual. But once you get used to it, stainless is a fine medium.
Lots of people talk about keeping one non-stick pan for making eggs. Me, I won't have non-stick in the house. You can fry eggs in stainless, if you pay attention to heat levels and proper amounts of oil. Or, if that's too much trouble, just get a carbon steel skillet and reserve it for eggs.
If you do a search, we've discussed this a number of times, and you might gain insights from some of those other cookware discussions. |