This is my first time posting here. I am not a professional chef just someone who like to cook at home, so if my questions seem pretty basic you know why.
I recently bought the Emerilware Stainless 1-Quart Saucier for 20 bucks as a way to try out the Emerilware line before spending any real money. I must say I really was impressed by the quality, especially in such a low cost line; however, I do have a concern that I hope some people here could address before I make any additional purchases.
I am currently living in an apartment that has an electric range; however, in the near future (2 to 3 years) I plan on building a house with a gas range. The one thing I noticed about the Emerilware line is that the sides of the pans are quite thin, and I am concerned that when I switch over to a gas range this could become an issue. I am almost sure that I would avoid purchasing the larger Sauciers because there would be a large area of the thin side that would be exposed to the flame which seems like it would create some serious hot spot issues. I was so sure that this would be a huge problem I started searching the web for conformation, but so far no one has mentioned this as a problem. Is this concern unfounded?
I have also noticed many people prefer Le Creuset style pots for stews, soups, and roasts. These pots are quite expensive and I was wondering if someone here could explain to me the benefits of using this style of pot. I was curious because I planed on purchasing a 7 to 8qt pot sometime in the near future for making things such as spaghetti sauce, gumbo, and jambalaya. And I would rather spend the money and get the best equipment for my intended application, but at the same time I don't want to spend more money than needed for the same performance.
I recently bought the Emerilware Stainless 1-Quart Saucier for 20 bucks as a way to try out the Emerilware line before spending any real money. I must say I really was impressed by the quality, especially in such a low cost line; however, I do have a concern that I hope some people here could address before I make any additional purchases.
I am currently living in an apartment that has an electric range; however, in the near future (2 to 3 years) I plan on building a house with a gas range. The one thing I noticed about the Emerilware line is that the sides of the pans are quite thin, and I am concerned that when I switch over to a gas range this could become an issue. I am almost sure that I would avoid purchasing the larger Sauciers because there would be a large area of the thin side that would be exposed to the flame which seems like it would create some serious hot spot issues. I was so sure that this would be a huge problem I started searching the web for conformation, but so far no one has mentioned this as a problem. Is this concern unfounded?
I have also noticed many people prefer Le Creuset style pots for stews, soups, and roasts. These pots are quite expensive and I was wondering if someone here could explain to me the benefits of using this style of pot. I was curious because I planed on purchasing a 7 to 8qt pot sometime in the near future for making things such as spaghetti sauce, gumbo, and jambalaya. And I would rather spend the money and get the best equipment for my intended application, but at the same time I don't want to spend more money than needed for the same performance.
