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Well, I have not been able to find any reliable reports of melting emerilware or all-clad products. It seems to be the same 2 people posting about it. The only different thing I found was someone claiming that the included literature warned of melting under specific circumstances but I can't confirm that either from any reliable source.

So, just follow standard procedures for anodized cookware and you should be fine. No dishwasher and never overheat an empty pot. Too much heat while empty will usually warp aluminum and stainless. Don't move an overheated pot, just let it cool for a while in place.

Finally, the lids might be a problem but that can be solved by going to a cooking store and getting some open stock lids.

Other than that, good luck.

Sou

I searched my old reliable, Snopes, for anything and they had absolutely nothing about Emerilware. there was a non-related article about old aluminum cookware scares: http://www.snopes.com/movies/actors/valentino.asp" target="_blank
Near the end is a paragraph that neatly sums up this whole Emeril scare [for some reason, I was not able to copy and paste this paragraph]. If you do not refer to Snopes frequently, you will probably forward a lot of misleading crap.

I am not a scientist, a metallurgist, or a professional chef, nor do I play one on TV BUT...

We have used the same set in our home for about the same amount of time as you and have never had any issue.

They may or may not be the best product but they seem to work OK for the McClelland household and we cook a lot.

No, I have not used this new version of "Emerilware." But as I am the family cook, I have used many different cookware brands and models over the years, including a short stint several years ago trying to sell Saladmaster, which also has the multi-layered steel & aluminum construction.

As pointed out above, the melting point of these metals is really high. By contrast, most baking or roasting is done in the 325 to 500 degree farenheit range, and frying is limited by the burning temperature of the oil, which depending on the oil is @ 400 degrees.

Here's the deal: anything you cook, especially if it has any liquid content, will take the heat off the cookware and keep it at a manageable level. This conduction is how conventional cooking works. The cookware is only there to keep what you are cooking from going all over the oven or stovetop. So as long as you are actually cooking something, so that there is something in the pot, the temperature of the cookware, regardless of the cooking temperature, can never get so high as to cause structural failure of the cookware.

HOWEVER, if you have a defective stovetop, or forget and leave something in an oven or on a stovetop while you are preheating, or don't check back when you should and burn what you are cooking, then there is nothing to moderate the temperature (namely the water content of whatever you are cooking) and the temperature of the cookware can get out of hand, especially if the cookware is "non-stick." The coating will burn off and/or the internal metal temperature can get too high. And I even had one of the multi-layer stovetop pans fuse internally on a faulty electric range top, in spite of actually being right there to demonstrate, as neither the owner or I had any idea of the malfunction.

So, if you keep an eye on it, and if you don't heat it without cooking food in it or putting in the usual couple of tablespoons of oil to start to saute or water to start the boil, and otherwise act in a reasonable and safe manner in a kitchen, then the only reason an item of cookware should do something untowards is if it is defective in manufacture, or you improperly take it straight from the cooktop to the sink and put cold water on it that can cause thermal shock. Yes, I've forgotten and also cracked both porcelain and cast iron, and warped cheap thin steel, from trying to be efficient and start to wash it too soon with too cold water. And what bloke said: commercial oven cleaner is caustic. Don't use it around pans.

Again, two grains of common sense about the kitchen will go a lot farther than any warranty, guaranty, usage instructions, or such.

We use the same 12" saute pan as shown in your picture and have found it very good. We are limited to very heavy bottoms that stay flat, as we use an Amana halogen range--any distortion and you take forever cooking because the heat is not even across the entire bottom. This particular cooking system is very hot at it's max and we have not had any problem in over a year's use.

Did you scream 'bam!' while cooking? Try that and see if it corrects the problem.

And if that doesn't, add some more pepper and kick it up one more notch.

Weeeellllll....my problem with Chinese anything that has to do with food, is that I do not trust them to be telling the truth. For example, they can claim that the cookware is made of high-quality stainless steel (which I do cook on, using my 1970 wedding gift Faberware, still) but based on how they treat their own people....it could contain "anything," such as lead. So...there is no Chinese anything that I would cook with or eat off of. I don't trust them for that particular kind of thing.

And....I will not buy any yellow-to-brown foodstuff from India (unless I can thoroughly wash it before use) for a similar reason: in India, yellow #5 is an "allowed food color," meaning that in India it does not have to be on the label. The same is true for MSG, apparently. I have had several instances of purchasing items with ingredients from India (including so-called "organic" nut butters and other "brown or yellow things") that contained yellow #5, which I am highly allergic to. My reaction is so specific that I can tell you in a blind test whether something contained that dye. Same with MSG...the reaction is specfic, and there are many ways to lie about whether a product contains it (autolyzed yeast extract, modified blah blah blah, etc.)

So the cookware may function perfectly well as cookware but still not be something I would use. And there may be a smear campaign out there (you never see those on the internet, of course) by someone who stands to benefit financially if they can lower sales of the new cookware.

MA