Emerilware - Hard-Anodized 5-Quart Saute Pan with Lid

• 5-quart superior non-stick interior
• All-Clad proprietary triple coating
• Scratch resistant
• Long cast stainless handles
• Helper handle to assist in pouring and serving sauces
• Tempered glass-domed lid to see what's cooking
• Easy-to-clean polished hard-anodized aluminum exterior surface
• Handles ergonomically designed for comfort and balance
• Stainless steel caps and rivets secure handles for lifetime use
• Flared lips for drip-free pouring
• Not dishwasher safe
• Lifetime warranty
• Overall Dimensions: 2.5" H x 13" D

Hard-Anodized Collection Brochure

About Chef Emeril Legasse

Inspired by his mother Hilda to become a professional chef, Emeril first worked at a Portuguese bakery where he mastered the art of bread and pastry making. After high school, he turned down a full music scholarship to pursue his love of cooking. He earned an undergraduate degree and honorary doctorate from the legendary Johnson and Wales University. Then traveled to Paris and Lyon to study the classic art of French cuisine. Returning to the States, Emeril polished his skills in fine restaurants in New York, Boston and Philadelphia.

When the Big Easy called, Emeril answered by becoming executive chef at the famous Commander's Palace. He's been treating us to his talents ever since these days, in restaurants of his own making. Emeril is the chef-proprietor of 10 restaurants, including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami. Emeril has just opened his tenth restaurant in June 2007, Emeril's Gulf Coast Fish House, in Gulfport, Mississippi. Also an established cookbook author, Chef Emeril Lagasse has authored five books exceeding two million in sales!