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(New York Daily News)   Emeril Lagasse cookware gets kicked out of Macy's. BAM   (nydailynews.com) divider line 40
    More: Misc, Emeril, eruptions, pans, kitchens, Martha Stewart Living Omnimedia  
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2505 clicks; posted to Business » on 27 Feb 2013 at 10:00 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



40 Comments   (+0 »)
   
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2013-02-27 09:34:52 AM  
I guess he's out of the frying pans and into the fired.
 
2013-02-27 09:56:40 AM  
And nobody gave a shiat.
 
2013-02-27 10:06:00 AM  
Now that Macy's seems to have bought out 90% of the department stores in the US, what sort of behavior did people expect?
 
2013-02-27 10:13:37 AM  
Is Emeril even relevant anymore in the TV chef realm?
 
2013-02-27 10:15:06 AM  
The cancellation was a blow to Stewart's company, which bought Lagasse's franchises and cookware line in 2008 for $50 million and has been designing the cookware ever since.

This about Martha Stewart, not Emeril. Not surprising.
 
2013-02-27 10:17:32 AM  

pacochu: Is Emeril even relevant anymore in the TV chef realm?


If by TV chef you mean "food entertainment" that the Food Network is all about now?  Then no, he's not relevant. He got out when he saw that the network's programming was changing from cooking shows to "Let's watch people travel around the world and eat."
 
2013-02-27 10:26:41 AM  
For a wedding gift from my dad, we got a set of Emeril-ware in 2001.  Back then they were just relabeled All-Clad, so they're indestructible and still look as good as they did back then.

The stuff Martha is pushing now is most likely all made in China... I wouldn't buy any of it, even if it were going to be used as a gift for someone I didn't really like.
 
2013-02-27 10:33:03 AM  
Sweet! Now we can find Emeril's cookware at the local flea markets for about 25% of what Macy's charged.
 
2013-02-27 10:40:03 AM  
Are they going to replace it with Elzar's line of cookware?
 
2013-02-27 10:40:09 AM  
do yourself a favor and steer clear of any celebrity-endorsed chinese-made crap like that. stick to all-clad or heavy copper. sure it's expensive, but it will last several lifetimes. pick it up on super-sale at TJ Maxx or homegoods. find it online. buy one piece at a time. you'll thank me later.

and for god's sake, throw away your 'nonstick' pans. 98 percent of the time, you want to use stainless. besides - the stuff that 'sticks' to the bottom of the pan is full of flavor. deglaze it with some brandy, throw in some stock, reduce it to a sauce and finish it with a splash of cream. and voila! you have a delicious pan sauce! this can all be done while your meat is resting. it's not hard, people!

/i have one nonstick pan. i use it for the occasional egg dish or perhaps a delicate fish dish. i wash it with a soft sponge, use only rubber or wooden utensils, and NEVER use any spray oils on it.
 
2013-02-27 10:50:16 AM  
I have one of his cast-iron skillets that I'm fond of, but that's about it.
 
2013-02-27 11:29:53 AM  

markie_farkie: For a wedding gift from my dad, we got a set of Emeril-ware in 2001.  Back then they were just relabeled All-Clad, so they're indestructible and still look as good as they did back then.

The stuff Martha is pushing now is most likely all made in China... I wouldn't buy any of it, even if it were going to be used as a gift for someone I didn't really like.


This. I have a few of the old Emerilware "made by All-Clad" pieces and they are great. I tried to buy the same pieces as a gift a few years ago but everything was 1/2 the weight and thickness and more expensive to boot.
 
2013-02-27 11:41:01 AM  

FlashHarry: and NEVER use any spray oils on it.


Why not?
 
2013-02-27 11:51:39 AM  

revrendjim: FlashHarry: and NEVER use any spray oils on it.

Why not?


the propellants will eventually bond with and ruin the nonstick surface. i ruined a couple of expensive nonstick pans before i figured this out. if you must use a little oil, try one of those pump oil sprayers (though i find they get gummed up) or just drizzle a few drops of a high smokepoint oil like canola.
 
2013-02-27 11:52:24 AM  

PainInTheASP: I have one of his cast-iron skillets that I'm fond of, but that's about it.


it's pretty tough to mess up a cast-iron skilet. as long as it's heavy and thick, it should last a couple of centuries with decent care and regular use.
 
2013-02-27 12:00:22 PM  

FlashHarry: ruin the nonstick surface.


Spray oils are good for one thing... Waffle Irons!

MMMMMMMM waffles.. Damn, now I'm hungry
 
2013-02-27 12:03:03 PM  

FlashHarry: PainInTheASP: I have one of his cast-iron skillets that I'm fond of, but that's about it.

it's pretty tough to mess up a cast-iron skilet. as long as it's heavy and thick, it should last a couple of centuries with decent care and regular use.


I only care about the next fifty years or so.  :-)
 
2013-02-27 12:17:14 PM  

PainInTheASP: I only care about the next fifty years or so.  :-)


just don't use soap to clean it and you'll be fine!
 
2013-02-27 12:23:36 PM  

FlashHarry: just don't use soap to clean it and you'll be fine!


Exactly.. Hot water and a medium stiffness  potscrubber brush should be all you ever need on one.  Wipe it out with a lint-free cloth before putting away, and if it's going to be several months before you use it again (think summer cabin or other similar location) coat it generously with mineral oil inside and out before storing.  It won't get gummy, and a quick rinse before first use will be all it needs.
 
wee
2013-02-27 12:42:45 PM  

Pick: Sweet! Now we can find Emeril's cookware at the local flea markets for about 25% of what Macy's charged.


Why would you willingly buy cookware with a TV chef's name on it?
 
2013-02-27 01:55:40 PM  

FlashHarry: do yourself a favor and steer clear of any celebrity-endorsed chinese-made crap like that. stick to all-clad or heavy copper. sure it's expensive, but it will last several lifetimes. pick it up on super-sale at TJ Maxx or homegoods. find it online. buy one piece at a time. you'll thank me later.

and for god's sake, throw away your 'nonstick' pans. 98 percent of the time, you want to use stainless. besides - the stuff that 'sticks' to the bottom of the pan is full of flavor. deglaze it with some brandy, throw in some stock, reduce it to a sauce and finish it with a splash of cream. and voila! you have a delicious pan sauce! this can all be done while your meat is resting. it's not hard, people!

/i have one nonstick pan. i use it for the occasional egg dish or perhaps a delicate fish dish. i wash it with a soft sponge, use only rubber or wooden utensils, and NEVER use any spray oils on it.

i48.photobucket.com

Great advice throughout for the aspiring cook, particularly: Bite the bullet and buy the All-Clad.  You'll never be sorry.

/Is this the first in a series of "FlashHarry's Fundamentals"?
 
2013-02-27 02:24:18 PM  

Certainly You Jest: Bite the bullet and buy the All-Clad.  You'll never be sorry.


it took me years of re-buying cookware to get this through my thick skull. and not cheap stuff either; mostly calphalon (but like an idiot, i was opting for nonstick. i still have one original ohio-made calphalon pan, and it's awesome).

i'm at the point now where i can walk into a williams-sonoma or sur la table and not want anything. but it took years of piecemeal buying to get there.

i also highly recommend picking up traditional french tin-lined copper cookware when TJ/marshalls/homegoods has it. you can often pick up a heavy copper pan - something that would normally cost $300 - for $40 or so. it's awesome for cooking because it responds to heat changes almost immediately. the only thing you need to be careful of is not preheating the pan as you would a steel or iron piece. it always needs to have at least some fat or oil in it to absorb the heat or the tin can melt on you. this won't happen with steel-lined copper - but then you lose a lot of the thermal advantages of copper with the steel lining.

also good to pick up at those stores: anything by emile henry, le creuset or staub.


i38.tinypic.com
 
2013-02-27 02:50:17 PM  
Or just go to a restaurant supply store and buy cheap.
 
2013-02-27 03:46:31 PM  

FlashHarry: revrendjim: FlashHarry: and NEVER use any spray oils on it.

Why not?

the propellants will eventually bond with and ruin the nonstick surface. i ruined a couple of expensive nonstick pans before i figured this out. if you must use a little oil, try one of those pump oil sprayers (though i find they get gummed up) or just drizzle a few drops of a high smokepoint oil like canola.


Stainless steel pans are your friend.  Nonstick can be convenient but stainless steel will make you a better cook.
 
2013-02-27 03:56:16 PM  
I have a couple of non-stick pans from the Emeril line, think I got 'em at TJ MAXX. They're just ok.

/on the only day I've ever been in a TJ MAXX
//prefer to use enameled cast iron
 
2013-02-27 04:10:25 PM  

bingo the psych-o: Stainless steel pans are your friend.  Nonstick can be convenient but stainless steel will make you a better cook.


pretty much exactly what i said in my original post
 
2013-02-27 04:15:26 PM  
I'm liking Emeril on Top Chef this season
 
2013-02-27 05:27:32 PM  
Great.  Now can my local supermarket kick Wolfgang Puck's garbage sauces off their shelves too?

That guy is either a total fraud or he sold his name to Ragu a while back because his pasta sauces are absolute garbage - an embarrassment really.
 
2013-02-27 07:18:10 PM  

FlashHarry: do yourself a favor and steer clear of any celebrity-endorsed chinese-made crap like that. stick to all-clad or heavy copper. sure it's expensive, but it will last several lifetimes. pick it up on super-sale at TJ Maxx or homegoods. find it online. buy one piece at a time. you'll thank me later.

and for god's sake, throw away your 'nonstick' pans. 98 percent of the time, you want to use stainless. besides - the stuff that 'sticks' to the bottom of the pan is full of flavor. deglaze it with some brandy, throw in some stock, reduce it to a sauce and finish it with a splash of cream. and voila! you have a delicious pan sauce! this can all be done while your meat is resting. it's not hard, people!

/i have one nonstick pan. i use it for the occasional egg dish or perhaps a delicate fish dish. i wash it with a soft sponge, use only rubber or wooden utensils, and NEVER use any spray oils on it.


Well, over a decade ago I bought a martha stewart wok from kmart.Plain steel, I had to clean the protective crap off of it and season it myself, but damn- the thing is still in great shape.And yes, it was made in china, where they do know a thing or two about making woks. I didnt buy it for the name, however; i just needed a good wok that day. It would have been nice if it came with a lid, but my 5 gallon stainless stockpot one fits fine. Best 25 bucks on a cooking item i have ever spent. ymmv
 
2013-02-27 09:25:55 PM  

FlashHarry: do yourself a favor and steer clear of any celebrity-endorsed chinese-made crap like that. stick to all-clad or heavy copper. sure it's expensive, but it will last several lifetimes. pick it up on super-sale at TJ Maxx or homegoods. find it online. buy one piece at a time. you'll thank me later.

and for god's sake, throw away your 'nonstick' pans. 98 percent of the time, you want to use stainless. besides - the stuff that 'sticks' to the bottom of the pan is full of flavor. deglaze it with some brandy, throw in some stock, reduce it to a sauce and finish it with a splash of cream. and voila! you have a delicious pan sauce! this can all be done while your meat is resting. it's not hard, people!

/i have one nonstick pan. i use it for the occasional egg dish or perhaps a delicate fish dish. i wash it with a soft sponge, use only rubber or wooden utensils, and NEVER use any spray oils on it.


I'm pretty careful with my non-stick pan but I also know it won't last forever.  Picked it up at a restaurant supply store and it was only $15 so while it's an amazing non-stick pan I know I can replace it when it wears out (I make a lot of omelets and eggs).  I also find my aluminum saute pan pretty useful since I don't always want a pan that holds as much heat as the all-clad pans and once again it's cheap and I can throw it in the dishwasher.
 
2013-02-27 10:15:58 PM  

Farnn: I'm pretty careful with my non-stick pan but I also know it won't last forever.  Picked it up at a restaurant supply store and it was only $15 so while it's an amazing non-stick pan I know I can replace it when it wears out (I make a lot of omelets and eggs).


smart move. nonstick pans don't last. but they do serve a purpose.
 
2013-02-27 10:51:54 PM  
How do I not have things stick to stainless steel. Obviously I need to learn how NOT to cook like a moron. Any tips?
 
2013-02-27 10:57:41 PM  

bambi121899: How do I not have things stick to stainless steel. Obviously I need to learn how NOT to cook like a moron. Any tips?


1) Use good oil that takes the heat well, grapeseed or something.
2) Don't max the heat out for long duration cooking.  Steel is a great heat conductor and too hot and things start to burn.  It's natural for fragile things like eggs and fish to stick initially, but they release shortly afterwards.
 
2013-02-27 11:24:29 PM  
How could Martha not see this coming? You'd think she could get some inside informa- Oh, right. Never mind.
 
2013-02-28 12:41:12 AM  

bhcompy: bambi121899: How do I not have things stick to stainless steel. Obviously I need to learn how NOT to cook like a moron. Any tips?

1) Use good oil that takes the heat well, grapeseed or something.
2) Don't max the heat out for long duration cooking.  Steel is a great heat conductor and too hot and things start to burn.  It's natural for fragile things like eggs and fish to stick initially, but they release shortly afterwards.


Kinda like cast iron, then?

And thanks for the tips! I find coconut oil holds up nicely, too.
 
2013-02-28 08:41:16 AM  

bambi121899: How do I not have things stick to stainless steel. Obviously I need to learn how NOT to cook like a moron. Any tips?


FYI: some things stick and then release once they've developed a brown, flavorful crust (the maillard reaction). so, for instance, if you're searing a chicken breast before putting it in the oven, it will probably take 3 minutes or so before it will release from the pan. this is normal.

also, a good stainless steel pan like all-clad will conduct heat very evenly so there are no hot spots. cheap pans... not so much.
 
2013-02-28 09:41:24 AM  
I find the "Cook's Illustrated" equipment reviews to be enormously helpful in picking cookware. They do tend to favor the expensive stuff but they also point out the bargains as well. The Tramontina dutch oven they recommend is totally kick-ass and only $60 at Walmart.
 
2013-02-28 12:03:27 PM  

Pentaxian: I find the "Cook's Illustrated" equipment reviews to be enormously helpful in picking cookware. They do tend to favor the expensive stuff but they also point out the bargains as well. The Tramontina dutch oven they recommend is totally kick-ass and only $60 at Walmart.


they're very good. they're kind of like Top Gear for kitchen stuff. they take no advertising so they pull no punches when reviewing stuff. and, yes, they sometimes pick expensive stuff like all-clad, but they also pick inexpensive things too - i think their favorite chef's knife, for instance, is a victorinox model that goes for about $35.

their TV show, america's test kitchen, is great to watch too.
 
2013-03-02 01:03:30 AM  
On an obscure tangent, don't go to Macy's for ruby jewelry either.

They've had their ass in the sling for this lately.

Lead Glass Ruby - The Nightmare that Keeps on Giving

Macy's Caught Selling Leaded Glass [Composite] Rubies As Real Rubies

Finally, scroll down here for some pointers:

The other issue with asking questions about treatment, natural origin, etc. especially in a store (and in the case of a large retail store such as Macys), is that the person providing the information just doesn't know.

Finally, cast iron, high quality stainless steel, and Calphalon are awesome cookwarez.

Calphalon is especially uber-biatchin'. It will last you 500 years as long as you care for it
properly and it's not a hard thing to do at all.

And there are plenty of shops where I'm at, including restaurant suppliers. Hot dayum.
 
2013-03-02 01:18:22 AM  
Whoops, pardon! Got one more here.

It's not only rubies Macy's is cheating customers with, either

This year in San Francisco Superior Court there were two cases against Macy's dealing with this issue (SF Superior Court Nos CGC-09-495171 and CGC-10-495868). At their heart the cases dealt with allegations that Macy's knowingly sold:

Rubies that were composites or filled with glass or lead filled glass;
Stones were being passed as untreated "green amethyst" when in fact this stone is in reality Praseolite (a heated form of quartz) while only purple amethyst is in fact real amethyst, natural and therefore of a much higher value;
Sapphires were fracture filled with glass;
Black sapphires were being passed off as "black diamonds";
Many diamonds were enhanced by laser drilling or filling of surface cavities and fractures with a hardened substance;
Diamonds were irradiated or heated to induce color and then represented to be natural black diamonds.


When pressed some will concede it is not real but insist on calling them rubies.

OK, they're fake, but they're real? Now that's what I call crazy-making.
 
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