re: Cookware

All of my cooking equipment is purchased from restaurant supply stores. It's all aluminum, professional strength, takes a beating, will last forever, and is relatively cheap. I do have some cast iron skillets and such, but everything else is bought from Cayard's or any place like that. You can buy what you want when you need it.

After using the stuff every day for years in restaurants, I can't think of using anything else.

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All of my cooking equipment is purchased from restaurant supply stores. It's all aluminum, professional strength, takes a beating, will last forever, and is relatively cheap. I do have some cast iron skillets and such, but everything else is bought from Cayard's or any place like that. You can buy what you want when you need it.

After using the stuff every day for years in restaurants, I can't think of using anything else.

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I have plenty of this as well and I buy from Scardina's or Ducote's. Used to go to Cayards with my mother when I was a kid-40 years ago. That's how long they have been around.

Most of the best knives I have are the white rubber handle Dexter Russell which are commercial and cheap. I love them.

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Is the Emeril's line in the bigger department stores, or might I stumble into some at TJ Maxx or some such?

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I believe Emerilware is made by All-Clad. (might be different now though). Available in dept. stores. Calphalon used to have "special" pieces which were available at dept. stores--they were boxed separately and much cheaper. For example, we got a 12" anodized omelette pan for about $40 at Dillard's.

So it sounds like all clad is pretty solid

I recently bought a stainless steel all clad karahi online. I can't wait until it shows up so I can test it.