When cooking pasta, shellfish, or corn, you need to quickly remove the contents of the pot to prevent overcooking. This Emerilware 6-quart insert lets you do just that! When cooking stocks, you can remove vegetables and meaty bones by simply lifting the insert by its sturdy handles. Also available in 8-quart size.
Features:
- 6-quart bonded tri-ply stainless and aluminum
- Ergonomically designed handles comfortable fill the hand
- Easy to clean 18/10 stainless steel cooking surface for non-reactive cooking
- A top-notch rim to keep spills and drips to a minimum
- Cookware is oven safe to 550F
- Dishwasher safe
- Lifetime warranty
- Overall Dimensions: 6.2" H x 15" W x 11" D
Stainless 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!
We Now Ship to Canada!
Ships to Canada
