Looking for feedback or experiences with All-Clad or Emerilware Pro-Clad and similar lines of cookware? I just joined a new online retail cookware company called Capital Cookware as their CTO (Chief Technology Officer) a few months ago. My job is all about the tech stuff; website, channel marketing integration, SEO, inventory mgmt. systems, and things of the like. Unfortunately I know nothing about cookware. The most cooking I do is boiling water for hot dogs and beans or the occasional omelet. Capital Cookare sells a lot of the higher end sets, pans, and whatnot. So I’m trying to learn as I go and was hoping the forums could give me some insight and feedback into the products and usage. It seems we sell a lot of Emerilware. They seem to have multiple levels of cookware from Pro-Clad, Non-stick Enamel, Non-Stick Anodized, and Stainless Steel. We sell out of it quite quickly, so it is evidently a favorite. We can’t keep the Emerilware Pro-Clad fry pans 8”, 10” and 12” in stock very long. My employer says they are the best pans to have. What’s the difference with using these types of cookware? Do they use them in the restaurant business?