>>
>> YES
>> YES VERY VERY DURABLE IT'S NOT GOING TO STICK
TRIPLE
>> LAYER THESE
>> THIS IS THE STUFF
YOU KNOW I'M LIKE A
LOT OF SETS I DIDN'T
WANT TO PUT ANY
FORCE IN THIS THING
>> I JUST WANTED
>> TO REALLY PUT
WHAT YOU GOING TO
USE MOST OF THE TIME
AND SO THIS SET SO
YOU HAVE THE DUTCH
OK WHICH IS THE
>> HALF COURT YOU
HAVE THE FRYPAN
>> SO IT COMES UP
THIS IS AN ELEVEN
INCH COMES WITH THE
LID YOU SEE HOW
WOULD STEAMINESS
BROCCOLINI IN THAT
BASKET WHICH IS WHAT
WE CALL A CRISPER
>> AND YOU GET THAT
TO THIS
>> IS A TEN INCH TWO
INCH DEEP YES TWO
INCH DEEP TO LOOK AT
LOOK AT IT LOOK AT
THIS PERFECTLY LOOK
AT THIS BROCCOLI I
HAVE A LITTLE BIT OF
THE WATER
>> UNDERNEATH THAT
OH YEAH IT COMES
WITH THIS IT COMES
WITH THIS GRIDDLE
PAN OH THIS IS THE
COOLEST THING I WANT
TO SHOW THIS IS
REALLY COOL IS THAT
GRIDDLE PAN
>> AND AS THE
CHRISTMAS TO YUP SO
THAT THAT GRIDDLE
PAN CAN FIT RIGHT
>> INSIDE OF THIS
PAN
>> IT CAN GO INTO
THE TEN INCH YOU CAN
MAKE NONSTICK FRY
PAN OR OR
>> CAN GO INTO THAT
AND THEN YOU CAN
GROW A STEAK OR A
PORK CHOP OR CHICKEN
OR WHATEVER YOU WANT
TO GROW AND IT ALSO
COMES WITH MY CHEF'S
KNIFE THIS IS
>> QUITE A SAD TALK
ABOUT COMPREHENSIVE
SO YOU GET THE
CRISPR THE GRILL
PLATE YEP THE KNIFE
YEP YOU GET THE TWO
INCH HIGH FRYPAN OF
AN INCH TO DUTCH
OVEN AND THEN YOU
GET THIS BABY RIGHT
HERE THIS FRYPAN AS
WELL AS THE SAUCEPAN
ONE AND A HALF COURT
>> ONE AND A HALF
COURT FIVE AND HALF
COURT STOCKPOT BOTH
WITH LIDS YOU GET
THE 10 INCH FRY YOU
GET THE ELEVEN INCH
FRY TWO INCHES DEEP
WITH THE CRISPER
WITH THE LID YOU GET
THE KNIFE YOU GET
THE GRILL PAN THIS
IS
>> COOL AND THEN
IT'S HARD UP IT IS
BEAUTIFUL COOKWARE
IT'S HARD ANODIZED
IT'S GORGEOUS
>> LOOKS SO
EXPENSIVE SO WHAT I
WANT TO DO NOW IS
I'M GOING TO TAKE
I'M GOING TAKE OUR
CRISPY BASKET AND
YOU CAN SEE I USED A
LITTLE
>> BIT OF THE WATER
THERE WE CAN EITHER
GO INTO THE BOWL OR
WE CAN GO INTO ONE
AND GET ALL THAT
WATER THANK YOU
CHOICE SO I HAVE A
BROCCOLINI RIGHT
THERE I TAKE THE
>> CRISPER JUST SO
THAT YOU CAN SEE IT
I TAKE THE WATER OUT
>> DISCARD THE
>> WATER AND NOW I'M
READY YOU CAN SEE
LOOK JUST WITH JUST
WITH JUST A LITTLE
TOWEL LIKE THIS LOOK
AT THIS SEE HOW
CLEAN THAT COMES AND
THERE'S NO CONCERN
OF TRANSFER OF
FLAVORS WITH THIS
TRIPLE LAYER
NONSTICK YOU DON'T
HAVE TO WORRY ABOUT
ANYTHING ACIDIC THAT
YOU SHOULDN'T BE
COOKING IT'S LIKE
THE EVERYTHING
UNIVERSAL
>> WAY TO COOK OH
>> THERE'S A THERE'S
A PAN JUST PUT IN
YOUR
>> FRYER IT'S
UNBELIEVABLE BUT LET
ME SHOW SOMETHING
YOU SAID ABOUT
>> THICK TRIPLE GOT
A LITTLE BIT OF
BUTTER
>> I HAPPEN TO LIKE
BUTTER MY FRIEND
JULIA CHILD AND
JOINT BORDER I LOVE
BUTTER YEAH SO WE
HAVE A LITTLE BIT OF
BUTTER I GOT SORT
>> OF A MEDIUM HIGH
HEAT
>> THE SHRIMP SCAMPI
IS COOKED TO
PERFECTION BY THE
WAY IT'S YOU KNOW
WHAT WHY DON'T
>> YOU WHY DON'T YOU
COOK A LITTLE BIT OF
THAT FRESH PASTA
GREAT
>> CAPITAL YEAH AND
WE'LL WE'LL PUT SOME
OF THAT SCAMPI MAYBE
OVER THAT
>> PASTA NEED MY OR
UNDER IT AND THERE
YOU GO
>> SO WE JUST MADE
THAT PASTA JUST
MINUTES AGO SO I'M
GOING TO JUST TAKE
AN EGG BECAUSE I
WANT TO SHOW FOLKS A
LOT OF TIMES WHEN
YOU SAY WELL I HAVE
GONE NONSTICK
COOKWARE AND THEN
YOU YOU TRY TO DO AN
EGG YEAH AND IT
DOESN'T IT DOESN'T
WORK IT STAY RIGHT
IT STICKS SO WE'RE
GOING TO START JUST
WITH THAT RIGHT
THERE JUST THREE
EGGS
>> WE'LL LET THAT BE
NO
>> THE BROCCOLINI
THAT I HAD IT LOOKS
A LITTLE BARE SO
WHAT WE'RE GOING TO
DO IS FROM A ONE AND
A HALF SAUCEPAN
>> SO DID A LITTLE
>> CHEESE SAUCE OH
MY GOSH AND WE'LL
JUST PUT A LITTLE
CHEESE SAUCE OVER
THAT
>> THAT'S THE WAY TO
DO IT AND WHAT I
WANT TO SHOW YOU
MOST COOKWARE LOOK
AT THIS MOST THAT
WOULD BE A PROBLEM
CHEESE SAUCE YOU
JUST RINSE THIS ON
THE HOT WATER HOT
SOAPY WATER IT'S
DONE IT'S CLEAN IT'S
ALMOST ALREADY CLEAN
AND I HAVEN'T I
DON'T EVEN HAVE ANY
SELF CLEANING DON'T
EVEN HAVE ANY WAR
>> BY THE WAY WHILE
WE'RE ON THESE SHOTS
LOOK AT HOW GORGEOUS
THE HANDLE HANDLES
THE DOUBLE REVETTED
I MEAN THAT LOOK AT
THAT FORK DESIGN SO
THIS DOESN'T GET AS
HOT YOU SEE WHAT I'M
TALKING ABOUT RIGHT
THERE THAT DOUBLE
RIVETED I MEAN HEAVY
DUTY AND THIS IS
GORGEOUS I LOVE THE
BLACK EXTERIOR I
LOVE IT IF YOU HANG
IT ON A CEILING OH
YOU GUYS ARE REALLY
>> AWESOME THIS YOU
CAN SEE RIGHT HERE
HOW THE COOKWARE HAS
BEEN BUILT AND
DESIGNED FOR A
REASON IT'S ANODIZED
ALUMINUM FOR EXTRA
STRENGTH OK THAT'S
NUMBER ONE TRIPLE
LAYER LIKE COWLEY'S
>> SAID OF NONSTICK
COATING OK SO THAT'S
ANOTHER BONUS THAT
YOU GET SEE HOW IT'S
DESIGNED LIKE THAT
>> AND THEN IF
THAT'S NOT ENOUGH WE
PUT THIS AMAZING
HANDLE
>> REVETTED HANDLE
FOR DURABILITY LOOK
SEE
>> HOW I'M HOLDING
IT
>> IT'S THE SAME
THING YOU SEE HOW
I'M TRYING TO
>> SEGUE OH ARE THEY
>> LOOKING AT OH NO
THEY ARE NOT
STICKING NO THEY'RE
NOT STICKING THEY'RE
DANCING
>> AROUND THAT PIPE
DANCING AROUND IN
THAT PAN YOU SEE
THAT I
>> HAVE TO SHARE
IT'S REALLY
IMPORTANT TO
UNDERSTAND I MEAN
CHEF IS HERE TO
CELEBRATE HIS RETURN
A YEAR AGO WE WERE
YOU KNOW WE REUNITED
THIS IS
>> SO EXCITING TO
HAVE THIS COOKWARE
BACK AND IT'S
SEVENTY
>> DOLLARS OFF IT'S
LIKE PART OF THE BIG
CELEBRATION YEAR
SEVEN DOLLARS OFF
THIS IS THE WHOLE
THING YOU'RE EVEN
GETTING RECIPES
ALONG WITH US YOU'RE
GETTING A CHEF'S
KNIFE YOU'RE GETTING
ALL OF THE
ESSENTIALS LIKE THE
TEN INCH BRI THIS IS
THE ELEVEN INCH FRY
WITH AN EXTRA
>> DEEP TWO INCHES
THIS COMES WITH A
LID THIS IS THE ONE
AND A HALF COURT
SAUCE PAN WITH A LID
THIS IS YOUR FIVE
AND A HALF COURT
STOCKPOT WITH THE
TEMPERED GLASS LIDS
>> AND BY THE WAY
WITH EMERALD'S
SIGNATURE ON THIS IS
THE CRISPER IF YOU
WANTED
>> TO USE THAT FOR
YOUR STEAMING YOUR
BROCCOLINI AND OTHER
THINGS AND THEN YOU
GET THE GRIDDLE SO
THIS IS SOMETHING
YOU CAN ADD TO THIS
11 INCH AND MAKE IT
A SORT OF A FREE PAN
IT COULD BECOME A
>> GRIDDLE GRILL SO
IT'S SO COOL BY THE
WAY THOUGH 70 OFF
THE RESPONSE HAS
BEEN OVERWHELMING
KNOWING THIS IS
HAPPENING TODAY WE
HAVE LESS THAN THREE
HUNDRED SETS
AVAILABLE THAT'S IT
PLUS IT'S ON FIVE
FLEX KEEP THAT IN
MIND AN AMAZING WAY
TO GET SOMEBODY
STARTED IN THEIR OWN
PLACE WITH THE
ESSENTIAL TOOLS THAT
YOU NEED IN A
KITCHEN AND THAT
MEANS HARD ANODIZED
NONSTICK TRIPLE
LAYER NONSTICK FROM
THE MAN HIMSELF
EMERIL LAGASSE THIS
IS EXCITING
>> WELL LOOK AGAIN
LOOK AT THE EGGS
THAT WE DID LOOK
LOOK AT THAT THEY'RE
JUST JIGGLING AROUND
IN THERE RIGHT
THEY'RE JUST THEY'RE
NOT GOING TO STICK
YOU CAN SUNNYSIDE
WHATEVER BUT GETTING
BACK TO THE PASTA
THE COWL DROPPED
EARLIER THE FRESH
PLASTER THAT WE
>> MADE YOU WANT TO
JUST TAKE IT
>> OUT OF THE WATER
MAKE SURE THAT THEY
DON'T HAVE A LOT OF
WATER
>> AND I'M JUST
GOING TO DO A SINGLE
DISH OF THIS BECAUSE
WHAT I WANT TO SHOW
FOLKS AT HOME
ANOTHER THING BESIDE
THE MEATBALLS THAT
THEY DON'T WANT TO
MISS OUT ON
>> IS THIS MY FRIEND
THIS IS THE SHRIMP
SCAMPI OH SO WHAT
I'M GOING TO DO IS
I'M JUST GOING TO
TAKE IT COME FROZEN
TO YOUR DOOR IN IT'S
OWN SAUCE SO LOOK AT
THAT SO I'M PUTTING
THAT RIGHT OVER THE
PASTA IF YOU WANT
CHEESE SOME PEOPLE
THINK SOME PEOPLE
THINK WHICH SEAFOOD
YOU SHOULDN'T ADD
CHEESE WHAT WE'LL DO
IS THIS WILL ADD A
LITTLE BIT OF
PARSLEY AND A LITTLE
BIT OF MY ESSENCE
JUST A LITTLE BIT
BECAUSE IT'S COME
SEASON
>> OVER I FEEL LIKE
I SHOULD HEAR
SOMETHING OUT OF
LIKE YEAH AND IF YOU
WANT YES
>> AND IF YOU IF YOU
WANT A LITTLE BIT OF
LEMON TO JUST TRYING
TO GIVE IT A LITTLE
ACIDITY THAT'S FINE
AND WE'LL LET YOU BE
THE JUDGE OH
>> IT'S ALL FOR ME
YEAH THIS IS THE
HAPPIEST DAY EVER
WHILE
>> YOU WERE SAYING
THAT YOU REALLY
LIKED SHRIMP SCAMPI
AND THIS SOME RICE
MUSHROOM
SCANDALIZING YOU CAN
COME IT COMES RIGHT
TO YOUR DOOR IN THE
FREEZER WHEN YOU'RE
READY YOU TAKE IT
OUT GOES RIGHT
INSIDE THE FRYING
PAN HOT YEAH
>> YEAH HOMEMADE
PASTA PASTA
>> MAKER THAT WE
JUST FEATURED ON
SALE I THINK THAT
WAS SEVENTY DOLLARS
OFF TOO AND NOW THE
COOKWARE THAT YOU
CAN DO ANYTHING WITH
ANYTHING AND I CAN'T
WAIT TO TAKE A BITE
IT'S A LITTLE TOO
HOT BUT I'M GOING TO
TRY THAT STEAK OVER
THERE IS KILLING ME
YEAH IT IS BUT I'M
TELL YOU I'M GOING
TO SHOW YOU
SOMETHING ELSE MY
SON
>> THAT IS AMAZING
FRESH
>> PASTA IS SO
INCREDIBLE
>> SO LIKE A LOT OF
TIMES THEY SAY THAT
WELL IS IT REALLY
ENOUGH WHY DID WHY
DID YOU PUT LIKE A
HANDLE ON THAT
BECAUSE
>> LIKE WHEN I WANT
TO COOK A WHOLE
ROAST CHICKEN OH MY
>> GOSH THIS IS TOO
MUCH SO GOOD LOOK AT
THE OH OH THAT'S A
FULL BIRD WITH ALL
YOUR VEGGIES THAT'S
A FULL BIRD
>> WITH ALL THE
VEGGIES CARROTS
CELERY POTATOES
ONIONS OK COOKED
INSIDE OF THE FRYING
PAN INSIDE OF THE
OVEN AND YOU WANT TO
TALK ABOUT
>> TENDER AND AND
JUICY WATCH US
>> ALL THAT CRISPY
LOOK AND LOOK AT
THAT OH YEAH WHAT'S
THE KEY IS THAT SLOW
>> BACON YEAH IT'S
KIND OF SLOW AND LOW
AND I'M GOING TO
TAKE
>> THIS NOW OH MY
GOODNESS YOU KNOW
WATCH THIS THIS HAS
REALLY
>> BEEN A TREAT
>> I WANT YOU TO SEE
I'M GOING TO PUT IT
ON THE BOARD OK I
WANT YOU TO SHOW AND
SEE JUST HOW JUICY
AND DELICIOUS THAT
IS
>> LOOK AT THIS AND
THEN OH IT'S SO IT'S
OH MY FAVORITE BAR I
LOVE IT YOU GUYS DO
THE TRADITIONAL
TURKEY EVERYTHING
FOR THANKSGIVING
>> YOU KNOW LATELY
YES BUT LATELY I'VE
BEEN DOING I'VE BEEN
ON THIS KICK AND
I'VE BEEN DOING
THESE TURKEY LODGE
SO YEAH YEAH BECAUSE
WHAT HAPPENS IS LIKE
A LOT OF A LOT OF
PEOPLE
>> SEE THAT IS A
DELICIOUS GO OH MY
GOD LOOK AT ALL LOOK
AT HOW BEAUTIFUL
LOOK AT HOW
BEAUTIFUL IT IS
FOLKS AND
>> YOU SEE THAT AND
JUICY YEAH USUALLY
WHITE MEAT DOESN'T
LOOK THAT YOU SEE
IT'S
>> INCREDIBLE BUT
GETTING BACK TO YOU
>> YOUR TURKEY STORY
SO I'VE BEEN DOING
THESE WARLORDS
BECAUSE YOU KNOW A
LOT OF PEOPLE IN
TURKEY IT'S DRY THE
REASON IS IS TRYING
TO COOK THE LEGS AND
THE KIND OF COOKS
FIRST AND THEN YOU
CAN KIND OF OVERCOOK
THE BEFORE THE LEGS
YOU KNOW YEAH RIGHT
YEAH SO WHAT I'VE
BEEN DOING IS WE GO
TO THE GROCERY
>> NOW THEY'RE
PRETTY AVAILABLE AND
YOU CAN JUST BUY
LIKE A GREAT
>> TURKEY SO
THERE'S NO LEGS IT'S
JUST THE TURKEY US
AND I
>> OPEN IT UP I PUT
PLASTIC WRAP ON IT
JUST KIND OF POUND
IT A LITTLE BIT
BECAUSE I'M NOT SURE
THAT IT'S NOT SO
THICK THEN I MAKE
WHATEVER FAVORITE
DRESSING YOU LIKE
CORNBREAD DRESSING
OYSTER DRESSING MY
MOM'S PORTUGUESE
DRESSING A
>> SEASON I PUT THE
DRESSING IN IT I
ROLL IT
>> THEN I TRY IT
WITH BUTCHER'S TWINE
I LIKE THAT IDEA I
PAN
>> SEARED IT RIGHT
INSIDE THE FRY PAN
OK AND THEN THE OVEN
AND GOES
>> CAREFUL THAT'S
HOT YEAH IT IS AND
SO AND NOW YOU CAN
USE AN THERMOMETER
COOKING THERMOMETER
GET THE RIGHT IN
INTERNAL TEMPERATURE
YOU WANT TO SHOOT
FOR ABOUT ONE FIFTY
FIVE BECAUSE IT'S
GOING TO COOK WHEN
YOU TAKE IT OUT AND
IT MAKES THE MOST
PERFECT YOU KNOW
JUST KIND OF SLICE I
LIKE THAT PLAN YOU
KNOW AND AND IT'S
REALLY
>> GOOD BUT IF YOU
HAVE THE LEGS OF THE
OF THE
>> TURKEY THERE'S
NOTHING WRONG WITH
TAKING THE LEGS OFF
AND COOKING
SEPARATELY OK SO
THAT EVERYTHING
>> HERE IS EXACTLY I
KNOW WE'VE GOT TWO
MINUTES LEFT IN THIS
HOUR THE CELEBRATION
HAS GONE WAY TOO
QUICKLY THIS
AFTERNOON THIS
MORNING IT'S NOT
EVEN NOON YET SO
WELCOME IF YOU'RE
JUST TUNING IN CHEF
EMERIL LAGASSE IS
NOT ONLY BACK AT HSN
HE IS BACK LIVE IN
THE STUDIO FOR THE
FIRST TIME
>> IS THAT GOOD NO
I'M GOING TO REMIND
>> YOU OF ALL THE
PIECES BECAUSE THIS
IS A HUGE
COMPREHENSIVE YES
PLEASE DO I MEAN
THIS IS
>> TEN PIECES AND
NOT LIKE LITTLE
TCHOTCHKE PIECES
LIKE EVERY ONE IS A
REALLY WHAT YOU NEED
YEAH YOU HAVE TO
WATCH
>> FIVE AND A HALF
COURT STOCKPOT WITH
THE LID ELEVEN INCH
FRYPAN DOUBLE HELP
HER HANDLE WITH THE
LID
>> TWO INCHES DEEP
YOU CAN EVEN DO SOME
OF YOUR YOU
>> KNOW YOU CAN DO
ALL KINDS OF THINGS
RIGHT IT'S REALLY AN
>> ALL AROUND THIS
THE DEEP FRYER ONE
AND A HALF COURT
SAUCEPAN THAT'S
AVAILABLE COMING
WITH THE LID AND
YOU'RE GETTING THE
TEN INCH FRY HERE'S
YOUR CRISPER HERE'S
YOUR GRILL PAN AND
THERE'S YOUR KNIFE
THIS IS WHEN THERE'S
YOUR RECIPES THIS IS
PRETTY
>> NEAT IF YOU TAKE
A LID OFF THE ELEVEN
INCH YEAH YOU CAN
SEE LOOK
>> HOPLIN PUT
>> IT ON THE STOVE
NO YOU PAN IS TURNED
INTO A GRILL BECAUSE
IT'S SO SMART IT'S
IT'S REALLY AMAZING
AND I DON'T KNOW FOR
THIS QUALITY IS YOU
SHOWING THE BOTTOM
BECAUSE IT ALWAYS ON
ANY HEAT ALSO GOOD
POINT IT GOES ON ANY
HEAT AND
>> I YOU KNOW I PUT
IT IN THE SET WHAT I
THINK YOU NEED YOU
NEED A KNIFE YOU
NEED A CRISPER YOU
NEED A GRIDDLE THE
THREE MOST FOUR MOST
ESSENTIAL PANS IN
THE COOKS IT'S TRUE
AT THE LOWEST PRICE
EVER PASTA MAKER
FINAL COUPLE OF
HUNDRED AVAILABLE
FOR YOU LET'S REMIND
YOU THIS IS NOT JUST
A PASTA MAKER TO