Demeyere Proline 5-Star 11" Frying Pan
Great pans, (What's this?) Very good pan. Thick material up to the edges really makes a difference in terms of even heating. Even though there's not a nonstick coating on this, it cleans up easily. (Furthermore, there are ways to cook without making a mess in the first place.)
I actually think people put too much emphasis on their cookware. As long as you're not cooking in a bad pan (e.g. a $20 one from Ikea), most pans work well. People fall for the cookware endorsed by Martha Stewart and Michel Bras and other celebrity chefs. When I was picking out cookware, I almost decided to go with Mauviel upon seeing a large display of it, simply because it looked nice and I knew it was a "high class" brand of cookware. That said, these pans have the benefit of working on induction stoves and having welded (rivet-less) handles. (Mine has a helper handle across from the main handle, but I don't see it in this picture?) My dad has restaurant-grade pans (Lincoln or WearEver), and they perform similarly despite the price difference. His are, however, not ones I'd leave out or display in an open kitchen system.
I also own Demeyere stock pots and sauce pans, and like them all.
Comparison of Demeyere Atlantis vs. Falk Copper (Heat Transfer and Boiling Speed), You buy copper pans for heat transfer speed and the benefits of its resulting responsiveness to changes in heat. You buy other pans like Demeyere because they are easier to care for.
Ease of care is important to me, but so is performance. I wanted to find out for sure if the heat transfer differences were very substantial, so I bought a Falk 10.5 quart 11" stock pot and a Demeyere Atlantis 8.5 quart 9" stock pot. (Falk is 2.5mm brushed copper coated with a .008" thick stainless (not tin) lining. They are equivalent to high-end Mauviel or Bourgeat in technical respects, except that they have a brushed finish rather than a mirror polish.)
Starting with a room-temperature stove (in both tests) on a 15k BTU gas burner on high-heat, I timed how long it took to bring *equal* amounts of cold water (same temperature) to a rolling boil. Why a mundane test like boiling water? Because it's an ideal test of the pans' ability to transfer heat rapidly and efficiently. A pan that boils faster is also going to be more adept at quickly handling subtle temperature changes when melting sugar or carmelizing a mound of onions and garlic. A pan that boils water faster is also more energy efficient, which benefits you by not having to introduce as much heat into the kitchen to accomplish the same cooking task (and consequently, to use energy to remove that heat with an air condition during summer months).
The Demeyere took 26 minutes to reach a rolling boil.
The Falk took 19.5 minutes to reach a rolling boil (about 25% faster).
The Falk was extremely responsive to temperature changes. Cutting the heat ceased the boiling within 5-10 seconds.
The Demeyere responded to a heat cut in 8-15 seconds or longer. Restoring the heat resulted in similar lags in returning the pots to full boil.
Nice pan, I'm very happy with the pan. No rivets is definitely a plus. Handle design is also more comfortable than the All-clad.
Even heating, helper handle (not pictured) excellent pan!, (What's this?) I enjoyed reading some of the other reviews about this pan and have to say most of them are very accurate. The only exception I find is that the pan doesn't seem to be as easy to clean as some would claim. It is a stainless steel pan, so if something gets a little too hot or you don't have enough oil it will stick (eggs come to mind). I now use a carbon steel griddle for eggs which works so much better with less oil. To clean the Demeyere proline, I found that one of the blue scrub sponges is usually sufficient for anything that gets stuck (it is designed to scrub but will not scratch the surface of this pan). In one particularly bad case, some canola oil splatters got very sticky and I couldn't get it off until I used some Dawn Power Dissolver. The pan looked absolutely new again.
Go to Sur La Table to see these pans in person, then buy it for much cheaper here at Amazon. You will see that the handle is the most comfortable of anything out there. The 11-inch has a helper handle not shown in the picture.
The even heating of this pan is incredible, so much better than a cast iron skillet.
amazing pan, (What's this?) With this pan, you too can get tasty Maillard reactions.
Beautifully crafted, high quality, fry pan, I ended up deciding on Demeyere after reading many reviews and watching a few youtube videos from the manufacture. First impression, I liked that it did not have rivets! Especially with fry pans, rivets can be so difficult to clean as food gets trapped; which also worries me about potential bacteria.
This pan is incredibly heavy, which took some time to get use to but so well made. It takes a while to heat up as others have mentioned. I use the water test to make sure it's at the correct temperature before adding anything, including oil. (Check out the free video on [...
Features 4.8mm 7-Ply Material combining layers of stainless steel, a core of aluminum and aluminum alloys incorporated from rim to rim..Unique Silvinox surface treatment improves the resistance of stainless steel preventing discoloration, tarnishing and dulling due to handling, and contact with aggressive detergents and certain foods. Silvinox is also easy to clean..Stay-cool handles are welded for strength and are more hygienic. There are no rivets or edges to trap food..Oven proof, can be used for all types of hobs, gas, electric and induction; Dishwasher safe.30 year warranty against defects.11-inch fry pan for your Atlantis or Apollo collection; great for omelets, sauteing and frying with or without fat. Located in Herentals near Antwerp in the heart of Belgium and founded in 1908, Demeyere has specialized in the production of high quality, state of the art, top-end stainless steel cookware in a wide variety of products and range. The only producer to make cookware specifically to suit different cooking methods, each technological requirement is quite different for boiling, frying, stirring and slow cooking. Therefore, the construction of each type needs to have a different technology application. Ideal for induction stoves, Demeyere cookware is completely oven safe and can be used with gas, electric, ceramic or halogen stovetops. With the comfortably designed stay cool cast stainless steel welded handles, the unique Silvinox surface treatment for easy maintenance and drip free rims for easy pouring, the Atlantis collection combines both function and beauty. Whether it is the Inductoseal technology combining the 7 layers of stainless steel and copper core hermetically sealed in the base of saucepans, sauce pots, stockpots or stockpots or the 7 ply Material used for fry pans, conical sauteuses and woks, all Atlantis cookware is comprised of durable, warp resistant, heavy gauge 7-ply material for perfect heat distribution. To achieve the best results for all types of cooking there is no such thing as one unique technology to be applied. The unique concept of 7 ply material adapted to a given cooking vessel for a specific function will give you optimal heat distribution and the finest cooking control. These wonderful pieces are dishwasher safe, come with a 30 year warranty and are made in Belgium.
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