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Since you're also in NZ you should check out the range from Essteele. I have some of their pots and I have been incredibly impressed. Their Per Vita (disk bottomed) line is extraordinarily heavy duty and has performed excellently for me. Their Per Sempre line (fully clad) is also quite nice. Haven't tried their Per Amore range (fully clad, but cheaper than the Per Sempre).

Hi, is the 6.5cm height measuring the inner height or outer height?

I actually bought the full signature set (5 pans and 4 lids) for around 440 euro. Thay can be found for 500 euro on most days (in the netherlands at least). For this price i think there is enough value. I knew it wasn't going te be on par with the Demeyere pieces i own, but i just really wanted to replace my old ikea pots that i use for boiling stuff. The lids are very light and feel cheap, which is unfortunate because i really like the design of them. Overal a pretty underwhelming, but decent set.

I enjoyed your content. Do you have any recommendations for websites that sell used items?

Great review. Fissler just came out with their M5 Pro-ply, the pan is heavier than most 3mm pan but lighter than Proline, kind interesting how thick they are

How much does this Atlantis set cost in EU ? Set includes 2.3-qt saucepan with lid 3.5-qt saucier with lid 5-qt sauté pan with lid 8.9-qt Dutch oven with lid 11" Proline fry pan

Demeyere is way better

All-clad does make an identical 4qt D5 saute pan that is slightly taller. They also make the same saute pan in 5qt in the TK series thats even taller and other slight variations in different series like copper core. I realize your options in NZ, though, may be limited. I enjoy your vids, all the best.

Have you tested the Misen?

There are little grout cleaning brushes to get that back side of the pan where it is difficult to clean. You clean tile (kitchen or bathroom) with the brush normally, but could work on this pan too.

Last month I bought the proline 9.5 fry pan and just love it. It’s perfect for one person meals. It’s does take a bit of time to heat up and when it’s ready it does an amazing omelet. Your channel got me me hooked on buying demeyer Atlantis and Proline. These proline clean so easily too.

Great to see your content again!

the deymere handle will pop off sooner or later. the scanpan will stay on. deymere needs to fix their handle designs bad.

What is your pan of choice? Sounds like the Demeyere Pro Line... I bought the 10" All-Clad D3 skillet during an amazing sale (under $100...and you're right, you can get the 12" with lid for $129). I find the 10" a little cramped but the 12" is too big for my burner. I like that it comes with a lid. I find the handle of the lid gets super hot. It's the only part made in China (assembled in U.S.A). Maybe I shouldn't blame China...I prefer cooking in my Demeyere Industry 11"...I wish it came with a lid. The Proline is too heavy for me....For my purposes the D3 is fine...but I hear ya.' On another note, could you do a video for a good 3.5 qt. saute pan/with lid. I have a Demeyere Industry 3 qt. with lid and find it a bit cramped, heavy and unbalanced. I find the sides of the All Clad D3 too shallow. The rec from many has been the Made In 3.5 qt. Curious what you think...In any case, I'm going to replace the Demeyere (also bought during an amazing sale) before I break my arm or drop the pan...sad. It's a workhorse piece in my kitchen (along with mu Staub 5 qt and my Lodge cast iron 10")... Many thanks for the comparison!

For induction hob, do you recommend disc bottom over clad?

Sad All Clad discontinued MC2 and D7 line, (tho they recently brought back 6qt D7 Dutch oven), MC2 probably have the best evenness while very light, over 3mm of aluminum bottom, D7 is the second thickest clad cookware after Proline, tho no sealed rim

Are you keeping the pan? I might be interested in it if you're not (I live in NZ).

Disagree.. Carbonsteel fan XD. Yep everyone have his favorites

Hi do you know the base diameter of the 26cm one?

Great video comparing them, kinda wish I saw it before buying my Plus 5 skillet but I think Im happy either way as I do enjoy the ease of handling and tossing. To me it makes most sense to have a Demeyere 5Ply 28cm and a 7Ply 32cm combo. One for lighter quicker cooking on smaller Hobs like I have and the larger one for heavy duty with great heat retention if I ever get a stove that supports those skillet sizes.

Been binging your videos lately, good content! Ive been wondering about the rough side of sponges as well. I recently got an Industry 5Ply Demeyere pan and the sponges definitely do leave tiny scratches. Im sure its still fine but Ive been wondering about alternatives for when I get my first Le Creuset or Staub as well like Forever sponges which seem like something in-between in terms of roughness compared to the soft and coarse side of typical sponges. Any ideas?

Ugh , I had a guest helping in the kitchen and they used a metal potato musher in my creuset cast iron pot and they scratched the inside coating .😢They felt bad and my fault for boiling potatoes since my regular stainless steel pot was used for another dish. It still bugs me every time I look at it having scratches. It’s my OCD kicking in 😂

Living in Canada , it’s very hard to find the Demeyer cleaner . So I been using Bar Keepers Friend powder and dose amazing job on my Demeyer cookware and all stainless baking pans too. I also have the Bar Keepers Friend liquid format. I do prefer the powder better thou .

Well I found it on sale today and added the 8l Demeyer Atlantis stock pot to my collection. I keep telling my wife it’s my hobby lol. Love the brand and now all my pots are now covered to Demeyer Atalanis commonality too. Except I do have the Hestan Nanobond Wok which I actually enjoy using . I love your passion for cookware and your channel . Maybe you should do some recipes with your cookware on this channel too to see how it performs .

Great comparison! Love the video!

I have five pans from Falk, I love them. I do believe I need a helping handle for the ones over five pounds. they are heavy. They perform fabulously.

On my electric flat hob I prefer Lagostina Accademia pans Lagostina Lagofusion construction with a thick base plus it has cladded walls.

for shure the thing that gone damage your coating is heating it when it's empty. that pictures of chunks poping from the botom, is caused by heat. the black botom is not an issue; that is good, cause its like cast iron or carbon steel; it can be seasoned. (this is not my experiance, just what i read from a proffesional chef here in france) anyway, yes, enamel cast iron is durable, but not for ever, not as cast iron, carbon steel or stainless steel

Hey I was just looking at this pan online. Didn't know it had a disk bottom though. Do you have a recommendation for a 26-28cm fully clad pan with a handle like this one? I'm looking for reasonably priced one, in the Netherlands.

Does the question 'When exactly is fully clad really necessary?' need to be asked? If this Scanpan is a good value alternative, and as you have said in previous videos, Atlantis is wonderful and doesn't need to be fully clad, are we maybe being oversold with the whole concept of fully clad? Could disc bottom cookware get us 85%-90% of the way there at a more economical price? I think fully clad cookware is more aesthetically attractive, but if disc bottom is a better value, should I maybe learn to cook with my eyes closed?

This video is so helpful! I wish I would have seen this years ago. I have the same classic one you have, same color and everything. I much prefer the signature line that I have in the brasier style.

Any interest in trying Cristel cookwares? They have hybrid cookwares with disc bottom and cladded body, also fully disc line like Atlantis tho only with aluminum. Paderno Grand Gourmet is also nice, super thick disk

Hello sir, I want to buy the Fissler cookware 24cm, and I hope it is still available. And how much cost

Hello sir, I want to buy the Fissler cookware 24cm, and I hope it is still available. And how much cost

Didnt expect you to be from the Netherlands lol. Nice comparison

they should have just kept that lid a simple metal lid, no window. and that little bit of rubber makes it so you can't put the thing in the oven.

Seems odd/ unfair to compare a disc base pan to a fully clad pan. Also re: the pricing, are you including the lids? My understanding is that the copper lid on the Falk (v expensive) is mainly for aesthetic purposes.

I like this wok better than Apollo exactly because it's thin and light weighing only 3 lbs with a larger bottom cooking surface. I also like it without a helper handle so it's easier to hand wash in the kitchen sink

This wok weighs 5 lbs! Too heavy. I like Industry wok better, only 3 lbs and a bigger bottom cooking surface

This is my workhorse pan. I use it nearly every day. If I were the 1:100,000 who had the handle fall off, I’d run straight out the same day and buy another one just like it, it’s that good. I always enjoy your videos and appreciate your perspective on cookware.

Thanks! Good review! 😊

This is a GREAT Pasta Manacetura Pan - For finishing off pasta's. I like the lighter weight and that it does not have a helper handle - sometimes the helper handle gets in the way (with Restaurant cooking)

Thanks for the video.

This is what Italian in Italy use for Manatecura la Pasta!! it's a Pasta Pan and it's awesome but not for high heat wok cooking

Beautiful SMP300.

I got my hands on the 2.5mm mauviel:)

You spent way more time figuring this out than I could ever contribute. But If I'm understating this right, it's even more insignificant between the two compared to the stored heat of the water because with the disc pan, you also have more than just the SS layer of the pan and you need to account for the 3 layered disk at the bottom too. Even tho the Pan isn't fully clad, it still has a good portion of clad properties at the bottom and that is where all the heat is coming from anyway, Right? So unless the pan is smaller (like a 2 quart saucepan or below) or you're making something equivalent of a stir-fry where you're using the whole pan to cook rather than the just the bottom to cook a steak, or you're cooking with electric/induction where the heat is only coming from the bottom anyway. A fully clad pan is only going to serve a marginal benefit. Great video, I watched every second of it! Thank you!

V helpful ty

Thank you, THANK YOU for doing this. My stove is electric coil (cheap rent apartment), and I almost made the mistake of buying an enameled dutch oven if it weren't for your video!

SAUTE MEANS FRY..... Stop this shit.