I’m confused. So many comment are simply to complain that the poster can’t or wouldn’t afford such expensive cookware. It’s simple, this cookware wasn’t designed, manufactured or sold for you, and doesn’t suit your need or budget. Fair enough, but you watched a clearly titled video of what was being reviewed. Why would you watch a review of a product you wouldn’t buy just to whinge? I don’t watch Rolls Royce reviews then complain that it’s so expensive. Why do you assume I would care about your personal circumstances or limitations on my purchase decisions? Of course the price and value proposition will be considered by each individual. Jeez. Egomaniacs.
I appreciate this video for showing all the pieces, saying what the difference between proline and atlantis are, and the allclad and this line uses silver/copper for induction. I still think this set should have provided at least an 11 inch fry pan and the 7.9 inch not the 9 inch. Then if someone wants the 9 or 12 they can add it. That said I would want the 7.9 and 12.6 and why that also would be a good standard size for the bundle ie you get those and if you want to add the 9 or 11 you can. Sure the bundle would cost slightly more as there is a difference between the 9 and 12 or 9 and 11 depending on which is which. I do see the last two pieces as useful. The 3.2 quart is probably the third piece I'd want. I don't think a bundle deal is good if you are getting pieces you don't really use. If I did this, I would design a "choose 5 Bundle'. That's right some executives head just exploded. We can't give people what they actually want, that's capitalism and meeting customer demand with our supply. I would then choose the 5, and then the choices made determine the 'bundle price' since the bundle discount is set. I don't know what the discount is for this bundle, but lets assume 30 percent. Then it would not matter which 5 you chose. Then you might have to make more of X pieces as a company as those are more popular choices, the data will show you which ones that is, and some choices are less so. But then real professionals might buy (wait for it, more minds are going to be blown) 2 bundles at the same time with different pieces. What!!! that is unthinkable. People might buy two bundles. Yes and they would be what we call 'happy customers' when doing so as they are buying what they NEED as that determines what they WANT. You might get someone for example who said 'I want two 9 inch frying pans'. Whereas I wanted the 7.9 and 12.6, and why would someone want that other combination. They like cooking two different things at the same time cuz that is how they roll. Different people Different Needs Empowering Customers though the Power of Their Own Choices. We Bundle, You Save, Demeyere. Superior Quality, Simply the Best. There you go marketing team of the Demeyere company. My gift to you. You can maybe offer me an slight bonus discount for putting in the work on your quality fine Atlantis line of cookware.
Hi, induction plates seem to be tricky as some people complain about them warping their cookware. I doubt this would be an issue with Proline but it's common with carbon steel. Due to this I would suggest a 3500 watt plate, like this: www.amazon.ca/Commercial-Induction-Cooktop-Electric-Countertop/dp/B01M18WLV0
Thanks Jed for this. You mentioned a few times that buying a set is cheaper than buying separately. Can you give me an idea of the savings involved? I’m interested in buying a few pots but don’t really need the frying pans (I have great cast iron already). As for the large stock pot, I’m on the fence as I already have one of less quality but decent for boiling pasta water or corn on the cob. Thanks and continue doing those great videos. I learn a lot!
Thanks for the note! The set savings on the market is around $170-$250 depending on exchange and promotions. If the set does not work perfectly then its always better to stick to open stock, and ask your local retailer if they can do a set price on 3 or 4 pieces??
Great video but is there a reason to own both the 8.5 stock pot and the 8.9 Dutch oven? If you own the atlantis Dutch oven would it be redundant to own both or does having the ability to purchase the stainer for pasta worth owning both pieces.
I was looking for new cookware and almost purchased all-clad even after reading negative reviews. I am glad Williams Sonoma showed me these as I was navigating through the site and purchased instantly because of the handle construction. My cusinart ones rusted etc and it’s just super gross to cook with so I was sold. I can’t wait to get them in the mail.
I purchased 1 new cast iron pan when I started out on my own. It was a Lodge pan, from our local hardware store! After that, I bought and was given MANY cast iron pans from yard sales, swap meets, thrift stores and anywhere that had an antique brand that I didn't have. It became a collection during the next 30+ years I suppose. I do have too many, but I love them all. I have about 10 dutch ovens, french ovens and coquettes. Some are enameled, some aren't. I ended up with 3 sizes of All-Clad D7, copper-core and Heritage Steel stainless steel saute pans, mostly for cooking acidic foods that I didn't want to put into my cast iron pans. Recently, in the last 5 years, I have purchaased 3 carbon steel pans with the Darto 27cm, 4mm thick pan being my favorite. My pots are all different as well. All-Clad D5, 5.5-qt Dutch Oven and 1.5-qt copper core sauce pan, Made In 4-qt sauce pan and 8-qt stock pot, Viking 3.2-qt soup pot, Misen 2-qt sauce pan and finally a Demeyere Atlantis 3.5-qt saucier. My point is, one piece at a time really works and I didn't replace anything. No non-stick cookware was ever needed. I have not thrown anything out and all that I own can be passed to another person for less waste. Demeyere is really awesome, even though I only have 1 piece. One day, I'll own their Maslin pot! I spent quite a bit overall but just a little at a time over the last 34 years and I couldn't be happier with that.
BUT! I am not trying to keep people from buying a set from you LOL! I just didn't have the money to do that and don't want people who love to cook to feel bad about buying one good pot or pan at a time. Both ways work well, it just depends on the amount of money that you have to spend.
Agree with your approach and like to advise on buying one at a time but sometimes people want to start from scratch and get the basics. Thanks for the review.
Another great review, thank you Jed! However, as remarkable as the Atlantis/Pro-Line is, I still think that for a gas stove user like me, I'd be better off with the Industry line. Thoughts?
Hi, good question. There is defiantly a significant benefit to match Atlantis to induction and gas is a bit less noticeable however there is still an apples to apples difference when using Atlantis/Proline on gas vs Industry on gas. I really like Industry, and use it all the time, but if money was not a consideration I would still choose Atlantis/Proline on gas for the performance benefit.
I've found the copper discs to be so conductive, that I can clearly see the cycling of my induction stove when boiling something, and it's cycling at basically any setting but the highest. The Proline pans are a lot better at buffering that.
That's a nice looking set! Which Demeyere line would work well with an electric stove top? I really wish I had seen your videos on Demeyere before I bought my All-Clad pan. Luckily I only bought the one pan, instead an entire set of All-Clad.
I would never be able to afford such an expensive set of cookware, but this much I'll say after watching dozens of your videos: 1) I don't fry nor sauté nearly as much as you in fact I'll probably use a frying pan maybe once in a blue moon, especially as I become more plant-based and move away from egg consumption. 2) I make lots of soups and stews in huge batches (at least one and half gallons of soups at a time) simply because why make a small batch of soup when a large batch is just about as time consuming, and in terms of stews, I have a 6-quart slow cooker and why not fill it up with all the veggies and meats as needed. As I said, I'm going more plant-based, so if I use any beef or chicken in a stew it's more for a flavoring agent than a source of protein. I hope you'll focus on more "budget-friendly" items. I grant you that having the best tools available is critical to doing a job well, but some folks can't afford a $100-plus frying pan (or a $300-plus frying pan) when they don't do a lot of frying and sautéing. To tell you the truth, the best gift I ever received was from my Dad, which was a relatively inexpensive bread-making machine. I love that machine a lot. It's extremely versatile and I often use it on the dough setting so I can make free-hand loaves in various shapes and sizes.
Howdy, thanks for the note. I do advocate for inexpensive cast iron and spend the most you can on stainless. You are correct that plant based cooking can be quite different that cooking typical NA fare.
@@Cook-Culture , Hi Jed, I sent you an email It was long, so I apologize for that. But in a nutshell, I nearly never use frying pans, but I'm more than happy to find good uses for them. That said, would a stainless steel-clad frying pan be best for my overall needs if I keep a kosher kitchen? I have a small frying pan that I keep for "meat" dishes and can't recall the last time I've used it in 18 years. I purchased a cheap non-stick frying pan for my "dairy" use (though it's really for "pareve" use) from the supermarket and it needs to go. I want to replace it with a stainless steel-clad frying pan because I'm concerned that my lack of using a frying pan would make keeping either a cast-iron or a carbon steel pan harder because the "seasoning" could get rancid or the pans could rust over time with lack of use. Please advise.
@@cybrarian9Hi dear, I am a bit late but the most useful stainless steel pan I have is my Demeyere industry 5 frying pan. Mine is 24 cm / 9.5“, but for someone who rarely uses it a 20 cm (8“) might be big enough. It’s heavy enough to be great quality and light enough to toss the food around if needed. It’s also not too expensive.
Hi, interestingly they do not have it on their site in the US. I will inquire. This is the link to ours in Canada: www.cookculture.com/collections/demeyere-atlantis-cookware/products/demeyere-atlantis-4-75l-saucier-sauteuse-with-doubled-walled-lid
Adnan I just purchased a few pieces from Cook Culture since I couldn’t get them in the US either. Shipping was great, communication was excellent, pricing was reasonable As a Belgian now in the US I’ve been using Demeyere since 1990, my mom since the 1950’s. Can’t beat the quality Good luck.
THAT WAS GREAT INFORMATION SO APPRECIATE IT. I'M HAVING A HARD TIME DECIDING BETWEEN THIS SET AND THEN THE KITCHEN CRAFT SET. WONDERING IF YOU HAVE TESTED ANY OF THE KITCHEN CRAFT COOKWARE? NEW PURCHASE OF FRIGIDAIRE INDUCTION WITH AIR FRY. LEARNING CURVE GOING ON. NEW TO RE GIFT MY WOLFGANG PUCK 12.5" SAUTE FRYING PAN =( NOT INDUCTION COMPATIBLE BOO THANK YOU🙂
I am super happy with Heritage Steel's cookware -- which is made in the USA (in Tennessee) and nonreactive/nontoxic. I think maybe they don't advertise in order to keep the cost of their cookware down. Less expensive than All Clad and I'd pick it over All Clad any day of the week. The company they were born out of was a German company called Hammer Stahls or some such. Really great value.
Hi, I bought this set recently for a good deal. I have an electric stove top, But from my research… Atlantis line is not best with the electric stove top. Am I right?
It's not that it's not best, it that it's engineered to work the best with induction. For all other surfaces it will perform as good as any other top end brand....maybe a bit better. It is 7 layer or copper and silver based cookware. Pretty awesome.
So the only real competition for these sets would be the Viking 7 Ply Titanium line then? You lose the Stock pot w/ Viking but you get a 10 and 12 inch frying pan which is the best pairing and almost sells the set itself.
Aren't they made in China? Aren't they giving 10yrs warranty? Other brands make their cookware in places like Italy, U.S.A. etc., and give lifetime warranty. Or am I wrong?
Personally, I can't justify spending this kind of money on cookware. Money is a relatively important consideration to me, as I'm retired and have a somewhat limited amount of disposable income. But I'm willing to invest in quality where and when there's a sound reason to do so. I like to cook, but I'm not looking to become a gourmet chef. I really appreciate your views because they help me figure out where to opt for quality over price, and where to economize and still get the job done. My questions are simple, and probably have no set answers, but here goes. One issue is when a fully clad stainless steel pan is an absolute must, and when can one get away with a less expensive option? The question this video specifically raises to me is about the pros and cons of fully clad deep saute pans. I use that general kind of pan often, as I have an old deep-sided, disc-bottom fry pan with a lid (a RevereWare aluminum disk, not copper bottom, pan I've had over 30 years that works reasonably well) that I'm looking to upgrade in the near future. I constantly use that pan to make dishes containing pan sauces (and I understand carbon steel, which I'm also considering in addition, isn't the best choice for that type of dish). I'm thinking that all of this begs the question of when heating up the sides of a pan is really important, and when it isn't.
Hello, thanks for the note. I apricate your statements and understand what you are asking. My advice is to go slowly and look carefully. Your 30-year-old RevereWare pan is going to be hard to replace for a reasonable amount of money. There are good replacements but quality is getting pretty pricey. Find the brand/item that works for you and then search for a deal. It may be worthwhile waiting until Black Friday! Always good deals around then!
@@Cook-Culture Thanks. That's pretty much what I've been doing. I'm aware of the prices and I'm willing to pay what I think is a reasonable price for a quality pan. I've decided to buy a carbon steel skillet for frying eggs, potatoes, etc. Those aren't too pricey. But getting a good stainless steel saute pan is going to be a challenge. The question is what's the best size (which I'm figuring out based on the capacity of my RevereWare pan) and how much I want to invest. And I mean invest, since this and my carbon steel skillet will be my go-to pans for 98% of what I cook for the rest of my time on the planet. I won't have to replace good pans for at least another 30 years - if I'm still around. I'll be over 100 by then. LOL!
You want mass in the side of any pan that has sloped sides because you actually use the heat to cook your food. Any pan with straight sides needs zero mass in the walls, and, in fact, would be best with insulated walls and cover, and a heavy conductive base. The heat applied to the base goes “up” as heat naturally rises. Non conductive sides and lids would help to keep the energy, heat, inside the pan, cooking more efficiently, saving time, energy, money. I sold high end cookware for 35+ years and was Demeyere Rep for about 14 years.
As a user of the Pro-Line frying pan, I noted 2 things you did not mention in any video: 1 ) The 7-ply cladding goes up the walls of the pan, contrary to the cheaper models by Demeyere, which are 3 or 5 ply in just the bottom. The significance is that you can use the inner walls as well to sear the meat in this pan. Even without any oil or butter. This makes it work like a much bigger ordinary pan. 2) the connection between the pan and the handle will get dity and is impossible to clean ! You will have to live with this designflaw. (which is not too hard ! )
Hi, thanks for the note. Demeyere cookware is engineered to work very well on induction and I can confirm that it does. That said, for gas, it will perform as well as the gas stove can produce energy. Hands down, induction works better in all aspects than gas, but gas has certain appeal
I’m confused. So many comment are simply to complain that the poster can’t or wouldn’t afford such expensive cookware. It’s simple, this cookware wasn’t designed, manufactured or sold for you, and doesn’t suit your need or budget. Fair enough, but you watched a clearly titled video of what was being reviewed. Why would you watch a review of a product you wouldn’t buy just to whinge? I don’t watch Rolls Royce reviews then complain that it’s so expensive. Why do you assume I would care about your personal circumstances or limitations on my purchase decisions? Of course the price and value proposition will be considered by each individual. Jeez. Egomaniacs.
I appreciate this video for showing all the pieces, saying what the difference between proline and atlantis are, and the allclad and this line uses silver/copper for induction. I still think this set should have provided at least an 11 inch fry pan and the 7.9 inch not the 9 inch. Then if someone wants the 9 or 12 they can add it. That said I would want the 7.9 and 12.6 and why that also would be a good standard size for the bundle ie you get those and if you want to add the 9 or 11 you can. Sure the bundle would cost slightly more as there is a difference between the 9 and 12 or 9 and 11 depending on which is which. I do see the last two pieces as useful. The 3.2 quart is probably the third piece I'd want. I don't think a bundle deal is good if you are getting pieces you don't really use. If I did this, I would design a "choose 5 Bundle'. That's right some executives head just exploded. We can't give people what they actually want, that's capitalism and meeting customer demand with our supply.
I would then choose the 5, and then the choices made determine the 'bundle price' since the bundle discount is set. I don't know what the discount is for this bundle, but lets assume 30 percent. Then it would not matter which 5 you chose. Then you might have to make more of X pieces as a company as those are more popular choices, the data will show you which ones that is, and some choices are less so.
But then real professionals might buy (wait for it, more minds are going to be blown) 2 bundles at the same time with different pieces. What!!! that is unthinkable. People might buy two bundles. Yes and they would be what we call 'happy customers' when doing so as they are buying what they NEED as that determines what they WANT.
You might get someone for example who said 'I want two 9 inch frying pans'. Whereas I wanted the 7.9 and 12.6, and why would someone want that other combination. They like cooking two different things at the same time cuz that is how they roll.
Different people Different Needs Empowering Customers though the Power of Their Own Choices. We Bundle, You Save, Demeyere. Superior Quality, Simply the Best.
There you go marketing team of the Demeyere company. My gift to you. You can maybe offer me an slight bonus discount for putting in the work on your quality fine Atlantis line of cookware.
Stop thinking logically please
I like the 12” fry pan because it allows me to do bulk cooking such as making four chicken breasts instead of doing it in batches
Great piece!
You did not mention my favorite pans in the Atlantis line. The sauciers! They are my number 1 go to pans. Great videos and keep them coming!
Haha, that's because I made an entire video about the best pan shape ever invented: ruclips.net/video/h5uMyS_kyYA/видео.html
Thanks for the video! Would you happen to have a suggestion for a portable induction cooktop that can fit the 11inch frypan and sauté pan?
I'm looking for the same right now
Hi, induction plates seem to be tricky as some people complain about them warping their cookware. I doubt this would be an issue with Proline but it's common with carbon steel. Due to this I would suggest a 3500 watt plate, like this: www.amazon.ca/Commercial-Induction-Cooktop-Electric-Countertop/dp/B01M18WLV0
Thanks Jed for this. You mentioned a few times that buying a set is cheaper than buying separately. Can you give me an idea of the savings involved? I’m interested in buying a few pots but don’t really need the frying pans (I have great cast iron already). As for the large stock pot, I’m on the fence as I already have one of less quality but decent for boiling pasta water or corn on the cob. Thanks and continue doing those great videos. I learn a lot!
Thanks for the note! The set savings on the market is around $170-$250 depending on exchange and promotions. If the set does not work perfectly then its always better to stick to open stock, and ask your local retailer if they can do a set price on 3 or 4 pieces??
Great video but is there a reason to own both the 8.5 stock pot and the 8.9 Dutch oven? If you own the atlantis Dutch oven would it be redundant to own both or does having the ability to purchase the stainer for pasta worth owning both pieces.
Oooooooo...excited
I was looking for new cookware and almost purchased all-clad even after reading negative reviews. I am glad Williams Sonoma showed me these as I was navigating through the site and purchased instantly because of the handle construction. My cusinart ones rusted etc and it’s just super gross to cook with so I was sold. I can’t wait to get them in the mail.
Great work! You'll love them forever!!
How they holding up?
I’m thinking of getting me a baller pan
@@pasofino9583 I like them, I cook a lot and they are holding up well. The only con is that they are heavy but other than that I like them
@@missj7765 I know that’s why I’m hesitant wife is tiny and I’m thinking she’ll hate them, she cooks 70% of the time.
I purchased 1 new cast iron pan when I started out on my own. It was a Lodge pan, from our local hardware store! After that, I bought and was given MANY cast iron pans from yard sales, swap meets, thrift stores and anywhere that had an antique brand that I didn't have. It became a collection during the next 30+ years I suppose. I do have too many, but I love them all. I have about 10 dutch ovens, french ovens and coquettes. Some are enameled, some aren't. I ended up with 3 sizes of All-Clad D7, copper-core and Heritage Steel stainless steel saute pans, mostly for cooking acidic foods that I didn't want to put into my cast iron pans. Recently, in the last 5 years, I have purchaased 3 carbon steel pans with the Darto 27cm, 4mm thick pan being my favorite. My pots are all different as well. All-Clad D5, 5.5-qt Dutch Oven and 1.5-qt copper core sauce pan, Made In 4-qt sauce pan and 8-qt stock pot, Viking 3.2-qt soup pot, Misen 2-qt sauce pan and finally a Demeyere Atlantis 3.5-qt saucier. My point is, one piece at a time really works and I didn't replace anything. No non-stick cookware was ever needed. I have not thrown anything out and all that I own can be passed to another person for less waste. Demeyere is really awesome, even though I only have 1 piece. One day, I'll own their Maslin pot! I spent quite a bit overall but just a little at a time over the last 34 years and I couldn't be happier with that.
BUT! I am not trying to keep people from buying a set from you LOL! I just didn't have the money to do that and don't want people who love to cook to feel bad about buying one good pot or pan at a time. Both ways work well, it just depends on the amount of money that you have to spend.
Agree with your approach and like to advise on buying one at a time but sometimes people want to start from scratch and get the basics. Thanks for the review.
Another great review, thank you Jed! However, as remarkable as the Atlantis/Pro-Line is, I still think that for a gas stove user like me, I'd be better off with the Industry line. Thoughts?
Hi, good question. There is defiantly a significant benefit to match Atlantis to induction and gas is a bit less noticeable however there is still an apples to apples difference when using Atlantis/Proline on gas vs Industry on gas. I really like Industry, and use it all the time, but if money was not a consideration I would still choose Atlantis/Proline on gas for the performance benefit.
I've found the copper discs to be so conductive, that I can clearly see the cycling of my induction stove when boiling something, and it's cycling at basically any setting but the highest. The Proline pans are a lot better at buffering that.
Good to know. Thanks for that
That's a nice looking set! Which Demeyere line would work well with an electric stove top? I really wish I had seen your videos on Demeyere before I bought my All-Clad pan. Luckily I only bought the one pan, instead an entire set of All-Clad.
Howdy Geoff. All Demeyere work well on electric, but I would point you in the direction of the Industry line. The uptake will be fast and consistent.
I don't like the heavy weight, but I do like no rivets
I would never be able to afford such an expensive set of cookware, but this much I'll say after watching dozens of your videos:
1) I don't fry nor sauté nearly as much as you in fact I'll probably use a frying pan maybe once in a blue moon, especially as I become more plant-based and move away from egg consumption.
2) I make lots of soups and stews in huge batches (at least one and half gallons of soups at a time) simply because why make a small batch of soup when a large batch is just about as time consuming, and in terms of stews, I have a 6-quart slow cooker and why not fill it up with all the veggies and meats as needed. As I said, I'm going more plant-based, so if I use any beef or chicken in a stew it's more for a flavoring agent than a source of protein.
I hope you'll focus on more "budget-friendly" items. I grant you that having the best tools available is critical to doing a job well, but some folks can't afford a $100-plus frying pan (or a $300-plus frying pan) when they don't do a lot of frying and sautéing.
To tell you the truth, the best gift I ever received was from my Dad, which was a relatively inexpensive bread-making machine. I love that machine a lot. It's extremely versatile and I often use it on the dough setting so I can make free-hand loaves in various shapes and sizes.
Howdy, thanks for the note. I do advocate for inexpensive cast iron and spend the most you can on stainless. You are correct that plant based cooking can be quite different that cooking typical NA fare.
@@Cook-Culture , Hi Jed, I sent you an email It was long, so I apologize for that. But in a nutshell, I nearly never use frying pans, but I'm more than happy to find good uses for them. That said, would a stainless steel-clad frying pan be best for my overall needs if I keep a kosher kitchen? I have a small frying pan that I keep for "meat" dishes and can't recall the last time I've used it in 18 years. I purchased a cheap non-stick frying pan for my "dairy" use (though it's really for "pareve" use) from the supermarket and it needs to go. I want to replace it with a stainless steel-clad frying pan because I'm concerned that my lack of using a frying pan would make keeping either a cast-iron or a carbon steel pan harder because the "seasoning" could get rancid or the pans could rust over time with lack of use. Please advise.
@@cybrarian9Hi dear, I am a bit late but the most useful stainless steel pan I have is my Demeyere industry 5 frying pan. Mine is 24 cm / 9.5“, but for someone who rarely uses it a 20 cm (8“) might be big enough. It’s heavy enough to be great quality and light enough to toss the food around if needed. It’s also not too expensive.
Where can I find the rounded conical two handle pot from? I can’t find it in USA
It's on the CookCulture site and I think I just saw they ship to US(I was just there looking around their site)
Hi, interestingly they do not have it on their site in the US. I will inquire. This is the link to ours in Canada: www.cookculture.com/collections/demeyere-atlantis-cookware/products/demeyere-atlantis-4-75l-saucier-sauteuse-with-doubled-walled-lid
Adnan
I just purchased a few pieces from Cook Culture since I couldn’t get them in the US either.
Shipping was great, communication was excellent, pricing was reasonable
As a Belgian now in the US I’ve been using Demeyere since 1990, my mom since the 1950’s. Can’t beat the quality
Good luck.
@@Cook-Culture typical USA, we are behind in providing universal health care and Demeyere Atlantis 4.75L Saucier/Sauteuse with doubled walled lid 😭
Is there any reason why you prefer these over all-clad besides the rivets? What’s your opinion on all-clad in general?
All-Clad does not have a a line like Atlantis. The only comparable is AC D5 and Copper Core which is more similar to Demeyere Industry
THAT WAS GREAT INFORMATION SO APPRECIATE IT. I'M HAVING A HARD TIME DECIDING BETWEEN THIS SET AND THEN THE KITCHEN CRAFT SET. WONDERING IF YOU HAVE TESTED ANY OF THE KITCHEN CRAFT COOKWARE? NEW PURCHASE OF FRIGIDAIRE INDUCTION WITH AIR FRY. LEARNING CURVE GOING ON. NEW TO RE GIFT MY WOLFGANG PUCK 12.5" SAUTE FRYING PAN =( NOT INDUCTION COMPATIBLE BOO
THANK YOU🙂
What bake tray or similar is best for baking fries, fish, veggies?
Nice upgrade from all clad 👏🏻do the make a paella pan for induction? Tks
I am super happy with Heritage Steel's cookware -- which is made in the USA (in Tennessee) and nonreactive/nontoxic. I think maybe they don't advertise in order to keep the cost of their cookware down. Less expensive than All Clad and I'd pick it over All Clad any day of the week. The company they were born out of was a German company called Hammer Stahls or some such. Really great value.
if no conductivity benefit from having thicker walls then why do they make clad cookware? please explain
It's how the cladded material is made. Once you have clad material it's simple to press the shapes. That's why clad pans are fully clad.
Sadly you can’t get the 4.75 L sauce pan in the USA. I even tried to order it from a Zwilling store and it’s not in their system. :-(
Yes I can’t find it as well.
Hi, I bought this set recently for a good deal. I have an electric stove top, But from my research… Atlantis line is not best with the electric stove top. Am I right?
It's not that it's not best, it that it's engineered to work the best with induction. For all other surfaces it will perform as good as any other top end brand....maybe a bit better. It is 7 layer or copper and silver based cookware. Pretty awesome.
So the only real competition for these sets would be the Viking 7 Ply Titanium line then? You lose the Stock pot w/ Viking but you get a 10 and 12 inch frying pan which is the best pairing and almost sells the set itself.
I'm not a fan of Viking Cookware but if they're doing anything new I'll take a closer look. From what I know their top end is not like Atlantis.
The most equivalent competitor for these price and quality wise is Falk copper
Aren't they made in China? Aren't they giving 10yrs warranty? Other brands make their cookware in places like Italy, U.S.A. etc., and give lifetime warranty. Or am I wrong?
Hi, Demeyere Atlantis is made in Belgium, with a 30 year warranty
Personally, I can't justify spending this kind of money on cookware. Money is a relatively important consideration to me, as I'm retired and have a somewhat limited amount of disposable income. But I'm willing to invest in quality where and when there's a sound reason to do so. I like to cook, but I'm not looking to become a gourmet chef. I really appreciate your views because they help me figure out where to opt for quality over price, and where to economize and still get the job done. My questions are simple, and probably have no set answers, but here goes. One issue is when a fully clad stainless steel pan is an absolute must, and when can one get away with a less expensive option? The question this video specifically raises to me is about the pros and cons of fully clad deep saute pans. I use that general kind of pan often, as I have an old deep-sided, disc-bottom fry pan with a lid (a RevereWare aluminum disk, not copper bottom, pan I've had over 30 years that works reasonably well) that I'm looking to upgrade in the near future. I constantly use that pan to make dishes containing pan sauces (and I understand carbon steel, which I'm also considering in addition, isn't the best choice for that type of dish). I'm thinking that all of this begs the question of when heating up the sides of a pan is really important, and when it isn't.
Hello, thanks for the note. I apricate your statements and understand what you are asking. My advice is to go slowly and look carefully. Your 30-year-old RevereWare pan is going to be hard to replace for a reasonable amount of money. There are good replacements but quality is getting pretty pricey. Find the brand/item that works for you and then search for a deal. It may be worthwhile waiting until Black Friday! Always good deals around then!
@@Cook-Culture
Thanks. That's pretty much what I've been doing. I'm aware of the prices and I'm willing to pay what I think is a reasonable price for a quality pan. I've decided to buy a carbon steel skillet for frying eggs, potatoes, etc. Those aren't too pricey. But getting a good stainless steel saute pan is going to be a challenge. The question is what's the best size (which I'm figuring out based on the capacity of my RevereWare pan) and how much I want to invest. And I mean invest, since this and my carbon steel skillet will be my go-to pans for 98% of what I cook for the rest of my time on the planet. I won't have to replace good pans for at least another 30 years - if I'm still around. I'll be over 100 by then. LOL!
What’s wrong with the RevereWare pot? That’s a wonderful product! Keep using it along with your new carbon steel skillet! 😊⭐️
@@jw6180 It's warped.
You want mass in the side of any pan that has sloped sides because you actually use the heat to cook your food. Any pan with straight sides needs zero mass in the walls, and, in fact, would be best with insulated walls and cover, and a heavy conductive base. The heat applied to the base goes “up” as heat naturally rises. Non conductive sides and lids would help to keep the energy, heat, inside the pan, cooking more efficiently, saving time, energy, money.
I sold high end cookware for 35+ years and was Demeyere Rep for about 14 years.
How I get it’s in Bangladesh? Is it possible?
Looks nice, but seven layers would be too heavy for me.
As a user of the Pro-Line frying pan, I noted 2 things you did not mention in any video:
1 ) The 7-ply cladding goes up the walls of the pan, contrary to the cheaper models by Demeyere, which are 3 or 5 ply in just the bottom. The significance is that you can use the inner walls as well to sear the meat in this pan. Even without any oil or butter. This makes it work like a much bigger ordinary pan.
2) the connection between the pan and the handle will get dity and is impossible to clean ! You will have to live with this designflaw. (which is not too hard ! )
Hi, the 5 ply (Industry) is full Clad, like the ProLine. Try using Bar Keepers Friend to clean those hard to reach places.
How much money do you save buying the set rather than them individually ?
About 15 to 18%
Love 10 pac but it doesn’t appear to be avaliable in Australia. Any tips on how to ship?
Hi, that's tough. Shipping to Aus is expensive and takes months.
Try Peter's of Kensington, but their prices will be far higher than the European retail.
Seriously considering getting a set. How does it fair on a gas stove vs induction?
Hi, thanks for the note. Demeyere cookware is engineered to work very well on induction and I can confirm that it does. That said, for gas, it will perform as well as the gas stove can produce energy. Hands down, induction works better in all aspects than gas, but gas has certain appeal
The sides of these cookware are magnetic too?
Not the Atlantis...just the Proline
@@Cook-Culture Thank you! Your unboxing and some reviews was be highly positive to make my choice and buyed this cookware set.
Thank you again!
The handle actually will come off, I see other reviews where the handle broke off. It is only held on with 2 very small weld points.
That's interesting. I've put my entire weight on a pan between two cinderblocks without the pan failing.
Helper handle. Not handle helper. 😉
indan prais