Although the triple induc is not mentioned, they are Demeyere frying pans that work with induction up to 250C, then they lose their heat conductivity and they stay around 230-250C, so burning food is NOT an option. I used an ikea sensuell pan to fry chicken thighs and the oil coming out is dark. Using the Demeyere triple induc the fat comes with a lighter colour. I was researching Demeyere for over 4-5 years and tried to contact Demeyere NL then Europe, but their PR team is just awful, ended up at USA Demeyere, they sort of replied with a no real answer to my questions. Christmas 2019 I decided to treat my self and take the risk (moenywise) with a 32cm frying pan from Demeyere. Every Christmas eve I host a 14 pax dinner. I ended up searing EVERYTHING in the triple induc pan. I think I used it in two hours of searing over 8-9 kilos of meat in it (pork and beef and something else, I don't remember) washing it between different meats and resuing it, amazing. Verdict, you need a stunning pan to sear everything, then transfer it to less expensive pots to continue cooking, be it brazing or stewing. Three months after that, the pandemic hit us, lockdown... so I ordered a second triple induc from Demeyere, a 28cm. NOTHING sticks to them, oils after finishing with searing are lighter than other brands. The bases become dark brown with the fond, you poor water in them, the fond releases in almost one layer, unbelievable. I use them on induction. The 32cm loses a bit on the edges as induction heats up to 21cm on the bottom but that is fine. Cleaning is ridiculously easy and fast and I do not have to use kleen king or barkeepers friend to release burnt oils, just use them to shine the pans. A big difference and a great upgrade no more scrubbing, I spent 450 euros in total for both and I am happy. I will not buy though their conical pots or other pans as the heat used to achieve sauces, gravies or reductions is not that crucial to me. If I want caramelised onions I shall use the Demeyeres. If I had the money yes I would chuck all my tri clad from Ikea and rena-wares, but I would keep my cast irons, and upgrade but still all you need is a couple of workhorse frying pans for searing, wash and go. Nest task, next task, done. I have seared and cleaned the fond and transferred to thin rena-wares that completed the jobs for stews. Thanks for your presentation.
I love my Demeyere Atlantis pots and pans! You did forget to mention that the Atlantis conical saucepans (their sauciers) are also fully clad up to the rim, and that unlike copper pots and pans, Atlantis works on induction.
When I first learned about cladded cookware All-Clad was advertised everywhere and I almost bought into it knowing I would have to pay a hefty import fee. Finding Demeyere as their European counterpart made my heart jump. I am so going to collect a whole set. Must-have for all EU kitchens!
same boat here. i just bought a "le creuset" cast iron skilet €148..the inside has a black enamel coating i tested a tomato dish yesterday and no problems no metal taste. but to be honest it was a spur of the moment thing rather then really good research.. in my research i landed on Carbon Steel. but just found out it doesn't play well with induction currently i'm on gas but The Netherlands is slowly moving towards houses without gas so i'm pretty sure i going to move towards induction cooking. thank god cast iron and induction is no problem. But Carbon steel not so much. i quickly landed on All-Clad thankfully these guys here mentioned Demeyre ruclips.net/video/l42MdEp5b58/видео.html Amazon is selling the 20cm industry skillet for €101 and the 24cm for €110 not cheap but not to over the top..i still need to figure out all the different series like industry vs Commercial vs Athena..
Hi there,, no have not decided yet.. i bought one "Le Cruuset" pan.. and one "oxo good grip nonstick pan" for the time being.. eventually i think going the route of ironclad pans will be the solution i think a Belgium brand is called Demeyere. i looked at a Carbone plus pan from De Buyer but it seems that those types of pans are a bit tricky using induction cooking..
I am 46 year old man and I do feel the weight of the Demeyere Atlantis line comparatively (vs lesser pots/pans) is limiting my ability to maneuver the pots/pans with one handed ease. That’s not happening. I’m not unable to lift it, it’s OK, it’s just noticeably heavier and different. And it’s also so heavy that even with two hands you need a good grip on it. The idea that you can pour something out on a quick whim without planning a two handed arm grip is a fantasy. And it’s a hassle if your sink is smaller like mine is - the 12.5 inch frying pan does not fit it the sink unless it’s diagonal with the handle sticking up. The 9-inch fits, and I may buy a second one and cook with two 9-inch pans instead. I am single and live alone so my portions are smaller anyway, unless I am cooking a multi-day batch of chicken or something. All that said, I am of two minds as to if I would want the Industry line at all. Perhaps only for a few pieces. I do like the Atlantis line’s added searing power, better induction cooking (I’ve yet to have the pleasure of trying an induction range), less burning (and it’s so easy to do if you’d not know what you are doing like me), better heat retention and less fluctuations that are too fast, especially when adding more cold ingredients, and the general idea that there is perhaps nothing better out there. We all want to be on the USS Enterprise, not the USS Farragut. Then again, Starfleet has replicators, thus making cooking obsolete!! Still, I might get a few lighter Industry pots/pans just to play with, to supplement perhaps, but I doubt I’ll ever be parting my Atlantis line collection. I have 6 Atlantis pieces now and I want about 10 pieces in the end (not counting lids or insert pieces, because that’s just silly marketing). Finally, I don’t feel the need to explore other brands, I do believe that Demeyere’s Atlantis line plus perhaps a few Demeyere Industry supplementary pieces are all that I need. No toxic nonstick coatings to worry about, no high maintenance iron pan cleaning and seasoning to deal with, just one style of pots/pans to rule them all.
It would be great to see a direct comparison with All-Clad vs Demeyere on an induction hob boiling water/browning meats/melting chocolate without burning it etc
There is no comparison. I have both gas and induction. For induction I almost always reach for disc bottom Atlantis or Fissler Profi and for gas I tend to reach for clad cookware unless I really really need even heating in which case I reach for Fissler Profi. The best clad cookware in my opinion is Demeyere Atlantis conical for sauciers or Dutch ovens and Demeyere Industry for most everything else. I strongly prefer Demeyere Industry to All Clad (both D3 and Copper Core)
I wish more businesses had the philosophy of getting the customer the right product. I found this channel last night and am already a customer for life. I would like to see a comparison video with All-clad though.
Thanks!! I am working on a head to head with AC copper core vs Atlantis and d5 vs Industry. I am a big Demyere fan but it will be close as they are all excellent cookware.
Hello Jed, would love to see more comparisons of both Demeyere Industry and Aylantis pots and pans. I have 20 and 28 cm Industry fry pans, just received for my wife's birthday the Demeyere 28 cm Essential / Intense pan. Now I am focusing on pots only and would love to see comparisons of 20 cm Atlantis vs Industry pots. Thank you for spreading the good!
Industry 5, 32 cm = 2.3 kg Proline 7, 32 cm - 3.3 kg. One kg more material in one pan! As a comparison: a Stargazer 12” (30 cm) cast iron skillet is 6.5 pounds = 3 kg.
While the Atlantis line is well built, and reputed to be better, when replacing my old SS cookware I opted for Atlantis/proline for 2 skillets and a saucier and for the rest bought industry. The disk stuck on the bottom just doesn't look elegant. The 5 ply industry with its entire body fully clad looked better. Since demeyere didn't have a small saucepan in the industry line, I opted for a 5 ply Mauviel 2 qt saucepan. All in, the investment in Demeyere was considerable, but their performance is top notch and well worth it. Btw love your shows
Since this video, the All-Clad Copper Core has hit the market….with its construction, including a new and improved handle, has that influenced your opinion at all?
I ordered a 12.6" proline, but regretted it when I opened the box. It's huge, really huge for an apartment stove. Not to mention way too heavy to be useful. With food in it, it would be more cumbersome and I felt that I would not use it often. So I returned it and looked for an 11" pan; supply chain issues meant I had to settle for an 11" 5-ply instead of the proline, but I feel that the somewhat lighter and smaller pan will get more use in the long-term.
I disagree that nothing else compares. For disc bottom pans Fissler Profi compares and is less expensive. The Fissler Original-Profi has an even thicker and heavier bottom (6mm thick aluminum) with even better heat retention. The massive bottom will never warp. I think Atlantis is in a good sweet spot for responsiveness with uniformness and heat retention. I have heard of Atlantis warping but this is rare. The extremely rapid heat up of induction is tough on cookware. I wouldn’t trust any larger diameter all-clad pans to avoid warping with long term induction use. My cookware is evenly divided between Demeyere and Fissler Profi. Searing steak on a Fissler Profi sauté pan is even more satisfying than on a Demeyere Proline. Fissler no longer makes a Profi saute pan but their stainless steel Profi 28cm roaster with domed lid is the same sauté pan. It is a searing and braising workhorse!! I love it so much that own two. Unfortunately Fissler does not manufacture clad pans except the 5ply wok. the clad Atlantis conical sauciers and Proline fry pan have no equal in build quality and performance. But for disc bottom pans Fissler Profi is easily the equal of Demeyere Atlantis. Fissler Profi made me toss my cast iron frypans. Demeyere Proline couldn’t make me toss my cast iron. Demeyere released a new clad Intense line with sealed rims like the newest Atlantis conical clad sauciers. It’s a lovely extra touch that makes it truly dishwasher safe.
As far as I understand, the Industry is fully cladded, but the Atlantis only is bottom heated. For what dish would pure bottom heat be better than full clad?.
You don't really need the cladding up the sides, there's no real benefit. 3 and 5 ply pans are built that way because, otherwise, they would have to have the kind of bonded disc bottom you find in Atlantis. Generally, bonded disc bottoms are only found on cheaper pans - but Atlantis uses the bonded bottom because it's got 7 plies, two of which are silver. The bottoms of the Atlantis pans are very thick and heavy. You would not want them to be that thick all the way up the sides. For example - the Industry 5.5 quart dutch oven weighs 5.63 pounds and the Atlantis 5.5 weighs 6.35, even though the side walls are thinner. If the side walls were 7 ply, it would probably weigh 10 or 12 pounds.
Hey Jed, love your videos. What do you think about deBuyer Affinity? DeBuyer Affinity vs Demeyere Industry? I like the looks and specs of both, they are similarly priced. I'm on the fence, what are your thoughts???
That is a very hard call. Hey Jed, would you rather have a Ferrari or a Lamborghini!?! Haha. But seriously, I kinda lean to the Industry. I like the handles and I am am quite convinced that Debeyere is the leading SS maker in the world when it comes to knowhow and engineering. My 2 cents.
I just fell in love with this channel and is being a great help deciding my cookware for life. I an completely convinced about getting few demeyere pieces. I have seen that there is an Apollo series as well. Do you have any experience with this one? would you say than the industry have a better performance? Thanks for you great work :-)
My only other comment or question is that I’ve read some random online user comments that Demeyere’s Atlantis line pieces may have issues with some inductive ranges with maintaining sensor or magnetic detection, is that true, and if so, is that the fault of that particular inductive range’s sensors or design (seems most likely) or is it the fault of the overall Atlantis line designs/shapes (unlikely to me, as the Atlantis line is just full of magnetic friendly metal).
At the core, it’s the same from what Zwilling has shared. There slight differences in terms of handle design and finish, but the amount of material and thickness is the same. Silver7 is the exclusive produce by Surlatable, which they manufacture.
Quick cookware question. Just picked up 2 Atlantis cookware sets that include the 8.9 and 5.5 quart dutch ovens, 5.1 Quart Saute pan, 3.5 Conical Saucier, 2 Quart sauce pan, and 9.5 and 11 inch proline skillets. I am considering a 3 quart saute to finish the set off and I'm trying to decide between an Atlantis 3 quart saute pan for $239 (US) or a 3 quart Industry 5 pan for $125 (US). Or do I even need the smaller saute pan with the other pieces I already have. Thanks in advance for any advice.
You've got me building a Demeyere Atlantis collection. So far I have the 3.5 qt. saucier and 11 Proline frying pan which is a too big for say a four-egg omelette with additional ingredients (mushrooms, onions, cheese, tomatoes, ham, etc.) which I do regularly. For this kind of volume of ingredients, what size would you recommend, the 7.9 or 9.4? Thanks!
@@tiklemeangi Great. I got it because Cook Culture's host recommended its all-around versatility and, of course, he was right. I also think the 3.5 qt. size is the most versatile.
Soo i found a 7 ply demeyere multiline pan, i cant find any reviews what is it is it betyer then Atlantis and worse then proline? Its Only slightly more expensive then atlantis.
Although the triple induc is not mentioned, they are Demeyere frying pans that work with induction up to 250C, then they lose their heat conductivity and they stay around 230-250C, so burning food is NOT an option. I used an ikea sensuell pan to fry chicken thighs and the oil coming out is dark. Using the Demeyere triple induc the fat comes with a lighter colour. I was researching Demeyere for over 4-5 years and tried to contact Demeyere NL then Europe, but their PR team is just awful, ended up at USA Demeyere, they sort of replied with a no real answer to my questions. Christmas 2019 I decided to treat my self and take the risk (moenywise) with a 32cm frying pan from Demeyere. Every Christmas eve I host a 14 pax dinner. I ended up searing EVERYTHING in the triple induc pan. I think I used it in two hours of searing over 8-9 kilos of meat in it (pork and beef and something else, I don't remember) washing it between different meats and resuing it, amazing.
Verdict, you need a stunning pan to sear everything, then transfer it to less expensive pots to continue cooking, be it brazing or stewing. Three months after that, the pandemic hit us, lockdown... so I ordered a second triple induc from Demeyere, a 28cm.
NOTHING sticks to them, oils after finishing with searing are lighter than other brands. The bases become dark brown with the fond, you poor water in them, the fond releases in almost one layer, unbelievable. I use them on induction. The 32cm loses a bit on the edges as induction heats up to 21cm on the bottom but that is fine. Cleaning is ridiculously easy and fast and I do not have to use kleen king or barkeepers friend to release burnt oils, just use them to shine the pans. A big difference and a great upgrade no more scrubbing, I spent 450 euros in total for both and I am happy. I will not buy though their conical pots or other pans as the heat used to achieve sauces, gravies or reductions is not that crucial to me. If I want caramelised onions I shall use the Demeyeres.
If I had the money yes I would chuck all my tri clad from Ikea and rena-wares, but I would keep my cast irons, and upgrade but still all you need is a couple of workhorse frying pans for searing, wash and go. Nest task, next task, done. I have seared and cleaned the fond and transferred to thin rena-wares that completed the jobs for stews. Thanks for your presentation.
I have the Demeyere Industry 10-piece set and I'm so in love with it 🥰🥰
I just got one of their pans from the Industry series. Can you give some tips on how to use it well or something like that?
I love my Demeyere Atlantis pots and pans!
You did forget to mention that the Atlantis conical saucepans (their sauciers) are also fully clad up to the rim, and that unlike copper pots and pans, Atlantis works on induction.
When I first learned about cladded cookware All-Clad was advertised everywhere and I almost bought into it knowing I would have to pay a hefty import fee.
Finding Demeyere as their European counterpart made my heart jump. I am so going to collect a whole set. Must-have for all EU kitchens!
same boat here. i just bought a "le creuset" cast iron skilet €148..the inside has a black enamel coating i tested a tomato dish yesterday and no problems no metal taste. but to be honest it was a spur of the moment thing rather then really good research.. in my research i landed on Carbon Steel. but just found out it doesn't play well with induction currently i'm on gas but The Netherlands is slowly moving towards houses without gas so i'm pretty sure i going to move towards induction cooking. thank god cast iron and induction is no problem. But Carbon steel not so much. i quickly landed on All-Clad thankfully these guys here mentioned Demeyre ruclips.net/video/l42MdEp5b58/видео.html
Amazon is selling the 20cm industry skillet for €101 and the 24cm for €110 not cheap but not to over the top..i still need to figure out all the different series like industry vs Commercial vs Athena..
@@samdeur Have you decided on what series is best for you?
Hi there,, no have not decided yet.. i bought one "Le Cruuset" pan..
and one "oxo good grip nonstick pan" for the time being..
eventually i think going the route of ironclad pans will be the solution i think a Belgium brand is called Demeyere.
i looked at a Carbone plus pan from De Buyer but it seems that those types of pans are a bit tricky using induction cooking..
I am 46 year old man and I do feel the weight of the Demeyere Atlantis line comparatively (vs lesser pots/pans) is limiting my ability to maneuver the pots/pans with one handed ease. That’s not happening. I’m not unable to lift it, it’s OK, it’s just noticeably heavier and different. And it’s also so heavy that even with two hands you need a good grip on it. The idea that you can pour something out on a quick whim without planning a two handed arm grip is a fantasy. And it’s a hassle if your sink is smaller like mine is - the 12.5 inch frying pan does not fit it the sink unless it’s diagonal with the handle sticking up. The 9-inch fits, and I may buy a second one and cook with two 9-inch pans instead. I am single and live alone so my portions are smaller anyway, unless I am cooking a multi-day batch of chicken or something. All that said, I am of two minds as to if I would want the Industry line at all. Perhaps only for a few pieces. I do like the Atlantis line’s added searing power, better induction cooking (I’ve yet to have the pleasure of trying an induction range), less burning (and it’s so easy to do if you’d not know what you are doing like me), better heat retention and less fluctuations that are too fast, especially when adding more cold ingredients, and the general idea that there is perhaps nothing better out there. We all want to be on the USS Enterprise, not the USS Farragut. Then again, Starfleet has replicators, thus making cooking obsolete!! Still, I might get a few lighter Industry pots/pans just to play with, to supplement perhaps, but I doubt I’ll ever be parting my Atlantis line collection. I have 6 Atlantis pieces now and I want about 10 pieces in the end (not counting lids or insert pieces, because that’s just silly marketing). Finally, I don’t feel the need to explore other brands, I do believe that Demeyere’s Atlantis line plus perhaps a few Demeyere Industry supplementary pieces are all that I need. No toxic nonstick coatings to worry about, no high maintenance iron pan cleaning and seasoning to deal with, just one style of pots/pans to rule them all.
It would be great to see a direct comparison with All-Clad vs Demeyere on an induction hob boiling water/browning meats/melting chocolate without burning it etc
It's done already. Demeyere BLOWS the All-Clad away in speed and evenness of heat.
@@jacobpetersen5662 same here, tossed my All-Clad after getting my Demeyere. Amazing cookware!
Have both and I prefer All-Clad.
There is no comparison. I have both gas and induction. For induction I almost always reach for disc bottom Atlantis or Fissler Profi and for gas I tend to reach for clad cookware unless I really really need even heating in which case I reach for Fissler Profi. The best clad cookware in my opinion is Demeyere Atlantis conical for sauciers or Dutch ovens and Demeyere Industry for most everything else. I strongly prefer Demeyere Industry to All Clad (both D3 and Copper Core)
I wish more businesses had the philosophy of getting the customer the right product. I found this channel last night and am already a customer for life.
I would like to see a comparison video with All-clad though.
Thanks!! I am working on a head to head with AC copper core vs Atlantis and d5 vs Industry. I am a big Demyere fan but it will be close as they are all excellent cookware.
Hello Jed, would love to see more comparisons of both Demeyere Industry and Aylantis pots and pans. I have 20 and 28 cm Industry fry pans, just received for my wife's birthday the Demeyere 28 cm Essential / Intense pan. Now I am focusing on pots only and would love to see comparisons of 20 cm Atlantis vs Industry pots. Thank you for spreading the good!
I just bought their pots and pans can’t wait to receive my delivery😍
If I had those muscles, I would also go for the Atlantis. Demeyere Atlantis and Industry are buy it for life!
It would great to see the weight comparisons between each put/pan within the Industry and Atlantis sets
Industry 5, 32 cm = 2.3 kg
Proline 7, 32 cm - 3.3 kg.
One kg more material in one pan!
As a comparison: a Stargazer 12” (30 cm) cast iron skillet is 6.5 pounds = 3 kg.
While the Atlantis line is well built, and reputed to be better, when replacing my old SS cookware I opted for Atlantis/proline for 2 skillets and a saucier and for the rest bought industry. The disk stuck on the bottom just doesn't look elegant. The 5 ply industry with its entire body fully clad looked better. Since demeyere didn't have a small saucepan in the industry line, I opted for a 5 ply Mauviel 2 qt saucepan. All in, the investment in Demeyere was considerable, but their performance is top notch and well worth it.
Btw love your shows
Thanks for the feedback! Glad you enjoy the vids!
Since this video, the All-Clad Copper Core has hit the market….with its construction, including a new and improved handle, has that influenced your opinion at all?
I ordered a 12.6" proline, but regretted it when I opened the box. It's huge, really huge for an apartment stove. Not to mention way too heavy to be useful. With food in it, it would be more cumbersome and I felt that I would not use it often. So I returned it and looked for an 11" pan; supply chain issues meant I had to settle for an 11" 5-ply instead of the proline, but I feel that the somewhat lighter and smaller pan will get more use in the long-term.
Fair enough, good points. The 5 ply industry is an excellent pan and I bet you will love it for the rest of your days!
Thank you for explaining all this. Got me a 7 layer one. Top product.
Nice work! Such a great pan!!
I have them and my aunt also loves them
I disagree that nothing else compares. For disc bottom pans Fissler Profi compares and is less expensive. The Fissler Original-Profi has an even thicker and heavier bottom (6mm thick aluminum) with even better heat retention. The massive bottom will never warp. I think Atlantis is in a good sweet spot for responsiveness with uniformness and heat retention. I have heard of Atlantis warping but this is rare. The extremely rapid heat up of induction is tough on cookware. I wouldn’t trust any larger diameter all-clad pans to avoid warping with long term induction use. My cookware is evenly divided between Demeyere and Fissler Profi. Searing steak on a Fissler Profi sauté pan is even more satisfying than on a Demeyere Proline. Fissler no longer makes a Profi saute pan but their stainless steel Profi 28cm roaster with domed lid is the same sauté pan. It is a searing and braising workhorse!! I love it so much that own two. Unfortunately Fissler does not manufacture clad pans except the 5ply wok. the clad Atlantis conical sauciers and Proline fry pan have no equal in build quality and performance. But for disc bottom pans Fissler Profi is easily the equal of Demeyere Atlantis. Fissler Profi made me toss my cast iron frypans. Demeyere Proline couldn’t make me toss my cast iron.
Demeyere released a new clad Intense line with sealed rims like the newest Atlantis conical clad sauciers. It’s a lovely extra touch that makes it truly dishwasher safe.
Nice. Good recap!!
I got a Demeyere 12 in lidded skillet for $139. I couldn’t believe the bargain!
As far as I understand, the Industry is fully cladded, but the Atlantis only is bottom heated. For what dish would pure bottom heat be better than full clad?.
You don't really need the cladding up the sides, there's no real benefit. 3 and 5 ply pans are built that way because, otherwise, they would have to have the kind of bonded disc bottom you find in Atlantis. Generally, bonded disc bottoms are only found on cheaper pans - but Atlantis uses the bonded bottom because it's got 7 plies, two of which are silver. The bottoms of the Atlantis pans are very thick and heavy. You would not want them to be that thick all the way up the sides. For example - the Industry 5.5 quart dutch oven weighs 5.63 pounds and the Atlantis 5.5 weighs 6.35, even though the side walls are thinner. If the side walls were 7 ply, it would probably weigh 10 or 12 pounds.
Hey Jed, love your videos. What do you think about deBuyer Affinity? DeBuyer Affinity vs Demeyere Industry? I like the looks and specs of both, they are similarly priced. I'm on the fence, what are your thoughts???
That is a very hard call. Hey Jed, would you rather have a Ferrari or a Lamborghini!?! Haha. But seriously, I kinda lean to the Industry. I like the handles and I am am quite convinced that Debeyere is the leading SS maker in the world when it comes to knowhow and engineering. My 2 cents.
I just fell in love with this channel and is being a great help deciding my cookware for life. I an completely convinced about getting few demeyere pieces. I have seen that there is an Apollo series as well. Do you have any experience with this one? would you say than the industry have a better performance? Thanks for you great work :-)
My only other comment or question is that I’ve read some random online user comments that Demeyere’s Atlantis line pieces may have issues with some inductive ranges with maintaining sensor or magnetic detection, is that true, and if so, is that the fault of that particular inductive range’s sensors or design (seems most likely) or is it the fault of the overall Atlantis line designs/shapes (unlikely to me, as the Atlantis line is just full of magnetic friendly metal).
Hi, that would certainly be an issue with the cooktop.
do you think the 7 ply Silver 7 is better than the Atlantis or Proline? which Demeyere is superior?
At the core, it’s the same from what Zwilling has shared. There slight differences in terms of handle design and finish, but the amount of material and thickness is the same. Silver7 is the exclusive produce by Surlatable, which they manufacture.
Quick cookware question. Just picked up 2 Atlantis cookware sets that include the 8.9 and 5.5 quart dutch ovens, 5.1 Quart Saute pan, 3.5 Conical Saucier, 2 Quart sauce pan, and 9.5 and 11 inch proline skillets. I am considering a 3 quart saute to finish the set off and I'm trying to decide between an Atlantis 3 quart saute pan for $239 (US) or a 3 quart Industry 5 pan for $125 (US). Or do I even need the smaller saute pan with the other pieces I already have. Thanks in advance for any advice.
Hard call but the sauté pan is an essential piece. Why don't you use what you have for now and see if you have a gap?
Hello - What size is the Atlantis sauté pan in the video? 3qt? 4qt?
What about their Ali Pro line?
De buyer is the best cookware I have ever used. Made in France.
You've got me building a Demeyere Atlantis collection. So far I have the 3.5 qt. saucier and 11 Proline frying pan which is a too big for say a four-egg omelette with additional ingredients (mushrooms, onions, cheese, tomatoes, ham, etc.) which I do regularly. For this kind of volume of ingredients, what size would you recommend, the 7.9 or 9.4? Thanks!
Hi, I'd go for the 9.4, for sure!
@@Cook-Culture Thanks!
How do you like the 3.5 qt saucier?
@@tiklemeangi Great. I got it because Cook Culture's host recommended its all-around versatility and, of course, he was right. I also think the 3.5 qt. size is the most versatile.
@@MichaelE.Douroux what do you use it for?
Soo i found a 7 ply demeyere multiline pan, i cant find any reviews what is it is it betyer then Atlantis and worse then proline? Its Only slightly more expensive then atlantis.
Not sure what you have but if it's a Demeyere 7 ply, and the price is right, buy it.
Multiline just has different handles (a bit more industry-like) , but the rest is very similar
🙏🙏🙏
Demeyere is pronounced “De-MY-ruh” 🙂
it's pronounced Demeyere ("mey" like in "hey") and 2x the "e" in ere as the "u "in "bus".
Demeyer is just expensive as Falk coppee cookware.