For those who would like to know. Silvinox is not a coating. It's a surface treatment, technically called "passivation". It removes any iron from the surface of the alloy to enhance the Chromium and Nickel corrosion and stain resistant properties of stainless steel. Excellent review, Uncle Scott. Love your videos. I'm a pan enthusiast like you. Please keep up the good work.
THANK YOU, Peter!! I hope people notice that. Some other channels seem to just read the marketing stat sheet and never cook in the pans when they do reviews.
Some people complain about the weight of a Demeyere pan but then go on to tell you how much they love their cast iron pan. BS. They just don't understand how to cook in SS.
Vintage cast iron is much lighter than the conventional crude iterations and as smooth as glass. Personally i like both vintage cast iron and stainless though i prefer cast iron since i can make it non-stick via seasoning. Agreed that a lot of people don't know how to cook properly with stainless though similar heating principles apply.
Thanks for the review. When I started getting into cooking during the height of the pandemic, I wanted to learn how to cook on stainless steel. At first was going to go with All-Clad but a few sites spoke highly of Demeyere (and if you listed to the family members pronounce it, it's De-meyer-ruh). I now have four pieces, including the 9.5" version of this. It's still heavy but less so than your pan. I love it, especially for all the acidic things I don't want to put in my Smithey cast iron pans, like when I deglaze with acidic liquids. The lack of rivets cannot be overstated for me. The SS pieces the Demeyeres replaced all had visible wear on the rivets (I cleaned them well and then the cheaper SS just started discoloring in that area), so I'm thrilled these Demeyere won't suffer the same fate.
The pans are great. It almost has the heat retention of thick cast iron, but is still more responsive and spreads heat more evenly. Being able to sear and then make a pan sauce with some wine or vinegar incorporated is fantastic. The price is steep though: if anyone wants a reasonable alternative and doesn't mind looking in the used market, try looking for All-Clad Master Chef (newer ones are labeled MC2). Those pans are essentially a ~3mm thick slab of Aluminum with a Stainless interior. It's a little known fact that those pans actually outperform All-Clad's own Copper Core! To give you an idea, it has roughly 1.75x the Aluminum that the standard D3 line has, so the performance is outstanding. The two downsides are that it's discontinued and not compatible with induction, since the bottom is bare Aluminum, but otherwise they are killer pans and very worthy alternatives if you don't want to pay top dollar for the Demeyere Proline.
@@soniCron i have both industry 5 and MC2 and MC2 outperforms industry5. The omly edge Industry5 has on MC2 is looks after extended use. With that being said Industry5 is an excellent top o.f the line pan, which has a higher practical value than Proline - far better heat responsiveness and much easier to wash due to weight. And of course this is just my $.02
@@aperson1908 then sounds like it was damaged. Makes sense since it was a spinner. Possibly separation between layers. Well now I'm more curious about the MC2... May have to procure another at some point
best pan on the market IMO. the helper handle is 1000% necessary but you can buy 1 pan and cook literally everything in it you would want to cook in a skillet. true, it's not responsive, but what kind of pan do I want to be responsive? a saucepan, not a skillet. I want to be able to drop in a fridge cold 2" ribeye and not thinking about it. JMO.
I have the Demeyere 11" & 12.5" 5-plus ( Cutlery and More ) and what I found to be nice with the 11" model as well as my 3.5qt Saucier pan is when tipping up to pour something out you hold the handle straight up in the air and you can put your finger in the hole of the handle by the pan body, it's a little trickier with a helper handle on the 12.5 but it's still workable. Though I don't need one I like to sneak an Atlantis model in there somewhere of the Arsenal. And since mentioned about the Demeyere 5 plus 3.5 at Saucier pan that's one of my most used pan now and gets used quite a bit making dumplings, when adding dumplings to rolling soup broth you don't want the temperature to drop much when adding with making dumplings.
I lucked out when a department store was discontinuing Demeyere Atlantis & Proline just when I was looking to upgrade to more even heating cookware. I paid less than 40% of typical street price for a large suite. I agree this pan is heavy and hard to handle. But it simmers, brown and sears all the way to the edge like a dream. I don't toss anything in it due to its weight. Silvinox is an electrochemical treatment that removes iron from the surface leaving only nickel oxide and chromium oxide on the surface so it stays silvery and resists oxidation better than untreated stainless steel of the same composition. Mine still silvery white after a decade of use. I believe Proline has 3 aluminum layers, and 5 stainless steel layers. The interior aluminum sandwich is pure Al-Al 6063- pure Al. The interior SS lining is 18/10 SS. The exterior is Demeyere's trademarked Triplinduc magnetic steel. Three layers of different magnetic stainless steels that Demeyere claims increase its heating efficiency on induction burners compared to competitors pans. 1 + 3 + 3 = 7. Demeyere's Industry 5 fry pans trade out the exterior 3 layers of Triplinduc SS for a single layer of magnetic stainless steel and less overall thickness (3mm vs 4.8mm) to reduce the cost and weight of the Industry 5 pan significantly. 1 + 3 + 1 = 5
Demeyer makes a 5 layer pan also, same great quality but thinner and lighter, that may be a good option for folks who don’t like the weight of the 7 layer proline!
The reason the Demeyere feels heavier is because you hold it farther away from the center of mass because of its handle shape. Lodge has a short handle so you're holding it closer to center of mass. The physics term is torque (aka moment of force).
Pans are measured by the inside diameter. That is, the diameter of the part of the upper rim that would make contact with a lid. The Demeyre has a rolled top edge that extends beyond that point. Btw I saw that exact pan at a Williams Sonoma outlet for a bonkers price and it kills me to this day that I didn’t buy one!
Even accounting for the lip and measuring inside to inside, it's STILL bigger than the De Buyer! The difference in cooking area is even more drastic... a good 1" more for the Demeyere than the three others pans in the video (Lodge, All-Clad, and De Buyer). It's a biggie.
That's probably due to the DeBuyer having that French shape with more angled side walls which results in a smaller cooking area. Still, if both skillets are sold as 32cm, they both should fit a standard 32cm lid.
@@UncleScottsKitchen De Buyer('s lyonaisse shape pans) is the one that actually has weird measurements that are off the norm. Demeyere pans are in line with every other Europan pan sizes. Only thing is the lip extends a little bit but every 32cm lid (or whatever size lid you got) will fit it perfectly.
Although I own several Demeyere pans (ControlInduc, Proline, Industry, Apollo, Alu Pro), my Lidl stainless steel disc bottom frying pan is still my go-to pan.
So, I have the 20, 24, 28 and 32 cm Proline 7 pans, they all work great, on induction. The 20 cm pan is thinner then the other larger sizes. The 28 and 32 cm have helper handles, and they need them. I really like the 24 cm pan maybe you could do a review of it. It's smaller, just as thick as the other larger sizes, the pan just does not seem so unwieldy. I get the pan up to temp and stir fry in it like a wok, doesn't burn even when you push a lot of heat into the pan med-high on induction. The combination of stainless steel and the thickness seems to make this pan special. So my advice is, if you are going to get one of these to try, try the Proline 7, 24 cm first. If you do not like heavy pans the 24, 28 and 32 cm Proline 7 pans are not for you.
The first one you turned are obviously less browned. Even if you turn the pan for the 2nd batch the same result after rotating the pan because you started at the same location. Your stove and pan are top, better yet, the pan is top notch. Thnx for your vid.👍
Love your reviews Scott, especially when you cook! I have the same issue with weight with my 28cm De Buyer carbone plus. Very awkward trying to hold it one handed while spooning out sauces. Still love it though!
Imo best and most versitile pan ever made. If i have to pick one pan ,demeyere pro line it is. I naroved down to demeyere pro skillet ,demeyere conical sauce , yoshikawa iron wok ,small copper sauce & staub cocotte. Nice minimalistic setup & can do absolutely anything. With pro skillet its bit of learning curve to get use to it.
glad you went for a demeyere. however, the controlinduc line is lighter. their 32cm frying pan comes with a handle and no helper handle. very easy to manoeuvre. I rarely toss and tilt a pan I use spatulas. controlinduc has a technology especially designed for induction whereas the heat is cut off at 250c. I was also shocked at its size, 32cm it is borderline 33.5 cm, I may have mentioned it before, I got it on CHristmas 2019 last Christmas Eve party after that covid came and no more dinner gatherings at Xmas. I used it eight times that day, washed batch after different batch of food, pork and beef and seared vegetables, you name it. I was researching for over two years (yes that obsessed), whether an atlantis or controlinduc, I was putt off by the atlantis' weight. some online bloggers argued that is you go for the atlantis, you are better off with a lodge, whereas the controinduc being lighter would bring a change in the kitchen, it did! by the way not very fond of demeyere/zwilling customer care, as I e-mailed the Netherlands, UK, Canada, the US and their EU site, no reply in two years. they have good products though like staub, zwilling knives, fissler and demeyere. I guess they know they have good products hence the aloofness. there has been no mention on your behalf about the pan's ability not to burn and being easily cleaned without stubborn burns, if you soak it, you see the pan drippings lift up almost in one cake/layer. I wash it with dish soap use kleen king to restore if necessary. I discovered that since this is a huge pan it can work on two induction burners to work, although demeyere claim that it works well on 21cm round induction hobs, the edges are always not browning much of one hob is used. I fell in love so I bought the 28cm as well, more useful as the huge 32cm won't go into my oven (European ovens are narrower than N American ovens). unfortunately the French curved handle is no more available, it comes in a straight tubular handle facing upwards, I was so in love with those pans I bought the demeyere senses wok, no serious sticking either. allegedly silvinox is a surface treatment of the stainless steel, thus hindering the formation of white haze (limescale build up during cooking and the blue streaks from cooking starches) I still get those not to a great extent BUT cleaning of those beauties is a breeze unlike other stainless steel cookware. I compared demeyere and another triply and the oil left in the demeyere was lighter with less burning although same crispiness compared with the other triply. dmeyere advise using high heat then go down to half when cooking such as medium high to cook. so I heat it gradually, for induction they state NOT higher than eight. I gather that 'eight' is 3/4 induction capacity to avoid possible scorching on their pans in general and lower heat afterwards. lowering the heat capacity as soon as the goods hit the pan is also advice coming from another great maker de buyer, so there is some credible reason for that. any engineers feel free to explain, I do it anyway and no sticking. leidenfrost effect/mercury ball/180c also helps avoiding initial sticking. by the way NO warping on either three pans on induction. they are guaranteed not to warp. thanks for another wonderful review.
Thanks for the great pan review Uncle Scott. That is a big beautiful pan. It looks as though it has plenty of room for frying apple fritters. They are a favorite of mine this time of year as the local apple harvest is coming to market.
I have 2 Demeyere pans. They are the best. Incredibly heavy. I have many quality high end cookware. I’m getting more because of the quality and they will be given to my children at some point.
@@UncleScottsKitchen I own the 20cm/24cm/28cm Demeyere Proline pans and they are really nice pans, Scott. I still prefer my Falk 2.5 copper & De Buyer Inocuivre 2.0 copper pans for vegetables sautéing and sauce making, but my Demeyere Proline 7-ply pans are extremely nice quality pans. As you also concluded, I do still ever so slightly prefer my De Buyer Mineral B Pro and Darto carbon steel pans for searing steaks & meat. Cheers, Claus from Copenhagen Denmark 🇩🇰
@@UncleScottsKitchen got an induction stove top a year ago and had to replace some pans. Went for demeyere proline and atlantis all the way and boy, they are phenomenal. Easily beats my de buyer and cast irons. Can especially recommend the atlantis 24 cm sauteuse. In the small proline I fry eggs and do scrambled eggs. Never any sticking, as nonstick as a good cs pan without the maintenance fuss.
Comparing that to the S/S D3, I would rather have the thinner D3 so I have quicker control and response time of adjusting the temp. Give me carbon steel anyday though! Melaney from SoCal
The whole point of the Proline skillet is its thermal mass. It is meant to retain heat and not be too responsive. It's the closest you can get to a thick cast iron skillet without actually using cast iron. When it comes to heat retention, the only thing that can replace mass is even more mass.
Worth noting is that Demeyere pans are much more affordable if you live in Europe. Paid about $130 for my 11-inch proline about half a year ago, and for that price it's amazing value. I could see how the 13-inch would be almost to heavy though.
Wanna share where you found it for that price? The 28cm usually runs slightly below 200€ here and the best price for the 32cm was like 180€ a few months ago. It usually costs around 220€.
I got a whole set triply tramontina for less than that. They cook great, distribute and retain heat nicely. They clean very easy, I don't need anything else.
You need to try an american metalcraft carbon steel pan already. A 10" is well under $30 from restaurant supply stores and it's just brute force build quality.... Thickest cs pan I know of as well... I bought a 12" one, blued it, seasoned it and have been using it every day for almost 2 years now. It's jet black, like an air hockey table, and never ever goes wrong.
Thank you for an honest and thorough review. This seemed to be the most anticipated review.... What do you think about washing the pan in terms of weight and size? Thank you.
Hey Uncle Scott. Here’s a content idea for you: Consider reviewing restaurant/commercial skillets like winco, cooks standard, tramontina pro line, Winware, etc. Compare them to your old faithfuls.
I recently bought my first stainless steel. I went with All-clad copper-core and I don't regret it. It was a toss up between the All-clad and the De Buyer Affinity.
Dear Uncle Scott - asking for an update. Did you keep using this pan in your everyday life? I wonder because I don’t eat much and this is a ginormous pan, I might use this size few times a year, if at all. That’s why I am very unlikely to buy exactly this one, in this size. A much smaller version? Definitely more likely. But not this size.
It's in the go-to rotation... great pan and we use it often. They make them in smaller sizes! No need to get the huge one if you don't need the big size.
I am a little old lady 👵 I did major research when it was time to replace my small nonstick All-Clad skillet. I looked hard at All-Clad and Demeyere ... and bought a Hestan Nanobond during their last sale. It hasn't arrived yet, I'm looking forward to it. It's heavier than AC, but lighter than the Pro-Line. The coating makes it bomb proof. The rivets are flush with the pan's inside. And it's just pretty.
@@Visitkarte I'm still very happy with it! [I have the 8" skillet only.] My eggs do stick, but I'm able to use a thin metal spatula to scrape off the crispy bits. [I like eating them.] I need to use a lower heat than with my nonstick pans; I'm still adjusting to that. Cleaning is, if anything, easier than with my non-stick pans. After use, I pour in some water and let the pan soak before scrubbing. It takes a light scrub with a Dobie pad and everything comes off. One reviewer was unhappy with discoloration of the titanium. I get that too - fixed with a drop of polish and a quick wipe. I got a full bottle of polish by ordering direct from Hestan. I now want one of their everything pans ... when I can find space in the budget for it!
About the width (no doubt people have already said this); Demeyere meassures the inner diameter, not the outer. The overhang adds quite a bit of width 😀
I just measured my Demeyere and it looks like they measure from the inside lip to inside lip of the rim rather than the outside edge. I wonder if this is because it's a rounded lip (for pouring, I suppose)? I also measured a De Buyer and they go from outside edge to outside edge of the rim. So the 32 cm Demeyere is wider than the 32 cm De Buyer. Crazy!
@@UncleScottsKitchen DOn't know why, but my guess would be a philosophy thing. Ie; meassure the usable ares, so customers know what they're getting. The lip's apparently for pouring, yeah. That's what I gather from YT videos. Don't own one yet, but will later this year. 28cm for me 😀
The De Buyer Affinity seemed to heat more evenly on the induction flat top. That and the safety of the riveted handle on the Affinity pan made me choose the De Buyer Affinity.
Very nice review on this pan. Would still like you to do a review on Blanc Creative pro skillet 11" carbon steel. I hear they are as good as you can get. More expensive but I hear they are fantastic.
Thank you so much for your video, they are great. and you have made me switch to Stainless and carbon. But i have a question, some times after cooking meat in my stainless pan, there is some white residue left, no matter how much i clean i can not get it off.. do have any ide what is is and how do get rid of it.. ?
Hi Uncle Scott, I'm interested in buying a frying pan but cannot decide whether I want Demeyere Proline or All-clad copper core. I had a Fissler original profi frying pan that takes ages to heat up so I kind of want this new frying pan to be more responsive. Do you mind doing a video of head to head comparison of the time it takes for both pans to heat up? I know Demeyere Proline is probably going to take more time but I'm interested in knowing how much slower it will be. Thank you very much.
I have a surface probe thermometer and a laser. Neither is perfect but I think they get pretty close. For the laser, you have to adjust your emissivity settings correctly. I think the emissivity gets squirrelly too because the reflectivity changes between dry pan, pan with oil in it, and pan with food in it. As long I get pretty close, it's OK for non-scientific purposes.
It would be interesting to see how this compares to a De Buyer stainless steel pan.. I know they are different in construction, but one could argue the kind of person who buys either knows about both??? they are both heavy physically and contextually.
I don't know all DeBuyer stainless steel skillet series. The only DeBuyer skillet with a ply construction I know is the Affinity series. They only use a thin 2.5mm thickness construction while other companies usually have 3mm. The DeMeyre ProLine / Atlantis series has 4.7mm thickness which is the thickest / heaviest ply material I know of.
I will reply to this in an upcoming Pancast. I reviewed the De Buyer Affinity and it's a great pan as well, but I think they appeal to different cooks. Here's a link to the review: ruclips.net/video/r1ui6CLnp2o/видео.html
I don't have the Proline, but I do have the Atlantis 5qt saute. It's straight sides is perfect for my 11" induction burner. The bottom of the pan is exactly 11". My other fry pans are a mix of carbon steel, a 12" lodge and a 10.5" allclad. I enjoy the atlantis saute pan so much I'm thinking of getting a 12" proline. Is it even worth it since I have the saute pan?
Different. The ProLine has the mass and heat capacity of a cast iron skillet with the versatility of stainless steel (no worrying about acidic food, moisture, seasoning). It's the closest you can get to cast iron / carbon steel cooking without using the real thing (similar to enameled CI). There's a place for both materials, it doesn't have to be either or. If I want to sear / fry only, I go with iron. If the food can potentially cause problems with the patina, I tend towards stainless steel.
As far as de Buyer and frying pan sizes are not comparable since they're not measured correctly, even if measured outside they still fall short of their description measurements. Aside from their fry pans everything else seems to be with in accurate tolerances of posted measurements.
Best SS Pan, but I wonder how it compares to your Mauviel copper. I have a 16" Copper Paella pan that I use to cook steaks in, and it's even better than this pan.
If I could only choose one, I'd probably go Demeyere. I like that it's very thick (7mm), and it's also wider (even though the labels say they are the same), and is heavy. The De Buyer might be a little better looking. The Demeyere also costs a fair amount more, and I worry a little about having a welded handle. Even though I have had no problems with it, I occasionally hear from someone with a handle problem. Each has its pros and cons; both great high-end pans though.
THICCC! Thickest I have seen. All Clad made a line similar to this but did discontinued it. Not your first "Belgish" pan, Scott. You forgot that your Falks are made in Belgiumland too! ;-)
how do you like the de buyer affinity compared to your all clad d3 & the demeyer? I'm currently thinking about buying the de buyer affinity, but I'm not sure yet. I have an induction stove.
Of those three, the Demeyere is probably the best pan overall... significantly thicker and bigger than the others and holds more food, but also the most expensive... well over 2x the cost of the D3. The De Buyer is in the middle. I like the looks of the De Buyer handle the best, and it's riveted. The downside of the Demeyere is that the handle is welded. I've had absolutely no trouble with but it worries me for some reason. And the D3 is a great pan, but it's like an entry-level pan. They are all great pans and can't go wrong with any of them!
Compared to a nonstick Teflon pan you'd need more oil. It's also very important to practice a few times and get your pan temperature correct... fat + correct temp will equal great results.
If you eventually deglaze the pan with wine, or cook something with tomatoes, would you still use a carbon steel or stick to stainless steel? I don't have much space and money to buy all kinds of pans, so I'm thinking what is the best option for my kitchen.
I think that concerning the versatility, a stainless steel pan is unbeatable. Combine a big ss (maybe the sauteepan by demeyere) with a somewhat smaller carbon steel (egg, fish, meats) and you should be good for most of your cooking tasks. And you'll use them for many many years
@@ReneLentino Also I personally think that the Demeyere Atlantis/proline are a little overkill if you're not using induction or if you're not going to use it any time soon. I'm currently on gas but in the foreseeable future I'll switch to induction since it is quite popular here in the NL, so I went with the Atlantis series.
@@GistGappie I'm on gas as well, but here in England most of new houses (and some old ones) are going for eletric/induction for safety reasons. So, if I move to somewhere new in a near future, I might regret not having an induction ready pan. However I really love cooking on gas. Thanks for your thoughts, I'll have a look on those models and prepare my wallet! 😅
Many cooks don’t like the weight. Awkward and sometimes dangerous to handle. These are “Man-pans”. All clad D3 does as well, lighter. Myself, I concluded as Uncle Scott did, if you want a good sear go cast iron or carbon steel. Each pan has its issues.
The price is forgotten after some time. The fun using a great tool lasts for as long as you keep using it. In this case we're talking about decades of potential use.
Would love to see a stainless steel comparison of all your skillets. I know you did an in-depth copper core and d3 comparison but would you recommend the Demeyere or debuyer over those two? That inocuvre technically copper but with the stainless lining is that the ultimate in terms of responsiveness? Love the videos uncle Scott!
Real copper cookware is much more responsive. Not that thinner and well made sandwich or cladded skiilets are bad. But there's a reason why pastry chefs and chocolatiers use copper. The thin stainless steel inner lining is only there to prevent contact between the food and the copper which is quite reactive and can produce some nasty stuff with certain types of food (the same goes for aluminum). While there's still uncoated aluminum cookware available in Europe, copper nowadays has to be lined with another material to be sold new.
Little old ladies love me for some reason! Of course, who could blame them? Ha! I have been using the pan about six months (took me forever to get the review done) and no problems so far with the handle or anything else.
@@UncleScottsKitchen I wish, I was hoping for a review before I spent that much money on cast iron. I bought 5 or 6 pieces of the carbon steel pans you have reviewed because you do such a great job at putting them through their paces and they worked so great. The last one I'm considering is a Finex. Then my collection of next level, last purchase cookware will be complete.
@@UncleScottsKitchen the shipping would make it unfeasible. They are expensive in the U.S. because of freight and import taxes I assume. I got mine for 172 euros from Belgium.
@@UncleScottsKitchen if you're not yet familiar with @MQ Daily his videos I would suggest taking a look. The has some super nerd and great videos on Demeyere (and other) pans. Could possible inspire you with some future tests you can do.
I have the 11” falk copper and the weight is relatable.. I made a video on it comparing it to the d5 ( coming out later this month) and the random cool spot on the left side I had also with the d5 and falk.. idk where it comes from.. I was even using gas lol.. one thing I wish all these heavy skillets had was a help handle. I like that your does have it.,
There are less expensive DeMeyre ply material skillets like the ControlInduc and Industry series. They're made of thinner ply material which results in less heat retention, faster reaction and liwer costs.
$300 + for a 6 pound 12" SS pan? Not for me. I'll hang with my two decade old 12" All Clad pan. Scott, I noticed you made no mention of those lovely de Buyer utensils hanging on the wall in this video. I really like those :-D !
Proline is a hobbyist's pan. Too heavy and too impractical for everyday use. Not very responsive, too heavy to wash on everyday basis. No wonder real chefs still consider D3 the gold standard.
Those prices are because Demeyere is European while All-Clad is US. If you go to Europe the prices are inverted, All-Clad is super expensive, if you can even find them, while Demeyere can be found for almost half ($180) if you wait for a sale.
A decently sized heavy duty metal grid shelf holds lots of skillets (hanging on hooks) with minimal space reqired. Oh, and NEVER forget to buy something beautiful (but still useless) for the wife too. That's husband 101. Or stay single. :-)
I put up a poll one time and asked people what they wanted to see, and there was almost no interest in Chinese made pans but people were really interested in European pans, so I tend to focus more on those.
I , myself, have deducted a point for naming this brand that too closely rhymes with DeBuyer. They think it's a cute marketing ploy that I don't find cute. I find the naming annoying. I now feel it's a $100 skillet
@@UncleScottsKitchen Thanks for your tip. I did this with minced meat for pasta for example but then the meat releases to much water and it is not lightly fried at the outside. It is not only very difficult to cook with these pans it is also no fun. I could live with the weight of the pots and pans but I need 5 times longer to wash them in comparision with other pots made of steel. And they just won't get really clean. I have 5 pots and 2 pans of Demeyere Atlantis. It is so sad because they are beautiful. Is there a lot of nickel in the coating?
@@alenic221 You could probably solve this with technique though. It's not that the pans are bad, it's that you have to use them correctly. Preheat the pan properly, then lower the temperature slightly and add the oil, and then start frying. Cold oil in hot pan is key.
For those who would like to know. Silvinox is not a coating. It's a surface treatment, technically called "passivation". It removes any iron from the surface of the alloy to enhance the Chromium and Nickel corrosion and stain resistant properties of stainless steel.
Excellent review, Uncle Scott. Love your videos. I'm a pan enthusiast like you. Please keep up the good work.
Exactly ! Very good you added this evident info ! Cause, with all respect, most people will have no clue.
that means that only toxic chromium and nickel are gonna leach into my food instead of some nutritious iron, damn
I like how you do real cooking in your videos. Love seeing the pan at work and it shows you know how to use the pans.
THANK YOU, Peter!! I hope people notice that. Some other channels seem to just read the marketing stat sheet and never cook in the pans when they do reviews.
Some people complain about the weight of a Demeyere pan but then go on to tell you how much they love their cast iron pan. BS. They just don't understand how to cook in SS.
Vintage cast iron is much lighter than the conventional crude iterations and as smooth as glass. Personally i like both vintage cast iron and stainless though i prefer cast iron since i can make it non-stick via seasoning. Agreed that a lot of people don't know how to cook properly with stainless though similar heating principles apply.
Thanks for the review. When I started getting into cooking during the height of the pandemic, I wanted to learn how to cook on stainless steel. At first was going to go with All-Clad but a few sites spoke highly of Demeyere (and if you listed to the family members pronounce it, it's De-meyer-ruh). I now have four pieces, including the 9.5" version of this. It's still heavy but less so than your pan. I love it, especially for all the acidic things I don't want to put in my Smithey cast iron pans, like when I deglaze with acidic liquids. The lack of rivets cannot be overstated for me. The SS pieces the Demeyeres replaced all had visible wear on the rivets (I cleaned them well and then the cheaper SS just started discoloring in that area), so I'm thrilled these Demeyere won't suffer the same fate.
The pans are great. It almost has the heat retention of thick cast iron, but is still more responsive and spreads heat more evenly. Being able to sear and then make a pan sauce with some wine or vinegar incorporated is fantastic. The price is steep though: if anyone wants a reasonable alternative and doesn't mind looking in the used market, try looking for All-Clad Master Chef (newer ones are labeled MC2). Those pans are essentially a ~3mm thick slab of Aluminum with a Stainless interior. It's a little known fact that those pans actually outperform All-Clad's own Copper Core! To give you an idea, it has roughly 1.75x the Aluminum that the standard D3 line has, so the performance is outstanding.
The two downsides are that it's discontinued and not compatible with induction, since the bottom is bare Aluminum, but otherwise they are killer pans and very worthy alternatives if you don't want to pay top dollar for the Demeyere Proline.
The Demeyere Industry 5 series outperforms the MC2 in heat distribution and is much less expensive than the Proline.
@@soniCron MC2 has more Aluminum and less Stainless than Industry 5, how could it perform better in heat distribution?
@@somechessguy if I had to guess? Either the MC2 was damaged, or Demeyere has better thermal bonding.
@@soniCron i have both industry 5 and MC2 and MC2 outperforms industry5. The omly edge Industry5 has on MC2 is looks after extended use. With that being said Industry5 is an excellent top o.f the line pan, which has a higher practical value than Proline - far better heat responsiveness and much easier to wash due to weight. And of course this is just my $.02
@@aperson1908 then sounds like it was damaged. Makes sense since it was a spinner. Possibly separation between layers. Well now I'm more curious about the MC2... May have to procure another at some point
best pan on the market IMO. the helper handle is 1000% necessary but you can buy 1 pan and cook literally everything in it you would want to cook in a skillet. true, it's not responsive, but what kind of pan do I want to be responsive? a saucepan, not a skillet. I want to be able to drop in a fridge cold 2" ribeye and not thinking about it. JMO.
I have the Demeyere 11" & 12.5" 5-plus ( Cutlery and More ) and what I found to be nice with the 11" model as well as my 3.5qt Saucier pan is when tipping up to pour something out you hold the handle straight up in the air and you can put your finger in the hole of the handle by the pan body, it's a little trickier with a helper handle on the 12.5 but it's still workable.
Though I don't need one I like to sneak an Atlantis model in there somewhere of the Arsenal.
And since mentioned about the Demeyere 5 plus 3.5 at Saucier pan that's one of my most used pan now and gets used quite a bit making dumplings, when adding dumplings to rolling soup broth you don't want the temperature to drop much when adding with making dumplings.
I lucked out when a department store was discontinuing Demeyere Atlantis & Proline just when I was looking to upgrade to more even heating cookware. I paid less than 40% of typical street price for a large suite. I agree this pan is heavy and hard to handle. But it simmers, brown and sears all the way to the edge like a dream. I don't toss anything in it due to its weight.
Silvinox is an electrochemical treatment that removes iron from the surface leaving only nickel oxide and chromium oxide on the surface so it stays silvery and resists oxidation better than untreated stainless steel of the same composition. Mine still silvery white after a decade of use.
I believe Proline has 3 aluminum layers, and 5 stainless steel layers. The interior aluminum sandwich is pure Al-Al 6063- pure Al. The interior SS lining is 18/10 SS. The exterior is Demeyere's trademarked Triplinduc magnetic steel. Three layers of different magnetic stainless steels that Demeyere claims increase its heating efficiency on induction burners compared to competitors pans. 1 + 3 + 3 = 7. Demeyere's Industry 5 fry pans trade out the exterior 3 layers of Triplinduc SS for a single layer of magnetic stainless steel and less overall thickness (3mm vs 4.8mm) to reduce the cost and weight of the Industry 5 pan significantly. 1 + 3 + 1 = 5
Demeyer makes a 5 layer pan also, same great quality but thinner and lighter, that may be a good option for folks who don’t like the weight of the 7 layer proline!
The reason the Demeyere feels heavier is because you hold it farther away from the center of mass because of its handle shape. Lodge has a short handle so you're holding it closer to center of mass. The physics term is torque (aka moment of force).
Lodges short handels also makes them fit better in owen, but if you get into a fight, you can hold the massive 32cm proline with both hands 😂
Pans are measured by the inside diameter. That is, the diameter of the part of the upper rim that would make contact with a lid. The Demeyre has a rolled top edge that extends beyond that point. Btw I saw that exact pan at a Williams Sonoma outlet for a bonkers price and it kills me to this day that I didn’t buy one!
Correct. In Europe we usually label skillets and pots with the lid size.
Even accounting for the lip and measuring inside to inside, it's STILL bigger than the De Buyer! The difference in cooking area is even more drastic... a good 1" more for the Demeyere than the three others pans in the video (Lodge, All-Clad, and De Buyer). It's a biggie.
That's probably due to the DeBuyer having that French shape with more angled side walls which results in a smaller cooking area. Still, if both skillets are sold as 32cm, they both should fit a standard 32cm lid.
@@UncleScottsKitchen De Buyer('s lyonaisse shape pans) is the one that actually has weird measurements that are off the norm. Demeyere pans are in line with every other Europan pan sizes. Only thing is the lip extends a little bit but every 32cm lid (or whatever size lid you got) will fit it perfectly.
Although I own several Demeyere pans (ControlInduc, Proline, Industry, Apollo, Alu Pro), my Lidl stainless steel disc bottom frying pan is still my go-to pan.
Why ?
So, I have the 20, 24, 28 and 32 cm Proline 7 pans, they all work great, on induction. The 20 cm pan is thinner then the other larger sizes. The 28 and 32 cm have helper handles, and they need them. I really like the 24 cm pan maybe you could do a review of it. It's smaller, just as thick as the other larger sizes, the pan just does not seem so unwieldy. I get the pan up to temp and stir fry in it like a wok, doesn't burn even when you push a lot of heat into the pan med-high on induction. The combination of stainless steel and the thickness seems to make this pan special. So my advice is, if you are going to get one of these to try, try the Proline 7, 24 cm first. If you do not like heavy pans the 24, 28 and 32 cm Proline 7 pans are not for you.
The first one you turned are obviously less browned. Even if you turn the pan for the 2nd batch the same result after rotating the pan because you started at the same location. Your stove and pan are top, better yet, the pan is top notch. Thnx for your vid.👍
Love your reviews Scott, especially when you cook! I have the same issue with weight with my 28cm De Buyer carbone plus. Very awkward trying to hold it one handed while spooning out sauces. Still love it though!
Thanks, Bright!
Imo best and most versitile pan ever made. If i have to pick one pan ,demeyere pro line it is.
I naroved down to demeyere pro skillet ,demeyere conical sauce , yoshikawa iron wok ,small copper sauce & staub cocotte. Nice minimalistic setup & can do absolutely anything.
With pro skillet its bit of learning curve to get use to it.
glad you went for a demeyere. however, the controlinduc line is lighter. their 32cm frying pan comes with a handle and no helper handle. very easy to manoeuvre. I rarely toss and tilt a pan I use spatulas. controlinduc has a technology especially designed for induction whereas the heat is cut off at 250c.
I was also shocked at its size, 32cm it is borderline 33.5 cm, I may have mentioned it before, I got it on CHristmas 2019 last Christmas Eve party after that covid came and no more dinner gatherings at Xmas.
I used it eight times that day, washed batch after different batch of food, pork and beef and seared vegetables, you name it.
I was researching for over two years (yes that obsessed), whether an atlantis or controlinduc, I was putt off by the atlantis' weight. some online bloggers argued that is you go for the atlantis, you are better off with a lodge, whereas the controinduc being lighter would bring a change in the kitchen, it did!
by the way not very fond of demeyere/zwilling customer care, as I e-mailed the Netherlands, UK, Canada, the US and their EU site, no reply in two years. they have good products though like staub, zwilling knives, fissler and demeyere. I guess they know they have good products hence the aloofness.
there has been no mention on your behalf about the pan's ability not to burn and being easily cleaned without stubborn burns, if you soak it, you see the pan drippings lift up almost in one cake/layer. I wash it with dish soap use kleen king to restore if necessary. I discovered that since this is a huge pan it can work on two induction burners to work, although demeyere claim that it works well on 21cm round induction hobs, the edges are always not browning much of one hob is used.
I fell in love so I bought the 28cm as well, more useful as the huge 32cm won't go into my oven (European ovens are narrower than N American ovens).
unfortunately the French curved handle is no more available, it comes in a straight tubular handle facing upwards, I was so in love with those pans I bought the demeyere senses wok, no serious sticking either.
allegedly silvinox is a surface treatment of the stainless steel, thus hindering the formation of white haze (limescale build up during cooking and the blue streaks from cooking starches) I still get those not to a great extent BUT cleaning of those beauties is a breeze unlike other stainless steel cookware. I compared demeyere and another triply and the oil left in the demeyere was lighter with less burning although same crispiness compared with the other triply.
dmeyere advise using high heat then go down to half when cooking such as medium high to cook. so I heat it gradually, for induction they state NOT higher than eight. I gather that 'eight' is 3/4 induction capacity to avoid possible scorching on their pans in general and lower heat afterwards. lowering the heat capacity as soon as the goods hit the pan is also advice coming from another great maker de buyer, so there is some credible reason for that. any engineers feel free to explain, I do it anyway and no sticking. leidenfrost effect/mercury ball/180c also helps avoiding initial sticking.
by the way NO warping on either three pans on induction. they are guaranteed not to warp.
thanks for another wonderful review.
Thank you for the info. Thank you for shedding light on their customer service too.
Thanks for the great pan review Uncle Scott. That is a big beautiful pan. It looks as though it has plenty of room for frying apple fritters. They are a favorite of mine this time of year as the local apple harvest is coming to market.
How do you make your apple fritters? I need to learn to make those.
Yes uncle Scott, I am into that type of thing 😂🙌🏽
Sir Mix-a-Lot would be proud!
I have 2 Demeyere pans. They are the best. Incredibly heavy. I have many quality high end cookware. I’m getting more because of the quality and they will be given to my children at some point.
This was my first one but I will be getting some more Demeyeres... very impressed with the quality.
@@UncleScottsKitchen I own the 20cm/24cm/28cm Demeyere Proline pans and they are really nice pans, Scott. I still prefer my Falk 2.5 copper & De Buyer Inocuivre 2.0 copper pans for vegetables sautéing and sauce making, but my Demeyere Proline 7-ply pans are extremely nice quality pans. As you also concluded, I do still ever so slightly prefer my De Buyer Mineral B Pro and Darto carbon steel pans for searing steaks & meat. Cheers, Claus from Copenhagen Denmark 🇩🇰
@@UncleScottsKitchen got an induction stove top a year ago and had to replace some pans. Went for demeyere proline and atlantis all the way and boy, they are phenomenal. Easily beats my de buyer and cast irons. Can especially recommend the atlantis 24 cm sauteuse. In the small proline I fry eggs and do scrambled eggs. Never any sticking, as nonstick as a good cs pan without the maintenance fuss.
Comparing that to the S/S D3, I would rather have the thinner D3 so I have quicker control and response time of adjusting the temp. Give me carbon steel anyday though! Melaney from SoCal
Except for liquidy stuff
The whole point of the Proline skillet is its thermal mass. It is meant to retain heat and not be too responsive. It's the closest you can get to a thick cast iron skillet without actually using cast iron. When it comes to heat retention, the only thing that can replace mass is even more mass.
@@HrWisch When I want mass I use my cast iron
There's a lot of things I wouldn't cook in my iron cookware (like acidic food). That's where stainless steel comes into play.
@@HrWisch You are correct there.
Worth noting is that Demeyere pans are much more affordable if you live in Europe. Paid about $130 for my 11-inch proline about half a year ago, and for that price it's amazing value. I could see how the 13-inch would be almost to heavy though.
Wanna share where you found it for that price? The 28cm usually runs slightly below 200€ here and the best price for the 32cm was like 180€ a few months ago. It usually costs around 220€.
@@HrWisch Bought mine from a Swedish store called "Bagaren och Kocken" during a sale they had, right now their price is around $180 as well though.
The demeyere proline skillets are my dream pans without any doubt.
How are things in Norway?
@@UncleScottsKitchen demeyere less hehe starting to get cold here. And over in your parts of the usa?
I wish it were getting cold here. I visited Norway once and bought a sweater... I wish it were cold enough to wear it!
@@UncleScottsKitchen its 10 celsius her now in winter its 20 minus celsius hehe cold enough for ya? 😉 where in norway did you visit?
@@UncleScottsKitchen Now it's 35 celsius here and i own demeyere hehe
I got a whole set triply tramontina for less than that. They cook great, distribute and retain heat nicely. They clean very easy, I don't need anything else.
You need to try an american metalcraft carbon steel pan already. A 10" is well under $30 from restaurant supply stores and it's just brute force build quality.... Thickest cs pan I know of as well... I bought a 12" one, blued it, seasoned it and have been using it every day for almost 2 years now. It's jet black, like an air hockey table, and never ever goes wrong.
I think there are Made in China carbon steel pans. I have seen these in many web shops..
Could you please review the Heston Titanium Nanobond line?😅
Thank you for an honest and thorough review. This seemed to be the most anticipated review.... What do you think about washing the pan in terms of weight and size? Thank you.
Will answer this in an upcoming Pancast...
Hey Uncle Scott. Here’s a content idea for you: Consider reviewing restaurant/commercial skillets like winco, cooks standard, tramontina pro line, Winware, etc. Compare them to your old faithfuls.
Great review Scott! , btw just got a email and allclad is having there biggest factory seconds sale ever , thought you and subscribers would like know
Thank you for the review I will be looking into purchasing one maybe, not that I need another pan ☺
"Need" is highly subjective!
@@UncleScottsKitchen Exactly 🤓
I recently bought my first stainless steel. I went with All-clad copper-core and I don't regret it. It was a toss up between the All-clad and the De Buyer Affinity.
You can't go wrong with those Copper Cores... I love mine, and I even bought one for my sister.
Dear Uncle Scott - asking for an update. Did you keep using this pan in your everyday life? I wonder because I don’t eat much and this is a ginormous pan, I might use this size few times a year, if at all. That’s why I am very unlikely to buy exactly this one, in this size. A much smaller version? Definitely more likely. But not this size.
It's in the go-to rotation... great pan and we use it often. They make them in smaller sizes! No need to get the huge one if you don't need the big size.
I am a little old lady 👵 I did major research when it was time to replace my small nonstick All-Clad skillet. I looked hard at All-Clad and Demeyere ... and bought a Hestan Nanobond during their last sale.
It hasn't arrived yet, I'm looking forward to it. It's heavier than AC, but lighter than the Pro-Line. The coating makes it bomb proof. The rivets are flush with the pan's inside. And it's just pretty.
I would love an update on your adventure with the Hestan pans.
@@Visitkarte I'm still very happy with it! [I have the 8" skillet only.] My eggs do stick, but I'm able to use a thin metal spatula to scrape off the crispy bits. [I like eating them.]
I need to use a lower heat than with my nonstick pans; I'm still adjusting to that.
Cleaning is, if anything, easier than with my non-stick pans. After use, I pour in some water and let the pan soak before scrubbing. It takes a light scrub with a Dobie pad and everything comes off.
One reviewer was unhappy with discoloration of the titanium. I get that too - fixed with a drop of polish and a quick wipe. I got a full bottle of polish by ordering direct from Hestan.
I now want one of their everything pans ... when I can find space in the budget for it!
@@lizcademy4809 sounds delicious- I love crispy eggs!
About the width (no doubt people have already said this); Demeyere meassures the inner diameter, not the outer. The overhang adds quite a bit of width 😀
I just measured my Demeyere and it looks like they measure from the inside lip to inside lip of the rim rather than the outside edge. I wonder if this is because it's a rounded lip (for pouring, I suppose)? I also measured a De Buyer and they go from outside edge to outside edge of the rim. So the 32 cm Demeyere is wider than the 32 cm De Buyer. Crazy!
@@UncleScottsKitchen DOn't know why, but my guess would be a philosophy thing. Ie; meassure the usable ares, so customers know what they're getting.
The lip's apparently for pouring, yeah. That's what I gather from YT videos. Don't own one yet, but will later this year. 28cm for me 😀
The De Buyer Affinity seemed to heat more evenly on the induction flat top. That and the safety of the riveted handle on the Affinity pan made me choose the De Buyer Affinity.
Very nice review on this pan. Would still like you to do a review on Blanc Creative pro skillet 11" carbon steel. I hear they are as good as you can get. More expensive but I hear they are fantastic.
Thank you so much for your video, they are great. and you have made me switch to Stainless and carbon. But i have a question, some times after cooking meat in my stainless pan, there is some white residue left, no matter how much i clean i can not get it off.. do have any ide what is is and how do get rid of it.. ?
Hi Uncle Scott, I'm interested in buying a frying pan but cannot decide whether I want Demeyere Proline or All-clad copper core. I had a Fissler original profi frying pan that takes ages to heat up so I kind of want this new frying pan to be more responsive. Do you mind doing a video of head to head comparison of the time it takes for both pans to heat up? I know Demeyere Proline is probably going to take more time but I'm interested in knowing how much slower it will be. Thank you very much.
For checking pan surface temp, I recommend a laser thermometer. Squeeze the trigger and just move the dot around to see what’s happening.
The reflective surface results in false readings.
I have a surface probe thermometer and a laser. Neither is perfect but I think they get pretty close. For the laser, you have to adjust your emissivity settings correctly. I think the emissivity gets squirrelly too because the reflectivity changes between dry pan, pan with oil in it, and pan with food in it. As long I get pretty close, it's OK for non-scientific purposes.
Thanks for the review. I would like to ask you about comparison between all-clad copper core and demeyere atlantis. Which of pan do you prefer more?
It would be interesting to see how this compares to a De Buyer stainless steel pan.. I know they are different in construction, but one could argue the kind of person who buys either knows about both??? they are both heavy physically and contextually.
I don't know all DeBuyer stainless steel skillet series. The only DeBuyer skillet with a ply construction I know is the Affinity series. They only use a thin 2.5mm thickness construction while other companies usually have 3mm. The DeMeyre ProLine / Atlantis series has 4.7mm thickness which is the thickest / heaviest ply material I know of.
I will reply to this in an upcoming Pancast. I reviewed the De Buyer Affinity and it's a great pan as well, but I think they appeal to different cooks. Here's a link to the review: ruclips.net/video/r1ui6CLnp2o/видео.html
I don't have the Proline, but I do have the Atlantis 5qt saute. It's straight sides is perfect for my 11" induction burner. The bottom of the pan is exactly 11". My other fry pans are a mix of carbon steel, a 12" lodge and a 10.5" allclad. I enjoy the atlantis saute pan so much I'm thinking of getting a 12" proline. Is it even worth it since I have the saute pan?
How does this pan stack up against the Debuyer Mineral B Pro Carbon Steel 2 handle pan? Better or worse?
Different. The ProLine has the mass and heat capacity of a cast iron skillet with the versatility of stainless steel (no worrying about acidic food, moisture, seasoning). It's the closest you can get to cast iron / carbon steel cooking without using the real thing (similar to enameled CI). There's a place for both materials, it doesn't have to be either or.
If I want to sear / fry only, I go with iron. If the food can potentially cause problems with the patina, I tend towards stainless steel.
I was going to reply but Wisch said it all!
Well done my friend, now you get to do some delicious cooking and a work out at the same time WoW ! Batman !!
As far as de Buyer and frying pan sizes are not comparable since they're not measured correctly, even if measured outside they still fall short of their description measurements.
Aside from their fry pans everything else seems to be with in accurate tolerances of posted measurements.
I have pretty much given up on pan measurements being exact!
Best SS Pan, but I wonder how it compares to your Mauviel copper. I have a 16" Copper Paella pan that I use to cook steaks in, and it's even better than this pan.
Did you prefer the DeBuyer ss frying pan over the Demeyere?
If I could only choose one, I'd probably go Demeyere. I like that it's very thick (7mm), and it's also wider (even though the labels say they are the same), and is heavy. The De Buyer might be a little better looking. The Demeyere also costs a fair amount more, and I worry a little about having a welded handle. Even though I have had no problems with it, I occasionally hear from someone with a handle problem. Each has its pros and cons; both great high-end pans though.
The only pan I love more than this one is the conical saucier. I can't live without either however
THICCC! Thickest I have seen. All Clad made a line similar to this but did discontinued it. Not your first "Belgish" pan, Scott. You forgot that your Falks are made in Belgiumland too! ;-)
You are correct! How did I forget the FAULK? In my defense, I tend to drink a lot! :)
@@UncleScottsKitchen haha. Well, I will drink to that.
Is this pan good for deep frying? Can someone help me to learn how to get it not to stick …. Everything sticks to surface!
how do you like the de buyer affinity compared to your all clad d3 & the demeyer?
I'm currently thinking about buying the de buyer affinity, but I'm not sure yet. I have an induction stove.
Of those three, the Demeyere is probably the best pan overall... significantly thicker and bigger than the others and holds more food, but also the most expensive... well over 2x the cost of the D3. The De Buyer is in the middle. I like the looks of the De Buyer handle the best, and it's riveted. The downside of the Demeyere is that the handle is welded. I've had absolutely no trouble with but it worries me for some reason. And the D3 is a great pan, but it's like an entry-level pan. They are all great pans and can't go wrong with any of them!
@@UncleScottsKitchen Thanks!
@@UncleScottsKitchen The De buyer is in the middle pricerange, oder in the middle of performance & quality?
You said how much the pan cost but how much for the gym membership to be able to lift it?
Love the guitar music
Thank you! Written and played by yours truly
Do i need to put more oil for stainless steel
Compared to a nonstick Teflon pan you'd need more oil. It's also very important to practice a few times and get your pan temperature correct... fat + correct temp will equal great results.
If you eventually deglaze the pan with wine, or cook something with tomatoes, would you still use a carbon steel or stick to stainless steel? I don't have much space and money to buy all kinds of pans, so I'm thinking what is the best option for my kitchen.
I think that concerning the versatility, a stainless steel pan is unbeatable. Combine a big ss (maybe the sauteepan by demeyere) with a somewhat smaller carbon steel (egg, fish, meats) and you should be good for most of your cooking tasks.
And you'll use them for many many years
@@GistGappie That's a really good advice! I'll have a look on a sautee pan. Thanks! 🙂
@@ReneLentino Also I personally think that the Demeyere Atlantis/proline are a little overkill if you're not using induction or if you're not going to use it any time soon. I'm currently on gas but in the foreseeable future I'll switch to induction since it is quite popular here in the NL, so I went with the Atlantis series.
@@GistGappie I'm on gas as well, but here in England most of new houses (and some old ones) are going for eletric/induction for safety reasons. So, if I move to somewhere new in a near future, I might regret not having an induction ready pan. However I really love cooking on gas. Thanks for your thoughts, I'll have a look on those models and prepare my wallet! 😅
Many cooks don’t like the weight. Awkward and sometimes dangerous to handle. These are “Man-pans”. All clad D3 does as well, lighter.
Myself, I concluded as Uncle Scott did, if you want a good sear go cast iron or carbon steel. Each pan has its issues.
At what point does your pan get so big you just have a small flattop grill?
I'm darn near close to already there!
What about Fissler?
The weight doesn't bother me; the price does. It performs well, 'though.
The price is forgotten after some time. The fun using a great tool lasts for as long as you keep using it. In this case we're talking about decades of potential use.
Why Is it these expensive pans along with others never have a lid??..only Alcad that I have noticed
Would love to see a stainless steel comparison of all your skillets. I know you did an in-depth copper core and d3 comparison but would you recommend the Demeyere or debuyer over those two? That inocuvre technically copper but with the stainless lining is that the ultimate in terms of responsiveness? Love the videos uncle Scott!
Real copper cookware is much more responsive. Not that thinner and well made sandwich or cladded skiilets are bad. But there's a reason why pastry chefs and chocolatiers use copper.
The thin stainless steel inner lining is only there to prevent contact between the food and the copper which is quite reactive and can produce some nasty stuff with certain types of food (the same goes for aluminum). While there's still uncoated aluminum cookware available in Europe, copper nowadays has to be lined with another material to be sold new.
I did a comparison that came out this week of the d5 and the falk copper skillet and I can tell you that you can’t go wrong
Little old lady...I'm feeling attacked! But, seriously, I'd like to see an update on how the handle welds hold up. (I'm team good rivets)
Little old ladies love me for some reason! Of course, who could blame them? Ha! I have been using the pan about six months (took me forever to get the review done) and no problems so far with the handle or anything else.
You could use the pan as a baseball bat and the welds would hold up.
Have you ever tried the cast iron from Finex?
I haven't yet but it's on my wish list... maybe I will win the lottery! Do you have one?
@@UncleScottsKitchen I wish, I was hoping for a review before I spent that much money on cast iron. I bought 5 or 6 pieces of the carbon steel pans you have reviewed because you do such a great job at putting them through their paces and they worked so great. The last one I'm considering is a Finex. Then my collection of next level, last purchase cookware will be complete.
I really want it, but I keep hearing about handles breaking off.. and with the extra weight, it's scary.
Geez, where do you "keep" hearing this? Are there any photos documenting the events.
I have only seen 2 reviews that talked about this - in each case Demeyere replaced it. Has never happened to be in 10;years plus…..
You don't mentioned stay cool handle performance
Pretty important tho
I will put this in the next Pancast... it stays cool!
In Europe you can get this pan for less than 200 euros.
Really? Good lord. Send me a link to the store... maybe there is a way to order them internationally/
@@UncleScottsKitchen the shipping would make it unfeasible. They are expensive in the U.S. because of freight and import taxes I assume. I got mine for 172 euros from Belgium.
@@UncleScottsKitchen if you're not yet familiar with @MQ Daily his videos I would suggest taking a look. The has some super nerd and great videos on Demeyere (and other) pans. Could possible inspire you with some future tests you can do.
link please? thank you
Pro tip cook one steak at a time, use the other side when you flip.
I have the 11” falk copper and the weight is relatable.. I made a video on it comparing it to the d5 ( coming out later this month) and the random cool spot on the left side I had also with the d5 and falk.. idk where it comes from.. I was even using gas lol.. one thing I wish all these heavy skillets had was a help handle. I like that your does have it.,
Its a big boy!
I do like no rivets. Not sure I like like it $300 much.
There are less expensive DeMeyre ply material skillets like the ControlInduc and Industry series. They're made of thinner ply material which results in less heat retention, faster reaction and liwer costs.
You can get the one size smaller one since they are bigger than competitors for the same advertised size.
$300 + for a 6 pound 12" SS pan? Not for me. I'll hang with my two decade old 12" All Clad pan. Scott, I noticed you made no mention of those lovely de Buyer utensils hanging on the wall in this video. I really like those :-D !
Proline is a hobbyist's pan. Too heavy and too impractical for everyday use. Not very responsive, too heavy to wash on everyday basis. No wonder real chefs still consider D3 the gold standard.
That's why DeMeyre has other series like the ControlInduc and Industry lines. Different target markets.
Those prices are because Demeyere is European while All-Clad is US. If you go to Europe the prices are inverted, All-Clad is super expensive, if you can even find them, while Demeyere can be found for almost half ($180) if you wait for a sale.
@@erikjohansson3726 link please. thank you.
Absurd price, far too massive. The tipoff that this is overkill is the helper handle. No standard frying pan should need one.
This is no standard frying pan.
@@HrWisch I should say not- it’s a 6 pound frying pan!
Price in US is inflated due to shipping and import taxes. In Europe it is much more reasonably priced.
@@mq46312 link please, thank you
But this clearly is not a standard frying pan It's 12 inches wide.
I have the 10-inch version. It does not have a helper handle.
Just here trying to stomach my purchase.
those arent as expensive in europe; they are sub 200 euro
NOTHING beats Demeyere.... had All-Clad copper core and they're almost junk in comparison. Demyere crushed my All-Clads.
Over $300....WOWZY.....7 Layers
Ok, I hereby officially envy you.
If you heard my wife complain about where are we going to put all of the cookware, you might reconsider! ;)
A decently sized heavy duty metal grid shelf holds lots of skillets (hanging on hooks) with minimal space reqired.
Oh, and NEVER forget to buy something beautiful (but still useless) for the wife too. That's husband 101. Or stay single. :-)
$300? Nuff said; I'm out....
That price tag is the biggest drawback...
@@UncleScottsKitchen Really appreciate the info. you provide.
Much cheaper in Europe, less than 200 USD
@@mq46312 where is the link? thank you.
what about Misen?
Misen is Chinese made cr_ap
@@VikingShaver I heard good things about Misen. Not all Chinese made is a bad thing
I put up a poll one time and asked people what they wanted to see, and there was almost no interest in Chinese made pans but people were really interested in European pans, so I tend to focus more on those.
@@UncleScottsKitchen Good. Your groove is in premium stuff.
His wife are doing a good Job by clapping.....
I , myself, have deducted a point for naming this brand that too closely rhymes with DeBuyer. They think it's a cute marketing ploy that I don't find cute. I find the naming annoying. I now feel it's a $100 skillet
Demeyere is the family name of the founder, no "cute marketing ploy" haha
I had to delete and reshoot several lines because my brain said "De Buyer" instead of Demeyere!
"Deh-boo-yay" doesn't sound the same as "deh-my-reh" though
Worst pans ever. Everything sticks right away. Hard to clean. Very heavy. Sauces and meat smell a strongly of iron. This can't be healthy.
Try changing your preheating and cooking temp and you might find lots of sticking problems are really just heating problems! No idea on the smell...
@@UncleScottsKitchen Thanks for your tip. I did this with minced meat for pasta for example but then the meat releases to much water and it is not lightly fried at the outside. It is not only very difficult to cook with these pans it is also no fun. I could live with the weight of the pots and pans but I need 5 times longer to wash them in comparision with other pots made of steel. And they just won't get really clean.
I have 5 pots and 2 pans of Demeyere Atlantis. It is so sad because they are beautiful.
Is there a lot of nickel in the coating?
@@alenic221 You could probably solve this with technique though. It's not that the pans are bad, it's that you have to use them correctly. Preheat the pan properly, then lower the temperature slightly and add the oil, and then start frying. Cold oil in hot pan is key.