*****Products Featured in This Video***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. Demeyere Atlantis: amzn.to/4dOQPfg (Amazon) Demeyere Industry: amzn.to/4dNpQR8 (Amazon) All Demeyere Cookware: amzn.to/4dpcef4 (Amazon) Made In: madeincookware.pxf.io/5geGRj (MadeInCookware.com) All-Clad: amzn.to/3YRfzPN (Amazon) Read the full review for more details: prudentreviews.com/demeyere-review/ Want to know when brands like Demeyere, All-Clad, Made In, HexClad, and KitchenAid go on sale? Join our free newsletter to get deal alerts, giveaways, and exclusive content: prudentreviews.com/newsletter/
I second this reservation wholeheartedly. I own 2 Demeyere pans, Proline 28cm and Atlantis 24cm. Proline arrived with a faulty handle weld on one prong. I had to return it. The replacement was ok. The Atlantis came in with the same issue. One of the weld points (there are 4 altogether) was broken. That's 25% reduction in the structural strength at the place where it is most needed. To make things worse the handle is slightly wonky, the left prong is noticeably closer to the bottom rim than the right one. The performance of both pans is exceptional and I value them highly in that regard. But the whole pleasure of using the pan is seriously diminished by the fault in the handle. There is a serious problem with quality control at Demeyere and people should be aware of it before entering into transactions with them.
I've have had a range of Demeyere Atlantis pans for 3 years - and I love them, no complaints. My favorite pans, that I plan on using for decades to come. I also love my LeCrueset, but more so for using in the oven.
After seeing the video of the guy jumping on it, i got curious and stood on my demeyere pan and it was fine (im 200 lbs) - no issue. Honestly, after having my demeyere pan im kicking myself for having bought an all clad set before having known, and then after learning not buying a set 3 or 4 years ago when i swear they were well under 1,000 for a 10 piece set of industry line pans. These are honestly so much more enjoyable to cook on than tri ply from allclad and the lack of rivets on the inside is honestly SO nice, even if there are some issues with QC. They're owned by henkels now and will honor the warranty, so it's worth rolling the dice considering how pleasurable they are to cook and clean with IMO
This is the first video where the different efficiencies of a pan on induction is acknowledged. Great! My experience with induction is that the “if it can hold a magnet it works” is true but they all don’t work as efficiently. I even had one stainless stock pot that could hold a magnet but would not work at all on induction.
The "magnet test" pretty much just confirms that a pan has iron content, which is the necessary component for an induction element to work. However, the amount and the distribution of the iron in the pan will impact how reactive the pan is to the induction energy applied. Also, induction cookers have a sensor in it that is designed to shut down the "burner" if it is turned on and it senses that the pan isn't induction compatible. Different induction units could have different tolerances for marginally inductive materials, meaning a pan may hold a magnet and work on one induction unit and may not work on another. Demeyere is probably the best in the industry when it comes to convection performance and compatibility. The handle issue the tester encountered here is very disturbing to me. The odds that someone who just happened to be testing their pans got a bad one seems to imply to me that this could be a bigger issue than we might like to believe. The handle looked to be secured by four very small welds. I have many Demeyere made pans but all the handles are riveted and I'm totally fine with that, especially after seeing this.
I use cast iron, carbon steel, Le Cruset enameled cast iron and a Demeyer Atlantis stainless steel pan. Love them all for what they are each good for. All quality cookware I will be passing on one day.
Wow. I can't believe the handle broke off like that. I'd be very upset if I spent so much money on cookware and it broke after a few months. Thanks for this review. Very informative.
@@user-ks3qr5fk6m I've had half a dozen of these pans and have abused them (even taken them camping) for 3 years, and they are still functioning 100%.
@user-ks3qr5fk6m Oh wow i hope you wont divorce your wife or husband when he/ she burns your steak next time, no room for mistake at this person.😅(they have a 30 years warranty btw)
My proline came with a broken handle as well. First only two welds were broken but soon (10 minutes later) the other two gave in to. I asked for a replacement today.
I have had my copper bottom demeyere pans for 30 years and just now the larger frying pan is starting to show some wear. Love them! I cook meat and chicken and rice in them. I do not use them for eggs as they would stick. I use a $20 non stick frying pan instead
If the welding breaks they'll give you another cookware of the same time as they have a 30 year warranty so it means you will have to wait a few weeks, but you'll get a new pan back.
I'd like to see a comparison of the various Demeyere lines. After all, the Demeyere Industry is roughly half price. Also it should be compared with a conventional Zwilling frying pan of similar built.
The last downside at 03:57 is killing all interest in the pan that I might have had. For that price and for that use breaking handles is a big no. Thanks for the information!
And contrary to this reviewer, heat retention is NOT the sine qua non of a good fry pan -- the virtue of copper cookware is precisely the opposite, in fact. - -
@@adamnoman4658 heat retention is a good feature of a pan... you don't want the pan's temperature to plummet if you put something cold in, because the temperature drop will glue your food to the pan. If you don't want heat retention, don't get a thick stainless steel pan.
Great content as always. I think it's worth mentioning (at least if I recall correctly) that Demeyere Atlantis pans are fully sealed. I don't know if you'd want to put them in the dishwasher, but if you do, they won't have the aluminum deterioration issue that All-Clad would have.
I just got a Demeyere Proline 7, my first stainless steel pan. I was cooking and my pinkie touched the rim. No other pan would burn my pinkie that fast, it is that good in spreading heat, even to the absolute edges. I didn't know it was such a highly praised pan. I just wanted to try something different and grabbed the fattest stainless steel pan the store sold.
I've had an Atlantis fry pan for about 7 years now. It cleans up as good as new and I've never had any problem at all with the handle. This pan has even been completely dropped before (long story) but the handle is still solid as ever. I wonder if the company's quality has degraded over time so this is an issue with newer pans? The rest of my pans are stainless lined heavy copper which I also love, but we use the Demeyere the most by far for its ease of cleaning.
The best stainless steel cookware in the world is Fissler’s original profi line, they have the best thermomass due to cookstar base technology and they perform even better than cast iron. (fun fact the image we have about high end cookware today is based on this line, first launched in 1974). same price level but the handles stay on put.
confused on your heat retention results at 00:54 you say Atlantis had the highest heat retention after 5 minutes, but it clearly didn't. the Circular and Rachael Ray were both higher? Are those typos? seems like they might be given that they dropped for the 10 minute retention
Wow. I'm super happy to have snagged that 8in demeyer skillet i found thrifting a few weeks ago. I'll cross my fingers to come across some more, but I'm not sure how many more I'll come across at $10.
Thank you for this. I’ve been debating between the demeyere atlantis and the hestan nanobond. If possible, could you do a complete review on the hestan nanobond skillet/line by itself? Please and thank you.
I was wondering the same. I decided to get a Deyemere Industry pan to test the waters until I decide to get a set of a higher quality stainless steel cookware set.
Which pan failed? I recently received an 11" Proline in which the handle was detached ON ARRIVAL. They handled the return with zero fuss, but also assured me that such failures practically never happen. Apparently it does. If they came from the same batch, I could understand a manufacturing issue occurred, but if ours came from different batches, this is a DEEPLY concerning problem. Please let me know any details. (Great channel BTW!)
It looks like the rivets are „brown“. Meaning they rusted. Maybe they switched from stainless rivets to carbon steel for stability and then realized the moisture buildup causes them to rust through?
Does the Atlantis line seem to have this problem too, or does it seem to be the proline only so far? 😅 Or is the Atlantis a proline pan? I’m confused by all the names lol
i have a few pieces i really like. my only beef... i wish they had glass tops, though i have found a few that fit. i've had them for years... all handles still intact..!
Oof, 3 months definitely isn't a crazy long time for something like that to happen. I remember seeing on your channel how the rivetless design was a pro...seems like a con now. At least with rivets you'll have a good indicator when things get loose. Happy with my Tramontina at 1/3 of the price.
Rivetless is definitely a pro, but in the rare event the handle breaks, it’s a major problem. I’ve never had any issues with rivetless handles until this pan.
@@PrudentReviews Don't forget to mention you get 30years warranty on the Atlantis or any other of their top tier products. This warranty proves to me that they are confident in their products and that I can safely invest in their equipment, even if very rarely there might be a production issue (wich will usually become apparant in the first few months of use as with your pan).
I just got the industry 5 24 cm pan and yeah it has some issues with slowness on increase or decrease of temp, any hack to solve this? Or any other pan to suggest?
Hello brother, are cast iron and carbon steel cookware really healthy as they have to season them with oil which's really bad ingredient and they you have to reach the smoke point of this oil which's dangerous and this season oil most of the time released some of them in the food during cooking
No, it's not unforgivable. NO company is perfect. What matters is how well the company takes care of you and Demeyer service is the best. I have 10 Demeyer pieces, not one issue.... going on year 4.
VERY helpful indeed! Any chance of a handle breaking off of a pan, however slim in theory, means a red light to me. Especially on such an expensive pan. This brand is crossed OFF the list for good. Thanks again.
You failed to mention an important aspect of Demeyere's patented Silvinox treatment. It prevents nickel & other metals from leaching into the food. No other pan I'm aware of does this.
@advertslaxxor Thanks, I wasn't aware of this. Be great if no pans leached their metals. Very toxic for some who are especially sensitive to it. I knew a girl in her 20's who couldn't carry coinage in her jean pockets because they made her leg very red with irritation that felt like burning to her. She is blonde with very fair skin.
Yes they do. And it’s completely safe. You will be immediately redirected to the retail site (either Amazon or Zwilling.com). Almost every review you’ll see on RUclips will have affiliate links like these in the description, here’s an example from a very large channel ruclips.net/video/sWPhBzPx4bc/видео.html
Demeyere Atlantis and Industry are both good options. Here’s my comparison: Demeyere Atlantis vs. Industry Cookware (Key Differences & How to Choose) ruclips.net/video/QkX7c3c83j4/видео.html
I love the content of your channel. I’m in the market for a large pan with a lid and I didn’t want to buy Chinese if I could help it. Your information is very good. You have a pretty new channel it looks like so I’m requesting that you do a looksee into spatulas. Every time I use one of these rubbery plastic spatulas, it seems like they melt down and I think I’m even getting bits of plastic in my food. I wish I could use a metal one, but I don’t want to scratch a pan. Of course the big problem is all the crap coming from China is so cheap that it ends up in our landfills way too quickly. Still haven’t decided if I’m gonna try some kind of nonstick since my ceramic nonstick effort last time went horribly wrong, but I guess it’s the cheap Chinese stuff. Unfortunately I’m so security I don’t have 100+ dollars to spend. Anyway, I guess my question is will you be doing a review on different types of spatulas to go with different types of cooking surfaces? Isn’t there a rubber plastic type material that can withstand 500Degrees or more? Or at least something that doesn’t burn and get into your food? Or maybe there’s wood or metal spatulas that may work
At 0:52 you say the Demeyere had the highest temp after 5 mins, but there are at least 2 in the chart shown on screen that are higher? Though they appear to have fallen away after 10.
@@PrudentReviews Fair enough. Some of your points seem a bit counter-logical, though. Like saying the reason it retains heat so well is that it is so thick, when the heat retention on the made in is basically the same (based on the numbers in your table) yet it's almost half as thick. By that logic, the made in wouldn't do anywhere near as well. Or that the handle falling off is very rare (II'm not sure how you could be sure of that, given you found other instances of it out there). It seems there are probably better options out there unless you particularly need the induction specific features claimed.
Thickness is a major factor in heat retention. In general, thicker pans retain heat better. But other factors such as the materials, layering, thickness of each material, etc., matter too. That’s why I test them. The test isn’t perfect but it gives me a good idea how it compares across the industry. I found 2 or 3 other complaints about the handle breaking of hundreds of other reviews. Demeyere has been around for a long time and is highly regarded. If this was a wide spread issue/flaw the product would likely have been updated. There are plenty of other options if you don’t want to take the risk with Demeyere.
Heat retention is very important. Proline /Atlantis excells at it. Heat responsiveness is equally important and Proline/Atlantis is very slow at it.....@@PrudentReviews
The circulon fry pan has a much higher temperature after 5 minutes with 133.3° the Rachael Ray fry pan stood at 126° soo was that a mistake or did you leave them out on purpose? Are they worth it? Totally not. At least not for a normal homecook. I think for a homecook more control and higher savety are more important than a probably increased durability for a few years. Breaking handles is not common, well i think it doesn't matter if its a rare occurence Ilif it does eventually happen to you during cooking and you are left with quiet some injury! Just look at the price! Uff! For me a good review doesnt just say: yeah its worth it, I recommend it! No for me it would say something like: It depends on what you need in your kitchen/If you are willing to look after the tool (if it needs special care) And in comparison to a certain price range or in comparison with tools for a similar purpose
Im considering to go from non stick to this, but kinda scared that it wont work out with my cooking style... i like slow and not to baked with low temp while this pan seems to be rather useful on high temp 😖
I disagree that you should keep in mind the handles falling off on rivetless Demeyere pans, because they're under warranty. And if they don't fall off by the time their long warranty wears out, they're most likely not going to ever fall off.
I would never trust such flimsy "welds" to protect me from burns! 👀🤦♂ Either avoid buying this or definitely ask a welder to fortify the handles. Don't trust corporate statement BS, you can see with your own eyes those 2 small dots can't hold a lot of weight. 🤣
Learn to cook in stainless steel. You have to have it at the right temp for the food you are cooking, and you have to use oil. There is no way that the stainless steel pans are leaching iron into your food. You have something else going on there. It sounds like you have a learning curve ahead of you. I fry eggs in my Demeyere Proline and never use a spatula. The eggs slide right out. If I want, I can flip them with no spatula. I cook burgers and steaks in my Demeyere pans. After the pan cools a bit, I deglaze with boiling water and let it sit a few minutes. EASY and SIMPLE to clean. Never use a scrubber. I have cooked in all sorts of cookware and my Demeyere Proline is the BEST, SIMPLEST and EASIEST of any cookware I have ever owned, including non-stick, aluminum, cast iron, carbon steel, and other brands of stainless steel.
Actually eating iron is healthy but I never experienced that in my athena 5 pan. It sounds to me that you flip meat too early, you should not try to move it in the pan till it doesn't stick anymore and you must heat the pan well before putting anything in it. You should heat the pan and check if the pan is hot enough by throwing some waterdrops in the pan. When they roll like mercury in the pan than it is hot enough.There is nothing unhealthy in a steel pan.
*****Products Featured in This Video*****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Demeyere Atlantis: amzn.to/4dOQPfg (Amazon)
Demeyere Industry: amzn.to/4dNpQR8 (Amazon)
All Demeyere Cookware: amzn.to/4dpcef4 (Amazon)
Made In: madeincookware.pxf.io/5geGRj (MadeInCookware.com)
All-Clad: amzn.to/3YRfzPN (Amazon)
Read the full review for more details: prudentreviews.com/demeyere-review/
Want to know when brands like Demeyere, All-Clad, Made In, HexClad, and KitchenAid go on sale? Join our free newsletter to get deal alerts, giveaways, and exclusive content: prudentreviews.com/newsletter/
I second this reservation wholeheartedly. I own 2 Demeyere pans, Proline 28cm and Atlantis 24cm. Proline arrived with a faulty handle weld on one prong. I had to return it. The replacement was ok. The Atlantis came in with the same issue. One of the weld points (there are 4 altogether) was broken. That's 25% reduction in the structural strength at the place where it is most needed. To make things worse the handle is slightly wonky, the left prong is noticeably closer to the bottom rim than the right one. The performance of both pans is exceptional and I value them highly in that regard. But the whole pleasure of using the pan is seriously diminished by the fault in the handle. There is a serious problem with quality control at Demeyere and people should be aware of it before entering into transactions with them.
I've have had a range of Demeyere Atlantis pans for 3 years - and I love them, no complaints. My favorite pans, that I plan on using for decades to come. I also love my LeCrueset, but more so for using in the oven.
Same! Have many of their proline and Atlantis stufr, love it.
Even though LeCrueset is good, have a try with Staub. Staub is the next level and outperforms LeCrueset
I just want to say I really enjoy watching this channel, your videos seem to be a notch above the rest. Very high quality content 👍👍👍👍
I really appreciate that! We put a ton of time and effort into the research, testing, and production, so I’m glad it shows.
Facts
After seeing the video of the guy jumping on it, i got curious and stood on my demeyere pan and it was fine (im 200 lbs) - no issue. Honestly, after having my demeyere pan im kicking myself for having bought an all clad set before having known, and then after learning not buying a set 3 or 4 years ago when i swear they were well under 1,000 for a 10 piece set of industry line pans. These are honestly so much more enjoyable to cook on than tri ply from allclad and the lack of rivets on the inside is honestly SO nice, even if there are some issues with QC. They're owned by henkels now and will honor the warranty, so it's worth rolling the dice considering how pleasurable they are to cook and clean with IMO
This is the first video where the different efficiencies of a pan on induction is acknowledged. Great! My experience with induction is that the “if it can hold a magnet it works” is true but they all don’t work as efficiently. I even had one stainless stock pot that could hold a magnet but would not work at all on induction.
The "magnet test" pretty much just confirms that a pan has iron content, which is the necessary component for an induction element to work. However, the amount and the distribution of the iron in the pan will impact how reactive the pan is to the induction energy applied. Also, induction cookers have a sensor in it that is designed to shut down the "burner" if it is turned on and it senses that the pan isn't induction compatible. Different induction units could have different tolerances for marginally inductive materials, meaning a pan may hold a magnet and work on one induction unit and may not work on another. Demeyere is probably the best in the industry when it comes to convection performance and compatibility.
The handle issue the tester encountered here is very disturbing to me. The odds that someone who just happened to be testing their pans got a bad one seems to imply to me that this could be a bigger issue than we might like to believe. The handle looked to be secured by four very small welds. I have many Demeyere made pans but all the handles are riveted and I'm totally fine with that, especially after seeing this.
I use cast iron, carbon steel, Le Cruset enameled cast iron and a Demeyer Atlantis stainless steel pan. Love them all for what they are each good for. All quality cookware I will be passing on one day.
Wow. I can't believe the handle broke off like that. I'd be very upset if I spent so much money on cookware and it broke after a few months. Thanks for this review. Very informative.
Wow. You stopped watching the review. He obviously got a free replacement. So, this shouldn’t be taken as a con.
@@ACR4008I’m too busy to need to send a complaint and wait for a replacement. If it is that expensive it needs to be good quality.
@@user-ks3qr5fk6m I've had half a dozen of these pans and have abused them (even taken them camping) for 3 years, and they are still functioning 100%.
@user-ks3qr5fk6m Oh wow i hope you wont divorce your wife or husband when he/ she burns your steak next time, no room for mistake at this person.😅(they have a 30 years warranty btw)
@@ACR4008 i think i would be too busy treating my 3rd degree burn to ask for a replacement pan.
My proline came with a broken handle as well. First only two welds were broken but soon (10 minutes later) the other two gave in to. I asked for a replacement today.
I have had my copper bottom demeyere pans for 30 years and just now the larger frying pan is starting to show some wear. Love them! I cook meat and chicken and rice in them. I do not use them for eggs as they would stick. I use a $20 non stick frying pan instead
If your eggs stick, change your technique. Non stick is poison, don't use that.
Your egg would not stick if you have the pan on a good temperature
I use my demeyere pan almost everyday and I 've never had any problem. For me it worths every €.
If the welding breaks they'll give you another cookware of the same time as they have a 30 year warranty so it means you will have to wait a few weeks, but you'll get a new pan back.
I'd like to see a comparison of the various Demeyere lines. After all, the Demeyere Industry is roughly half price. Also it should be compared with a conventional Zwilling frying pan of similar built.
The last downside at 03:57 is killing all interest in the pan that I might have had. For that price and for that use breaking handles is a big no.
Thanks for the information!
And contrary to this reviewer, heat retention is NOT the sine qua non of a good fry pan -- the virtue of copper cookware is precisely the opposite, in fact.
- -
@@adamnoman4658depends on the use case
@@adamnoman4658 heat retention is a good feature of a pan... you don't want the pan's temperature to plummet if you put something cold in, because the temperature drop will glue your food to the pan.
If you don't want heat retention, don't get a thick stainless steel pan.
Great content as always. I think it's worth mentioning (at least if I recall correctly) that Demeyere Atlantis pans are fully sealed. I don't know if you'd want to put them in the dishwasher, but if you do, they won't have the aluminum deterioration issue that All-Clad would have.
Hi, I'm looking for a pan that's fully sealed, I wonder where did you find the information that demeyere atlantis pans are fully sealed? Thank you!
@@destinee86 Can't remember where but I think it's on their website, and mentioned in reviews.
I love Demeyer pans. It’s easy to clean even when the pan got burn. Indeed, it’s expensive, but it’s worth every penny.
I caught a 14” Demeyer with lid on sale at Sur la Table! I love it!
Gorgeous stuff. I use them (proline 7)
I have two Atlantis frying pans. I think the quality is unbeatable but they have one problem .... They're very heavy.
That’s why I chose 5 ply and not 7 ply. 5 ply is lighter. 7 ply is so heavy.
I just got a Demeyere Proline 7, my first stainless steel pan. I was cooking and my pinkie touched the rim.
No other pan would burn my pinkie that fast, it is that good in spreading heat, even to the absolute edges.
I didn't know it was such a highly praised pan. I just wanted to try something different and grabbed the fattest stainless steel pan the store sold.
are your test even done in same room temp? made in pan has no chance of having that much heat retention I have used both
Thanks for sharing 🙏🏽I’m in the market for new pans
You’re welcome 😊
do comparison of rubber statula brands to know heat resistance of each brand pls, thanks
Great suggestion!
And please include Di Oro. I love their spatulas. Maybe throw in an olive wood spatula for comparison.
I've had an Atlantis fry pan for about 7 years now. It cleans up as good as new and I've never had any problem at all with the handle. This pan has even been completely dropped before (long story) but the handle is still solid as ever. I wonder if the company's quality has degraded over time so this is an issue with newer pans? The rest of my pans are stainless lined heavy copper which I also love, but we use the Demeyere the most by far for its ease of cleaning.
The handle isn’t a wide spread issue (that I’m aware of) so I think it was just a bad unit
The best stainless steel cookware in the world is Fissler’s original profi line, they have the best thermomass due to cookstar base technology and they perform even better than cast iron. (fun fact the image we have about high end cookware today is based on this line, first launched in 1974). same price level but the handles stay on put.
I have one of those but the Demeyere is miles better.
confused on your heat retention results at 00:54 you say Atlantis had the highest heat retention after 5 minutes, but it clearly didn't. the Circular and Rachael Ray were both higher? Are those typos? seems like they might be given that they dropped for the 10 minute retention
Noticed the same thing.
Wow. I'm super happy to have snagged that 8in demeyer skillet i found thrifting a few weeks ago. I'll cross my fingers to come across some more, but I'm not sure how many more I'll come across at $10.
What a deal!
You are lucky!
Thank you for this. I’ve been debating between the demeyere atlantis and the hestan nanobond. If possible, could you do a complete review on the hestan nanobond skillet/line by itself? Please and thank you.
Added to the queue. In the meantime this comparison should help: prudentreviews.com/hestan-vs-demeyere/
@@PrudentReviews thank you
I was wondering the same. I decided to get a Deyemere Industry pan to test the waters until I decide to get a set of a higher quality stainless steel cookware set.
Which pan failed? I recently received an 11" Proline in which the handle was detached ON ARRIVAL. They handled the return with zero fuss, but also assured me that such failures practically never happen. Apparently it does. If they came from the same batch, I could understand a manufacturing issue occurred, but if ours came from different batches, this is a DEEPLY concerning problem. Please let me know any details. (Great channel BTW!)
It was an 11-Inch Proline pan. Maybe it was the same batch….
There are a number of reviews on Amazon describing detached handles on Demeyere Proline pans.
It looks like the rivets are „brown“. Meaning they rusted. Maybe they switched from stainless rivets to carbon steel for stability and then realized the moisture buildup causes them to rust through?
Does the Atlantis line seem to have this problem too, or does it seem to be the proline only so far? 😅 Or is the Atlantis a proline pan? I’m confused by all the names lol
i have a few pieces i really like. my only beef... i wish they had glass tops, though i have found a few that fit. i've had them for years... all handles still intact..!
Oof, 3 months definitely isn't a crazy long time for something like that to happen. I remember seeing on your channel how the rivetless design was a pro...seems like a con now. At least with rivets you'll have a good indicator when things get loose. Happy with my Tramontina at 1/3 of the price.
Rivetless is definitely a pro, but in the rare event the handle breaks, it’s a major problem. I’ve never had any issues with rivetless handles until this pan.
@@PrudentReviews Don't forget to mention you get 30years warranty on the Atlantis or any other of their top tier products. This warranty proves to me that they are confident in their products and that I can safely invest in their equipment, even if very rarely there might be a production issue (wich will usually become apparant in the first few months of use as with your pan).
should they be so confident they could have a limited LIFETIME warranty.@@Death1ro
I just got the industry 5 24 cm pan and yeah it has some issues with slowness on increase or decrease of temp, any hack to solve this? Or any other pan to suggest?
Hello brother, are cast iron and carbon steel cookware really healthy as they have to season them with oil which's really bad ingredient and they you have to reach the smoke point of this oil which's dangerous and this season oil most of the time released some of them in the food during cooking
pan fry has always been unhealthy. steam and boil is the way. BUT they usually do not have good flavors in my experience.
It seems over-thought yet spot-welds? Reminds me of a razor with 7 blades.
Our handles did not break, we have m in (heavy) use for at least 5 years now
That handle issue is unforgivable. There's no reason for a pan half that price to not have a fully welded handle.
No, it's not unforgivable. NO company is perfect. What matters is how well the company takes care of you and Demeyer service is the best. I have 10 Demeyer pieces, not one issue.... going on year 4.
That's the main reason I chose the Hestan NanoBond Cookware Set. :D
What’s the main reason?
VERY helpful indeed! Any chance of a handle breaking off of a pan, however slim in theory, means a red light to me. Especially on such an expensive pan. This brand is crossed OFF the list for good. Thanks again.
May I ask where you bought the first pan?
Direct from the brand on Zwilling.com (Zwilling owns Demeyere)
that handle issue are a deal breaker to me. Just imagine this happening while cooking. 3rd degree burn garantied.
Your content is good enough that it should be able to stand on its own merits without the need for these clickbait titles and thumbnails.
You failed to mention an important aspect of Demeyere's patented Silvinox treatment. It prevents nickel & other metals from leaching into the food. No other pan I'm aware of does this.
The Hestan Nanobond series have some kind of titanium coating, I think this has a similar effect?
@advertslaxxor Thanks, I wasn't aware of this. Be great if no pans leached their metals. Very toxic for some who are especially sensitive to it. I knew a girl in her 20's who couldn't carry coinage in her jean pockets because they made her leg very red with irritation that felt like burning to her. She is blonde with very fair skin.
So on this pan you don’t put oil or butter when you fry meat? How to make it not to stick?
you do
Hey do people ever buy from your links. Is it safer to buy from those short links
Yes they do. And it’s completely safe. You will be immediately redirected to the retail site (either Amazon or Zwilling.com). Almost every review you’ll see on RUclips will have affiliate links like these in the description, here’s an example from a very large channel ruclips.net/video/sWPhBzPx4bc/видео.html
my favorite is the lack of rivets.
Any experience with Demeyere resto line?
Unfortunately I have not used that collection
How can you call this a prudent review of cookware designed for induction cooktops when you used Gas hobs?
This cookware works well on induction, but it’s designed for any cooktop
Im looking to buy the best rivetless stainless steel cookware set. Im almost sold on demeyere.
Demeyere Atlantis and Industry are both good options. Here’s my comparison: Demeyere Atlantis vs. Industry Cookware (Key Differences & How to Choose)
ruclips.net/video/QkX7c3c83j4/видео.html
Fissler Profi. Similar mass in the bottom of the pan and heat retention. Never a single complaint about a failing weld.
I love the content of your channel. I’m in the market for a large pan with a lid and I didn’t want to buy Chinese if I could help it. Your information is very good.
You have a pretty new channel it looks like so I’m requesting that you do a looksee into spatulas. Every time I use one of these rubbery plastic spatulas, it seems like they melt down and I think I’m even getting bits of plastic in my food. I wish I could use a metal one, but I don’t want to scratch a pan. Of course the big problem is all the crap coming from China is so cheap that it ends up in our landfills way too quickly. Still haven’t decided if I’m gonna try some kind of nonstick since my ceramic nonstick effort last time went horribly wrong, but I guess it’s the cheap Chinese stuff. Unfortunately I’m so security I don’t have 100+ dollars to spend. Anyway, I guess my question is will you be doing a review on different types of spatulas to go with different types of cooking surfaces? Isn’t there a rubber plastic type material that can withstand 500Degrees or more? Or at least something that doesn’t burn and get into your food? Or maybe there’s wood or metal spatulas that may work
Why don't they give it a proper weld?
My handle fell off now it's a dog bowl. Case closed.
At 0:52 you say the Demeyere had the highest temp after 5 mins, but there are at least 2 in the chart shown on screen that are higher? Though they appear to have fallen away after 10.
You’re right - that was a mistake on my part. Regardless, the point stands that Demeyere retains heat very well. Apologies for the confusion.
@@PrudentReviews Fair enough. Some of your points seem a bit counter-logical, though. Like saying the reason it retains heat so well is that it is so thick, when the heat retention on the made in is basically the same (based on the numbers in your table) yet it's almost half as thick. By that logic, the made in wouldn't do anywhere near as well. Or that the handle falling off is very rare (II'm not sure how you could be sure of that, given you found other instances of it out there). It seems there are probably better options out there unless you particularly need the induction specific features claimed.
Thickness is a major factor in heat retention. In general, thicker pans retain heat better. But other factors such as the materials, layering, thickness of each material, etc., matter too. That’s why I test them. The test isn’t perfect but it gives me a good idea how it compares across the industry. I found 2 or 3 other complaints about the handle breaking of hundreds of other reviews. Demeyere has been around for a long time and is highly regarded. If this was a wide spread issue/flaw the product would likely have been updated. There are plenty of other options if you don’t want to take the risk with Demeyere.
Heat retention is very important. Proline /Atlantis excells at it. Heat responsiveness is equally important and Proline/Atlantis is very slow at it.....@@PrudentReviews
5:03 says 5 ply, not 7 ply
How do you remove iron from steel? Steel is iron
This video provides more detail ruclips.net/video/Gu_F9_i82cs/видео.html
The circulon fry pan has a much higher temperature after 5 minutes with 133.3° the Rachael Ray fry pan stood at 126° soo was that a mistake or did you leave them out on purpose?
Are they worth it? Totally not. At least not for a normal homecook.
I think for a homecook more control and higher savety are more important than a probably increased durability for a few years.
Breaking handles is not common, well i think it doesn't matter if its a rare occurence Ilif it does eventually happen to you during cooking and you are left with quiet some injury!
Just look at the price! Uff!
For me a good review doesnt just say: yeah its worth it, I recommend it!
No for me it would say something like:
It depends on what you need in your kitchen/If you are willing to look after the tool (if it needs special care)
And in comparison to a certain price range or in comparison with tools for a similar purpose
Hesten pans are best
Im considering to go from non stick to this, but kinda scared that it wont work out with my cooking style... i like slow and not to baked with low temp while this pan seems to be rather useful on high temp 😖
Because the pan is thick, it cooks great at all temps including low and slow.
@@PrudentReviews oh thank you for your answer. Then i def should try! 😄
Did u glue it back?
No, not possible
@@PrudentReviews pitty
It is man-cookware. Women will not like the weight, the handle, the cost. Back to “form follows function”. They cook things really well. For men.
Wow, the handle falling off is pretty bad :|
I disagree that you should keep in mind the handles falling off on rivetless Demeyere pans, because they're under warranty. And if they don't fall off by the time their long warranty wears out, they're most likely not going to ever fall off.
handles are a shame !
I would never trust such flimsy "welds" to protect me from burns! 👀🤦♂ Either avoid buying this or definitely ask a welder to fortify the handles. Don't trust corporate statement BS, you can see with your own eyes those 2 small dots can't hold a lot of weight. 🤣
expensive toy but really too heavy
I WILL NEVER BUY ANYTHING WITH WELDED HANDLES....EVER ! RIVET ONLY...END OF STORY.
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.
Learn to cook in stainless steel. You have to have it at the right temp for the food you are cooking, and you have to use oil. There is no way that the stainless steel pans are leaching iron into your food. You have something else going on there. It sounds like you have a learning curve ahead of you. I fry eggs in my Demeyere Proline and never use a spatula. The eggs slide right out. If I want, I can flip them with no spatula. I cook burgers and steaks in my Demeyere pans. After the pan cools a bit, I deglaze with boiling water and let it sit a few minutes. EASY and SIMPLE to clean. Never use a scrubber. I have cooked in all sorts of cookware and my Demeyere Proline is the BEST, SIMPLEST and EASIEST of any cookware I have ever owned, including non-stick, aluminum, cast iron, carbon steel, and other brands of stainless steel.
Actually eating iron is healthy but I never experienced that in my athena 5 pan. It sounds to me that you flip meat too early, you should not try to move it in the pan till it doesn't stick anymore and you must heat the pan well before putting anything in it. You should heat the pan and check if the pan is hot enough by throwing some waterdrops in the pan. When they roll like mercury in the pan than it is hot enough.There is nothing unhealthy in a steel pan.