Why I believe that Demeyere makes the best cookware in the world
HTML-код
- Опубликовано: 28 авг 2024
- I am extremely privileged and fortunate. I have used and get to use the best cookware in the world. I received my first hand-crafted french copper frying pans at 15 and have been in love with cookware ever since.
It's impossible to say what is the best cookware in the world, but when it comes to stainless steel cookware, I know that there is one 'best' brand. That is Demeyere.
In this video, I explain why it's so incredibly good and why, if you can, you should buy it.
Here is the collection: www.cookcultur...
I 💕 your channel and the fact that you make these product readily available.
I just ordered a 9-piece Atlantis Proline 7 set for $1400 today. The set include 2.3-qtsaucepan with lid, 3.5-qt saucier with lid, 5.2-qt saute pan with lid, 8.9-qt Dutch oven with lid and 11" Proline fry pan. I currently use two different sizes of pans and two different sized of Dutch ovens. And they are all cheap enameled cast iron pieces purchased from Costco and TJ Maxx. I made the switch from non-stick cookware during the last couple of years.
I came across Cook Culture channel and found the content intriguing, so I continued to search on the topic of cookware on RUclips. I have watched over a hundred videos in the last week and couldn't decide on stainless steel, carbon steel, etc. Yesterday I came across videos on the topic of safety of using cast iron and enameled cast iron cookware. They found that cast iron can leach iron into the food cooked on it. It is not a problem for children and menstruating's women due to the need of extra iron. However for men and post menopaused women, it can be a problem, especially the cookware is not well seasoned. For enameled cast iron cookware, they found unhealthy level of cadmium and lead , even on name brand like Le creuset. So Stainless Steel seems to be the obvious choice. But I always have concerns with sticking with SS. Once again, the very informative videos from Cook Culture put my concerns at ease. To prove the point, I watched many other videos from other similar RUclips creators and learn the same conclusion. So I decided to replace all my cheap enameled cast iron pieces with my new Demeyere set. I can't wait to receive them!!
I think you made an excellent choice. You will be happy for the rest of your days.
If you don't use any vegetable oil on top of that, you will be fine and less prone to get a cancer
I concur 100%, owing the 9.4" & 11" Proline, & the 5.1 quart Atlantis Sauté pan.
I tried to get friends to snag the 9.4" when they had it loss leader priced at $99 for a couple of years, a couple years ago. Several months ago they raised it back to full list price of $219. Boy that was a sweet deal!
Thanks for your vid!
Hello, I am a 48 year old Belgian woman and Demeyere has always been our reference brand in the family. My grandmother had some, my mother has some, and I just got some, and it's a real pleasure to cook with, espacially on induction hobs. It's true that frying pans are heavy, but a real frying pan is not a crepe maker ;) I didn't know that it had become a worldwide success :) Enjoy your cookwares what ever they are and all your delicious dishes, and thank you for this video 😄
Thank you!
I just received my 9” Demeyere Proline pan. Wow! Seriously. I cooked eggs no sticking. What? What? Crazy. It behaved like my years old seasoned cast iron. It’s heavy and beautiful. I want to buy more but I don’t know if I can justify it. I need now the 12” pan. I may give away my All Clad. No comparison. I’m blown away. Thank you.
Great to hear. I've had the same results!
The only caveat I have is that all these differences (which are all true) play out only when using the cookware for frying or roasting, but not for gentle heating up or boiling spaghetti. There is no need to buy Demeyere cookware for all pots and pans. But there is a very good argument for buying the best skillet you can afford plus one large roasting pan. For the rest, middle of the road (but not cheap) cookware does fine, e.g. Zwilling.
Agreed!
Exactly! I also can understand buying a proline pan, but the atlantis pot... i mean wether your water boils evenly or not, your pasta will come out the same because you stir so i dont see a reason
Awesome review. But just wondering: How do you get by with so few knives? ;)
Haha. It's agony!
I was wondering the same.
After watching other videos and particularly this video, I determined my next step. I got lucky because my wife gave me a $250 gift card from Williams-Sonoma. I am waiting for the arrival of my new Demeyere Proline 11" Stainless Steel Fry Pan.
The 9" would have been a fun little pan, but I figured that the 11" would be more of a "work horse", having the ability to handle a couple of small steaks or burger patties, or a couple of fried eggs, a pan of scrambled eggs . . . the list goes on . . . and on. Maybe I'll get the 9" later.
I'm looking forward to using my Demeyere Proline for the rest of my life.
At any rate, you sold me on a pan that I might have spent the rest of my life dreaming about, but which became reality when my wife gave me the gift certificate. I could have bought it myself, but somehow, there's a difference between using a gift card and using your credit card. LOL!
Thanks for the work you do. I greatly enjoy it. Looking forward to my Demeyere.
Good on you, and your wife! The 11" is a VERY popular piece. You'll love it...forever!!
this is a great recommendation video! completely agree. cast iron is the true, inexpensive champ (carbon steel good, too), but isn't good for acidic foods or making pan sauces (which stainless is amazing at). but, Allclad D3, D5, or even Tramontina TriPly is great stainless as well.
Absolutely agree. I was a bit worried whether, once Zwilling acquired Demeyere, they would start making subtle compromises to save costs as All-Clad (AC) has done (1). Fortunately, do date, that has not been my experience.
I own and have used both All-Clad copper core and Demeyere Atlantis and Proline (5 Star) cookware. My preference for Demeyere is premised on two primary factors that I believe are important to successful outcomes in food preparation.
1. The cookware manufacturers transparency in explaining, in detail, exactly how and why their technology ties directly to achieving desires outcomes.
2. My direct experience with the product, in use, has confirmed each of the construction features and benefits that Demeyere states, are available to benefit from.
While I have found my All-Clad to capably address many of the same cooking requirements quite well, I can not make those same statements. (2)
Notes:
(1) Conveniently, when reviewers reinforce AC's marketing emphasis on the pan's being 100% made in America, the AC marketing folks don't jump in to correct them. Deep in the AC marketing material is a notation indicating that all of their single ply products are made in China. (also see notation on All-Clad - D5 product page @ Costco.ca)
(2) My direct comparison of the difference in efficiency and effectiveness is limited to the subset of products that I own, from each vendor.
I would completely agree. In my dealings with both companies I've found Demeyere/Zwilling to be a very upstanding company that do things for the right reasons. I may not agree with all the products they sell but they support us in our goal for rid the world of coated cookware. I can not say the same about AC.
I used an All-Clad Copper Core 3.8L saucepan to boil water, and when it cools down I can notice metal taste, even if it had been used for months and thoroughly cleaned inside. Demeyere and Ruffoni never have such issue in my experience, if such issue does exist at least it is small enough to a level not capable of being detected by me. I don't use a kettle like Dualit or Alessi to boil water as it is less easy to directly clean the inside than that of a pot or deep saucepan after use. Apart from that, one may probably complain the vacuum effect is sometimes too great for Demeyere or Ruffoni when boiled water is cooling off in the soup pot, the lid tends to stick on the pot which can be very hard to remove on a very cold winter day.
From my experience, I think if you try boiling water you will also (easily) notice the difference, provided their quality control has been stable and gives the same reading or standard on the quality of their final products. Note: you need to boil water not soup, as soup conceals any unusual smell or taste.
I use all pots and pans since brand new so I know they haven't gone through anything unusual which might or may adversely affect cooking or boiling result.
Sorry but I have to say I was wrong. I cleaned the All-Clad Copper Core 3.8L deep saucepan again, which was used for cooking soup from time to time, and then, I boiled water for many times, first time water has same weird seemingly 'metal' taste, heavy, then I threw it away, then again, cold to boiling, throw away, cold to boiling, throw away, doing it like in a loop, repeatedly, for 5 times, then the very next time I boiled a final saucepan of water, and yes, it tastes good! There appears to be nothing I can distinguish now, pure boiled water taste and smell wise only.
Those Demeyere pans are beautiful pans. One complaint I have on my All-Clad fry pan is the slope of the side walls doesn't give you much cooking surface. The slope on the side walls of the Demeyere Pro line fry pans looks like it gives you more cooking surface than my All-Clad. I'm going to have to save my money for a Demeyere.
Hi Geoff, personally I agree with you. I like the shape of Industry and Proline but I know lots of people that love their AC pans. I bet someone will love to inherit your AC when you get a new Demeyere!
@@Cook-Culture Very true.
Ordered the exact frying pan you are holding based on your review. Got a new one for 130 euros, fantastic deal. Don't like the 28 cm one because it has a helper handle, which only adds weight.
The quality feeling of this little frying pan is fantastic, I am in love.
Have the Fissler professional 28cm stainless, which is good, but a disc pan. The multiple layer pan should be much better. Will know tomorrow when I will use it for the first time (water fasting this week) and am so looking forward to it.
Thanks for your great content. Also made the wax based seasoning and applied to some cast iron and carbon steel pans I have.
Good news! Would love to hear how it goes!
@@Cook-Culture Have now had it for a month and I cannot believe how good it is. Simply amazing. It cooks like a dream.
So I ordered the other one you are showing here, happened to need one like it, 28 cm. Sweet jesus, it is so much bigger than I expected. (that's what she said). Haven't tried it yet, but am about to order the 20 cm Proline and a few more Atlantis pots. Sorry I am in Europe, would have ordered from you if in NA.
You opened my eyes to this brand and I can't thank you enough. My wife is not as grateful tho...
@@ArmadilloGodzilla all good! Glad they're working for you!! Your wife will be thankful for all the great meals!
As a proud owner of 5 pieces of Demeyere cookware I much enjoyed this video and agree that they are the best in the world. I have 2 skillets that are branded Kitchen Aid but are obviously to me made by Demeyere. They are identical to Demeyere except for the handles which I think are superior to Demeyere branded skillets. No longer available but they are prized posessions. I'd love to show them to you.
Well, my 2 years old lightly used 32cm frypan has developed a warp. It was never abused (shocked with cold water or used on high heat, etc). This is my first expensive pan and is the only one that warped on me (I still can't believe it). I wrote to Zwilling support (Canada) and they simply responded that warping is not covered under warranty...
About Demeyere and induction, you may be interested to hear my experience. During the holidays I took the plunge on a Breville/Polyscience Control Freak at a time the price came down to merely ridiculous. It did not recognize or work with my Atlantis and Proline pans. I finally got Breville CS to admit that the outer TripleInduc layer somehow confuses the CF's brain. It was a shame because it worked great with some lesser quality pans I own. I ended up returning it and am happily using my Demeyere with my Duxtop PIC.
Thanks for sharing. That's really interesting, I've been working on a video about induction and apricate the feedback.
I have all-clad- works great for me! I just subscribed- great content!
Glad to have found your channel.
Quick heads up... not ALL Demeyere works on induction (1:47s). All RECENT Demeyere works on induction
Why? Well.... I'm finally upgrading my stove to induction and my 32 year old Demeyere's don't work on it. Yes.. you read that right. 32 year old pots and pans I bought in 1990. FWIW: My mom's cookware she bought in 1958 is now in the hands of my sister. And perhaps a little bit dented, it still looks and works great
So it sure is a testimony to Demeyere quality and longevity. Which is why I'm looking around for which Demeyere line to buy to replace my current cookware. Any thoughts on Atlantis vs. Industry 5?
Excellent channel btw... definitely subscribed and perusing your other videos. Quite enjoyable
In 2020 you ranked the stainless steel pan below enameled cast iron, and ultimately below the Field raw cast iron. Would you say enameled is as versatily as the proline, while also keeping maintenance low?
Hi Jed, the skillets are amazing but for other cookware e.g. pots this high class quality is not needed, e.g. boiling water and cooking pasta. I can really recommend the Silit brand (only for stainless steel) for good stainless steel, they build the first stainless stell cookware in Germany and were bought by WMF very early, but WMF got famous for stainless steel, that's history, I recently bought a 32cm wok, demeyere is hard to find here, and it was amazing, yes good cookware doesn't make you a good cook but helps a lot during cooking , I totally agree with you
Howdy, yes, GREAT point. We promote the Thermally brand here for these jobs. Save money where you can and spend where it's needed!
There are applications where you need something of this level of conductivity and heat distribution, such as blanching vegetables where the recovery of heat and maintenance of temperature is key.
I like heavy cookware. For one thing, it's very stable on a burner.
agreed!
Interesting. I have one decent but small-ish stainless skillet. It is 10" but a fairly significant taper on the sides further reduces the actual cooking area and volume. I'd like to get a 12" or so for those times when I'm going to be doing something acidic and I don't want to abuse my carbon-steel De Buyer skillet. I need something that will work on a flat-top (glass) electric stove and is oven safe. I'll check out Demeyere, thanks for the info!
anytime!
They're not even that expensive. I mean they are, up front but then you realize they have a 30 year warranty on their cookware, and if cared for properly they will probably last longer than you do. 30 years for a warranty in todays world is absurd, you know they really believe in the quality of what they are producing if they offer warranties that long on their products.
REQUEST: I would like to see you do a review of Falk copper cookware. It is available from Falk Canada.
Thanks!
Howdy, as much as I appreciate pure copper cookware, it's not something that I'm that interested in. I grew up using Mauviel copper, and am very familiar with the extraordinary benefits of using copper however it's very narrow cookware made for very few people. Simply put, in my view, copper cookware is not that practical for almost anyone.
That said, I haven't used a Falk pan, and would be personally interested to see the difference between de Buyer and Mauviel but in reality, I'd gamble that there's almost zero cooking difference between these top-end brands. You get what you pay for.
@@Cook-Culture So you're saying copper has "extraordinary benefits" but yet is "not that practical"? And that "there's zero cooking difference between these top brands" but still sell and promote Demeyere? There's almost zero cooking difference between Field, Finex, and Stargazer pans, but you do reviews and comparisons between those pans. Lol... Also, you do know that the Demeyere Atlantis line has a copper encapsulated disc bottom, right?
@@squatch545 Hi, what I'm referring to when I state that copper is not that practical is the care and maintenance of copper and quality vs price. I sold copper for decades, and personally still have many pieces, but the increasing cost of copper and then narrow clientele make it a product that I no longer sell. Please don't get me wrong, think copper is awesome for those that want copper but for the great majority of people who are looking for top-quality cookware I recommend Demeyere Atlantis/Proline. It's simple to look after and the quality vs price is a bit more in line.
@@Cook-Culture Hi. love your channel. Falk now have the CopperCore line you should have a look at :)
Hi Jed. Sorry for reliving and old video, but what are your thoughts on the issues found with Nickel leaching from 18/10 stainless steel cookware as published in J Agric Food Chem? A cause for concern or nothing we should worry about as long as we use a variety of different cookware?
Hi, thanks for the note. I think it's prudent to be concerned of leaching and read up as best as you can,. I have read several studies and read articles on several different issues with cookware from 18/10 to aluminum to enamel glaze. It can be confusing and hard to know what's what
IIRC, the amount of nickel leeched is not significantly more than you'd normally get eating certain vegetables and nuts. With cookware, you have to pick your poison. SS leeches iron, chromium, and (if non-ferretic) nickel. Cast iron leeches (I think) even larger amounts of iron and possibly rancid oils. Teflon leeches the PTFE coating and possibly harmful fumes if overheated. Ceramic may or may not leech lead, cadmium (and etc.) and titanium nanoparticles (depending on the type). Glass is pretty nonreactive, but limited in its use (though I use it when I can for baking and for my tableware).
Nickel leeching is more of a concern with acidic foods. I have a very capable pot and a lot of cutlery from IKEA, all of which is nickel-free as far as I can tell. I don't know whether nickel-free SS leeches more chromium or iron. I also have a nickel-free frying pan, but it is is not multi-clad and its performance is poor (I'd worry more about the health implications of ingesting more burned food from it than a few ug of nickel).
compare the proline pan and the atlantis bottom disc saute pan for hight heat searing will the non-conductive side wall of this saute pan less likely to develope a layer of polymerise oil upon long sear, ie. a thick cut steak ? i found all clad pan build up the layer so quickly, if I use a cast iron or carbon steel, the polymerise oil will turn into the seasoning, so i wont worry too much.
That will happen in any pan, no matter what it's made from. Burning saturated fat will react with the hot surface and bond.
Correct me if I am wrong, but I observe that ALL these high end Stainless Steel cookwares have single ply lids. And that is why I go with enamelled cast iron cookware: heat loss through single ply lids changes simmering and braising. If DeMeyere or AllClad had three or five ply lids, I would buy them. But with single ply lids, all they can do is slow down evaporation and stop splattering. I see this as a mistake they all made. They can never replace Staub nor leCreuset or even a tagine, and yet they could, with a thicker multi ply lid. Am I wrong?
You are correct
Your videos are starting to cost me serious money...
I dumped all my non-stick cr*p last week (3 Tefal pans, an expensive wok and a pot) and bought a 28 cm Demeyere Atlantis sauté pan. It's beyond good - it's a love affair!
I'm now on the verge of buying a 28 cm Demeyere Proline pan. Then I came across this other 7-layer Demeyere pan, the Multiline, at appr. the same price. Do you possibly know the difference between the two?
Love your videos - keep it up!
Thanks, and sorry, kinda! The Multiline is lighter that the Pro.
@@Cook-Culture Aha. I'll go with the Proline, then. Big thanks for your kind reply! (I'm in awe at the amount of feedback you give in the comment sections. You're an inspiration!)
@Richard Willford my pleasure! Happy to know that people are using great cookware that will last forever!!
I'm going to look them up thank you
Great!
I would love to see a review of the kitchen craft stainless steel cookware they look like good stuff but there's no independent reviews out there it's all sponsored
With the layer of aluminum, that won’t leach out into the food?
It shouldn't but you may want to have your cookware tested if you believe it could be a problem
Thank you
I am happy with my American made Heritage Steel cookware.
Great choice!
I just bought 6 Atlantis Pots/Pans. Used them for a month. They are heavy and I am worried about the handle’s welding failing, as it’s only 4 small dots (perhaps small rods?) under the two joints, it would be especially dangerous if it fails when hot, and it apparently does happen for a not zero percent of people. After learning this, I saw that I can flex the joints of the handle without too much effort, if I tried and was looking for it? I can see it flex. Also, yes it heavey to hold. I have trouble tilting the pan and scooping it all out when the food is done. Should I try to return or man up and hope the handles hold? I guess I would buy D3 or D4 All Clad instead. Or in addition and see which is best. I am not even sure if Zwilling would take it back a month used anyway, I bought direct. Cooking wise it’s ok, I am burning things already a bit on my electric range, I can’t imagine that being worse with a less forgiving line unless I improve in my cooking or get induction somehow in my apartment, what do you think about those countertop plug in lower power ones that are easy to use without install?
Atlantis is the best you can get. I've sold thousands of pieces and have never seen a handle fail. If it's too heavy then that may be a problem, but you could lift some weights! 😀
@@Cook-Culture I think I’ll try the middle ground, I returned my Atlantis bundle the other day, but I’ll re order the Atlantis 9 inch pan and the Atlantis Proline 11-inch pan. Those two seem to be the most useful to me and I’ll see how that goes, I don’t need all these pans at once anyway as it’s just me.
@@NeoDiNardo Good on you. The Proline is awsome. The Industry is darn good too, and lighter.
What is the best way to clean? I got my Essential pan which you did not mention and I cleaned it but it looked a little water stained?
Thanks. Great review
Thanks for watching!
I've had the Industry V line for years and absolutely love the brand.
Awesome. Great cookware!
Why don't they make a pan that is made of titanium with a quarter inch of cast iron? Why are their no pans with a layer for cooking in cast iron? It would be a whole lot lighter.
Copper core or ProLine is close!
So, tell us who has good, low priced stainless cookware. Kirkland? Misen? Or the $140 10 pc. 3 ply set from Zest?
That depends on what you mean by low priced?
@@Cook-Culture 10pc set 3 ply stainless $400 or less! Like the 3setsI mentioned in my question.
What do you think about Iron Clad or copper clad?
It can be great, especially when you need a stainless steel surface
What is the difference between the these and the Industry John Pawson ones?
Thanks.
Hi Jed, Thanks for your great videos (learned a lot here)! I'm thinking to buy an 11'' frying pan from demeyere. I really like the design of John Pawson collection, however, I see that the weight of the 11'' pan is 0.53kg lighter in John Pawson collection than Proline. I checked that both collections have the same 7-layers design, but I couldn't find much information about the thickness of the aluminum layer for these 2 collections. Do you have any idea about it? Looking forward to your reply. Thanks in advance, Ye
Howdy, that is a very good question. The John Paulson line is not that well known, so there is very little info on it. So, I will reach out to Demeyere and find out for you.
@@Cook-Culture Cool, tons of thanks!!
@@Cook-Culture Hi Jed, I just got replies from Demeyere USA and Belgium, but they gave me different answers... One says that both have 4.8mm multilayered material and the heavier weight in Proline is probably due to the helper handle and pouring edge. However, the other one says the Proline is thicker than John Pawson collection (but without giving any specific measurement...). Cheers.
Just got the Pawson fry pan and saucepan and love em. They weight a bit less than the Atlantis but the weight difference is from the differently designed handles. The Pawson have the same 7 ply layers with copper and silver. They also cost more than the Atlantis - check out 11” fry pans for comparison. Still love my nanobonds from Hestan but had to get Pawson since it just performs so darn well and they look spectacular in Siematic and Gaggenau kitchen :-)
I've used pots/pans that have a disc at the bottom that has 3 or 5 ply. I've found that this creates uneven heating on the side walls where it's just a single ply. Ingredients would burn on the sides. Only when it's fully clad there is even distribution of heat. How does the Atlantis compare being that it's only a single ply on the side walls?
That is impossible. Food can’t burn on the sides if they aren’t all clad. Yes, the heat is distributed unevenly, but the side walls are always less warm than the bottom. On the other hand the side walls on all clad are roughly as warm as the bottom, so you have to watch the sides as well.
@@nicolasmayer618 I've experienced this with disc bottom pans. Even ATK's review state food burning on the sides where it's not fully clad. ruclips.net/video/EBb1Vgq2WsM/видео.html
How do you compare the handle of the Atlantis sauté pan to the de Buyer Pro? Because the De Buyer Pro handle is a reason to never buy another pan with the same handle. Very unbalanced, extremely off center (28 cm size)
I saw that with the Atlantis the handle is slimmer and it seems to be a bit steeper than the industry 5 pan (24 cm), which has an extremely comfortable handle. I want to buy the 24 cm sauté pan of Atlantis but now I am scared to do so. I don’t know any shop nearby where I could hold one in my hand. I am aware that the sauté pan has a helper handle (De Buyer 28 cm has no helper handle despite the weight of over 5 pounds and that weird long steep handle).
I want an Atlantis beautiful pan but I am scared to order one.
The Industry and Atlantis handles are similar but the Atlantis is smoother and a bit heavier.
I'd be kinda curious how often you've had to send a customer a replacement for one of these because the handle broke off. I'm somewhat apprehensive to spending so much money on a pan that doesn't have a riveted handle.
I've sold a couple thousand Proline Pans. I have never had to replace a pan because of the handle breaking. I've never seen any Atlantis handles come off.
@@Cook-Culture Cool, that's great to hear!
How would this compare to a good carbon steel pan? Is it as nonstick as a good seasoned carbon steel?
The Proline is better in some ways but nothing is quite the same as a wonderfully seasoned carbon steel skillet
So I know I’m just stupid.. I’m on the website and Atlantis and pro line are used interchanged and together.. I can’t tell what’s what lol. I’m interested in the silver copper one but some of the descriptions are not matching what u are saying or saying something different. I’m jsut lookign for the 12” or 10” (so long as it has. A wide bottom for flipping over big food unlike a tapered edge)
Hi, sorry for the delay! The pans, woks and conical pans are Proline, 7 ply stainless and aluminum. All other pots are stainless, silver and copper. I hope that helps
I recently bought the 12 inch Proline pan. I've only used it twice to cook steaks and am happy with the non stick quality but I do have one problem. there are small stains around the upper part of the sides. They remain even after much soap, water and elbow grease. I even tried Bar Keepers Friend but no luck. The pan bottom has no such stains Why the difference and how can I get the sides clean?
Bar Keepers should do it. Maybe make a wet paste and let it sit for a while, then scrub. That should do it.
Are you going to do a review on Hestan nanobond?
Thanks. I've looked at it, and they talk a big talk. I'm intrigued to know if any of it makes a difference as I've been let down by hype before. I may take a closer look in the new year.
What’s the difference between Atlantis and ProLine? Just whether it is a frying pan or not?
Hi, yes, the Proline pans are the frying pans and saucier/conical pans.
so how does this compare to say Le Creuset enamaled?
Does anyone have an opinion on Demeyere Industry 5 vs All-Clad Fusiontec? My priorities in no particular order: Durable, relatively easy to maintain, performant for a home cook. My intuition is leaning Demeyere because it's 5-ply stainless steel whereas Fusiontec is supposedly carbon steel wrapped in ceramic which suggests the pan will inevitably chip and be thrown out.
Hi Shane, thanks for the question. I have not used the FUSIONTEC from All-Clad but have looked at it in detail and read many reviews. I would agree with you that the ceramic coating in the FUSIONTEC has a limited life and for that, I would highly recommend that anyone stay away from it. Also, from a performance standpoint, they will be different tools. I am unsure of the weight of the FUSIONTEC but it does seem to be 1 piece of steel and compare that to Industry5 and it's easy to conclude that an Industry5 pan would be superior. I hope that helps.
Thanks for such a quick response! And I agree. I also spoke with All Clad and comparing Fusiontec to SS, SS sounds best. I really was hoping for confirmation bias of dope black techno cookware lol
Picked up 3 pieces of Demeyere i5 and love it! Gone goes the fusiontec 🙌
I have had issues with warping on lower end clad pans. Is this not a problem with higher end pans?
I've never seen a Proline and Atlantis pan warp. Not saying that it couldn't happen but you would have to do something quite extreme to do it.
HI, can you explain to me how it is that your proline frying pan has no helper hand? I'd so much like to buy one but everywhere I look the 11 and 12.5" inch proline pans have helper hands!
Which country are you in?
@@Cook-Culture I'm in EU.
@@gaurlglmistrz I imagine that's the issue. For whatever reason they make the differently for the NA market. Sorry!
@@Cook-Cultureoh, that clears it up. Thank you so much!
I like to avoid toxins....is the aluminium core safe ? Doesnt it leak into the food?
You would need to get that tested
The best stainless steel cookware in the world is Fissler’s original profi line, the 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).
But to be the best in the world it needs to be available around the world. I'm a HUGE Fissler fan but it's availability is limited
@@Cook-Culture I’m talking about technology, functionality and longevity, as far I know they are available in USA too, but I understand the limitations that maybe exist on the products. Also let’s not forget they also manufacture the best pressure cookers in the world too.
@Cooking and Tricks with Marios ok, I would put Fissler up against Demeyere, which I really should do on the channel, but the Atlantis tech and materials are unparalleled. I give you that Fissler makes the best Pressure Cookers. No one comes close.
@@Cook-Culture Fissler’s handles don’t broke off, also you can clean behind them, unlike D, where can’t put the sponge between the vessel and the handle on the fry pans, result burnt oil.
Hey Jed, which one of these lines would be better for delicate foods like tofu? Is one more "non-stick" than the other?
Howdy, tofu, being delicate, is best with medium heat to keep it from sticking. I have good results with Proline and Industry skillets for all tofu dishes but I'm careful to keep enough liquid in my pan.
@@Cook-Culture Thank you! Some recipe videos would be amazing! :)
So cast iron is better and cheaper, thank you for saving me a lot of money.
I’m wondering about WMF pan quality, have you ever reviewed it in the past?
Hi, thanks. Yes, I have used WMF but not for years. They make very good cookware.
Is it safe, non toxic to human body?
What is the ratio of chromium to nickel of these pans. For safe use it should be 18/0.
18/10 on the inside. 18/0 magnetic for the outside. So safe if you have no nickel problem. Otherwise not as safe.
Tbh i def can understand the reasoning behind the proline pan, but the atlantis pot is a mistery for me... i mean wether you water boils even or uneven, it doesnt really matter. Like your pasta comes out evenly because you stir anyway so i dont see the reason for buying the pot, or am i missing here something?
I share the same feeling. For simple boiling a thinner base (3ply) might be even more beneficial as heat is absorbed directly by the water thus faster cooking.
Even better than copper clad pans?
Hello I would like to get your feedback on my cookwares Saladmater 316Ti. Are you familiar with this make. I am willing to share looking forward. Thank you.
Why would you say that aluminum-core stainless steel cookware is similar to cast iron? It's actually most similar to aluminum cookware, because that's what it is, with the addition of a thin sheet of stainless steel on the top and bottom, which has minimal effect on thermal characteristics.
The only stainless steel cookware that I know of that's similar to cast iron is third-generation Saladmaster (made in the 1970s), and that's because it has a carbon steel core rather than aluminum. Well, most of the third-generation pans have a carbon steel core anyway, but some of them have an aluminum core (by the fourth generation I believe they had fully transitioned to aluminum core), and in some cases, an early third-generation pan of a particular type has a carbon steel core while a later third-generation one of the same type has an aluminum core. You can tell the difference with a magnet. They all used 304 (AKA: 18-8) stainless steel for the top and bottom layers, which a magnet doesn't stick to, so a magnet won't stick at all to the ones with an aluminum core but it will [obviously] stick strongly to the carbon steel core ones. And a magnet won't stick to any of the lids because those were all just 304 stainless steel, not layered construction like the pans themselves.
There may have been other companies that made "tri-ply" stainless steel cookware with a carbon steel core too; I don't know one way or the other.
Hi, I say that because that is how it is. I've used cast, carbon, copper, and all sorts of aluminum base stainless steel, including Saladmaster waterless cookware. There isn't better stainless steel cookware than Atlantis from Demeyere, which acts more like cast than what people would expect from stainless steel cookware.
@@Cook-Culture Did you read what I posted or just skim it? Aluminum core cookware acts like aluminum cookware (plus a slight modification to the thermal characteristics due to the very thin layers of stainless steel on top and bottom); it can't possibly act like anything else. And aluminum core cookware has WAY better conductivity in the core than cast iron does, thus it heats far more evenly than cast iron. Also, aluminum core cookware has far less heat retention (per volume) than cast iron, so that's another fundamental difference.
As for whatever Saladmaster pans you've used, I doubt you used the ones I was talking about, i.e., third-generation carbon steel core pans from the 1970s. I'm not saying they're the best at anything, only that they're the only stainless steel cookware I know of that is similar to cast iron, because plain carbon steel and cast iron are very similar due to them both being iron/carbon alloys. Most Saladmaster pans, including the ones you probably used, are aluminum core, same as the Demeyere stuff you reviewed in this video, and therefore they have pretty much identical thermal characters (nothing like cast iron).
I'd say, if your concern is "will it actually ccok like cast iron" the answer is yes. I have used carbon steel, cast iron and clad and un-clad stainless pans and these really do cook very similarly to cast iron: the slow heating, great searing, and heat retention qualities are great.
I understand your scientific response that aluminum is different and therefore should react differently, however, in reality it's amazing. I believe that it has all the positive characteristics of cast iron with almost none of the negative.
Try it for yourself and see what you think.
It's a matter of sheer density. Proline pans have almost 4 mm of aluminum and 5mm total density. No other manufacturer comes close. I get better, more even browning and searing on my Proline pans. I hardly touch my cast iron or carbon steel pans any more.
Ruffoni is also good for stainless steel pots and pans.
Agreed but I don't believe that it's technically better than Demeyere.
@@Cook-Culture Agreed for one thing most Ruffoni still have rivets on the interior cooking surface which is not extremely healthy.
Hey Jed,
I’ve been looking for some new cookware and I have been researching for a almost a year now.
Do you have recommended setup? The price is irrelevant.
Howdy, for sure but lots of factors. Best to email me at jed@cookculture.com.
What’s your opinion on falk Copper Coeur Line
I'd really need to try it but technically is looks awesome.
Is Atlantis the best for even heat distribution on induction?
I'm with you on that!
@@Cook-Culture
Plase forgive my long quistion.
I just bought the Atlantis 28cm saute pan, it definently was expensive, but bhought it directy from Belgium for 240€ including shipping.
Im just an university studend, I bhought it in order to prepare large meal portions for the freezer in order to save money on bulk buying.
Since money aint something im getting alot of, I really, really dont wanna warp it. Have you experinced any warping on atlantis cookwhere? I axcidently warped an IKEA 3ply pan on induction, so im really paranoid of that happing to my precious.
A little confused, you say Atlantis and proline as if they're two separate lines but it looks to me like proline is Atlantis? And proline is just saucepans? Is there non-proline saucepans? Was this the difference between Atlantis and proline and why wouldn't we just call the whole line Atlantis?
Hi, thanks for the note. Proline is the pans, which are 7 layers of clad. The Atlantis is the vessels, which have copper and silver in the discs on the bottom. They are all the same type of quality but made differently.
@@Cook-Culture thanks for the clarification The naming scheme is a little odd it would be nice if they would keep the naming through a whole line of pans and vessels, just the word proline sort of infers that there's a non-Pro option available but this is the pro option but because of these reviews I purchased a vessel and a pan and they're fantastic on my Samsung induction cooktop
@@Reedith Yes, agreed. Glad to hear that they're working well!
How many knives does a chef need?
I can't find a Demeyere website....is there one?
Look up 'Zwilling'
(Disclaimer: Given my age, I am unlikely to buy cookware as heavy as Demeyere, no matter its quality or cooking efficiency.)
Much is said in YT videos about the merits of various high-end cookware. My personal experience, with a mix of cookware (Appliance is a GE Profile induction range) that includes items purchased, gifts, and family hand-me-downs, including cast iron, stainless, and aluminum with iron disk. These implements are used to cook a variety of family meals, as well as for baking. My results are such that I wouldn’t consider replacing anything I own with cookware as expensive as Demeyere.
What do you think of Made In?
Thanks. I appreciate what Made-In is doing, and so far I think they're making an ok product, however, Made-In and Demeyere Atlantis/Proline are in two very separate categories.
Is the Atlantis non stick ?
It can be, but it's not coated.
I had all All-Cladd copper core. Had it for years. It SUCKS in comparison. I sold ALL of it. No way I'd ever considering using all-clad again it's that bad. Demeyer is a complete game changer, ALSO in how easy it is to clean. Night and day difference. It is the absolute KING!
You're speaking my language!
How do you rate Demeyer vs Fissler?
That is a very good question. Fissler doesn't compare to Atlantis/Proline but does make a great high-end stainless that is a good match for Demeyere Industry. Fissler is an encapsulated base vs clad, which had its advantages. I like Fissler a lot and think they make one of the best pressure cookers on the market. Great gear!
Atlantis and proline are different?
Proline are the 7 ply pans that accompany the Atlantis pots. www.cookculture.com/collections/demeyere-atlantis-cookware
You have to review SolidTeknics!!!!!!!!
On the list. I've had a pan for a year
I have the Demeyere Proline 7 32cm.
This thing is so heavy and thick it's like Demeyere just shoved a hunk of metal in my face.
Also they are extremely generous with what they call a 32cm pan. This thing is enormous for a "32cm" diameter.
Awsome! What a great pan!
I just got mine and agree. Are there any concerns with size of burner or hob (hopefully I got that right) when using a pan of this size on gas or induction? Or any adjustments that are recommended for this large of a size? Thanks!
@@OptimizedSelfNinja I have a portable gas hob just for this pan. I think you'll struggle to find an electric/induction hob that covers the whole bottom diameter of this pan.
Oh, weight is a huge negative factor for me as I have small and weak wrists.
What about the demeyere industry line? Is that any good ?
Hi, yes, very: ruclips.net/video/9Fn0rFHc1lI/видео.html
Better than D3 all clad
Yes, definitely
@@Cook-Culture good to know, I see so many people say D3 is excellent
@@Dtonk4609 it all depends on what you are comparing it to....
D5 compares well.
@@Logiconfire hi, thanks for the comment. What line of Demeyere have you compared d5 to?
I think all clad 7 ply is best I believe Demeyere pro is good quality as well but the Atlantis is not .....
Hi, can you tell me why you think Atlantis is not good cookware? What's your experience with it?
👍👍
Min uma panela dessa amigo de presente 🎁
£3,106 for 6 pans! Yikes
Sorry, sir. I have to disagree with you. There is nothing wrong or inferior with All Clad cookware. If you want to spend big bucks because something is beautiful, that is fine. But don't say the functionality/cooking is superior. In a blind test, only your wallet could tell the difference. Respectfully submitted.
There isn't comparison, technically, between any of the All-Clad lines and Demeyere Atlantis/Proline. It's vastly superior in every way
No one needs that many knives, what are these, war trophies?
We teach cooking classes
Demeyare is the best, because you don’t afford Hestan
Sheesh! "Niche" ain't Japanese. It ain't "Nishi," dude.
- -
De buyer is better
Hard to say ghat de Buyer makes better stainless cookware than Demeyere.
Fissler might be better
Fissler is excellent cookware and could be as good as Demeyere Industry, but they do not make anything that rivals Demeyere Altantis/Proline.
Commercial.
Well, I do sell the cookware 🤔
@@Cook-Culture,
Meaning, your opinion is not relevant.
It may be the best in the world, but a truly objective opinion must come from elsewhere.
Sorry.
Well, commercial or not, but it is great cookware indeed! I’ve been using 3 demeyere pans for a little over a year. 28 cm multiline, 20 and 24 cm proline, on an induction cooktop. I like them better than de buyer, wmf or cast iron. I often use the larger pan for cooking meat, chicken, duck breasts or salmon steaks without any oil - the result is awesome.
I’ve thrown away the wmf, donated part of my de buyer (only leaving the tiny pancake pans) and donated the cast iron as well. And i did buy 2 onyxware pans (a german brand similar to hexclad, but a bit cheaper) for my husband, because he is a messy cook 😂.
@@yulialitvinova9157,
This is a relevant opinion, unless of course, you are a dealer.