Thank you for your very detailed videos, they have been really useful as I am looking for new cookware. If you need more ideas for topics, it would be great to compare the Demeyere Proline with the Hestan nanobond or doing a comparison on a Demeyer pan with ControlInduc feature and one without to see if this works as advertised!
Do you remember if the John Pawson skillet (I suppose you've sold it already) has an unsealed rim with an open aluminium layers? Asking for a friend (really). :)
I think it is somewhat sealed in the sense that you can't see the individual layers but it is not sealed "clean" like the Proline. It looks a little rough compared to the Proline. I definitely prefer the Proline.
@MQ Daily Whats your thoughts on the Multiline? It seems like a slightly lighter Proline, with a 7 ply design. 28cm Proline is 2,3kg and Multiline is 1,6kg which is a touch more than the Industry line at 1,5kg.
Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?
I have heard of those companies but haven't looked into their product range. Sometimes the terms Casserole and Stockpot are used interchangeably. i.e. you can use the same pot for both purposes. But it is more important that Casserole pans have a thick bottom for searing. Stockpots also tend to be taller than they are wide. Casseroles pots tend to be wider than they are tall.
![John Pawson - Recovering simplicity [ ENG ]](http://i.ytimg.com/vi/sY3BZQUvI3E/mqdefault.jpg)
Thank you for your very detailed videos, they have been really useful as I am looking for new cookware. If you need more ideas for topics, it would be great to compare the Demeyere Proline with the Hestan nanobond or doing a comparison on a Demeyer pan with ControlInduc feature and one without to see if this works as advertised!
What a great review and comparison, thank you!
Glad it was helpful!
Better bowl shape which Is I like it
But I prefer curved handle
Do you remember if the John Pawson skillet (I suppose you've sold it already) has an unsealed rim with an open aluminium layers? Asking for a friend (really). :)
I think it is somewhat sealed in the sense that you can't see the individual layers but it is not sealed "clean" like the Proline. It looks a little rough compared to the Proline. I definitely prefer the Proline.
Thanks
Welcome
I really enjoy your videos! I would like to know if you have tried the uncoated controlinduc 7 ply pan and how it compares to the proline 7.
No haven't tried the ControlInduc yet. Frankly I think Demeyere way too many product lines and it's unnecessary.
Looks like the John Pawson doesn't have sealed rims. I wonder how it compares to the Industry searing pan, which it closely resembles.
It will cook slower than the Industry, being thicker. In terms of cooking it'll be similar if not identical to the Proline.
Where does the Silver 7 series sit in the lineup? Is that another redesign of the Atlantis?
Yes it is. It sits on the same level of the Atlantis. The difference is that the Silver 7 has the Industry style handles.
@MQ Daily Whats your thoughts on the Multiline? It seems like a slightly lighter Proline, with a 7 ply design. 28cm Proline is 2,3kg and Multiline is 1,6kg which is a touch more than the Industry line at 1,5kg.
I think it's an unnecessary product line. I imagine that it'll peform more or less the same as the Industry.
Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?
I have heard of those companies but haven't looked into their product range.
Sometimes the terms Casserole and Stockpot are used interchangeably. i.e. you can use the same pot for both purposes. But it is more important that Casserole pans have a thick bottom for searing. Stockpots also tend to be taller than they are wide. Casseroles pots tend to be wider than they are tall.
@@mq46312 thank you
I'm pretty sure the John Pawson line is high quality cookware but the aesthetic is just not for me.
Yes it is the most premium Demeyere line, along with the Atlantis, but more expensive.
really ugly, you can tell immediately it's designed by a leftist
I bet you that the Michelin star chefs do NOT use such ridiculously priced pans.
True. In restaurants I see mostly cheap aluminium or SS pans.
@@mq46312 LMFAO
Can't stand those handles at all.
It's hard to find a pan with a handle that's 100% perfect. Everyone's hands are different :)
@@mq46312 de buyer affinity handle is the best for me so far
Would you like to review their skillet please 🙏
If I could pick up one second hand I'll review it.
it looks like a door handle