The problem I've noticed with pans with only copper on the bottom (like the Demeyere) is that if you are using a gas range and the flames reach out beyond the bottom diameter of the copper sandwich, the stainless steel slides get heated excessively and you end up burning food around the circumference. I have some Sitram pans which have a copper sandwich plate bottom. These pans were made for use on a French top like you see in restaurant kitchens. All the heat from the French top comes from the thick flat steel surface so the sides of the pan can't get heated. Most home kitchens don't have French tops and if you try and saute onions or cook some other food using an all copper clad pan like the Falk, everything cooks evenly with no burning. You need to do an actual cooking test. There's a reason why traditional copper pans evolved the way they are and why so many chefs have used them over the years. With restaurants switching to induction cook tops, I don't know how copper or other pan designs perform.
Gotta show the boiling water test. That's one of the best things about a video format. A video would've also told us whether you used induction vs gas. On gas my money is on the Falk all-day. You also probably filled the pan close to the top, which nobody would do while actually cooking, and make things harder for the pure copper pan.
The Falk will be a better option if you are making stews that need to finish in the oven as it has thicker walls that can absorb more heat. Even for braising meats on the stovetop I would prefer the Falk. If you need to reduce sauces more gradually I think the Falk will be better as well. But both pans are great!
Demeyere vertical wall pans have a cladding capsule on the bottom no need for thermal mass on the sides (according to Demeyere) fry pans and such though are all clad up the walls as considered all cooking surface. See a lot of videos about faster pans heating up but that's not necessarily what you want, you can get disposable tin pans from the store and it's going to heat up fastest and win as far as timing but again that's not what you want. The old clad capsule bottom heats up faster it don't have the sides to heat up as well on the vertical wall saucepans.
Nice idea but it's probably not something I'll be able to do anytime soon. I'm in NZ right now and pans from Europe are extremely expensive. When I was living in Europe I could quite easily pick up second-hand pans and review them but here in NZ it is much more difficult :(
ruclips.net/video/VdwrlZ4UgGw/видео.htmlsi=Yx45gBmr4KIkVkT_ this video compares Falk copper core vs Demeyre Proline (similar to Atlantis but with aluminum core instead of copper) they use a IR camera. It’s in French but English automatic subtitles are available
I want to do it but with my current electric cooktop it might not give me the most representative results. Since the cooktop itself isn't the fastest responding.
Seems odd/ unfair to compare a disc base pan to a fully clad pan. Also re: the pricing, are you including the lids? My understanding is that the copper lid on the Falk (v expensive) is mainly for aesthetic purposes.
A few comments. You can boil water in literally any pan; not really a great reason to get one over the other. Also, the speed of heating is also not a good judge of a pan. Yes, the reason you gave for the speed of boiled water is accurate, thermal mass, but when cooking you WANT this even heat distribution throughout the pan, not just on the bottom. If you were to do an actual real world cooking test, you'd find the evenness and more gentle heat distribution of the Falk is superior to the Demeyere Atlantis.
As I understand, copper is not faster or more powerful or nothing like, its just stable, distribution of heat, good for slow and even cook. And silver is a little more conductive than copper, so atlantis has 2x thicker bottom and silver in it, no match for any copper pan
@@johnsambo9379 copper is reactive, tin wears out and need maintenance, silver has unreal price, this is the fact, without stainless, everything is a no match, but... So, in a real usage world, thicker stainless in combination with x/y is a no match, and in this case, thicker and heavy bottom/sides retains heat better, just need some material to spread that heat evenly. So, today tin has no space, silver no one buys, and pure copper has little use... a no match should be the pan with better heat retention and better distribution, that can actually be bought at 1st, and 2nd a pan that can cook as much types of food as possible, and 3rd something that lasts, in which silver does not fit 1st, copper does not fit the 2nd, tin does not fit the 3rd...
Combination of radiative loss from the copper and a big thermal sink which does not add to heating efficiency. A better comparison would have been Falk Copper Coeur against the Demeyere Atlantis or Silver 7.
Oh and another thing that just completely blows my mind is when looking for copper pans / pots being offered design Eastern.. everything's tiny, everybody sells tiny little pans and tiny little pots 😂 Then they sell them by quarts, liters, milliliters, centimeters, inches ... Let's pick a measurement we can all agree on and liquid measurement would actually be best, the top centimeter of a pan doesn't tell me how big it is but 3.2 quarts and visual reference I can figure it out. Many times searching pans on the internet you can't tell if it's 2 oz or 200 oz they have no reference many times to the image they are showing. Microwave became popular in the '70s and '80s and kind of did away with the half one and one and a half quart saucepans but they're still being manufactured and sold all over the place and people still buy them 😂🤷♂️
The problem I've noticed with pans with only copper on the bottom (like the Demeyere) is that if you are using a gas range and the flames reach out beyond the bottom diameter of the copper sandwich, the stainless steel slides get heated excessively and you end up burning food around the circumference. I have some Sitram pans which have a copper sandwich plate bottom. These pans were made for use on a French top like you see in restaurant kitchens. All the heat from the French top comes from the thick flat steel surface so the sides of the pan can't get heated. Most home kitchens don't have French tops and if you try and saute onions or cook some other food using an all copper clad pan like the Falk, everything cooks evenly with no burning.
You need to do an actual cooking test. There's a reason why traditional copper pans evolved the way they are and why so many chefs have used them over the years. With restaurants switching to induction cook tops, I don't know how copper or other pan designs perform.
Gotta show the boiling water test. That's one of the best things about a video format. A video would've also told us whether you used induction vs gas. On gas my money is on the Falk all-day. You also probably filled the pan close to the top, which nobody would do while actually cooking, and make things harder for the pure copper pan.
Finaly someone give atention to sauce pots. Even one about Sauciers would be great
Extremely happy with this video! So glad you picked up the suggestion :)
Glad you found it helpful!
The Falk will be a better option if you are making stews that need to finish in the oven as it has thicker walls that can absorb more heat.
Even for braising meats on the stovetop I would prefer the Falk.
If you need to reduce sauces more gradually I think the Falk will be better as well.
But both pans are great!
would love to see a comparison of the 11 inch proline fry pan vs the 11 inch Falk copper coeur.
Demeyere vertical wall pans have a cladding capsule on the bottom no need for thermal mass on the sides (according to Demeyere) fry pans and such though are all clad up the walls as considered all cooking surface.
See a lot of videos about faster pans heating up but that's not necessarily what you want, you can get disposable tin pans from the store and it's going to heat up fastest and win as far as timing but again that's not what you want.
The old clad capsule bottom heats up faster it don't have the sides to heat up as well on the vertical wall saucepans.
I'd be very interested to see a comparison of the Atlantis saucepan with Falk's Copper Core version
Nice idea but it's probably not something I'll be able to do anytime soon. I'm in NZ right now and pans from Europe are extremely expensive. When I was living in Europe I could quite easily pick up second-hand pans and review them but here in NZ it is much more difficult :(
ruclips.net/video/VdwrlZ4UgGw/видео.htmlsi=Yx45gBmr4KIkVkT_ this video compares Falk copper core vs Demeyre Proline (similar to Atlantis but with aluminum core instead of copper) they use a IR camera. It’s in French but English automatic subtitles are available
Can you test the reactivity/heat retention in the next video? Reactivity is something you need for most of the sauce preps. Thank you
I want to do it but with my current electric cooktop it might not give me the most representative results. Since the cooktop itself isn't the fastest responding.
@@mq46312 I think you could lift the pot and then measure how long it take to get from a higher to a lower temp. Does it make sense?
Seems odd/ unfair to compare a disc base pan to a fully clad pan. Also re: the pricing, are you including the lids? My understanding is that the copper lid on the Falk (v expensive) is mainly for aesthetic purposes.
A few comments. You can boil water in literally any pan; not really a great reason to get one over the other. Also, the speed of heating is also not a good judge of a pan. Yes, the reason you gave for the speed of boiled water is accurate, thermal mass, but when cooking you WANT this even heat distribution throughout the pan, not just on the bottom. If you were to do an actual real world cooking test, you'd find the evenness and more gentle heat distribution of the Falk is superior to the Demeyere Atlantis.
As I understand, copper is not faster or more powerful or nothing like, its just stable, distribution of heat, good for slow and even cook. And silver is a little more conductive than copper, so atlantis has 2x thicker bottom and silver in it, no match for any copper pan
Couldn't agree more. Atlantis is simply a fantastic product range. Love them all.
Not true copper is no match. There is also silver lined copper and tin lined copper. Know your facts.
@@johnsambo9379 copper is reactive, tin wears out and need maintenance, silver has unreal price, this is the fact, without stainless, everything is a no match, but...
So, in a real usage world, thicker stainless in combination with x/y is a no match, and in this case, thicker and heavy bottom/sides retains heat better, just need some material to spread that heat evenly. So, today tin has no space, silver no one buys, and pure copper has little use... a no match should be the pan with better heat retention and better distribution, that can actually be bought at 1st, and 2nd a pan that can cook as much types of food as possible, and 3rd something that lasts, in which silver does not fit 1st, copper does not fit the 2nd, tin does not fit the 3rd...
Combination of radiative loss from the copper and a big thermal sink which does not add to heating efficiency. A better comparison would have been Falk Copper Coeur against the Demeyere Atlantis or Silver 7.
Hi can you compare the Falk copper pans and Demeyere Proline pans?
I would like to but I need a Falk skillet. If I can get one second hand I'll do it but I don't want to spend the money on a new one.
should do the water boiling test with an induction cooktop more like 5 min.
For a small saucepan (14-16cm) on induction, there shouldn't be any better options than atlantis, right?
I think for a size that small any well constructed cladded pan or a decent disk bottom will work well. But yes the Atlantis is a great choice.
Hi! Great review!,
But which would You choose for heating milk, butter?
Both will work well :)
@@mq46312
thank you :)
These are normal pots, not classic sauce pots, or sauciers. Demeyere offers that.
What is your heat source? Electric or gas?
Electric flat-top.
@MQ Daily Ah! That's why your falk heated slower. It is more rounded, and has a smaller contact surface on the bottom.
Oh and another thing that just completely blows my mind is when looking for copper pans / pots being offered design Eastern.. everything's tiny, everybody sells tiny little pans and tiny little pots 😂
Then they sell them by quarts, liters, milliliters, centimeters, inches ...
Let's pick a measurement we can all agree on and liquid measurement would actually be best, the top centimeter of a pan doesn't tell me how big it is but 3.2 quarts and visual reference I can figure it out.
Many times searching pans on the internet you can't tell if it's 2 oz or 200 oz they have no reference many times to the image they are showing.
Microwave became popular in the '70s and '80s and kind of did away with the half one and one and a half quart saucepans but they're still being manufactured and sold all over the place and people still buy them 😂🤷♂️
Your pans are always dirty
He actually uses them and it cooks with them. They aren't for show.
Nothing surprising about the Falk heating slower, you are wasting a ton of heat in the walls.