Silver is the best at heat conduction, then copper, then aluminum, and so on. So silver heats up faster than copper and aluminum. It's definitely not a gimmick. (Of course, the thickness of materials will affect it as well)
Silver is indeed the best conductor but in the Atlantis it is extremely thin. To be honest I would prefer another 0.5mm of copper instead of the silver.
Yeah, that's definitely where the slick marketing comes in. I think the average consumer would have a hard time telling the difference between the heat conduction Materials. Most companies don't offer the thickness of their metals with very few exceptions so I rely on people like you :) to review these so I don't get duped. I ended up on this video because i really want that industry 5 deep saute (im looking for a good thick rondeau) i dont want to get an American Sauté pan because the double handles will be easier for me. Thanks for the video @mq46312
Really nice video! Thank you for the time and effort you put in. Would be nice to see how they perform on induction too. I agree with you that the Apollo is the best choice. Might not be the most fancy out of the three but it does the job very good.
does scorching the sides on the apollo series damage the pot ? i just ordered the apollo's but hearing that i kinda doubt if i shouldve went for the industry or atlantis
@@mq46312 awsome, ty for these video's. do you recommend the apollo on gas stove ? cuz i have one. might upgrade to induction fire in the far future but for now i have gas. thats why i bought the apollo. it can handle gas and induction (induction so more better).
Okay, so I probably sound crazy to you, but I am begging you to compare that to the Avacraft everyday pan. I can't imagine a pan out performing this cheap pan I bought. I would love to see if it is really 5 to 10 times better... The Avacraft is a low cost option.
What do you think is better for slow cooking stews? Which includes searing meat and sweating aromatics on the stove and slow cooking for hours in the oven.....an enameled cast iron Dutch oven like le creuset or Staub? Of the Atlantis casserole?
That's a complex question with no short answer. For an electric or any "flat-top' I would lean towards an Atlantis, or any SS pot with a heavy bottom. For gas either would work great.
@@mq46312 i guess i'm asking if I can make something like beef bourguignon in the oven with a stainless steel atlantis pot (with thin walls and a lightweight lid) just as well as I could in a le creuset (with thick cast iron walls and lid). People keep touting overpriced enamel cast iron dutch ovens like le creuset and staub as the ultimate tool for slow cooking in the oven. I just wanted to know if an atlantis pot would be just as good.
@@SiklistangBano I did exactly that yesterday, made Beef Bourguignon in an Atlantis in the oven. Honestly if you use the right basic techniques, nobody will tell the difference.
That's great. I opted to get an Atlantis set at a great discounted price instead of buying bits and pieces from demeyere, Staub, and le creuset. Initially I was only supposed to get the proline skillets and atlantis sauce pans in conjunction with a le creuset braiser and a staub cocotte (Dutch oven). But since I bought the set, the saute pan replaces the braiser and the casserole replaces the Dutch oven. The major reason that pushed me to just opt for an Atlantis set, other than the price, is the many horror stories I've seen with le creuset and Staub owners who experience enamel cracking and peeling. I'd rather have solid, reliable stainless steel items than over priced enamel cookware that can lose its enamel coating in 3 to 4 years
Can you store the lid on all lines on the handle of the pot? Like if you place the edge of the lid on the handle and then it sits on an angle against the pouring lip of the pot?
@@mq46312 well can you try it? Im not allowed to post a link to show you what I mean. Place the edge of the lid on the handle of the pot and let the lid rest against the top of the pot. If its in place perfect (works on Le Creuset pots) - if not also ok.
True. I doubt that it does much in the Atlantis though. The silver layers are extremely thin, and its conductivity is only marginally higher than that of copper.
You can´t stick copper and aluminium together. Otherwise you would get a electrochemical reaction where one material get´s eaten up by the other. So you need a layer to separate them. This would be possible with stainless steel. But I think that they didn´t do it, because of the bad heat conduction of the steel. Silver fit´s perfect for this, because it has the best heat conduction and doesn´t react with the other two materials. They used copper and aluminium to combine the best of the two materials. Aluminium stores the heat better and copper conducts it better (around the aluminium heat storage). So no marketing gag. Even if it´s quite much money for the point of the "i". Premium is than the right word i would say.
If I understood your temperature distribution test-procedure correct, this comparison makes no sense. Since you have measured it without liquid on the centerpoint and edge of the bottom. The industry line distributes the heat in the layers also up to the walls. The Apollo and Atlantis just on the bottom and use the liquid to distribute the heat. If you have no liquid, you have no distributor (on such a big surface like the Industry) and so not such a big temp.-delta.
You can read my mind. I do want to do a Atlantis vs. Original Profi comparison but first I need to find a pan with the same diameter. Either a 24cm Profi or a 28cm Atlantis.
I have the Apollo as well, and indeed it does scorch around the edges, apart from that it’s really good. Pretty in-depth review btw, Nice job
Great comparison! Love the video!
Thanks!
Silver is the best at heat conduction, then copper, then aluminum, and so on. So silver heats up faster than copper and aluminum. It's definitely not a gimmick. (Of course, the thickness of materials will affect it as well)
Silver is indeed the best conductor but in the Atlantis it is extremely thin. To be honest I would prefer another 0.5mm of copper instead of the silver.
Yeah, that's definitely where the slick marketing comes in. I think the average consumer would have a hard time telling the difference between the heat conduction Materials. Most companies don't offer the thickness of their metals with very few exceptions so I rely on people like you :) to review these so I don't get duped.
I ended up on this video because i really want that industry 5 deep saute (im looking for a good thick rondeau) i dont want to get an American Sauté pan because the double handles will be easier for me. Thanks for the video
@mq46312
Really nice video! Thank you for the time and effort you put in. Would be nice to see how they perform on induction too.
I agree with you that the Apollo is the best choice. Might not be the most fancy out of the three but it does the job very good.
Glad you like it!
Great data based review
Very good. Thanks a lot!!!
Thanks!
does scorching the sides on the apollo series damage the pot ? i just ordered the apollo's but hearing that i kinda doubt if i shouldve went for the industry or atlantis
It won't damage it but it may discolour it.
@@mq46312 awsome, ty for these video's. do you recommend the apollo on gas stove ? cuz i have one. might upgrade to induction fire in the far future but for now i have gas. thats why i bought the apollo. it can handle gas and induction (induction so more better).
@@Noodlehustle yes I would recommend it, just be careful that you don't use a hob that's bigger than the bottom diameter of the pan.
Does the Atlantis differentiate itself on an induction cooktop?
Unfortunately I don't have an induction cooktop to test it.
Apollo vs Fissler profi, which pot do you prefer?
Both will work great. Maybe Fissler by a small margin.
When the ambulance went by I thought I'm glad you don't mind people knowing you're in Europe. That would have given it away.
Okay, so I probably sound crazy to you, but I am begging you to compare that to the Avacraft everyday pan. I can't imagine a pan out performing this cheap pan I bought. I would love to see if it is really 5 to 10 times better... The Avacraft is a low cost option.
Interesting, but I am missing a talk on the subjective differences in cooking experience between the series.
What do you think is better for slow cooking stews? Which includes searing meat and sweating aromatics on the stove and slow cooking for hours in the oven.....an enameled cast iron Dutch oven like le creuset or Staub? Of the Atlantis casserole?
That's a complex question with no short answer. For an electric or any "flat-top' I would lean towards an Atlantis, or any SS pot with a heavy bottom. For gas either would work great.
@@mq46312 i guess i'm asking if I can make something like beef bourguignon in the oven with a stainless steel atlantis pot (with thin walls and a lightweight lid) just as well as I could in a le creuset (with thick cast iron walls and lid). People keep touting overpriced enamel cast iron dutch ovens like le creuset and staub as the ultimate tool for slow cooking in the oven. I just wanted to know if an atlantis pot would be just as good.
@@SiklistangBano I did exactly that yesterday, made Beef Bourguignon in an Atlantis in the oven. Honestly if you use the right basic techniques, nobody will tell the difference.
That's great. I opted to get an Atlantis set at a great discounted price instead of buying bits and pieces from demeyere, Staub, and le creuset. Initially I was only supposed to get the proline skillets and atlantis sauce pans in conjunction with a le creuset braiser and a staub cocotte (Dutch oven). But since I bought the set, the saute pan replaces the braiser and the casserole replaces the Dutch oven. The major reason that pushed me to just opt for an Atlantis set, other than the price, is the many horror stories I've seen with le creuset and Staub owners who experience enamel cracking and peeling. I'd rather have solid, reliable stainless steel items than over priced enamel cookware that can lose its enamel coating in 3 to 4 years
@@SiklistangBano Great choice. I am working on an upcoming video for cast iron vs stainless Dutch Oven.
Can you store the lid on all lines on the handle of the pot? Like if you place the edge of the lid on the handle and then it sits on an angle against the pouring lip of the pot?
I'm not exactly sure what you mean but I guess not?
@@mq46312 well can you try it? Im not allowed to post a link to show you what I mean. Place the edge of the lid on the handle of the pot and let the lid rest against the top of the pot. If its in place perfect (works on Le Creuset pots) - if not also ok.
@@0Eveye0 On the Industry you can, but on the Atlantis and Apollo you cannot. The lid slides right off.
@@mq46312 you can do this on the kitchen craft stainless steel pots and pans it's pretty neat
Silver is the most heat conductive material there is. Even better than copper. Just a lot more expensive, otherwise, it would be widely used.
True. I doubt that it does much in the Atlantis though. The silver layers are extremely thin, and its conductivity is only marginally higher than that of copper.
@@mq46312 Agreed, it's purely marketing. It would yield the same result had they not use silver, instead just make the copper a little thicker.
@@svtrader I wish they did. Forget the silver and give us more copper and aluminium.
The very thin silver layers used with Demeyere InductoSeal is only their to bond the copper.
You can´t stick copper and aluminium together. Otherwise you would get a electrochemical reaction where one material get´s eaten up by the other. So you need a layer to separate them. This would be possible with stainless steel. But I think that they didn´t do it, because of the bad heat conduction of the steel. Silver fit´s perfect for this, because it has the best heat conduction and doesn´t react with the other two materials.
They used copper and aluminium to combine the best of the two materials. Aluminium stores the heat better and copper conducts it better (around the aluminium heat storage).
So no marketing gag. Even if it´s quite much money for the point of the "i". Premium is than the right word i would say.
If I understood your temperature distribution test-procedure correct, this comparison makes no sense.
Since you have measured it without liquid on the centerpoint and edge of the bottom.
The industry line distributes the heat in the layers also up to the walls. The Apollo and Atlantis just on the bottom and use the liquid to distribute the heat. If you have no liquid, you have no distributor (on such a big surface like the Industry) and so not such a big temp.-delta.
I think he forgot about the 6 series. The 3 series used to be their entry level😁
Demeyere atlantis vs fissler original profi?
You can read my mind.
I do want to do a Atlantis vs. Original Profi comparison but first I need to find a pan with the same diameter.
Either a 24cm Profi or a 28cm Atlantis.
original profi vs pure profi? is there a difference between the two Fissler lines other than the handles? thank you
@@mq46312 in Europe i belive Apollo compare in price with Fissler original profi. Atlantis is much more expensive
apollo bellow industry?
Yes Apollo is positioned below Industry.
@@mq46312 certainly not, ask Demeyere like I did.
Apollo is not pronounced "A Polo" but "Uh Pahlo" . Nice video. Love Demeryere.
Why are your pans always dirty
I don't polish them that frequently.
Horrible sound and don't have 36 minutes to spend on something that can be done in 10 or less.
Absolutely agree. This guy’s bloated presentation is absurd.