About the warping, some channels like america's test kitchen did abuse testing, like heating fast and cooling in an icebath. And non of the pans from 2,5mm thickness on warped. The Industry is 3mm. They also tested it, and loved the silvinox treatment but it was too heavy for their weak little arms ahah.
Great video comparing them, kinda wish I saw it before buying my Plus 5 skillet but I think Im happy either way as I do enjoy the ease of handling and tossing. To me it makes most sense to have a Demeyere 5Ply 28cm and a 7Ply 32cm combo. One for lighter quicker cooking on smaller Hobs like I have and the larger one for heavy duty with great heat retention if I ever get a stove that supports those skillet sizes.
I have the Industry and Proline pans and can confirm that the Industry does not warp, the effect of the oil appearing to flow outwards from the center is a physical effect of oil at high heat. i have an induction hob with small oval coils, with high power these oval patterns form in the oil and flow around them to the edge even with my proline, it just takes longer because there is more thermal mass. the industry has less mass and the effect starts earlier and with less heat than with the proline
@@simonsmith582 for me the proline is simply unsurpassed, I can get the same end result with all stainless steel pans, but the difference is the way to get there, in a thin pan if I increase the temperature, for example onions can burn after seconds. in the proline, the onions first get dark and then it takes a lot longer until they are near burnt, the larger thermal mass can distribute too much heat better, and forgive mistakes much better because you get more time to react to everything. the only negative point is the weight, they feel like cast iron pans, that's why my wife prefers to use the industry
@Toni Di lol yes he does put out great and informative videos. And he definitely puts Demeyere (especially the Proline/Atlantic line) cookware at the top for quality
Hello, I wanna thank you for the comparisons. Usually I don't comment, but because you get low views and comments I decided to show my appreciation for the videos you've been making. I found about Demeyere on Cook Culture channel and was looking for more specific information about demeyere and yours have been great. I am planning on purchasing on getting good cookware and ditching teflan and cheap stainless steel. I would want to cover 18-28cm range for an induction cooktop. Currently have my eyes on pro line 20 cm for myself and I'm thinking if I could go for 24 cm industry for cooks about 4-5 people as it runs larger. My other family members are delicate on weight, so I'm contemplating if 7 line would get too heavy as they're used to teflan. Do you think the smaller 24cm industry series would warp aswell if stacked full on induction? Have you tried all-clad? I wonder how the industry fares against all clad, they might be quite close in performance. I am also planning on purchasing two carbon steels one smaller and one bigger. I'm just wondering if 28 cm carbon steel ace from de buyer would be too big (not sure how large they run). Usually when cooking for multiple people I use a 26cm pan. Thanks
Thank you for the kind words. I don't think the 24cm will warp. I had a 24cm IKEA SS pan that never warped when blasted dry on high heat. The smaller they are, the less likely they'll warp. I never tried All Clad. Doesn't make sense in Europe as they are extremely expensive. Demeyere is a better product I think anyway. Be aware that the De Buyer Carbon Steel Range (and also Affinity SS range) are very SMALL for their size. Their cooking surface is quite cramped. A 28cm Demeyere is as big as a 32cm De Buyer.
I been on a similar journey. We have always cooked only on Teflon pans. I cannot tell you how many Telfon pans we had to throw out over the years. Yes, cook culture has got me thinking differently last year. So have decided to ditch our Telfon pans and learn more about cooking with Stainless steel , cast iron and Carbon steel. So I have done a lot of research and trying to educate myself what’s the best option for me and the way I cook. I just came across this Channel which I am now a new subscriber as he does a great job educating us on our best option. So I decided to scrap all my cheap pans and start a rebuild my kitchen cookware . I wish I did this 25 years ago thou. My first purchase was the Demeyere Atlantis Pro 12.5 in. It’s amazing pan but heavy and easy to clean . My 2nd pan was Demeyere Atlantis 5Qt Sauté Pan. So far my favourite pan . Expensive here in Canada , but no regrets . I also added a Fields cast iron #10, Finex #12 & #4 and now just bought my first carbon steel De buyer professional 11 inch fry pan from Cook Culture . That just arrived yesterday. So far I love cooking on both cast iron and Stainless steel and don’t miss the Telfon cooking. Plus I able now to take my cooking to another level with my new Arsenal of cookware. I am excited to try cooking with carbon steel and I opt for the de buyer professional series as it’s there thickest steel and you can put in the oven. Good luck with your journey in ditching Teflon pans.
It makes perfect sense that it sears noticeably more than 30% better, techinically has 30% more heat capasity then the other pan. Because both pans most likely has eqyal amounds of steel thickness. And stainless steel has a density of 7.9 while aluminum only has that of 2.7. So in the Industy the steel is likely litterally the majority of the weight of the pan!!! The near entire weight diffrence between the to pans are likely almost aluminum, and aluminum has litteral tiwce the specific heat capsity of steel, hence a 30% weight increase shoud be around 45% actually even higher when accounting for the handel, so it would definently be a lot closer 60% than to 30% assuming that about half the weight in the industry is steel.
I was looking at your videos but unfortunately you don't have many closeups... I just got a Proline 7 frying pan and noticed something while cooking: on the contact areas where the handle joins the pan, the left side is flush with the bowl, and the right side has a 2mm gap; looking from under the pan this same right side is flush with the bowl, and it's the left side that has a 1mm gap. The pan/handle feels sturdy and solid, but given the price of the pan I was expecting something almost seamless. And at the same time it makes me wonder if this is a manufacturing flaw and the weld is going to fail. Have you noticed anything similar in your Proline 7's?
I checked mine. I have 3 Proline 7 pans in 24cm, 28cm, and 32cm. There are tiny gaps between the joints and the pan, and the size of the gap between the left and right side are indeed not equal. The difference is nowhere near the 2mm you described, but visible to the naked eye.
The Cuisinart ones are made in China and are thinner than the Industry and Proline from Demeyere (2.6mm vs 3mm, 5mm). So that makes them easily cheaper.
I had a Cuisinart before I got a Proline. The Cuisinart warped within the first couple of weeks just used at medium heat. Talking about the frypan warping. I am happy with the rest of the set.
can you say if the proline pans and Atlantis pots are magnetic in the interior cooking surface? (will a simple refrigerator magnet stick to them inside?) Thanks!
Could you help me understand why you are asking the question? First I would like to say the magnet does stick to the bottom of the pans. I have Demeyere Multiline 7, proline frypans and Atlantis sauce pans. This cookware works great on induction. (I am trying to aviod confusion with the preface). Interestingly a refrigerator magnet did not stick to the interior, if there may have been an extremely week connection on one of the pan but if I flipped it over it would have fallen out.
@@carsongent8420 magnetic interiors often represent a cooking surface (when it comes to SS) which is low in nickel. Nickel being quite toxic to consume may not be the best thing to inject if in fact a high nickel pot/pan leeches metal into the food.
@@vinsa518 Since I know why you are asking the question I also checked the metal lids they are not magnetic either. I have Demeyere Atlantis, and Kitchen aid 7 ply the sauce pans are rebranded Demeyere Atlantis. If you are in the USA off ebay you can pick up the Kitchenaid 1.5 and 2 quart saucepan the 2 quart saucier and the 5 quart low walled sauce pan, it is heavy. I bought the Kitchen aid set when it was on closeout. The set came with a 20 and 24 cm fry pans. The fry pans that came with the set are NOT Proline they are multiline 7 layer, I think they are the same construction as the Demeyere Atlantis saucier.
I have Industry 20/28cm and Proline 24 cm. I like Industry line better for Induction. Better heat control imo... Why buy a 32cm pan? that's only for restaurants and only for prep... We are a family of 5 and 24cm is the most used pan here. daily use of oversized pans and pots are a waste of energi and butter/oil...
It depends on what you're cooking probably. A 24 cm pan was most used when were just a family of 2. When we became a family of 4, the 28 cm became most used of our pans.
@@IllyaKonakov oversized pans like a 32cm do not heat up properly on a normal household Stowe. They are to big and to much energy will go lost. Use the right size pan for things you make. The 24cm is big enough for 2 big steaks that is enough for 2 adult and 3 kids (12-8years). 5 chicken breast also. I have a 32 cm but only use it on the gas grill.
@@Oomph6006 To each their own. :) As for me, 24 cm is barely enough for 2 mid-size steaks (which is barely enough to only 2 adults in our case). Thus I normally use our 28 cm Demeyere Proline to cook 2-3 big steaks at once, so that would be enough for the whole family. 32 cm pan we use to cook when we expect some people to come to our place, or just when it's quite a lot of product to cook (like when it's 1-1,5 kg of mushrooms to fry, then it's much easier to cook in 32 cm pan).
@@IllyaKonakov i use sauté pan for the green stuff😀How can you get even heat all over on a 32 cm pan on a normal stowe? I’m not from USA, i think we eat smaller steaks and more green in Europe. 2 x 300-350g is enough for us. Its Demeyere 24 cm i use. If i use De Buyer i use 28 cm both is like 22 cm bottom.
About the warping, some channels like america's test kitchen did abuse testing, like heating fast and cooling in an icebath. And non of the pans from 2,5mm thickness on warped. The Industry is 3mm. They also tested it, and loved the silvinox treatment but it was too heavy for their weak little arms ahah.
Great video comparing them, kinda wish I saw it before buying my Plus 5 skillet but I think Im happy either way as I do enjoy the ease of handling and tossing.
To me it makes most sense to have a Demeyere 5Ply 28cm and a 7Ply 32cm combo. One for lighter quicker cooking on smaller Hobs like I have and the larger one for heavy duty with great heat retention if I ever get a stove that supports those skillet sizes.
Thank you so much for this review. I am definitely buying the 7ply because of your advice.
I have the Industry and Proline pans and can confirm that the Industry does not warp, the effect of the oil appearing to flow outwards from the center is a physical effect of oil at high heat. i have an induction hob with small oval coils, with high power these oval patterns form in the oil and flow around them to the edge even with my proline, it just takes longer because there is more thermal mass. the industry has less mass and the effect starts earlier and with less heat than with the proline
Thanks for you comment. Which one do you prefer cooking with?
@@simonsmith582
for me the proline is simply unsurpassed, I can get the same end result with all stainless steel pans, but the difference is the way to get there, in a thin pan if I increase the temperature, for example onions can burn after seconds. in the proline, the onions first get dark and then it takes a lot longer until they are near burnt, the larger thermal mass can distribute too much heat better, and forgive mistakes much better because you get more time to react to everything.
the only negative point is the weight, they feel like cast iron pans, that's why my wife prefers to use the industry
@@tonidi984 thank you for the detailed reply!
@@simonsmith582 look at the „cook culture“ RUclips channel, that's how i got on demeyere in the first place, and i don't regret it for a second 😁
@Toni Di lol yes he does put out great and informative videos. And he definitely puts Demeyere (especially the Proline/Atlantic line) cookware at the top for quality
Hello,
I wanna thank you for the comparisons. Usually I don't comment, but because you get low views and comments I decided to show my appreciation for the videos you've been making. I found about Demeyere on Cook Culture channel and was looking for more specific information about demeyere and yours have been great. I am planning on purchasing on getting good cookware and ditching teflan and cheap stainless steel. I would want to cover 18-28cm range for an induction cooktop. Currently have my eyes on pro line 20 cm for myself and I'm thinking if I could go for 24 cm industry for cooks about 4-5 people as it runs larger. My other family members are delicate on weight, so I'm contemplating if 7 line would get too heavy as they're used to teflan.
Do you think the smaller 24cm industry series would warp aswell if stacked full on induction?
Have you tried all-clad? I wonder how the industry fares against all clad, they might be quite close in performance.
I am also planning on purchasing two carbon steels one smaller and one bigger.
I'm just wondering if 28 cm carbon steel ace from de buyer would be too big (not sure how large they run). Usually when cooking for multiple people I use a 26cm pan.
Thanks
Thank you for the kind words.
I don't think the 24cm will warp. I had a 24cm IKEA SS pan that never warped when blasted dry on high heat. The smaller they are, the less likely they'll warp. I never tried All Clad. Doesn't make sense in Europe as they are extremely expensive. Demeyere is a better product I think anyway.
Be aware that the De Buyer Carbon Steel Range (and also Affinity SS range) are very SMALL for their size. Their cooking surface is quite cramped. A 28cm Demeyere is as big as a 32cm De Buyer.
I been on a similar journey. We have always cooked only on Teflon pans. I cannot tell you how many Telfon pans we had to throw out over the years. Yes, cook culture has got me thinking differently last year. So have decided to ditch our Telfon pans and learn more about cooking with Stainless steel , cast iron and Carbon steel. So I have done a lot of research and trying to educate myself what’s the best option for me and the way I cook. I just came across this Channel which I am now a new subscriber as he does a great job educating us on our best option. So I decided to scrap all my cheap pans and start a rebuild my kitchen cookware . I wish I did this 25 years ago thou.
My first purchase was the Demeyere Atlantis Pro 12.5 in. It’s amazing pan but heavy and easy to clean . My 2nd pan was Demeyere Atlantis 5Qt Sauté Pan. So far my favourite pan . Expensive here in Canada , but no regrets . I also added a Fields cast iron #10, Finex #12 & #4 and now just bought my first carbon steel De buyer professional 11 inch fry pan from Cook Culture . That just arrived yesterday. So far I love cooking on both cast iron and Stainless steel and don’t miss the Telfon cooking. Plus I able now to take my cooking to another level with my new Arsenal of cookware. I am excited to try cooking with carbon steel and I opt for the de buyer professional series as it’s there thickest steel and you can put in the oven. Good luck with your journey in ditching Teflon pans.
It makes perfect sense that it sears noticeably more than 30% better, techinically has 30% more heat capasity then the other pan.
Because both pans most likely has eqyal amounds of steel thickness. And stainless steel has a density of 7.9 while aluminum only has that of 2.7.
So in the Industy the steel is likely litterally the majority of the weight of the pan!!!
The near entire weight diffrence between the to pans are likely almost aluminum, and aluminum has litteral tiwce the specific heat capsity of steel, hence a 30% weight increase shoud be around 45% actually even higher when accounting for the handel, so it would definently be a lot closer 60% than to 30% assuming that about half the weight in the industry is steel.
Very helpful, thanks. Have 20 and 24cm proline and was considering a bigger size industry due to weight reasons
Yes the 28cm and 32cm Proline are very heavy pans.
I was looking at your videos but unfortunately you don't have many closeups... I just got a Proline 7 frying pan and noticed something while cooking: on the contact areas where the handle joins the pan, the left side is flush with the bowl, and the right side has a 2mm gap; looking from under the pan this same right side is flush with the bowl, and it's the left side that has a 1mm gap. The pan/handle feels sturdy and solid, but given the price of the pan I was expecting something almost seamless. And at the same time it makes me wonder if this is a manufacturing flaw and the weld is going to fail. Have you noticed anything similar in your Proline 7's?
I checked mine. I have 3 Proline 7 pans in 24cm, 28cm, and 32cm. There are tiny gaps between the joints and the pan, and the size of the gap between the left and right side are indeed not equal. The difference is nowhere near the 2mm you described, but visible to the naked eye.
Thanks for the comparison. 👍🏾
I have a proline 7 and it is super sweet. I also use Lebuyer carbon steel for other dishes.
The Cuisinart MCP-12N Multiclad Pro Stainless Steel 12-Piece cost less than that 12'' Pro pan. CrAZY
That's crazy cheap. I'm sure Cuisinart is a decent product though.
The Cuisinart ones are made in China and are thinner than the Industry and Proline from Demeyere (2.6mm vs 3mm, 5mm). So that makes them easily cheaper.
I had a Cuisinart before I got a Proline. The Cuisinart warped within the first couple of weeks just used at medium heat. Talking about the frypan warping. I am happy with the rest of the set.
Thanks for that very informative video. One question. Why does the Demeyere pan have all those stains?
From normal use. I haven't polished it yet.
Have you tested the Misen?
@@JimNortonsAlcoholism not yet. Misen is not really available where I currently live.
wonder how the demeyere silver7 would compare with the proline?
Sorry for 2 year late reply. The Silver 7 is exactly the same as the Proline, just with Industry style handles.
can you say if the proline pans and Atlantis pots are magnetic in the interior cooking surface? (will a simple refrigerator magnet stick to them inside?) Thanks!
Sorry I was unable to find a magnet anywhere in the house!
@@mq46312 🥲
Could you help me understand why you are asking the question?
First I would like to say the magnet does stick to the bottom of the pans. I have Demeyere Multiline 7, proline frypans and Atlantis sauce pans. This cookware works great on induction.
(I am trying to aviod confusion with the preface). Interestingly a refrigerator magnet did not stick to the interior, if there may have been an extremely week connection on one of the pan but if I flipped it over it would have fallen out.
@@carsongent8420 magnetic interiors often represent a cooking surface (when it comes to SS) which is low in nickel. Nickel being quite toxic to consume may not be the best thing to inject if in fact a high nickel pot/pan leeches metal into the food.
@@vinsa518 Since I know why you are asking the question I also checked the metal lids they are not magnetic either. I have Demeyere Atlantis, and Kitchen aid 7 ply the sauce pans are rebranded Demeyere Atlantis. If you are in the USA off ebay you can pick up the Kitchenaid 1.5 and 2 quart saucepan the 2 quart saucier and the 5 quart low walled sauce pan, it is heavy. I bought the Kitchen aid set when it was on closeout. The set came with a 20 and 24 cm fry pans. The fry pans that came with the set are NOT Proline they are multiline 7 layer, I think they are the same construction as the Demeyere Atlantis saucier.
Have you considered cleaning your skillets yet?
I just did a few days ago.
@@mq46312 That white junk always bothers me. Thankfully it’s easy to get off
I have Industry 20/28cm and Proline 24 cm. I like Industry line better for Induction. Better heat control imo... Why buy a 32cm pan? that's only for restaurants and only for prep... We are a family of 5 and 24cm is the most used pan here. daily use of oversized pans and pots are a waste of energi and butter/oil...
It depends on what you're cooking probably. A 24 cm pan was most used when were just a family of 2. When we became a family of 4, the 28 cm became most used of our pans.
@@IllyaKonakov oversized pans like a 32cm do not heat up properly on a normal household Stowe. They are to big and to much energy will go lost. Use the right size pan for things you make. The 24cm is big enough for 2 big steaks that is enough for 2 adult and 3 kids (12-8years). 5 chicken breast also. I have a 32 cm but only use it on the gas grill.
@@Oomph6006 To each their own. :) As for me, 24 cm is barely enough for 2 mid-size steaks (which is barely enough to only 2 adults in our case). Thus I normally use our 28 cm Demeyere Proline to cook 2-3 big steaks at once, so that would be enough for the whole family.
32 cm pan we use to cook when we expect some people to come to our place, or just when it's quite a lot of product to cook (like when it's 1-1,5 kg of mushrooms to fry, then it's much easier to cook in 32 cm pan).
@@IllyaKonakov i use sauté pan for the green stuff😀How can you get even heat all over on a 32 cm pan on a normal stowe?
I’m not from USA, i think we eat smaller steaks and more green in Europe. 2 x 300-350g is enough for us. Its Demeyere 24 cm i use. If i use De Buyer i use 28 cm both is like 22 cm bottom.
@@Oomph6006 I'm not from USA either. I'm in France now. One of the cooking zones on my induction hob is 28 cm in diameter, so I use it for big pans.