I'm a former Navy cook and I like cooking. I've been considering Demeyere Atlantis & All Clad Copper Core. The more I read and watch unbiased reviews, the more I'm moving to the Demeyere product line. I purchased one of their 8" non-stick pans 2 years ago and the bottom stainless steel with their Equinox treatment is by far the easiest stainless steel I've ever cleaned and it still looks shiny and new after all the home use we've put it through. The lack of rivets is great because I can never get rivets cleaned the way I want.

I did a lot of research before individually purchasing several Demeyere Atlantis/Proline pans and pots and I haven't regretted any of them.

The main reason I started collecting Demeyere many years ago, is that I needed cookware that would not warp on my glass top (ribbon) stove. I discovered how dangerous a warped, unstable pan can be after receiving a terrible third degree burn on my arm due to a spinning carbon steel wok. If you have a glass top stove, ribbon or induction, you need cookware with a thick, perfectly flat rigid bottom without ANY indentations or elevations on it. Traditional cast iron has a ridge on the bottom -- so it doesn't make flat contact -- and it scratches the cooktop. Finding Demeyere was a revelation to me. I really do enjoy cooking with it. It has never warped, has good release (with sufficient lubrication!), always cleans up beautifully, and it heats up and cools down super fast. I still use a tin-lined copper pan for eggs (non-stick before there was teflon!), and Le Creuset dutch ovens (which have a flat bottom) for slow cooking soups and stews, but for everything else, especially a stock pot, which I want to be quick, or a saucepan which I need to be responsive, Demeyere is what I reach for. If you want 7-ply performance, but for a bit less, check out Demeyere's Apollo professional line -- find it at the German online seller Berondi. Apollo functions a lot like Atlantis, but is more utilitarian in style as its made for restaurant rather than home use. I had the Proline 7-ply fry pans. I gifted them to a friend because they were just too heavy for me. I prefer Demeyere's 5 ply for pans. They and are a bit lighter and easier for me to work with. One of my favorite pieces is the Industry 5-ply "searing pan" www.zwilling.com/us/demeyere-industry-searing-pan-silver-48626a/40850-806-0.html I was grateful to find it for crepe making as its so much better than traditional carbon steel, does not warp, still light enough to lift and spread batter, and I also use it all the time to grill tortillas and sandwiches. If I can offer one piece of advice -- do not waste any amount of money on 3-ply stainless -- even if it says All-Clad or looks pretty or seems like a good deal. Spend a bit more and invest in 5-ply at least -- Demeyere or other.

I’m happy you received some Demeyere pans to demo, I Love mine! I did a lot of research before purchasing and debated between their 7 layer Atlantis (9.37” 24 cm pan 3.85lbs $230) and their 5 layer Industry lines (9.37” 24cm pan 2.67lbs $120). Ultimately I decided on the Atlantis and it is a dream on my portable induction hob - in use until I get my kitchen electric changed over for a full induction slide-in to replace the gas one. I have the 8 & 9 inches Atlantis Pro Line Fry Pans (rounded bottom) and the 2 & 3.5 quarts Sauciers (rounded/conic bottom) - they heat evenly on induction, all the way up the sides due to the rounded bottom - very helpful for those of us lacking confidence, especially with new recipes. In my research I saw/read that the stainless will resist the stubborn burned brown oil marks if the pan is heated first and oil/fat is added after. Evidently this allows the metal in the pan to expand then the oil floats on the surface? Something like that…but it works well for me! There has been a definite learning curve to understand this heavy pan and the best heat level of the hob. For sunny side up eggs I heat the pan on a low level 2 for my hob - higher heat made the eggs stick on the edges. Once the pan is warmed, add butter, swirl to coat the pan, then add eggs (closer to room temp is best but just out of the frig is ok too) put on the lid and done in about two minutes. They slide right out of the pan 🍳 I found out Zwilling has outlet stores! I have yet to visit one to see if they have good deals on the Demeyere and Staub. While these 4 pans appear they will last the test of time, I am curious and could definitely add a Staub piece at some point. I look forward to your Staub review! 👍

I invested heavily in this cookline earlier this year. It was expensive, but I'm young, and I wanted something for life, that is easy to maintain, never has to be replaced. Paying up front for years of cooking, I not only get that, but exceptional performance on induction, absolutely flat cooking surfaces that never warp and are uniformly hot. Growing up with cheap pans that basically let the oil run to the edges everytime they heat up, I'm still happy every time I see that evenly thin layer of oil, sauteing boatloads of garlic or pancetta nice and evenly. For everyone that wants to get mayber just one piece, I would recommend to ignore the proline pans (even though I'm very very happy with them), and get the Atlantis copper core saute pan. Much more versatile if you want to get just one piece. I got a big and a small one, and those are the most used pieces of kitchen equipment for me.

Omg. IVE BEEN WAITING FOR THIS!!!! Yayyy

Honest guy. Honest review. Stay true, and your channel will continue to grow.

I have All Clad and love it, having bought a few pieces of Demeyere in the last year I was very impressed with the Atlantis line, its unbeatable, cost a lot but ya get what you pay for. If you want the best Demeyere Atlantis is #1 Period

This may be the best review I've ever seen on KZfaq.

Thanks for your great and honest review. I live in Europe now relatively close to where Demeyere products are made. I see them all the time in regular and restaurant supply stores. Thanks for your extensive tests. I'm still not sure that the price-performance ratio is worth it on these, but I might buy one when I switch over to induction soon.

I did research as well and just received my Demeyer Atlantis set with the 2 proline pans. I’m loving it! No regrets.

Nice demonstration! Thank you ☺

Love to chat with you about my experience with Demeyere. I own several types of cookware including stainless steel (Demeyere & All-Clad), cast iron (various), copper and non-stick (Non-coated (Gastrolux) and coated. A few things drive me nuts as I read or watch reviews: The first being that most reviews don't start in the right place. They tend to focus on discussing the tool with little of no knowledge of how it relates to its intended purpose. Personally, I'd feel a bit moral conflict if I benefited in any way from recommending directions to someone, without any discussion of their destination. In cooking, the task is controlling the application of heat from a given source in a way that can best produce the desired results, gated by constraints that exist in the environment (skills, speed and quality being just a few of many considerations). The variables involved and knowledge required would put any attempt to discuss product features in the land of drawing a line through one point on a graph. I'd certainly have a hard time proving it wrong. Some of the variables in coooking: Heat source: Carbon Steel and Cast Iron (a naming problem since bot are actually steel with varying amounts of carbon content which influences the design constraints in manufacturing. Cast iron retains heat really well which is great for searing. The metal properties that allow that means that they don't distribute heat quickly. If you place either on a countertop induction burner and don't know that the size of the ring providing the magnetic field or place it cold, on a high setting of the largest burner of an electric flattop (having three independent rin gs) ... the metal will likely warp. In that scenario .... how does the $50 Lodge compare to the $250 Field pan? Heat Distribution: You tested uniformity of heat distribution. Perfect. That's can be a biggy. Imagine a chef going for their 3rd Michelin star and coughing up non-uniform char. If they are that good, they can probably have the skills to work around it, at the expense of time to pay attention to other things. How about the speed of heating? Imagine if a pan could have the same heat distribution attributes of the Demeyere Atlantis pan, but would heat more quickly. Would that be a benefit? (note: I know of no metal that heats quicker but cools more slowly). Both speed and control are important. Béarnaise sauce will break at about 150F. I'm sure a chef could cook a béarnaise over any heat source in an aluminum pie plate. Demeyere's conical saute pan (with 7 layers to the rim) won't be the quickest bunny in the race but applies uniform heat and gives me a little more safety, before I screw it up. Uniformly distributing heat yields uniform heat to the product. Speed can provide protection when a few degrees separate me from disaster. This person does a nice job of addressing the range of capability and control offered to the cook, by Demeyere (kzfaq.info/get/bejne/iNdoatpht67SkZs.html) Understanding the technology: While I don't have the expertise to say that Demeyer's Sylvinox treatment has nothing to do with your egg sticking, I do believe that it's not it's primary benefit. All steel is a mix of iron, carbon and various elements included according to the desired properties. The desired properties in Stainless steel is the ability to resist oxidation of the iron component. At issue is the reaction of the various element that make up the steel, interacting with the environment they are place in. For example: chromium is in the mix because it naturally interacts with oxygen to produce chromium oxide which creates a barrier, preventing the oxygen interacting with the iron, which creates rust. The Sylvinox treatment is an attempt to remove, as much as possible, the elements of concern that might have deleterious effects in certain environments. Any sticking issue with your egg has more to do with the interaction of heat, steel, oil and egg protein. In particular, the Liedenfrost principle and the temperature of the egg (where heat retention again comes to play) is important to understand. (en.wikipedia.org/wiki/Leidenfrost_effect). Just by understanding the science of the cooking, what Demeyere build into the Atlantis product gives can give me the benefit of carbon steel and cast iron (non-stick and heat retention) and also the benefit of a sear and meat getting stuck to the pan ... when a pan sauce is desired. Whe I want crispy in my egg I just put a fair bit of clarified butter or ghee in the pan,heat to a high temperature and do 'Spanish Eggs' (give it a go if you haven't ... www.thekitchn.com/spanish-fried-eggs-22932094 ) While my comments may sound critical, that is not my intent. More, they reflect my appreciation of the difficulty in delivering the value you intend to provide in your reviews. And I hope my comments about always starting with the intended use of the tool, in cooking. I readily confess my weakness in being disturbed by problems I see, thus making them my own. For example: ** Seeing "Uncle Scott" review a pan and critique the manufacturer based on how his meatless burger turned out and creating a "spinner" when using his $50 induction plate seems, at best, misguided. ** Americas Test Kitchen does a better job of considering the cooking aspect in their reviews but it doesn't take much to guess their recommendation. It is always "The answer is All-Clad, what's the question" I own both All-Clad and Demeyere. Both have cooking features that allow for creating good results. Especially when I am very particular about the final product, I will go with my Demeyere equivalent every time. Suggestion: (and I'd love to hear the result of your experience if you have the time and inclination to do it) Search for information on Demeyere and All-Clad products. My experience has been: Demeyere - a ton of information that talks about the intent of their design of any particular product as it relates to the suitability of that tool to being producing an optimal result. For example: how does attention to the fit of the lid relate to being able to cook vegetables with minimal water. And what sense do you get from their transparency in speaking about their products. All-Clad - I hear a lot about history, construction and the quality appeal of "made in America". By contrast, I hear no discussion of a lid's role in cooking and I need to go deep into product information from Costco to discover the fine points. Buried deep in All-Clad's product information you will find a statement indicating that "all single ply components are made in China". The fine print in the product information from Costco is more direct. They say "Lids made in China" The decision became easy for me: As long as the Zwilling ownership doesn't compromise Demeyere's ability to focus on designing tools in a way that provides superior performance based on the intended results. I'm in. Final note: I know you are a fan of the Kirkland 5-ply cookware. It certainly appears to have a construction capable of good results. FEATURES Five-ply construction alternates layers of stainless steel, aluminum, and copper to regulate heat distribution, eliminate hot spots and provide precise temperate control 18/10 stainless-steel lids Heat-resistant, double-rivet ergonomic cast stainless-steel handles All for $299 which is quite a leap from over $1000 (which it doesn't really sell for). That is a price delta that requires explanation. You mention in your video that you'd appreciate a bit better response to your queries about the source of steel use by various cookware manufacturers. Bravo. I'd sure like to hear about any responses you get. :). The composition of the steel is very relevant. In the knife world, VG10 steel claims are ripe with fraud. Personally, I'd like to know the source of the "German steel" advertised in $20 knives sold at Costco and those that Wusthof sells for $100 (MSRP $180). With the Kirkland 5 ply cookware, before I poke at things like thickness of metals in the cladding (copper/aluminum etc.) I'd poke at the "oven safe to 400F). You rightly point to the Demeyere caution : "oven safe to 500F (with broil elements exceeding that by a bunch). In the world of the metals being bonded together, 400F seems a bit light. I suspect the answer has something to do with the composition of the stainless steel or, even more likely, the elements involved that bond the metals together. Seems a reasonable question. I've enjoyed all of your videos that I have watched. I especially enjoyed the one about dealing with the cleaning of stainless steel. I too have found that an overnight soak in a paste of liquid soap and baking soda is magic. I expect that one reason the baking soda is effective is that fats are quite acidic and baking soda is really good at neutralizing acids. Also try "Universal Stone". In my experience it is every bit as good as Bar Keepers Frriend ...without the Oxalic Acid. Regards al

I've read a lot of comments about how great Demeyere cookware is. I have been thinking of purchasing their SS dutch oven because I'm hesitant to get an enameled one, even a Le Creuset due to the eventual chipping of the enamel that can possibly harbor bacteria or fall into food. I've also seen many that have stained after several years of use. Great review! Thanks!

Hey ur videos are so cool keep it up dont give up you should have a few million subscribers i like your editing your quality suoer amazing

I recently bought the Demeyere Atlantis 28 cm sauté pan. It's beyond great. It's a love affaire! And it can be used for pretty much anything... Pasta sauces, searing meat, deep frying, boiling water...

I have some older cheaper stainless steel pans. Almost 2 years ago, I bought a Demeyere Atlantis pan. The Demeyere pan is the best one I've ever used. What I love about it most is that it's incredibly easy to clean. I don't cook on crazy-high heat, but I feel pretty comfortable getting my Demeyere pan reasonably hot. The amazing thing about it is that even when you sear on the pan, you can just soak it in water afterward, brush lightly with soap, and everything comes off clean. I assumed that Demeyere's "silvonox" process was mostly marketing-hype, but I truly believe that they do some kind of surface treatment to the stainless steel that makes it easier to clean. I was a little concerned that the handle isn't riveted because I've used cheaper cookware with spot-welded handles that have fallen off over time, but the Demeyere handle without rivets has held up so far. In reviews, people report that it lasts for years or over a decade. Having no rivets definitely simplifies cleaning as well. In any case, the Demeyere cookware that I own is by far the highest quality stainless steel cookware that I've ever used in my life. I have a friend who had some all-clad pans that eventually warped. I don't know if they used excessive heat -- possibly -- but with regular repeated use of my Demeyere pan under low to medium-high heat (cooking with gas in my case), I've had zero issues with warping, tarnishing, or surface discoloration with my pan after almost 2 years.

7 layers! I have a set of Sardel cookware with 5 layers, very good heat retention but quite heavy. These must be really heavy. Great review.

I love seeing your channel growing my friend! If you continue this way you'll reach 100k subscribers in no time. And of course brands will send you more free stuff to review 😄

This was great; thank you.

Im sold, the boil test shows exactly how uniform it heats. Buying this now.

I believe the low temperature rating is for "induction" cooking. I believe I read elsewhere that it is good up to 350°c/ 662°f (oven heat). Some further investigation may be needed.

Nice! How exciting!

I have the Demeyere 5-plus version (5-plus is Cutlery and More version) in 11", 12.5" ss with glass lids as well as the 3.5 quart saucier pan w/steel lid, awesome high quality cookware for sure. You know when it comes to stainless steel anymore I've already got hot water ready I'm going to deglaze the pan and I'm going to use Bar Keepers Friend soft liquid version, it's just as easy to do that in the first place and I use a brush and no harsh scouring pads.

That thumbnail i gonna pull some views for sure. Great channel btw

Thanks for the review. I previously had some calphalon tri-ply cookware for 8 years. My wife was getting tired of having to soak pans to clean. So we tried the green pan due to use of ceramic instead of teflon. Due to health reasons. We got the Venice pro specifically since we have an induction top. We found their older thermolon ceramic grayish coating is not very durable and was scraping away after several months of use. All that to say I have been looking into Demeyere for a set, would like to see you cook some mashed potatoes in the pot or scrambled eggs in the pan to see how bad it sticks if at alll. Thanks

Love the shirt switched 😂

I like that you try and understand the source of metals. NPR just released an article on the exploitation of artisanal cobalt mines in the Congo. Basically modern day slavery.

Although I own several Demeyere pans (ControlInduc, Proline, Industry, Apollo, Alu Pro), my Lidl stainless steel disc bottom frying pan is still my go-to pan.

Loved the blooper crash at the end. Great review.

I have the same frying pan. Once you learn how to dial in the heat (Lidenfrost effect) it really performs. Recommend using the cream version rather than the powder of Bar Keeper's Friend. Little bit goes a long way. Available at your local Home Depot. Also have the 3.5 qt. saucier, very versatile.

Great video as always and thank you for the honest review! So, I am thinking about purchasing a new complete set of pots and pans. Should I go with All Clad or Demeyere?

I've found the Ikea brand of stainless steel with a mirror finish works exceedingly well for induction cooking. Way better than my All-Clad and Le Creuset; lighter weight and MUCH easier to clean. Nice to have the Vanity-Ware for holidays.

Congrats!! Wish you continued success :-)

We live in Antwerpen and my mother used to work there. Now switching to Demeyere stuff piece by piece. Expensive but Very good! (and cheap in the long run)

Great to hear your review. I'd love to hear your take on their Industry line which is more user-friendly (lighter weight, 5-ply vs 7). I, personally, find the heft of Atlantis too overwhelming and hard to maneuver. Beautiful pots and pans and I bet they last a long time and are great to cook with if you're strong enough. What would be your alternative that performs similarly but doesn't challenge the weak? P.S. I use gas.

I believe the induction efficiency claims. I have a induction stove which can deliver almost 4000 watts to the pan, but I never have to put it on any high level. I use the pan at much lower levels than my other pans. Also, you completely don't notice the ON/OFF cycles in the pan. While other pans stop and start "sizzling" every cycle, the 7 layered pan I bought keeps sizzling evenly without any noticable cycles, and I can use much lower power levels effectively. My other pans will show exactly where the induction stove's heat comes in, in the form of a "burn circle". It's basically a ring where everything gets burned, hah. The demeyere I got is a whole different class of pan.

Interesting. This video made me wonder what the weight of my Heritage Steel USA 4--qt Sauté Pan is. I weighed it -- without the lid, just the pan itself -- and it is 3 lbs., 6 oz. Just an FYI. Sorry about the cross-outs above I did not do the crossing out! Inside diameter of the pan is 10 1/4 inches and the height on the sides is 3". And yes, a little too heavy for my preference but doable. The company that used to make these pans (Hammer Stahls I think) made them with 7 layers, but now they are made with 5 layers as Heritage Steel. I'm such a cookware and kitchen geek, haha. Oh, and Heritage Steel can handle a lot more heat in the broiler than Demeyere.

Have you ever tried kitchen craft? Looking around for stainless cookware and I saw them at the county fair The problem is I don't see any independent reviews on KZfaq it's all from their channel looks like good stuff but will probably go with demeyere cuz reputable people say it's good not just the company

Pro skillet is best do it all pan in my option. Love it such a beast of a pan

I'd love to see a comparison of their efficiency on a gas stove. I knew it would easily win on induction because it was basically designed for that. Speaking of which, I would also like to see how their Industry line compares to alantis/all-copper core on a gas oven. That's a video no where to be found.

Was going to trade in my Avion points for a new Macbook but there is also a 10 piece set of Atlantis that is 60% of the points and I imagine it will last a lot longer haha. In-laws side of the family gave us a cheap pot set when we got married 26 years ago and I think its time to get a big boy set now.

I have a few demeyere items biggest proline and industry 5 pans. I have nothing but good things to say about them.

I recently discovered that Viking makes a 7-ply titanium line….have you tried them…and if not, will you, please?

So far, I bought Demeyer Industry5: 20 cm sauce pan, 20cm cooking pot and 24 cm skillet. I also bought an Atlantis silver 22 cm cooking pot. All of them are amazing! I would love to have a 32 cm (12.6 inches) Atlantis frying pan but I am afraid it’s too big for my induction stove field and too heavy for everyday use. Buying a 28 cm (11 inch) skillet sounds a bit wasteful because I already have a 24 cm (9.45 inches) skillet, but considering that size will actually perfectly work with my stove, maybe it’s not a waste of money. I am still not sure.

Replaced an old stove top with induction a year ago and in the process had to get some new pots. Went for demeyere and we now have two pro line, 2 atlantis sauteuses and three atlantis pots in different sizes. We absolutely love their performance and looks and will get more pieces. Never use our de buyer CS or the enameled and non enameled le creuset CI pans anymore. That's how good demeyere is.

Will the demeyere 12.6 in heat up evenly on the portable induction plates? Thanks

LIKED. I wonder how long Silvernox lasts. Once the surface layer is rubbed off, i aaume it is like other 18/10 steel?

I like the idea, but I need to stick with Hestan Nano; I don't want to have to concern myself with how high the heat is.

Can you tell me if the hex clad cookware are any good? I’m buying a 13 piece set and want to make sure they’re safe to use, I’m getting rid of all my Teflon stuff, I need safe ones

Can you test bartscher IK 35TC either xl or normal induction plate?

What portable induciton plate were you using? Looks as though it's a commercial 240V one!

Hello, would you recommend me spending around $1,000 for the 10 piece Demeyer or the $800 for the legend 14 piece? I personally love the look of the gold and steel legend, but want an expert opinion...

So, can acidic food be cooked on this pan for an extended period of time ? like cooking a large amount of tomato-based Bolognese sauce for four to five hours? Thanks,

The whole authorized retailer warrenty thing is mega shitty ... I own a lot of Mauviel stainless and I can't wait to replace it with thick copper and cook on gas.

A machinist's square? You sure are full of nice surprises. Do you have any experience with and opinions on the fired clay and ceramic lines of Emil Henry's line of products? If not - any chance you can spend some hard earned dollars for my benefit and review them? :)

I want a demeyere pan but I wish they had a more lightweight option🥺

My problem is that, well, let me say this. I don't like buying things twice if possible. I replaced my Calphalon cookware that I bought 20 plus yeas ago when they was made in USA. I own All-Clad some D3 most D5 (only a couple of pieces) now I see this. Should I buy Demeyere? Or stay with All-Clad..

I really appreciate your videos and your ethics. You obviously really care about bringing solid info to your viewers and I totally respect that. I learned to cook during lockdown, and I’m now looking at assembling a kitchen that will last a lifetime, so these videos are especially of interest. However, I do have one issue. You literally had the company CEO saying his name properly on his promo video, and you still can’t pronounce it correctly? People’s names are an important part of their identity. Please show some respect and learn to pronounce the brand names properly.

How about Hestan Nanobond?

Demeyere Atlantis is the best period....

Throwing a heavy cast iron cookware and anyone makes me cringe in horror. I am a physician and I wouldn’t recommend trying this at home. Stay safe!

You cant use infrared thermometers with stainless steel. You'll never get a correct reading.

It’s pronounced “Stobe”

At two minutes in you play a commercial by the owner who clearly pronounces his name and then you continue to mispronounce it

Please research a little bit on how Demeyere is pronounced.

I love how you mispronounce the name right before the maurits Demeyere introduces himself, and then mispronounce the name again after.

Worst pans ever. Everything sticks right away. Hard to clean. Very heavy. Sauces and meat smell a strongly of iron. This can't be healthy.