Demeyere Industry 5-Ply 11-inch Stainless Steel Fry Pan

These are great quality pans. They feel super sturdy, cook great, and, one of my favorite parts, have no rivets since the handles are welded on. This makes cleaning so much easier. They're pricey, and maybe overpriced, even, but they are superb quality. This pan in particularly is very heavy, but the helper handle makes it overall easier to manage than the 11" model. One of my only complaints is that the handles still do tend to get pretty hot with my gas burners due to heat coming up the sides around the pan, so I often need an oven mitt to hold the shorter handle. Read more

Love this pan - cleans up well - heats up evenly Read more

This Demeyere INDUSTRY searing pan works with my Breville control freak ($1500 induction burner).. SIDE NOTE: the demeyere Atlantis/proline that was specifically engineered to work with induction will NOT (I blame Breville for defective pan detecting software).. UPDATE: The Atlantis does work now somewhat (if I play with it and swear at it a couple times). I’m not sure which I like more, the industry searing pan better, or the extra heavy proline/ATLANTIS frying pan. The description on the Internet was inconsistent, [I don’t know about other industry pieces] but I am confirming the industry searing pan is a lot thicker aluminum than all clad (i returned a demeyere ply-5 that was 3mm, the searing pan measured with a caliper was about 5mm).. comparing the industry searing pan to the ATLANTIS pan, the ATLANTIS pan is darn heavy (almost like a cast-iron skillet, maybe less). I love the Atlantis skillet frying pan even though it’s heavy, and I’m starting to use it instead of my cast-iron, because of even and more controllable browning (and cleanup is easier). I didn’t measure the edge thickness, but it looks roughly the same. It must be the 2 mm of COPPER in the ATLANTIS pan that adds the extra weight. 2 mm copper is worth about 4 mm aluminum in terms of heat distribution. I won’t know until I use both pans for a while if the ATLANTIS is overkill (I’ll post an update if I figure it out).. I have read that the copper in the ATLANTIS pan should perform like a cast-iron skillet in that it will have heat momentum when you put a cold piece of meat in the pan (thinner pans will go cold and have more sticking).. Beware, the shiny SS surface will show scratches much more easily than typical SS.. It is SS not a coating, but removing the iron to leave nickel and chromium makes it shiny, so maybe the shiny surface shows scratches more (or maybe nickel/chromium is softer w/o the iron mixed in).. So I suggest treat these pans like any highly polished surface (for example a simple kitchen sponge must be non-scratch, or it will show spectacular scratching on the shiny surface).. I gently used a metal spatula, and it left marks. Since it is stainless steel I doubt it would change the functionality of the pan if you want to use metal tools, just know that the scratches are visible (but I am enjoying the fact that these pans are more nonstick than regular stainless steel, and I wouldn’t want to risk scratches messing with the improved non-stick quality). I haven’t found the need to scrub these pans (for example I accidentally burned on cheese while making a grilled cheese, all I did was put a little bit of water and a little bit of dish soap and let it sit for a while, then it came clean with a paper towel). Since the browning is a lot more controllable and even, end it doesn’t stick as much as regular stainless steel, it’s more pleasant to use a wooden spatula. Sometimes I use a silicone scraper as a spatula and it works fine too. Note: sometimes a spot that was burned on, comes off easily described above), but will leave somewhat of a stain; Pour a splash of vinegar and after 5-30 minutes the stain should come off (without resorting to a scratchy sponge that would scratch it up). Read more

I own several All-Clad and 2 of them actually warped on me even being careful not to put cold liquids in a hot pan. Thought I would give this a try, it's not that well known in the US, it's so much better. First of all, no rivets on the inside so cleaning it is a breeze. Secondly, no warping, third, has a beautiful silvery finish, looks brand new. It's a whiter metal looking than stainless steal if that makes sense. Also, like the handle, not a fan of the all-Clad handle with the u-shape extrusion. It just dose not feel natural to me. It also has higher side walls which keep things from spilling over so easily. The only down side is it's a little smaller in diameter than other brands if comparing say a medium size pan to a competitors medium size pan. Read more

I have heard good things about Demeyere and just received this today. After using it, I can say it's a great pan. It's not too heavy like other stainless woks i've looked at have been, seems to heat well enough as it can with my electric stove, and... it's good. I like the pan, and I'm happy with it. I would like to just leave a note here in the hopes that someone in Belgium reads this. It seems like a long shot, but maybe, just maybe, it'll work. The packaging the wok came in was unbelievably stupid. The box was GLUED together, as in you had to rip a whole flap off to get inside. The wok then comes out of the box with two of those super cheap super sticky stickers on it. One with just a label right on the bottom of the pan which serves no other function. It was very annoying to get off and left a small spot of adhesive stuck to the bottom of the pan. The one on the bottom which had a barcode was far worse. It came up in pieces and left a ton of cheap paper and adhesive stuck to the bottom of the pan. I did my best to remove it by scrubbing for about 10 minutes but a nasty, chemical-y burning smell came out as I was heating the pan up. I quickly doused it and scrubbed it again, no smell the next time. Seriously, why not put the barcode on the handle? Why even bother with the little black round thing? Why do you put such horrible stickers on something that people will cook with? Surely they can do better! Read more