Best Selling Cookware

The largest Matfer crepe pan at 9 1/2 inches turns out large savory galettes and gives a cook the most surface for searing.The Matfer Bourgeat Carbon Steel Crepe Pan heats quickly and evenly, providing excellent temperature control, which is important when making crepes, omelettes or delicate stovetop breads and pastries. Matfer’s crepe pans have lower sides with a wider slope than their fry pans, but are materially the same, so this pan can be used for searing meats and fish, stir-frying and caramelizing vegetables, and for preparing a variety of other dishes.Compare the other sizes in the table in the Details, or see the 10-inch carbon steel fry pan for deeper sides. Learn More

An 11-inch fry pan cooks for three or four, and this Atlantis Proline adds a helper handle opposite the long one, so a pan this solid can travel from burner to oven with both hands on it. Its 8.7-inch flat base fits three steaks or a batch of mushrooms browned in a single layer without crowding.Seven bonded layers wrap a core of aluminum, from the base up the walls. The mass of the pan is the point. When cold meat hits the surface, the pan gives up less of its heat, and the crust forms before juices begin to pool. Its TriplInduc base makes it fully induction compatible, and Demeyere rates that base 30 percent more efficient on induction than competing designs.Customers deciding between this pan and the 12.6-inch Proline should measure the largest burner first. The bigger pan has a 10.2-inch base, and Demeyere advises matching the burner or induction zone to the base. For two people, the 9.4-inch Proline is easier to handle. Our Demeyere cookware guide explains how Atlantis compares with the lighter Industry 5 collection. Learn More

Matfer calls this its 11 3/4-inch black steel frying pan, and the measured rim is 11 5/8 inches. It is large enough for a whole fish, a pound of shrimp or a big batch of fried potatoes, and its heavy steel holds heat through a crowded pan.The handle is welded directly to the body, so there are no internal rivets where food and grease collect. Carbon steel at this size is heavy, about 4.9 pounds, so it suits cooks who want a working pan that stays on the burner.For cooking for two, the 10-inch pan is lighter and quicker to heat. All sizes are compared in the Details.
A Large Pan on a Home RangeCenter the pan on the largest burner and give it a few minutes to heat evenly before cooking; carbon steel conducts heat less evenly than aluminum, so the edges warm after the center. On induction, choose a zone that matches the base. Once hot, the pan holds its temperature through a full batch of potatoes or a whole fish. Learn More

An 8 1/2-inch carbon steel pan is the size for two eggs, a single omelette or a pork chop, and it is a manageable size for learning how carbon steel behaves. It heats in a minute or two, and once seasoned it releases eggs much like a coated pan.Its light weight makes it easy to toss vegetables or swirl butter around an omelette with one hand. For full meals, a 10 or 11-inch pan gives more room; the table in the Details lists every size.Home cooks buy these pans as well as professionals. For a lower-sided pan for crepes, see the 8 5/8-inch crepe pan.
Learning Carbon SteelA small pan is the forgiving way to build a seasoning. Fry bacon or a few potatoes in it the first several times, since fat-rich cooking lays down the patina fastest, and save eggs for when the surface has turned a deep brown. The small base heats evenly on a standard burner, and the pan is light enough to hang on a rail by the stove. Learn More

Matfer’s 10-inch black steel pan is the size for searing two steaks or a pair of duck breasts. The heavy-gauge steel holds enough heat to brown meat without the temperature collapsing when the food goes in.Because the handle is welded rather than riveted, there is nothing on the inside of the pan to work around when you clean it, and the pan can go straight from the burner into a hot oven to finish a thick chop.Matfer pans are bought by home cooks as well as by professional kitchens. For a pan with more room, see the 11-inch pan; for a smaller one, the 9 1/2-inch pan.
Searing in Carbon SteelPreheat the pan over medium-high heat for a few minutes, add a high-smoke-point oil, and lay the steak away from you. Leave it until it releases on its own; a properly seasoned pan lets go of the crust when it has formed. The pan’s heavy gauge holds heat when cold meat goes in, so the crust forms instead of the meat steaming. Finish thick cuts in a hot oven in the same pan. Learn More

For one stainless fry pan to cover weeknight dinners for two, the Industry 5 9.5-inch is a sensible size. Its 7-inch flat base holds two chicken thighs skin side down or a pair of burgers, and the flared sides let a spatula slide under food at the edge.The pan is fully clad, meaning its five layers and aluminum core run up the walls as well as across the base. A TriplInduc base designed for induction sits underneath, and Demeyere engineers it to resist warping under heat. The handle is welded with no rivets, which removes the usual place for carbonized grease and bacteria to build up, and the smoothly curved interior makes whisking and wiping simple. A folded, dripless rim gives clean transfers of sauces and fat. The pan has enough thermal mass to hold its heat without the wrist fatigue of heavy cast iron, a balance suited to tossing pasta or flipping omelets on a busy line.Set beside the Atlantis Proline 9.4-inch, this pan is about a quarter lighter, which makes a difference when you tilt it to baste or pour off fat. Atlantis holds heat a little longer for a hard sear; Industry 5 is quicker to pick up and move. It is heavier and holds heat more steadily than an All-Clad D3 pan without the weight of Atlantis, which makes it a practical middle ground for daily professional use. Need more room? The Industry 5 11-inch serves four, and the 8-inch is the egg pan of the collection. Read our Demeyere cookware guide for a full comparison of the collections. Learn More

When dinner is for four, reach for an 11-inch fry pan. The Demeyere Industry 5 11-inch has an 8.7-inch flat base, room for four pork chops or a pan of potatoes browned in one layer.Industry 5 pans are clad in five layers around an aluminum core from base to rim. In a pan this wide, the clad walls keep the outer edge of the surface hot, so food near the rim browns with food in the middle. The base stays flat and resists warping when heated. Customers also ask us about the rainbow tint that can appear on stainless steel. Demeyere traces it to minerals in the water, and a splash of vinegar removes it, as the care notes below explain.This pan has a single long handle. If you plan to fill it and move it into the oven, the Industry 5 12.5-inch fry pan adds a helper handle, as does the Atlantis Proline 11-inch, which is heavier and holds heat longer. Our Demeyere cookware buying guide covers both collections. Learn More

A saucier like this 3.5-quart Industry 5 has a narrow base and wide, sloping walls that meet the bottom in a curve, so a whisk reaches every part of the pan. That shape suits risotto, pastry cream, polenta and pan sauces that need constant stirring, and the wide top speeds reduction. When you toast rice for risotto and then stir it for twenty minutes, the sloped sides make the work easier on the wrist.Demeyere’s European catalog names it a conical sauteuse, and some retailers sell it as an essential pan. The cladding follows the sloped walls to the rim, so the curve of the pan heats as evenly as the base.Customers ask whether a saucier can replace a saucepan. For stirred dishes it does the job better, though the straight-sided Industry 5 3.2-quart saucepan is easier for boiling and storing leftovers. The Atlantis 3.5-quart saucier is the seven-layer version. Our Demeyere cookware guide compares both collections. Learn More

Built around braising and sauce work, the Atlantis 9-piece set leans toward big pots and wide pans. It suits a cook who makes stews and risotto every week and still wants a large fry pan for searing.
Heavy Bases for Long CookingThe straight-sided pieces in this set are built on InductoSeal, a heavy disk base with copper sealed inside. It spreads heat over a wide floor, which is what a braise or a batch of stock needs over several hours.
Clad Walls Where They CountThe fry pan and the saucier are clad in seven layers up to the rim, so their sloped walls heat with the base. In the saucier, that keeps a reducing sauce or a custard from catching on the sides.
Choosing a SetA cook who pan-fries more than braises may prefer the Atlantis 10-piece set, which has two fry pans. To start smaller, the Atlantis 3-piece set pairs a fry pan with a Dutch oven. Our Demeyere cookware guide compares Atlantis with the lighter Industry 5 collection. Learn More