Best Selling Cookware

The Resto tea kettle holds 4.75 quarts, enough water for a large pot of tea or a French press for a crowd. Its wide base sits squarely on a burner or induction zone, which keeps a full kettle stable.A collapsible handle folds down so the kettle fits under a cabinet or on a crowded shelf, and the spout is shaped for a clean pour. The thick base spreads the heat, which suits a glass or induction cooktop where a thin-bottomed kettle can heat unevenly.Never let the kettle boil dry, and keep the flame under the base on a gas range so the handle stays comfortable to hold. Resto is Demeyere’s value collection; for more on how it compares with Atlantis and Industry 5, see our Demeyere cookware guide. Learn More

The Made In ProCoat Non-Stick Fry Pan is for cooks who want the clean release of nonstick without giving up the heat control of a fully clad pan. Made In bonds multiple layers of professional-grade, FDA-approved nonstick to the same stainless clad body used across its Stainless Clad line, so eggs, fish, and pancakes release cleanly from a base that heats evenly and responds quickly. The 10-inch size is the everyday choice for a folded omelet, a pair of fish fillets, or a stack of pancakes.
Why It PerformsClad stainless body under the coating: Heat spreads across the floor and up the walls, so pancakes brown uniformly and eggs set gently instead of scorching at a hot spot. The pan heats and responds the way Made In’s uncoated stainless pans do.Multi-layer professional coating: Made In applies several layers of nonstick and builds the pan to withstand high-volume restaurant service. Made In states that the coating lasts up to 70 times longer than ceramic nonstick.Flared lip and long handle: The flared rim and long, ergonomic handle make flipping, folding, and sliding food onto a plate straightforward.Stovetop to oven: The hollow Stay Cool Handle stays comfortable on the burner, and the oven-safe coating allows a frittata or a piece of fish to finish in the oven.
What It Does BestFrench omelets, scrambled eggs, and over-easy eggsPancakes, crepes, and French toastDelicate fish fillets and crab cakes that tend to stickLow-oil stir-fries and sautéed vegetablesFrittatas started on the burner and finished in the oven
Choosing the Right Made In PanProCoat also comes in the Made In 8-inch ProCoat Non-Stick Fry Pan for single servings and the Made In 12-inch ProCoat Non-Stick Fry Pan for family-size batches. Cooks who prefer a ceramic surface, or who want a slightly higher oven rating, should compare the Made In 10-inch CeramiClad Non-Stick Frying Pan. Nonstick is not the tool for a hard sear; for steaks and pan sauces, choose the Made In 10-inch Stainless Clad Frying Pan or the Made In 10-inch Seasoned Carbon Steel Frying Pan. Learn More

The Made In 5-Quart Stainless Clad Saucier brings the rounded, cornerless shape of a saucier to family-size cooking. Its curved walls flow into the base without a sharp corner, so a spoon or whisk reaches the entire surface and nothing settles out of reach to scorch. At 5 quarts, it holds a full pot of risotto, gumbo, or chowder for a crowd, and its wide floor also sautés, deglazes, and reduces like a deep sauté pan.
Why It PerformsRounded, cornerless interior: Constant stirring keeps ingredients moving through the whole pan, which suits risotto, gumbo, and other dishes that must be stirred throughout cooking.Clad from base to rim: Layers of stainless steel and aluminum heat the base and curved walls evenly and respond quickly to the burner, so a large volume heats uniformly and food does not catch in hot spots.Wide cooking floor: The broad base browns aromatics and proteins before liquid goes in, and speeds reduction once it does.Fitted lid: The stainless lid holds in heat and moisture for simmering and keeping a finished dish warm.Rolled rim: Soups and sauces pour cleanly without running down the side.Stay Cool Handle: The hollow stainless handle slows the transfer of heat and remains comfortable to grip on the stovetop.
What It Does BestRisotto and creamy polenta for a family or a dinner partyGumbo, chowders, and stewsBéchamel, velouté, and large batches of cheese sauceSautéing, deglazing, and reducing in one panFinishing pasta in its sauce
Choosing the Right Made In PanFor everyday sauces and smaller batches, the Made In 3-Quart Stainless Clad Saucier and the Made In 2-Quart Stainless Clad Saucier offer the same shape at smaller sizes. For braising and one-pot meals that go into the oven, the Made In 6-Quart Stainless Clad Rondeau has two loop handles and a wider, flatter floor. Learn More

The 8-inch Alu Pro 5 is an egg pan. Its ceramic nonstick surface releases an omelet or a fried egg with very little fat, and the pan is light enough to flip food with a turn of the wrist.Ceramic coatings last longest with moderate heat. Demeyere recommends low to medium heat for this pan, and higher settings wear the surface faster without improving an egg. The body is cold-forged aluminum, which heats quickly, and an induction plate in the base lets the pan work on every type of cooktop.Customers who cook for more than two can step up to the 10-inch Alu Pro 5, which fits three or four eggs at once. For searing meat at high heat, a stainless pan such as the Industry 5 8-inch fry pan is the better tool, since it can take the heat that a nonstick surface should not. Our Demeyere cookware guide explains where each collection fits. 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

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

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

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

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