Demeyere Stainless Steel Cookware

A saucier is a saucepan with rounded sides, and the shape is the reason to own one. A whisk or spoon reaches every part of the pan, so a custard or a béchamel has no corner where it can stick and scorch. Demeyere calls this piece a saucier in North America and a conical sauteuse in Europe; they are the same pan.This 2.1-quart Atlantis saucier differs from the straight-sided Atlantis saucepans in its construction. Its seven layers, with an aluminum core, continue all the way up the sloped walls, which heat along with the floor. That even heat up the sides matters when a sauce reduces and the level drops, since the exposed wall stays hot without burning what clings to it. Demeyere’s patented Silvinox treatment, an electrochemical process that purifies the stainless steel, leaves a silvery-white finish that resists fingerprints, harsh detergents and discoloration, and the rolled rim pours without drips.This size suits sauces and risotto for two to four. For larger batches, the 3.5-quart saucier doubles as a small sauté pan. If you mainly boil or reheat, the straight-sided 2.25-quart saucepan is the simpler choice. Our Demeyere cookware guide has more on choosing. Learn More

Rice, polenta or a pan of gravy all fit the 2.25-quart Atlantis saucepan, the size that sees daily use in kitchens cooking for two to four. Its straight sides and 7-inch width keep evaporation in check, so rice cooks to the expected texture with the water the package calls for.Grains and thick sauces scorch when heat gathers in one spot. The copper in its sealed base evens out the heat from the burner, and the bottom holds its shape on induction and glass cooktops. That steady, even heat suits emulsions, delicate cream sauces and grains, where it decides whether a sauce holds together or breaks. The lid sits on a rolled rim, which also gives a clean pour. The Silvinox finish is an electrochemical treatment that removes impurities from the stainless steel itself, so there is no coating to wear away.If you cook for one or two, the 1.6-quart Atlantis saucepan is lighter and quicker to wash. For potatoes and larger batches, the 3.2-quart gives more room. Cooks who reduce and whisk sauces may prefer the rounded 2.1-quart saucier. The lighter Industry 5 2.25-quart saucepan is the same size in Demeyere’s other stainless collection. Learn More

The 1.6-quart Atlantis saucepan handles small jobs that would be lost in a larger pot, such as melting butter, warming milk for hot chocolate or reheating a single serving of soup. At just over 6 inches across, it fits the smallest burner on the stove.Small pans scorch easily because the burner’s heat concentrates in a tiny area. Demeyere gives this one the same copper-cored base as its large pots, and that base distributes the heat over the bottom so milk and cream sauces are less likely to catch. A rolled pouring rim lets you pour hollandaise or melted chocolate without a drip down the side.For rice for four or a batch of oatmeal, the 2.25-quart saucepan is the better size, and the 3.2-quart handles potatoes and vegetables. If you whisk sauces, consider the 2.1-quart saucier, whose rounded sides leave no corner for a sauce to stick. Our Demeyere cookware guide sets out how the Atlantis pieces compare. Learn More

A stockpot needs height more than width, and the Atlantis 8.5-quart stands about 7 inches tall on a 9.4-inch base, a shape that keeps a long-simmered stock from reducing too quickly. It is also the pot for a box of pasta or a large batch of soup.Thin stockpots scorch beans and thick soups on the bottom. This one stands on Demeyere’s InductoSeal base, a thick encapsulated disk built around copper that carries heat to the edges of the pot’s floor. It works on every heat source, induction included.Customers ask us about white spots inside stainless pots after boiling water. They are mineral deposits from the water, and a little vinegar on a soft cloth lifts them, as the care notes below describe. If you braise more than you boil, the wider 8.9-quart Atlantis Dutch oven is the better shape. The Industry 5 8.5-quart stock pot is the lighter alternative, and our Demeyere cookware guide compares the two collections. Learn More

Straight sides set a sauté pan apart from a fry pan, and they are what let you sear chicken thighs and then add wine and stock to braise them in the same pan. The tall, straight walls also contain the oil for shallow frying and hold a large quantity of greens as they wilt. The 3-quart Atlantis sauté pan is 9.4 inches across with walls about 3 inches high, a size that serves two to four and fits a standard burner.Demeyere seals a copper disk into the base of the pan to spread heat over the whole floor. Since all of a sauté pan’s work happens on that floor, the even base matters more here than in a pot. A lid comes with the pan for braising and steaming, and a helper handle opposite the long handle makes it easier to carry when full. A rolled rim lets you pour off fat or a pan sauce without drips.For a family of five or six, or for a whole cut-up chicken, the 5-quart Atlantis sauté pan gives an 11-inch floor. If you want rounded sides for stirring and reducing, compare the 3.5-quart saucier. The Industry 5 3-quart sauté pan is the lighter version of this size, and our Demeyere cookware guide explains the two collections. Learn More

The 5-quart Atlantis sauté pan is broad enough for a whole chicken cut into eight pieces, a full batch of chicken cacciatore or paella for six. At 11 inches across with 3-inch walls, it holds liquid for braising and still gives a wide floor for browning.A pan this size is heavy once it is full, so Demeyere adds a helper handle across from the long handle. The lid fits snugly for braising on the stovetop or in the oven. A copper-cored InductoSeal base carries heat to every part of the 11-inch floor, which matters when it is crowded with chicken.If you are deciding between a sauté pan and a Dutch oven, look at the walls. The sauté pan’s low walls let moisture escape, so food browns and sauces reduce; a Dutch oven’s taller walls hold moisture in for long braises and soups. For smaller households, the 3-quart Atlantis sauté pan does the same work at a lighter weight, and the 5.5-quart Atlantis Dutch oven is the deeper option. See our Demeyere cookware guide for more. 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

Search for this pan and you will find it called both Atlantis and Proline 7. Demeyere sells its Proline fry pans as part of the Atlantis collection, and the 7 refers to the seven layers of metal in the pan. This 9.4-inch size is the everyday one of the four, large enough for two chicken breasts or a pair of pork chops.The layers surround a thick aluminum core and run from the base to the rim, so the sides heat with the floor. Many skillets rely on a thick disc at the bottom to hold heat; here the seven layers extend all the way to the rim, and the thickness and makeup of the walls let the pan hold heat much as a cast-iron skillet does while responding to the burner as quickly as high-end aluminum. That gives more even heat from edge to edge than All-Clad D3 or D5 pans. That matters when the pan goes from searing to reducing wine and stock, because the liquid cooks evenly right up to the edge. The handle is welded on with no rivets inside the pan, so a reduction leaves no hidden debris to scrape around. Demeyere’s TriplInduc base makes the pan efficient on induction, and the base is built to stay flat when hot, which keeps full contact with an induction or glass cooktop.Seven layers make this a heavy pan. If you prefer a light pan you can toss during a quick sauté, the weight may be noticeable over a long cooking session.If a 7-inch flat base is too tight for the way you cook, the 11-inch Proline adds a helper handle and an 8.7-inch base. For a lighter pan at about this size, compare the Industry 5 9.5-inch fry pan. Our guide to Demeyere cookware sets the two collections side by side. Learn More

The 12.6-inch Atlantis Proline is the pan for cooking in quantity, whether that means a cut-up chicken, six salmon fillets or fried rice for a crowd. A helper handle across from the main handle carries part of the load, which matters once a pan this size is full. Both stay-cool handles are welded in place with no rivets, which keeps the cooking surface smooth and easy to clean. We recommend this size for anyone who regularly cooks for four or more people.Its layered walls, built around an aluminum core, carry heat all the way up the flared sides, and the TriplInduc base resists warping and works especially efficiently on an induction burner. On a pan this broad, that even edge is what lets you use the whole surface. The flat base measures about 10.2 inches, and a burner much smaller than that heats the center and leaves an outer ring cooler, so Demeyere recommends a burner or induction zone close to the size of the base.For daily cooking for two or three, the 11-inch Proline does the same jobs with less to lift. The Industry 5 12.5-inch fry pan offers the same diameter in a lighter five-layer pan, also with a helper handle. Both collections are compared in our Demeyere buying guide. Learn More