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Fry Pans
Engineered for high-heat searing and sautéing, the fry pan is an indispensable tool for developing flavor and texture. The broad, flat base ensures maximum contact with your heat source, delivering superior heat distribution for a flawless, edge-to-edge sear. This is critical for achieving a deep crust and developing that all-important fond—the flavorful foundation of any great pan sauce. The gently flared sides are engineered for technique: they promote rapid evaporation for perfect browning, allow for an effortless sauté toss, and grant uninhibited access for turning delicate proteins or plating with precision. This is the shape that offers ultimate control, making it the most indispensable pan on the line.
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Demeyere Alu Pro 5 12-inch Ceramic Nonstick Fry Pan
The Alu Pro 5 12-inch is a large nonstick pan for family breakfasts, a full batch of crêpes or fish fillets for four, and its 9.4-inch flat base gives each portion room to brown. The ceramic nonstick surface lets eggs and fish release cleanly with a small amount of oil.Demeyere forges the body from aluminum, which keeps a pan this size easy to lift, and builds a TriplInduc plate into the base, which heats quickly and efficiently on induction and protects the pan from warping. A flared stainless rim gives a mess-free pour, adds durability and keeps the coating at the edge from chipping and peeling. The coating holds up longest at low to medium heat, which Demeyere recommends. A large aluminum pan comes up to temperature quickly even at those settings, so preheat briefly before adding fat and food.A household of one or two will find the 10-inch Alu Pro 5 quicker to heat and easier to store. When the job calls for a hard sear on steak or chops, use a stainless pan like the Industry 5 12.5-inch fry pan, which tolerates higher heat. Our guide to Demeyere cookware compares the stainless and nonstick collections. Learn More$159.95
