Fry Pans

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

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

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

Widest of the fry pans in Demeyere’s lighter stainless collection, the Industry 5 12.5-inch is big enough to sear a spatchcocked chicken or to brown the meat for a large pot of chili in two batches. A helper handle opposite the main handle gives you a second grip when the pan is full.Demeyere clads the pan in five layers with a thick aluminum core, and its 10.2-inch base stays flat on the cooktop as it heats. Demeyere’s Silvinox treatment, an electrochemical process that removes impurities from the steel, adds durability and leaves a lasting shine that is easy to clean, and dripless rims make it simple to pour off sauces and liquids. A pan this broad needs a burner to match. Demeyere advises a burner or induction zone that matches the base, so measure your largest burner before choosing this pan over the 11-inch.Cooks who mainly cook for four will find the Industry 5 11-inch fry pan easier to lift and to fit in a cabinet. If heat retention matters more than weight, the Atlantis Proline 12.6-inch is the heavier seven-layer version. See our Demeyere cookware guide for help choosing between the two collections. 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

A 7.9-inch pan is the size for two fried eggs, a single omelet or a handful of toasted pine nuts, and Demeyere gives its smallest Atlantis Proline fry pan the same construction as the large ones. Seven layers of metal, built around an aluminum core, extend from the center of the base up through the walls, so the sides heat along with the floor and a pan sauce does not scorch at the edges. The base is engineered to stay flat and resist warping even over high heat, and Demeyere says its TriplInduc technology makes the pan up to 30 percent more efficient on induction. A sealed pouring rim prevents drips, and the Silvinox finish helps the stainless steel keep its appearance and resist fingerprints.Customers ask us which fry pan size to buy, and the useful number is the flat base, since that is the area that actually cooks. This pan’s base is about 5.5 inches across, which fits two eggs or one small fillet. For a family breakfast, the 9.4-inch Proline gives you a 7-inch base. Eggs release from stainless steel once the pan is properly preheated, and the method is in the tips below.Proline pans sit at the heavy end of Demeyere’s range, and the extra metal is what holds a steady sear. The Industry 5 8-inch fry pan is the lighter choice at this size, built with five layers. Our Demeyere cookware guide compares the two collections in detail. 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

Demeyere’s Industry 5 8-inch fry pan is the small pan for one or two people, sized for a couple of eggs, a grilled cheese or a few toasted spices. Five layers of metal with a thick aluminum core run through the base and up the walls, so the sides warm along with the cooking surface.Industry 5 is the lighter of Demeyere’s two stainless collections, and its five-layer construction heats more quickly than Atlantis. When customers ask us to choose between it and Atlantis, we point Atlantis toward cooks who want maximum heat retention for searing, and Industry 5 toward cooks who want a pan that is easier to lift and costs less. In an 8-inch pan, the lighter weight helps, since this is the pan you flip an omelet in.Eggs stick to bare stainless if they go into a cold pan. Preheat over medium heat and add butter, then let the foam settle before the eggs go in; the full method is in the tips below. For more room, the Industry 5 9.5-inch fry pan gives a 7-inch base, and the Atlantis Proline 7.9-inch is the heavier option at this size. 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