Stainless Steel Cookware

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

This lid fits all Matfer Bourgeat Excellence pots and pans with item numbers ending in 28. In the pieces we carry, that is the sauté pan, 11 inches, brasier, 11 inches, sauce pot, 9 quarts, stock pot, 18 quarts.It is made of the same heavy 18/10 stainless steel as the cookware, with a welded loop handle, and it is dishwasher safe. A lid matters most for braising and for bringing water to a boil quickly; it also keeps a simmering stock from reducing too fast. 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 sauté pan feeds a family. It holds a whole cut-up chicken in one layer, a large batch of shrimp and pasta or a full recipe of ratatouille, and the high sides keep sauce contained while you toss.The long handle is welded and stays cool on the burner; a full pan of this size is heavy, so lift it with two hands. The matching lid is the 28 cm Excellence lid. For a lower-sided pan of the same diameter, compare the 11-inch brasier.
Cooking for a Crowd in One PanAn 11-inch sauté pan is large enough to make paella for four on a home range, to sear a full tray of scallops without crowding them, or to shallow-fry chicken cutlets in batches of four. Crowding is what turns a sear into a steam, so the extra width shows directly in the color of the food. Because it is the same diameter as the Excellence 11-inch brasier, the two pans share a lid. Learn More

The Matfer Bourgeat Excellence 18-quart stock pot has a reinforced no-drip edge, a stainless steel body and welded handles, and it is induction ready. Eighteen quarts is enough for veal stock in quantity, a seafood boil or a pot of pasta for a crowd.Its robust sandwich base has a thick aluminum core encapsulated between two layers of stainless steel, so a full pot heats evenly without scorching at the center. It takes the 28 cm Excellence lid. For an even larger pot, see the 19-quart stock pot.
Large Stocks and BoilsEighteen quarts holds the bones from several chickens or a full batch of veal bones for a restaurant-style stock, or a crawfish or shrimp boil for a backyard party. When the pot is full, lift it with both handles and help, or ladle the stock out before moving it. The welded handles have no rivets inside the pot to clean around when the boil is done. Learn More

A 9-quart pot covers a large batch of tomato sauce, a pot of chili for a party or blanching vegetables for the freezer. The Excellence sauce pot is wider than it is tall, which helps sauces reduce and makes stirring easier than in a narrow stock pot.Two welded, watertight handles stay cool to the touch, and the rim is reinforced for pouring. The matching lid is the 28 cm Excellence lid.
Reducing a Large BatchWidth speeds reduction. A tomato sauce cooked down in this 28 cm pot thickens faster and more evenly than the same volume in a tall pot, because more of the surface is exposed. That makes the 9-quart pot useful for canning season, for a large batch of Bolognese to freeze, or for a pot of beans that needs to cook down to a thick liquor. Learn More

A brasier is a wide, low pot with two handles, made for searing a large piece of meat and then braising it in the oven. The 11-inch Excellence brasier holds short ribs, a pot roast or osso buco for four in one layer.The broad base browns meat across its whole surface, and the two welded handles make it easy to move the full pot into the oven. The matching lid is the 28 cm Excellence lid. For a larger braise, see the 12 1/2-inch brasier.
Why a Brasier Rather Than a Stock PotBraising works best when the liquid comes only partway up the meat, so the exposed top browns in the oven while the bottom simmers. A tall stock pot would bury the meat and boil it. The brasier’s low walls and wide base give exactly that shape, and they also make it a good pan for a large batch of risotto, a skillet-style chicken and rice dish or shallow-poached fish for a group. 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 Made In 10-inch Stainless Clad Frying Pan is the pan to reach for when the goal is browning: a deep crust on a steak, golden chicken skin, and the browned bits that become a pan sauce. Layers of stainless steel and aluminum are bonded from the floor to the rim, so the pan heats evenly, recovers quickly when cold food goes in, and responds the moment the burner is adjusted. The 10-inch size cooks two portions comfortably, which makes it a practical everyday pan.
Why It PerformsFully clad from floor to rim: Because the conductive layers extend up the walls rather than stopping at a disc on the base, heat stays even across the whole pan. Garlic does not scorch at the edges, and a full pan of mushrooms browns instead of steaming in the center.No coating to wear out: A bare stainless surface tolerates high heat and builds fond for deglazing, and there is no coating to wear away over years of daily use.Rolled rim: Pan sauces and rendered fat pour cleanly without dripping down the side.Stay Cool Handle: The hollow stainless handle, secured with stainless steel rivets, slows the transfer of heat and remains comfortable to grip on the stovetop.Burner to oven to broiler: The pan’s high heat rating lets a chop or a gratin finish under the broiler without changing pans.
What It Does BestSearing steaks, pork chops, and burgersBrowning chicken thighs, then finishing them in the ovenBuilding pan sauces by deglazing with wine or stockSautéing vegetables, mushrooms, and aromaticsShallow frying cutlets and crisping potatoes
Choosing the Right Made In PanThe same pan comes in the Made In 8-inch Stainless Clad Frying Pan for single portions and the Made In 12-inch Stainless Clad Frying Pan for cooking for a family. For eggs, omelets, and delicate fish, pair it with the Made In 10-inch ProCoat Non-Stick Fry Pan or the Made In 10-inch CeramiClad Non-Stick Frying Pan. Cooks who want stainless-level searing with a surface that grows more nonstick with use should consider the Made In 10-inch Seasoned Carbon Steel Frying Pan. This pan is also included in the Made In Stainless Clad 10-Piece Cookware Set. Learn More