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Stainless Steel Cookware
Trusted by professional chefs and home cooks alike, stainless steel cookware is considered the gold standard in durability and performance. Quality stainless steel cookware provides excellent heat distribution, ensuring your food cooks evenly without hot spots. Its non-reactive surface won't alter the flavors of acidic or alkaline ingredients, preserving the pure, intended taste of your dishes. Unlike Teflon coated pans, stainless steel is non-toxic and won't release harmful gases or chemicals into your food, even at high temperatures. Beyond its health benefits, stainless steel cookware is remarkably easy to care for. Its smooth, non-porous surface resists staining and prevents the buildup of bacteria, making it simple to clean and disinfect. Most stainless-steel pots and pans are conveniently dishwasher safe, and for any stubborn, burnt-on food, a simple soak or gentle scrub is all it takes to restore their shine. Built to last a lifetime, our stainless-steel cookware resists rust, warping, and staining, and can seamlessly transition from the stovetop to the oven. Investing in stainless steel is investing in a reliable kitchen partner that delivers consistent, delicious results and a timeless, professional gleam for years to come.
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Demeyere Atlantis 3.2-Quart Stainless Steel Saucepan with Lid
The 3.2-quart Atlantis saucepan is the largest of Demeyere’s Atlantis saucepans, a size for boiling potatoes, blanching green beans or cooking rice for six. At about 8 inches across and 4 inches deep, it holds enough to feed a family and still fits a medium burner.The InductoSeal base hermetically seals a copper core in stainless steel, which Demeyere says expands the heat-conducting surface by up to 33 percent for faster, more even cooking. The copper levels out hot spots on the bottom of the pan, which helps when a tomato sauce or a pot of grits needs a long, low simmer without scorching. The base keeps its shape on a hot induction zone, and the rolled rim pours cleanly into a colander or a serving bowl.Customers ask us whether salt damages stainless steel. Salt added to cold water can sit undissolved on the bottom and leave small pits, so Demeyere advises adding it once the water boils. For smaller batches, the 2.25-quart saucepan is easier to handle, and the 8.5-quart stockpot takes over for a full box of pasta. Read our Demeyere buying guide to compare the Atlantis and Industry 5 collections. Learn More
