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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 3.5-Quart Saucier (Conical Sauteuse) with Lid
The 3.5-quart Atlantis saucier sits between a saucepan and a sauté pan. Its wide, sloped sides give a large surface for reducing a sauce or toasting rice for risotto, and the rounded bottom lets a whisk or wooden spoon sweep the whole pan without missing a corner.Demeyere clads this pan in a 3mm-thick, seven-layer alloy around an aluminum core from the base to the rim, the same construction it uses for the Proline fry pans. The walls heat with the floor, so a pan sauce, a curry or a batch of caramel cooks evenly as the level drops.For smaller sauces and custards, the 2.1-quart saucier is the better fit. When the job is searing chicken thighs and then braising them, a straight-sided pan such as the 3-quart Atlantis sauté pan gives more flat cooking surface. Demeyere’s lighter collection offers the Industry 5 3.5-quart saucier, and our Demeyere cookware guide sets out the trade-offs between collections. Learn More$379.95 -
Demeyere Industry 5 3.5-Quart Saucier with Lid
A saucier like this 3.5-quart Industry 5 has a narrow base and wide, sloping walls that meet the bottom in a curve, so a whisk reaches every part of the pan. That shape suits risotto, pastry cream, polenta and pan sauces that need constant stirring, and the wide top speeds reduction. When you toast rice for risotto and then stir it for twenty minutes, the sloped sides make the work easier on the wrist.Demeyere’s European catalog names it a conical sauteuse, and some retailers sell it as an essential pan. The cladding follows the sloped walls to the rim, so the curve of the pan heats as evenly as the base.Customers ask whether a saucier can replace a saucepan. For stirred dishes it does the job better, though the straight-sided Industry 5 3.2-quart saucepan is easier for boiling and storing leftovers. The Atlantis 3.5-quart saucier is the seven-layer version. Our Demeyere cookware guide compares both collections. Learn MoreRegular Price: $299.99
Special Price $229.99
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Made In 3.5-Quart Stainless Clad Sauté Pan
The Made In 3.5-Quart Stainless Clad Sauté Pan combines the searing surface of a skillet with the depth of a shallow braiser. Its straight, vertical walls hold liquid and contain splatter, so a single pan can sear chicken thighs, deglaze, add stock, cover, and finish the dish on the stove or in the oven. It is the pan for one-pan dinners, pan sauces in quantity, and anything that starts with a sear and ends with a simmer.
Why It PerformsMore flat cooking surface: Straight walls leave the full floor flat. The sauté pan’s cooking surface measures 9.8 inches, against 7.5 inches for the Made In 10-inch Stainless Clad Frying Pan, although both pans measure 10.5 inches across the top. That extra floor browns larger batches without crowding.Depth for liquid: The tall walls hold braising liquid, poaching liquid, and reduced sauces that would spill from a sloped skillet, and keep oil contained when shallow frying.Fitted lid: The stainless lid holds in moisture to finish braised chicken, steam vegetables, or keep a dish warm.Clad from base to rim: Layers of stainless steel and aluminum extend up the sides, so heat stays even across the floor and up the walls.Stovetop to oven: The long Stay Cool Handle stays comfortable on the burner, and the pan’s high heat rating lets a dish finish in the oven.
What It Does BestBraised chicken thighs and other one-pan dinnersShallow frying cutlets and chickenPoaching fish and eggsPan sauces, pasta sauces, and reductionsSautéing greens and other bulky vegetables
Choosing the Right Made In PanFor high-heat searing and tossing, where sloped walls help, the Made In 12-inch Stainless Clad Frying Pan is the better tool. For larger braises that go into the oven, the Made In 6-Quart Stainless Clad Rondeau has two loop handles and more capacity. Learn More$199.00
