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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 5.5-Quart Stainless Steel Dutch Oven with Lid
The 5.5-quart Atlantis Dutch oven is the pot for a pot roast for four, a batch of chili or a braise that starts on the burner and finishes in the oven. It also bakes casseroles and sourdough rounds, and on the stovetop it handles side dishes such as steamed vegetables, rice and beans. Demeyere also sells it in Europe as a casserole, which is why it turns up under that name and as a saucepot.Heat enters through a thick, sealed base that holds a copper disk, so the whole floor of the pot browns evenly when you sear meat before adding liquid. Because the base stays flat as it heats, it sits evenly on an induction or glass cooktop, and customers who have just switched to induction can use it from the first day.This size takes a chuck roast or a whole chicken cut into pieces for a family of four. For holiday batches and stock, step up to the 8.9-quart Atlantis Dutch oven; for pasta and tall stocks, the 8.5-quart stockpot is narrower and deeper. Cooks who want a lighter pot can compare the Industry 5 5.5-quart Dutch oven, and our Demeyere cookware guide covers both collections in detail. Learn More$399.95 -
Demeyere Atlantis 8.9-Quart Stainless Steel Dutch Oven with Lid
The 8.9-quart Atlantis Dutch oven holds short ribs or stew for a crowd, and its 11-inch width gives room to brown a large batch of meat in fewer rounds. It moves from stovetop to oven, so a braise can start over a burner and finish slowly in the oven. The same capacity boils a large batch of pasta or corn on the cob, blanches vegetables and holds a seafood boil of crab, shrimp and potatoes.Copper sits at the center of its sealed multilayer base and carries heat out to the edges of the wide floor, so short ribs at the rim of the pot sear as deeply as the ones in the middle. Demeyere builds the base to stay flat when hot, and it works on induction as well as gas and electric.Customers choosing between this pot and the 8.5-quart stockpot should think about what goes in it. The stockpot is taller and narrower for stock and pasta water. This Dutch oven is wider and shallower for browning and braising. For everyday dinners for four, the 5.5-quart Atlantis Dutch oven is the easier size. More on choosing Demeyere pieces is in our Demeyere cookware guide. Learn More$459.99 -
Matfer Bourgeat Excellence 13 1/2-quart Sauce Pot
The 13 1/2-quart sauce pot is a large-batch pot for caterers, restaurants and home cooks who put up sauce or stock in quantity. Its 32 cm base reduces liquid faster than a tall stock pot of the same volume.The base fuses an aluminum core between layers of 18/10 stainless steel, so a full pot holds a steady simmer without scorching. The matching lid is the 32 cm Excellence lid, and the 12 1/2-inch brasier takes the same lid.
For Caterers and Large HouseholdsA 13 1/2-quart pot is sized for the cook who makes stock once and freezes it in portions, or who cooks for events: a large batch of gumbo, a pot of mulled cider or a seafood stew for twelve. Its 32 cm base suits a large burner or an induction zone of matching size. The 12 1/2-inch brasier and the 19-quart stock pot share its lid. Learn More$268.00 -
Demeyere Atlantis Proline 7.9-inch Stainless Steel Fry Pan
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$249.99 -
Demeyere Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle
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$379.99 -
Demeyere Atlantis Proline 9.4-inch Stainless Steel Fry Pan
Search for this pan and you will find it called both Atlantis and Proline 7. Demeyere sells its Proline fry pans as part of the Atlantis collection, and the 7 refers to the seven layers of metal in the pan. This 9.4-inch size is the everyday one of the four, large enough for two chicken breasts or a pair of pork chops.The layers surround a thick aluminum core and run from the base to the rim, so the sides heat with the floor. Many skillets rely on a thick disc at the bottom to hold heat; here the seven layers extend all the way to the rim, and the thickness and makeup of the walls let the pan hold heat much as a cast-iron skillet does while responding to the burner as quickly as high-end aluminum. That gives more even heat from edge to edge than All-Clad D3 or D5 pans. That matters when the pan goes from searing to reducing wine and stock, because the liquid cooks evenly right up to the edge. The handle is welded on with no rivets inside the pan, so a reduction leaves no hidden debris to scrape around. Demeyere’s TriplInduc base makes the pan efficient on induction, and the base is built to stay flat when hot, which keeps full contact with an induction or glass cooktop.Seven layers make this a heavy pan. If you prefer a light pan you can toss during a quick sauté, the weight may be noticeable over a long cooking session.If a 7-inch flat base is too tight for the way you cook, the 11-inch Proline adds a helper handle and an 8.7-inch base. For a lighter pan at about this size, compare the Industry 5 9.5-inch fry pan. Our guide to Demeyere cookware sets the two collections side by side. Learn More$299.95 -
Demeyere Atlantis Proline 11-inch Stainless Steel Fry Pan with Helper Handle
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$339.99 -
Paderno Series 2500 9.5-inch Stainless Steel Fry Pan
A 9.5-inch stainless fry pan is the size most cooks reach for when the job is two chicken breasts, a pair of fish fillets or a batch of scrambled eggs. Paderno’s Series 2500 version is built for professional kitchens in Italy, with an aluminum core between layers of stainless steel so the heat spreads across the base instead of collecting over the burner.Stainless steel will not react with wine, tomatoes or citrus, so it handles pan sauces and deglazing that would strip the seasoning from a carbon steel pan. Food sticks if the pan goes in cold; preheat it, add the fat, and let proteins release on their own before turning them. The hollow handle is riveted to the body and stays cooler on the stovetop than a solid one.For a lighter, less expensive pan that develops a nonstick surface with use, see the Paderno 9.5-inch Black Steel Frying Pan. Learn MoreRegular Price: $81.60
Special Price $70.00
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Paderno Series 2500 7.875-inch Stainless Steel Lid
This lid fits Paderno Series 2500 cookware with a model number ending in -20, which marks a 20 cm (7.875-inch) rim. That includes the Paderno Series 2500 3-quart Sauce Pot (12509-20), which ships without a lid.A covered pot comes to a boil faster and holds a steady simmer at a lower burner setting, and the lid keeps grains and braises from drying out. It is also the part most often lost or bent in a busy kitchen, so a matching replacement keeps an otherwise sound pot in service. Learn More$41.35 -
Matfer Bourgeat Excellence 12 5/8-inch (32 cm) Lid
This lid fits all Matfer Bourgeat Excellence pots and pans with item numbers ending in 32. In the pieces we carry, that is the brasier, 12 1/2 inches, sauce pot, 13 1/2 quarts, stock pot, 19 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$102.00
