Demeyere Atlantis 3-Piece Cookware Starter Set

The Two Atlantis Pieces a Kitchen Uses Most

This set is for the cook who wants to begin a Demeyere collection with the two shapes that see daily use: a fry pan for searing and sautéing, and a Dutch oven for braises, soups, and one-pot meals. Demeyere builds each Atlantis piece according to its shape. Flared pans are fully clad from base to rim, while straight-sided pots rely on a heavy, copper-cored base. This set includes one of each, along with a single lid that fits both.

Construction Matched to the Task

• Fully clad 7-PlyMaterial® fry pan: Seven layers, including an aluminum core, run from the base to the rim. Heat spreads across the entire cooking surface and up the flared sides, so food browns evenly from center to edge.


• InductoSeal® base on the Dutch oven: A hermetically welded seven-layer base with a copper disk conducts heat quickly and evenly across the bottom of the pot. This allows controlled cooking at low settings, which suits long braises and gentle simmering, and saves energy.


• One lid for both pieces: The lid fits the Dutch oven closely to retain moisture and heat during braising, and it fits the fry pan for steaming vegetables or finishing a dish under cover. It is also one less lid to store.


• TriplInduc® for induction: A combination of three alloys makes both pieces up to 30% more efficient on induction cooktops.


• Flatbase stability: The bases stay flat when heated, keeping full contact with induction and ceramic surfaces.


• Silvinox® surface treatment: Demeyere’s patented treatment preserves the silvery finish, resists fingerprints, and makes cleanup easier.


• Welded, rivetless handles: The cast stainless steel handles are welded to the body, leaving no rivets inside the pan to trap food. The stay-cool handle design allows comfortable stovetop handling, and the oversize loop handles on the Dutch oven leave room for oven mitts.

In the Kitchen

Use the fry pan to sear steaks, chops, and fish fillets, then deglaze the fond into a pan sauce. Use the Dutch oven to brown short ribs or chicken thighs, add liquid, and move the covered pot to the oven to finish. The Dutch oven also has the capacity for family-size batches of soup, chili, stock, or pasta.