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demeyere cookware

Do you have any? What do you think of it? Anyone have both All Clad and Demeyere? How do they measure up? I'm starting to think about updating my pots and pans and am attracted to demeyere for its 30 year warranty, dishwasher safe, rave reviews and non-riveted handles for easier cleaning. Any thoughts would be appreciated.

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  1. I have DeMeyer cookware and LOVE it. It is the most even cooking I have ever seen. The handles stay cool. Cleaning is incredibly easy. Definitely worth the money.

    1. I don't own Demeyere, but I have used it in professional kitchens. I like the larger post because of the more comfortable handles that stay cooler. The non-riveted handles make the pans easier to keep clean.

      If you can afford the initial price, I would think that anyone would be proud to have a kitchen full of their pieces. Most of my stove top pieces are All-Clad Master Chef, so that is what I have the most experience with.

      1. The quality of Demeyere way outshines All-Clad crap. Not even in the same league.

        1. I agree with the other posters about the superb quality of Demeyere cookware. When I had a problem with a large commercial stockpot, a brand new replacement was quickly sent out with no questions asked.

          I also have several pieces of All-Clad Stainless and am happy with those as well, but I chose those pieces mainly for their specific shapes/sizes.

          The All-Clad is not quite in the same league, but I'd recommend that you feel free to mix and match these two lines if there are some shapes/sizes that you prefer.

          1 Reply
          1. re: btnfood

            There are too many other high-quality brands to consider for that kind of money: Paderno (Italy), Sitram (France), Tramontina (Brazil), as well as Demeyere (Belgium). All-Clad really doesn't even come close despite being just as expensive.

          2. Could someone expand a bit more on why it's so much better, construction or material-wise? Is it tri-ply with a copper or aluminum core or...? And where can you find it? Thanks.

            2 Replies
            1. re: optimal forager

              The link below explains how Demeyere is constructed and some of its many advantages. As an online source, I'd definitely recommend this website, Cutlery.com (aka Professional Cutlery Direct).

              If you want to see this cookware in person, Sur La Table stores have a nice selection on display.

              http://www.cutlery.com/t3/t12t21t35.s...

              1. re: optimal forager

                Here's a secret: it won't make you a better cook. If you're going to spend the money, get what feels good to you in your hands and is good quality. Despite what pupster says, AC is not "crap". I use it and though I think the lids are a waste, the pans cook well and evenly. Mine were a wedding gift, and I have added more, though my favorite piece of cookware is a 7qt LeCreuset, excellent braising!

              2. Anyone know how de Buyer compares to Demeyere and the other brands mentioned like Paderno, Sitram and Tramontina?

                1. I'm using Demeyere cookware and love it: it's made for induction cooking as well as all other forms. Imagine your wish list for perfect cookware, and you're describing Demeyere: they've already made the ideal!

                  In order to use induction, you must have cookware that is attracted by a magnet. All Clad in the 18/10 stainless works, but you do not get full induction power, since the attraction isn't strong - ditto for all cookware not labelled class induction, a good issue to check on.

                  Once you've tried using it, you won't want to settle for anything less.

                  See their website: http://www.demeyere.be/ for more information, as well as a complete description of all their products.

                  1. I had a chance to see some Demeyere stuff this week. I was interested in a fry pan, and they are beautiful, but I almost thought they were too heavy. I know weight can be a good thing, but if you like to shake the pan around to toss and flip veggies and stuff their pans may be too heavy. I don't know the exact weights, but the 9.5" Demeyere felt heavier than the 11" All-Clad, Cuisnox or Mauviel that I've looked at. The 11" Demeyere has a helper handle which is an indication of the weight.

                    Does anybody who uses their fry pans find them too heavy?

                    3 Replies
                    1. re: arossphoto

                      I love my Demeyere skillet. Yes, it's heavy but I love the weight (you get used to it) and it cleans really well. I've had mine for 5 years. I can't say that it looks as perfect a shape as when I first bought it, but it's up there. I use white vinegar and some boiling water to get browning off. Anyone use baking soda or barkeepers on theirs, how are those? I believe I have the Atlantis version. Am now considering a 1.6 or 3.2 qt saucepan, also considering the Sur La Table or the Creuset Stainless Steel version of the same. Anyone have those they can comment on?

                      1. re: edava

                        I've added several items over the past few years, and after much use, they still look great - and work beyond my demanding expectations!
                        In the (unlikely) event that you have something stuck to the inside of a stainless pot or pan, and the vinegar/water method fails you, fill the vessel with hot water, add a dishwasher detergent tablet, and let it stand overnight. You'll find that you can drain off the water, and easily wipe off the tenacious foodstuff in the morning. Good tip for when all else fails...

                        1. re: edava

                          For really baked on foods and/or stubborn foods, Dawn Power Greaser works incredibly well. I spray the pan, set it aside, and then wait 10-15 minutes. You can then almost wash any stain away. For general polishing, I use Demeyre pan cleaner that I order from Amazon. I found the Demeyre polish worked better than Bar Keepers Friend. I have numerous Demeyere pans and am a huge fan. Even my mother who rarely comments on such things commented on how beautiful my pots looked hanging in my pot rack. Here's a related post you might find helpful.

                          http://chowhound.chow.com/topics/549993

                      2. I'm a big fan of Demeyere cookware. It's much better quality than All Clad. I like Atlantis over the other lines, but Apollo has a good specialty range. Demeyere delivers superior performance for induction. In fact, they have induction pans that switch off when they overheat. Your Cookware sells Demeyere and they have information on all of the Demeyere technologies: http://www.yourcookware.com/demeyere-...

                        1. I "won" an 8" All Clad frypan on eBay this year, and without warning, the seller sent me a Demeyere 8" frypan (she turned out to be kind of a dimwit in general). I thought I'd try it -- at twice the price, it would cook twice as well as All Clad, right? -- but the weight was so strange. The handle tipped the pan over if you even looked at it, the pan presumably righting itself when you poured in the oil.

                          I ended up sending it back, though I did like the absence of rivets. I like All Clad as much as the next guy, but it's hard to believe it passes muster in professional kitchens. The D.C. Board of Health would not like how much schmutz collects in those crevices. I can see using Demeyere professionally.

                          I don't know why any home cook would hate All Clad, though. I find it works just fine, though I wish they'd rethink their lids. But that's another topic.

                          1. I've already got a couple of Le Creuset skillets, a few tin-lined copper sauté pans, and an older cast iron frying pan, all of which I like and use regularly (the copper more than the others), but for some reason I decided to investigate Demeyere frying pans; I've had one of their all-purpose pans for years and I've always been impressed at how well it's made but it's not in a shape or size I use very often.

                            There isn't much Demeyere offered on eBay, and most of what does show up is new and priced accordingly ($$$), but I kept watching for a few weeks and through great luck eventually found both a 10 inch and a 12 inch pan, the 12 inch for an incredible $39(!) and the 10 inch for $56, shipping, of course, extra; both are in lightly-used but really excellent condition. They weren't identified by the sellers and Demeyere doesn't mark them as such but from the handles I think they're both from their Apollo line.

                            As has been noted by others, these 7-ply skillets are thick and quite heavy, but the cooking performance is simply remarkable and cleanup is a breeze; if you take some care with utensils and cleaning products (no harsh abrasives), it's very easy to keep them bright and shiny. For meats and vegetables they brown great and release well but probably not so well with fish or, say, scrambled eggs, unless you use lots of butter or oil.

                            All in all, terrific cookware, well worth the hunt for well-cared-for used pans, or new if you can afford them. As for a comparison with Debuyer, those take more care (they need seasoning) but from what I've read, people who like them really, really like them, and their new prices are way below new Demeyere. They're nothing like the build quality of Demeyere, but they're supposed to do terrific work once you get the hang of them.

                            [The comment from one of the posters "...but the weight was so strange. The handle tipped the pan over if you even looked at it, the pan presumably righting itself when you poured in the oil" makes no sense to me at all, at least if we're talking about Demeyere's multi-ply pans; there's no way that the handle is heavier than the pan itself, not even close.]

                            3 Replies
                            1. re: VaFrank

                              The handle on the smaller pans does actually unbalance the pan. I have a 9.5" intustry5 (only 5 ply, slightly lighter than their apollo line), which tips over if you bump it when empty because the handle is heavy. It is rather annoying, but I love the pan regardless. It is easy to see how a smaller pan would have the same problem even if it is 7 ply.

                              1. re: Sirrith

                                Thanks for the followup, Sirrith.

                                That's interesting, and odd that their industry line should be so much lighter than my pan. If I put even my 10" on a burner and push the handle down onto the stove surface (which is over an inch below the burner), when I let go the pan pops right back up level -- the handle is a fraction of the weight of the pan.

                              2. re: VaFrank

                                I have Le Creuset, vintage cast iron, DeBuyer and Demeyere, and the only thing I actually use is Demeyere. I would have skipped all the rest if I had discovered Demeyre first. It is worth every penny even if bought at full retail.

                                Demeyere skillets cook up scrambled eggs just fine and no you don't need gobs of butter or oil. A dab will do you. What minor sticking you may get will clean off in a jiff after a brief soaking.

                              3. Absolutely LOVE my Demeyere Proline 5 frying pan. It's in a league of its own, IMO. Imagine a solid, very thick, fully clad pan that can hold a lot of heat (like cast iron), but also heats up quickly and evenly (unlike cast iron). Amazing!

                                I also like my Demeyere Atlantis saucepan, but I have to say that I prefer Fissler Original Pro for saucepans and stew/stock pots.

                                Fissler has a nicer internal finish (made to resist water spotting, I actually prefer it to Demeyere's Silvinox finish), more practical and comfortable handles, better lids, and laser-etched measurement markings inside. Also rivetless and with perfectly flat, very thick bases optimized for induction cooking, like Demeyere. (Fissler Original Pro also costs about 2/3 as much as Atlantis.)

                                As for All Clad, I only have one piece (their piella pan). It's okay, but nothing special, IMO. I frankly don't think it compares to Demeyere or Fissler (or even Viking V7, Henckels Zwilling Prime, or Mauviel M'Cook).