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Jul 23, 2012 10:30 AM

Help me match each pan to a brand

I have narrowed it down to buying 3 pans/pots but want to stay within a budget so I need to mix and match. Basically, I want to buy the best brand to match the pot who needs the best quality most

I am looking to buy:

3/4qt Saute Pan
2-3qt Saucier/Saucepan (For risotto, rice, sauces)
10-11" Skillet/Frypan - This pan is optional for now if I need to cut budget

I am currently considering All-clad (SS, D5, and copper core), Demeyere (Apollo, Atlantis) and Viking V7. If I wanted to splurge on Demeyere, which pan should I go for?

I want to stay under $400 (willing to buy All-Clad seconds if needed).
Weight is very important since my GF will need to handle these pans as well. She will like to handle the saucepan and the saute pan mostly.
We are not professional cooks but we LOVE to cook.

How would you spend your money?

One last question, is the Apollo line discontinued in the US? I saw Sur La had the Industry line which appeared to be the same thing


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  1. For me, $200 for a Demeyere Atlantis Stainless Steel Saucepan 3 quart to start. With the silver and copper base layers, it beats All-Clad and Viking IMHO. The base is heavy so, it will balance nice and has a handle that will clear nearby pots and pans. Welded handles are nicer then rivieted ones too.

    The Demeyere Atlantis Stainless Steel Saute Pan will run ~$260 so, it's a bit above your budget. It has the welded helper handle too.

    De Buyer Mineral pans are super sweet for a skillet - fry pan. Buy one at a later date when the finances allow. Buying the right pan first, it the cheapest. Buying a pan you don't like (All-Clad in my case) is the most expensive way to purchase what you want.

    All-Clad needs to change their handles. Until then the only thing I would consider are pots with two loop handles. The deep V handle is a horrible design as far as I'm concerned.

    5 Replies
    1. re: Sid Post

      Why do you choose starting with an expensive saucepan over the saute pan or frying pan?

      I honestly don't mind the All-Clad D5 handles. They are not as robust as the Demeyere or Lodge Signature series though.

      1. re: Sid Post

        All-Clad did change their handles somewhat, but I like the original handle. I only pick up small pans with one hand, and the original is comfortable if I turn my wrist so my fingertips come around to the top. I find that I must also do this with my de Buyer pan, but nobody complains about those handles.

        1. re: GH1618

          am I really going to notice a performance difference between the AC D5 and Atlantis?

          1. re: jbrady3324

            I assume you meant to respond to Sid Post, but what do you mean by "performance" and for which pan and what uses?

            1. re: GH1618

              I meant "performance difference" (fixed original post). I love to cook but I am not extremely demanding. With that being said, will the Atlantis line be worth the extra money over the All-Clad D5 line? I am talking about any of the pots/pans that I want to purchase above

              Right now, I cooked meats mostly on lodge cast iron pans (skillet and grill pan) and occasionally in my cast iron dutch oven. The reason I want a saute pan is to be able to cook meats with liquids. I could do this in the dutch oven but it is enamel and doesn't have a big enough flat base.

      2. The Demeyere Atlantis 11" frypan is usually on sale. It has a good weight and even heating. One of my favorite pans. I also have the 9.4" frypan but that is more expensive because the 11" is a better seller.

        You might be better off with the lighter All-Clad for the saute pan and the sauce/saucier pan.

        3 Replies
        1. re: biscottifan

          On-sale where? That was my favorite pan at Sur La for sure. The saucepan was great too but might be too heavy, like you said, (when full) for my gf

          Do you know how the Demeyere Industry line compares?

          1. re: jbrady3324

            The $200 price of the Demeyere Atlantis 11" frypan is the sale price. When I first looked at Demeyere 3 years ago the price for that piece was higher than that. As I said the 9.4" frypan costs more. Sometimes at Thanksgiving and Christmas you can find even better deals. I haven't seen the Industry line but the details given imply that it doesn't use the Tripl'Induc layers that Atlantis does. I have an induction cooktop and the Atlantis works very well on it.

            Right now Cutlery and More has the 11" proline on sale for $170.

            1. re: biscottifan

              Hmm, I am actually local to Cutlery and more.. interesting

        2. My All-Clad saucier is my favorite pan, but I don't think it doubles as an ordinary "sauce" pan. I use mine specifically for sauces and therefore have the smallest (one qt) to save money. This is much too small for risotto. I have the MC2, which also saves money. This is the best value if you are interested in cooking qualities over appearance. The smallest MC2 saucier is now two qts., which is still too small for risotto, I think.

          For a saucepan, I want a big one, and just replaced an old, broken pan with a 3.5 qt. All-Clad.

          If risotto is important, perhaps you should be looking at a "chef's pan" and using it as the saucier.

          2 Replies
          1. re: GH1618

            I have been looking at the MC2 line and just worried about it looking beat up after a lot of use. I personally like the beat up-rustic look but the pan probably will be hanging from the pot rack so I might "like" it to look good in appearance. So the extra money over a lifetime might be worth it.

            I am considering the MC2 line for sauce pots though. I think those look great beat up!

            1. re: GH1618

              We tend to only cook for 2, but I guess if I want these to last "forever" going bigger might be better.

            2. You might like the Falk Try-Me small saucier.

              6 Replies
              1. re: kaleokahu

                I keep considering the Falk but I think 1.5 qt might be too small. And I am not sure I can take care of copper exterior!

                1. re: jbrady3324

                  One and one-half qt is a nice size if you want a saucier for making sauces and not much else. But that doesn't fit with your stated objective of getting just a few pans to stay within budget.

                  As for copper, there are some here who will recommend copper no matter what situation is posed, so you should factor that bias into the equation.

                  1. re: GH1618

                    I hear ya. I want to stick to SS for now.

                  2. re: jbrady3324

                    Hi, jbrady:

                    Do what you want, but there's really nothing to "take care of" with Falk--that's why they put on the brushed finish. And you'd be cooking on SS.

                    The Try-Me would shoot half you budget, leaving you $100/pan for the other two, is all. I recommended that on the basis of your situation posed, namely that "the best brand to match the pot who needs the best quality most".

                    Have Fun,

                    1. re: kaleokahu

                      Ah. So is it general opinion that a sauce pan is the pan that determines the best quality? if so, why is that?

                      I am new to all of this and really want to learn and make a choice that I will be happy with in the future.

                      1. re: jbrady3324

                        Hi, jbrady: "[I]s it general opinion that a sauce pan is the pan that determines the best quality? if so, why is that?"

                        If you will be using a saucepan or saucier for *sauces* (as opposed to just boiling/blanching/reheating), arguably so. The wherefore is responsiveness--up *and* down, even heating and control. You decrease the risk of burning pan drippings or scalding sauces.

                        However, an equally persuasive case can be made for making your best (or only copper) pan a saute. It depends a lot on what and how you cook. I merely suggested the Falk saucier rather than a saute because it is heavily discounted as their Try Me. It is a pan you would probably never willingly give up or replace.

                        Tim gave good advice regarding tinned. If you have no aversion to vintage, and if you have any tolerance for being careful of it, astounding bargains can be found. For example, today I took delivery of a 9L tinned, hammered cocotte (Dutch Oven) that is a full 3mm thick. $88. For comparison, the same configuration by Le Creuset is $410 list and can be had for $285. And the cocotte is more than twice the pan.

                        How do you want to spend your dollars?


                2. Jbrady,

                  I am taking this one step back. Have you used a stainless steel surface cookware before? If not, you may want to reconsider spending too much on your first set of cookware. Some people like Teflon coated cookware, some like stainless steel, and some like cast iron. You can get the highest quality stainless steel surface cookware in the world, but if you hate stainless steel, then you will hate it.

                  2 Replies
                  1. re: Chemicalkinetics

                    Yes I have. I really despise Teflon coated cookware and prefer Cast Iron (bare) and Stainless Steel

                    1. re: jbrady3324

                      Got it. :) In that case, good luck with your selection. All your selections are very good.