Displaying the best in both design and performance, Demeyere Proline skillets feature 7-PlyMaterial, comprising seven alloys, including stainless steel and an aluminum core. This ensures optimal and even heat distribution throughout the pan.
Heat, aroma and steam stay inside pan during cooking, as well. Also features satin-polish Silvinox® finish and stainless-steel Coolcast® handles. Dishwasher safe. Made in Belgium.
Use: Safe for use on any cooking surface; safe for oven and broiler
Material: 18/10 stainless steel
Warranty: 30-year warranty (10 for professional use)
Made in Belgium
Satin Silvinox finish improves resistance to discoloration and dulling due to frequent use.
18/10 stainless-steel interior wont react with foods.
Features Demeyeres 7-ply construction for superior heat conductivity.
Stainless-steel Coolcast handles protect hands from burning.
Founded in Belgium in 1908, Demeyere is renowned for developing some of the world’s most advanced cookware. Beautiful both to behold and to use, Demeyere products are the gold standard in induction-compatible cookware. Each piece is specifically tailored to maximize the cooking method for which it was designed, and features Demeyere ’s signature 7-ply construction with TriplInduc®. This multi-layered design distributes heat evenly from rim to rim with maximum cooking efficiency and performance. A thick core of both pure aluminum and aluminum alloy conducts heat quickly and evenly. Outside, three layers of stainless steel TriplInduc include a magnetic middle layer designed to make Demeyere cookware work beautifully on all cooking surfaces. The durable 18/10 stainless steel interior is non-reactive with food and can easily withstand the rigors of daily use.
These pro line skillets are built like tanks. Very even cooking. They don't have hot spots in the pan. Ever notice one part of your pan can be bubbling butter and another part is not? These pans will not do that. The 7 ply is not just on the bottom of the pan. It goes from edge to edge. That's what sets Demeyere apart from the competition
My husband bought me the 11"" skillet for Christmas and I absolutely love it. It is quite heavy, which took some time to get use to but I know it will last a lifetime. I love that there are no rivets to get dirty. You have to take extra care to heat the skillet properly before adding anything, including oil. Once heated, it cooks food to perfection, and cleans up beautifully. (Sometimes I just add a splash of cheap wine to give it a quick deglaze before letting the skillet cool before I clean, which helps a lot.) Tougher residue cleans up with the help of Bar Keepers Friend; and I may also try Demeyere's cleaning solution which is available online. The only draw back is that is does not come with a lid. (Lids are available on different websites for $100 - but I'd rather put that money towards another piece that has the same size lid.) Each time I use this skillet, I am in awe of it's quality and beauty. It truly is a work of art and I look forward to having an entire collection of Demeyere
Having cooked for many years on both my own Calphalon Tri-Ply and Mom's All-Clad, I can confidently state that these skillets are in an entirely different class. On my radiant range, it heats faster than my Calphalon clad, despite it's much thicker aluminum core. No pan has ever reached the Leidenfrost effect so quickly on my range.
It cooks more evenly, heating true from edge to edge.
Clean-up is easy. I deglaze it with a cup of water, let it sit while we're eating, then simply wipe it clean with a soapy sponge. Very seldom is anything more needed.
The 11"" pan also seems to fit right into my sweet spot, taking the place of both my 10"" and 12"" frypans, which I've not used since acquiring this one. Hello, Craigslist
I started using the 9.5 inch skillet after many years of using a 25 year old anodized aluminum skillet. At first I had some trouble with sticking and its weight took some getting used to, but I eventually realized that I had been too timid in my preheating. With conscientious use of the mercury ball technique, it releases beautifully and deglazes easily. Cleanup has been magically easy compared with my older cookware. The tradeoff on the easy release and cleanup with the Silvinox finish is that metal tools are best avoided, but that has not been a problem as I have never felt the need to scrape vigorously at a cooking residue. After having just spent several days cleaning up a 30 year old riveted stainless steel skillet with serial courses of oven cleaner on top of baking soda, it is hard to say too many good things about the rivetless Silvinox interior
buy it right, buy it once. that's fairly obvious. the hard part of that mantra is coughing up $300 for one pan. once i saw this pan in use, i knew i had to have it. i'm so glad i got it! i love sauteing in it, my proteins have a beautiful glaze on them every single time. cleaning is easy afterward, too. while my meats rest, i deglaze the pan with water and wipe it out. simple
After lots of research, I invested in the 11"" Demeyere Proline skillet. I am not terribly impressed with it. It is a nice solid pan with some weight to it. But the cleaning is not easy & it scratches very easily. I would never use metal utensils. It scratched while I was trying to clean it. The only way I have found to get the pan clean is by using Bar Keepers Friend
Is there a lid that can be purchased separately for the 12.6 inch skillet?
A shopper on Dec 8, 2011
Best Answer:Demeyere does not have lids that can be purchased seperately for the 12.6"" skillet. They are known for creating the perfect pan for its intended function and skillets do not traditionally come with or require a lid
How high are proline skillets rated for oven temperatures?
It says it's oven safe, but even Demeyere's own website gives no information. I know Atlantis's disk-bottom pieces are rated to 600F, but Proline is built differently (different materials and cladded up the sides)
A shopper on Mar 18, 2013
Best Answer:These skillets are oven safe up to 550 degrees.
The Demeyere cooking gear can be safely used in the oven, even up to temperatures of 350°C/660°F, without any limitation. Higher temperatures can discolour the material but never apply in oven or cooking preparations. If on a cooker, temperatures of over 350°C/660°F are obtained, the cooking gear could be damaged permanently, making void any repair or guarantee claim. However, during normal use cookers and ovens never exceed a temperature of 260°C/500°F. Frying is done at temperatures of +/- 190°C/375°F.
i have used this in my oven up to 400 degrees. i'm pretty sure i have even put it under the broiler a couple of times. never had any issues with it, other than the oils around the edge carmelizing onto the pan at broiling temps. that was still pretty easy to clean by deglazing the pan after i brought it out of the oven an then washing it before it had a chance to cool
Since the Proline skillets appear to be of the same construction as the saucier pan in the Atlantis line, I would think that the heat tolerance would be the same. As far as I can tell the aluminum components are the same, but the disk structure has extra elements, which if anything, would seem more heat labile
The Atlantis skillet is a 7 layer with copper/aluminum with just 2 sizes. Does that go up the sides or is this just on the bottom? The proline is 7 layers but it only has aluminum but it states it goes up the sides. And the Industry5 has only 5 layers. Is there a significant performance difference between the 3? Also, Williams-Sonoma has a Demeyere plus so is that the same as Industry5?
Best Answer:Unlike any other Demeyere line, the composition of Atlantis cookware varies by vessel. Straight sided pieces--like sauce pans & sauté pans--have an 18/10 stainless steel cooking surface, but that is the only layer that goes up the sides. The cooking surface has the same 18/10 stainless steel surface, but it also has two layers of silver with a layer of copper sandwiched between & three proprietary layers called "TriplInduc", which make it induction compatible. Conical shaped pieces--like sauciers--have seven layers that go all the way up the sides. The top layer is 18/10 stainless steel, followed by three layers of aluminum & three layers of TriplInduc. Because frying pans need to have optimal heat retention, they have the same seven layers as conical pans, reaching all the way up the sides, but the they have more aluminum in them. Proline & Atlantis skillets are actually one in the same, so the product description on the Atlantis page will be changed, while the Proline description is correct. Industry5 has an 18/10 stainless steel cooking surface, three layers of aluminum & an 18/0 bottom layer, but no TriplInduc. Therefore, Atlantis/Proline will heat up a little faster & retain heat a little longer than Industry5, but you wouldn't notice a major performance difference in the two unless you have an induction cooktop, as Atlantis/Proline is up to 40% more induction compatible. Industry5 does seem very similar to the Demeyere 5-Plus that Williams Sonoma carries, but since I called Williams Sonoma & was told "any information that isn't already on the website is confidential & kept by the corporate office," I'm afraid I can't give a comprehensive comparison on the two.
Thank you for clarifying the Atlantis vs Proline mystery. I did see that the Industry5 series has a more polished handle on your site whereas the handle on the Demeyere 5 plus is satin. Thanks for all your efforts at clarifying a lot of the information.
My pleasure. Although, to further clarify, the handles on the Industry5 are not polished. Quite the opposite, in fact. They are considered "scratch resistant" because the rough, grainy texture of the handles makes it highly unlikely that scratches or scuffs will show. Here's a great video that gives you a close up look at the handles: https://www.youtube.com/watch?v=sBFSTPKY1Bo