Demeyere® Proline Skillets
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.
Profiled in The New York Times.
- 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.
Care & Usage Show
- Dishwasher safe
- Safe for use on any cooking surface; safe for oven and broiler
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
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
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
buy it right, buy it once. that's fairly obvious. the hard part of that mantra is coughing up $ 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
Questions & Answers
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)
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.