A real review
- The heat is extremely even, thanks to the 2mm copper bases that is dynamite to work with as it is much more conductive than aluminum. This is especially true on induction and electric where the heat must go to the disc first. For gas, all you need to do is to match the pot with burner size. Obviously if you put a tiny pot on top of a huge burner and hot gases are flowing all over the place including up the sides of the pot and burn the outside ring of your food, that is a problem, but whose fault is that? Lower the size of the flame or use a smaller burner.
- It is usually unnecessary to have thick sides of pans. In order to benefit from the thick sides, the food would have to be touching the sides. If it's not touching, it doesn't benefit. So Demeyere only uses thicker sides on the frying pans and sauteuses/woks where you could have a big fish touching the sides or a thick sauce or stew. For ordinary soups and water, thin-walled pots are enough because the water inside will move the heat around for you. You also waste less energy. But if you insist on thick sidewalls, you should get the Demeyere Industry5 set instead. Those have thick sidewalls for the genius chef who puts small pots onto big burners running full blast.
- Good cookware weighs a lot because thick, durable, warp-resistant pans require lots of metal. Thin, cheap aluminum pans will warp and ding and lose nonstick coatings, and because they are so thin, you might get hotspots as well. These rugged Demeyeres are built to last. Like Le Creuset/Staub pots that people bought 30 years ago that are still going strong today. If you don't like heavy cookware, buy cheap nonstick lightweight aluminum pans at the dollar store and replace them every couple of years as they warp and as the nonstick coatings come off.
- Demeyere uses standard European sizing, like 20, 24, 28cm diameters. So if some guy's lid from another pot won't work on the Demeyere, it is the fault of that other brand, not Demeyere. I have lots of American and European cookware and the lids are all interchangeable with each other because of this metric standard.
- Glass lids are found with cheaper cookware because they are cheaper to make. They also cloud up with condensation and are hard to see through unless you lift the lid up, at which point you just lost a lot of heat. Higher-end cookware almost always comes with metal lids for durability and sanitation reasons. It's easy to clean monolithic lids that don't trap debris where the lid handle meets the lid. If you do need glass lids for some reason, it's easy to buy aftermarket glass lids; in fact Sur La Table even sells multiple sizes of glass lids for your convenience, in standard diameters.
- The pot handles in this set are made of solid stainless and take a very long time to heat up, so they are really stay cool on stovetop. Obviously if you put it into the oven it will get hot faster on the handles. These handles are among the most comfortable I have ever used, by the way.
- This set uses 18/10 stainless specially treated to make it more slippery than ordinary 18/10. It is not nonstick but it's less sticky than ordinary stainless. A breeze to clean up. Many deglazing is literally all you need to lift off leftover bits