Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle

It’s frustrating to have a fry pan or sauté pan for which the center is so high that oil or other fat runs off to the sides, leaving the center essentially dry. But it’s tough to have the bottom of a pan perfectly flat, so it’s usually desirable to have the bottom slightly concave to ensure that it sits on a burner or cooking surface without rocking. The operative word is “slightly”; the bottom of the pan should not look like Crater Lake. I got the 11″ Demeyere Atlantis 7 fry pan to replace a skillet for which the bottom was high in the middle by 2 mm, making it essentially unusable. No such problem here; as can be seen from the photo with the blue gauge, the center is high by only 0.46 mm—a nonissue. Apparently, the flatness gauge shown in the screen grab from a Demeyere product video is more than a prop. Suffice it to say that the difference between the two pans is night and day. I can’t quite say that it changed my life, but it certainly has changed my attitude toward sautéing. The heating is very uniform, though this is probably true for any decent pan of this size. In any event, I have found it great for nice, even browning. It’s not a “fast” pan like Mauviel or All-Clad Copper Core, so it needs a bit of time to heat and cool. I’m not one for quick heating by setting a burner on high and hoping I catch it before things get carried away. I just set the burner to what I want for the final setting and give the pan a few minutes to warm up. True precision would probably call for a surface thermometer, but reaching the Leidenfrost temperature (i.e., when water droplets ball and roll around the pan) seems to get things close enough. Because of its thermal mass, it retains heat very well, which is perfect for sautéing and searing. Sometimes it’s a bit much, though—for example, when making veal or chicken piccata, the retained heat is so much that the butter can fall apart almost immediately after it’s added. But the solution is simple: after deglazing the pan, pour the liquid into a lightly preheated smaller vessel such as a saucier and then add the butter—which is usually more manageable when making a small amount of sauce anyway. Demeyere claim that the 7-layer construction gives especially good performance on induction cooktops, but I use a gas stove, so I wasn’t able to evaluate this. Sticking isn’t an issue if one follows normal procedure for stainless steel: • Get the pan up to temperature. • Add the appropriate amount of oil, butter, or both. • Add whatever is being cooked to the pan and don’t move it until it has at least lightly browned. Cleaning is also easy. I would never put cookware in a dishwasher, and Demeyere don’t recommend it. I let the pan cool to room temperature and then let it soak for a few minutes in soapy water, and a quick swipe with a brush and sponging with soapy water usually does most of the job. I usually cook with extra-virgin olive oil, which burns easily, so I often follow up with a small amount of Bar Keeper’s Friend and a final cleanup with soapy water. The one possible downside of this pan is its weight; it’s lighter than cast iron, but not by much. Unless you’re a former governor of California, you probably wouldn’t use it to shake and toss things around. Of course, you probably wouldn’t do this with a chicken breast anyway.

Sartén única donde las haya, cocina sola una vez caliente, chuletones, solomillos, dorados perfectos e interiores al punto, es una auténtica maravilla, se nota la calidad y el material, es casi indestructible.

très bonne poêle facile à utiliser

This 9" skillet performs well. It is quite responsive to heat and fries like a dream. It is sturdier than cast iron and its bottom will forever stay flat. My only request for Demeyere would be to add a helper handle to that pan. It is as heavy as a cast iron pan and all good brands of cast iron skillets of this diameter and weight already have helper handles. It weighs 4 lbs even without food or liquids inside and it is simply not safe to lift it and move it without support of a helper handle on another side.

Demeyere cookware is exceptional. I've used several high end fry pans, and too me, these are the best I've every used. There are other high end cookware that are great as well. If your going from lower end pan to these, you'll see a huge difference. The cook so much better. The whole pan heats evenly up to the edge, and you can cook at a lower heat. When you get to this level of cookware, you're really splitting hairs. You can pay a lot more and not get gain any noticeable difference in cooking quality. I've been so impressed with the Demeyere Atlantis/Pro Line 5 Star line that I've continued to buy additional pieces. I've got about 15 pieces now. These cook extremely well, and offer optimal heat transfer and even heating. Demeyere pioneered the multi-clad technology and each pan is designed for the specific application. Most of their Atlantis line is 7 ply stainless/aluminum and some have copper as well. Some people have difficulty cooking without a secondary non-stick coating and complain about food sticking and horrible cleanup, but I think the issue is probably more about technique. If you've had trouble with cooking on stainless steel, try warming the pan a minute or two on low, then add your fat, butter, or oil, turn up the heat to medium high until the butter begins to browns or the oil lightly smokes, then reduce the heat to just below medium, wait about 10 seconds, then add your product. Steaks will immediately stick, but as they cook and caramelize the sugars, they will release when they're ready, and eggs will flip easily with just a little nudge and slide out with ease. If you cook steaks or something and want to make a nice gravy, just drizzle a little wine or water into the hot pan and deglaze it while scraping the pan with a silicon spatula. Never take a hot pan directly from the stove and flood it under running tap water, unless you want it to warp. It causes too much thermal shock, but drizzling wine or water into the pan on the stove is fine and you'll be amazed at the flavorful sauces you can make and how easy the pan is to clean.