Demeyere frying pans review, Proline, Multiline, Industry, Ecoline etc

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theseus said:
I picked up an Atlantis saucier and I do like it although the rivetless design makes me a little nervous
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Admittedly he's a bit of a scrawny guy, but I think it's enough to show that you don't have to worry about it.
I've also seen gazillions of large heavy professional stockpots (from other brands) that also had welded handles. I wouldn't worry about it.
People who experienced welded handles coming off also seem to be incredibly rare; it's not something you hear very often.
 
HolyDiverScallop said:
A good weld should be as good as or better than a rivet. I mistrust the spot welds on Fissler handles but the Demeyere look good, not that I can actually see the weld.

I would like a helper handle on the 3.5qt Atlantis saucier, but it’s not a dealbreaker.

I did hear back from Zwilling and they indicated that only Atlantis clad and Silver 7 clad have fully encapsulated rims.
Click to expand...
Helper handles are always a bit of a mixed bag for me. They have one on the 28 cm proline and I wished it didn't have it. While it does give you the option of holding the pan on the other side, it also adds mass furthest away from your original handle position, so it makes the pan handle noticably worse when you're using it one-handed.

FWIW The Fisslers don't seem to be any worse than the Demeyere... saw a lot of those in professional kitchen's but never one that failed.
 
Jovidah said:
Helper handles are always a bit of a mixed bag for me. They have one on the 28 cm proline and I wished it didn't have it. While it does give you the option of holding the pan on the other side, it also adds mass furthest away from your original handle position, so it makes the pan handle noticably worse when you're using it one-handed.

FWIW The Fisslers don't seem to be any worse than the Demeyere... saw a lot of those in professional kitchen's but never one that failed.
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agree on all this.

i prefer the multiline for this reason. even if all i cooked was steaks.

.
 
I have a 10 qt. stockpot, with welded handles, that I've owned for more than 20 years. A couple of weeks ago, one of the handles broke off while I was washing it. I don't know why it broke, since it lasted this many years, but it has reinforced my preference for riveted handles, especially on larger pots. Thank God I wasn't carrying a full pot of boiling hot liquid.
 
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I'm still building my list of All-Clad replacement pieces and am still looking mostly at Fissler/Demeyere.

At this point, since I have the Fissler Profi 28cm rondeau, I don't see a pressing need for a Proline frying pan, since the Fissler's Queen-approved bottom should sear as well as or better than Proline. Think I may get a 28cm Multiline when the time comes for frying pan replacement.

I now have a 2.1qt and 3.5qt Atlantis saucier, and want another 3.5qt, but rather than getting another stick handled saucier, I'm mulling getting this 24cm Atlantis conical dutch oven.

I am a bit confused, however, because the listed specs vary a bit from the specs on the saucier, but by my estimation, they ought to be the exact same pot with different handles. Does anyone have both and can speak to that?
 
I went ahead and got the 24cm conical dutch oven as a second 3.5qt saucier. I think it may be the exact same pan as the actual 24cm Atlantis saucier, despite the specs not matching, but I will report back with what I find when it arrives.

I think it's likely to be the same pan because it doesn't quite make sense to me to have a different shape (and thus a different press die) for the saucier vs the dutch oven.

I've also discovered Demeyere ControlInduc frying pans. I'm curious if anyone (@Jovidah ?) can compare them to Multiline.
 
HolyDiverScallop said:
I went ahead and got the 24cm conical dutch oven as a second 3.5qt saucier. I think it may be the exact same pan as the actual 24cm Atlantis saucier, despite the specs not matching, but I will report back with what I find when it arrives.

I think it's likely to be the same pan because it doesn't quite make sense to me to have a different shape (and thus a different press die) for the saucier vs the dutch oven.

I've also discovered Demeyere ControlInduc frying pans. I'm curious if anyone (@Jovidah ?) can compare them to Multiline.
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Controlinduc is a special line that has some magic going on to limit its maximum temperature on induction. I think @MarcelNL has a pan from that series.
Never held one in my hands myself nor did I particularly look into them, so my guess would be as good as yours.
 
There doesn't seem to be much difference between MultiLine, ControlInduc and MultiFunction.

ControlInduc is considered "Gold/5 Star" level quality.
MultiFunction has two loop handles and is considered "5 star" level quality
MultiLine is considered "Silver/4 star" level quality, but it's not at all clear why, since the specs seem nearly identical to the other two.

Demeyere Frying Pan Matrix.jpg
 
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HolyDiverScallop said:
There doesn't seem to be much difference between MultiLine, ControlInduc and MultiFunction.

ControlInduc is considered "Gold/5 Star" level quality.
MultiFunction has two loop handles and is considered "5 star" level quality
MultiLine is considered "Silver/4 star" level quality, but it's not at all clear why, since the specs seem nearly identical to the other two.

View attachment 318669
Click to expand...
The magic in Controlinduc is why it is 5*. Have you seen them? They are ugly. I might buy that maybe for Teflon to avoid killing my family and any nearby birds. Actually I would just stick with carbon steel. Anyway. The other two are functionally equivalent. Proline remains the best and worth the investment if you don’t need the magic.
 
Dan- said:
The magic in Controlinduc is why it is 5*. Have you seen them? They are ugly. I might buy that maybe for Teflon to avoid killing my family and any nearby birds. Actually I would just stick with carbon steel. Anyway. The other two are functionally equivalent. Proline remains the best and worth the investment if you don’t need the magic.
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Been looking for/at pictures of MultiLine/MultiFunction/ControlInduc, and they look identical to me. It does seem like previous versions of ControlInduc may have had a plainer/ugilier handle, but the newer versions seem to have the same handles as the rest.

There's also nonstick ControlInduc and plain stainless.

Or perhaps the photos are incorrect.
 
I indeed tried the controlinduc and while the control works, I believe that it's simply a piece of metal that loses conductivity due to the curie point being reached, the non stick is not lasting long enough to justify the price point. A rough estimate is that it survived a year and a half of home cook use, which IMHO is too short especially knowing that overheating is impossible.
 
HolyDiverScallop said:
There doesn't seem to be much difference between MultiLine, ControlInduc and MultiFunction.

ControlInduc is considered "Gold/5 Star" level quality.
MultiFunction has two loop handles and is considered "5 star" level quality
MultiLine is considered "Silver/4 star" level quality, but it's not at all clear why, since the specs seem nearly identical to the other two.

View attachment 318669
Click to expand...
That 4 / 5 star division is a really oldschool, I don't think they've used that in marketing for about 10 years.
As far as I've seen Multifunction is basically a double loop handle version of Multiline. But all the important info is in there; thickness, amount of layers, and whether edges are sealed.

Dan- said:
The magic in Controlinduc is why it is 5*. Have you seen them? They are ugly. I might buy that maybe for Teflon to avoid killing my family and any nearby birds. Actually I would just stick with carbon steel. Anyway. The other two are functionally equivalent. Proline remains the best and worth the investment if you don’t need the magic.
Click to expand...
Proline is best for searing meat but for anything else I will take my Multiline any day of the weak. No one needs 4,8mm to saute some vegetables, make a risotto, brown some onions, or any of the million other non-meat tasks you can do in a frying pan.
If I could only pick one I'd still lean to Multiline because it can still do meat well enough.

Of course I didn't pick one and ended up picking about 7... :rolleyes:
 
they're practically interchangeable. i corresponded with a rep here in europe some years ago when on pan buying spree. the rim is what makes a difference (apart from the magnetic temp thing).

and just to repeat myself: if you're unable to sear a steak to perfection in a 3mm pan, you don't need a heavier one to improve the results ;)

.
 
All true, BUT
The difference I have noticed is when using a largish pan on a too small induction element. The heavier pan is better able to hold heat on the edges not directly over the element. If you’re on gas, however, it doesn’t matter.
 
HolyDiverScallop said:
I went ahead and got the 24cm conical dutch oven as a second 3.5qt saucier. I think it may be the exact same pan as the actual 24cm Atlantis saucier, despite the specs not matching, but I will report back with what I find when it arrives.

I think it's likely to be the same pan because it doesn't quite make sense to me to have a different shape (and thus a different press die) for the saucier vs the dutch oven.

I've also discovered Demeyere ControlInduc frying pans. I'm curious if anyone (@Jovidah ?) can compare them to Multiline.
Click to expand...
That 24cm conical dutch oven finally arrived, and it is exactly the same size and shape as the 3.5qt (24cm) Atlantis saucier. So yep, confirmed, it's the same pan, with 2 loop handles vs a stick handle.
 
I'm again looking with intent at a Multiline frying pan to replace a degrading All-Clad 4qt saute pan and am having trouble deciding which size to get.

Looking at the Multiline, the sides are more sloped than vertical, as far as I can tell, so it's really not a saute pan, but a frying pan. This is congruent with their marketing, but I'd been thinking of it as a saute pan for some reason.

I had expected to get the 28cm, but the cooking surface is only about 22cm, vs the 26cm on the 32cm pan. As a replacement for the All-Clad, seems like the 32cm is closer, dimensionally.
 
HolyDiverScallop said:
I'm again looking with intent at a Multiline frying pan to replace a degrading All-Clad 4qt saute pan and am having trouble deciding which size to get.

Looking at the Multiline, the sides are more sloped than vertical, as far as I can tell, so it's really not a saute pan, but a frying pan. This is congruent with their marketing, but I'd been thinking of it as a saute pan for some reason.

I had expected to get the 28cm, but the cooking surface is only about 22cm, vs the 26cm on the 32cm pan. As a replacement for the All-Clad, seems like the 32cm is closer, dimensionally.
Click to expand...

what kind of burner? i have the 28, and yes, its 22-ish at the bottom. few burners other than large gas are more than 23. it is a big pan.

.
 
Various burners, from Vollrath countertop induction (8-10" coil) to gas with a pretty big burner.

My All-Clad saute is 10.5" inside wall to inside wall, and it works pretty well on my current heat sources, so I was thinking the 32cm would better approximate that dimension at the cooking surface.

For reference, my other main pan is a Fissler 28cm rondeau, which is 10.4" at the cooking surface.

I wish I could find a photo of the All-Clad Saute next to a Multiline 28 or 32. I will make that happen if/when I buy, if I am unable to find one before that.
 
Multiline has the same shape as a proline and ecoline. It's a frying pan 100%. Whether that's good or bad depends on what you want to do with it, and what you normally do with your saute pan.

Cooking surface is indeed about -6 cm compared to upper diameter. So the 32 gets you quite a bit more surface. Whether that useful depends on whether you have a burner / coil that's large enough for it to work. So the 32 works fine on my triple ring gas burner, and on my girlfriend's 24 cm induction coil it also works fine, but anything smaller than that you start to notice temperature differences. But it's also a bit of a handful that just takes up a ton of room on your stove.

If you just want a high volume frying thing that can fit lots of stuff I'd also consider 28 cm / 5 quart 'sauciers' / tall frypans. But those are few and far inbetween. However if Demeyere made a 28 cm saucier in the Atlantis series (with an encapsulated pouring rim) I'd buy it in a heartbeat. They only offer something like that in the Apollo line though (no flared rim, exposed aluminum). Mauviel has something like that ($$$) and Made-in as well (pricey in Europe)... De Buyer has something like it (looks like a wide bottom wok) that is sold under the name 'country pan' here in the Mineral B series.

If it's more liquid focused I'd consider enamelled cast iron stuff.
 
I'm more or less looking for a fully sealed rim saute pan with a stick handle to complement the Fissler. Something deepish with curved sides is also ok.

I may need to look harder at the Hestan saute.
 
HolyDiverScallop said:
I'm again looking with intent at a Multiline frying pan to replace a degrading All-Clad 4qt saute pan and am having trouble deciding which size to get.

Looking at the Multiline, the sides are more sloped than vertical, as far as I can tell, so it's really not a saute pan, but a frying pan. This is congruent with their marketing, but I'd been thinking of it as a saute pan for some reason.

I had expected to get the 28cm, but the cooking surface is only about 22cm, vs the 26cm on the 32cm pan. As a replacement for the All-Clad, seems like the 32cm is closer, dimensionally.
Click to expand...
Fissler has a sale for their M5 series, you might be interested
 
I have the Hestan Thomas Keller 9 qt rondeau, and I can't recommend it enough. I like it more than my all-clad stuff.
 
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I was wondering if anyone already has some experience with the demeyere silverline frying pans already. And is willing to share.

On one hand i am kind of intrigued by the nanotouch but on the other hand it seems like marketing/gimmick, trying to fix a problem that does not necessarily exists. The pans themself look just like multilines, same weights//amount of layers different handle. Performance wise the only difference would be due to the nanotouch tech.
 
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0 experience but I share your sentiment. It basically sounds like they dressed up the Multiline with some ******** marketing just so they can charge more money for it... but I could be wrong. Struggling to justify the purchase just to try it out when I already have more frying pans than I know what to do with.

The one benefit I see is that they might bring them to the US market where currently I think the Multiline isn't available (it's basically just Proline and Industry).
 
00 experience with the silverline, but yeah, if you don't already have a stainless pan, it will most likely be a great investment. otherwise, i guess it's about getting a potentially better mousetrap.

while i really really like my demeyere pans, they don't do the cooking for me :)

.
 
As it turns out, I was unable to resist the siren call of a Fissler Original Profi 2019 10.9qt stockpot. A modest amount of low-viscosity, high-effect commerce enabler may or may not have been involved.

I certainly knew that it would be a nice pot, since my Fissler rondeau is lovely, but my god, this is a very very nice pot. Think I'll break it in later this week making pasta sauce.
 
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