Demeyere stainless cookware on sale on Amazon

[masraum]

I first heard about this stuff here. We're planning to get some, and I'll probably start with the Proline 7 layer 9.4" skillet. It's often/always available for $99 somewhere, but I think some of the other items may be unusually good deals too so I have to decide if I want to splash out on something else.

On sale until Nov 13.
Demeyere Sale | Cutlery and More

[masraum]

Yeah, but they are REALLY good pots and pans.

It's not like any other stainless you've held.

[wdfifteen]

How does it compare to All Clad?

Never mind. I just compared prices. The stock pot I need is $100 less than the All-Clad pot I was about to get. I ordered a Demeyer to evaluate.

[masraum]

Originally Posted by wdfifteen

How does it compare to All Clad?

Never mind. I just compared prices. The stock pot I need is $100 less than the All-Clad pot I was about to get. I ordered a Demeyer to evaluate.

The Atlantis and Proline skillets are their top of the line. The Proline 7 layer skillets are easily as thick as an old cast iron skillet.

[Gogar]

Ok so here's a cheffy question:

Does a person -want- a particularly thick skillet or saute pan?

I thought the idea of a great skillet or saute pan was that it only be just thick enough to provide even heating but also a lot more responsiveness and control, especially for those times when you're doing something sensitive and want to get off the heat quickly.

Seems like all the all-clad and lecruesets and all that are 3-ply and not particularly 'heavy.'

If I want something heavy that holds heat like a cast iron pan don't I just use a cast iron pan?

Thanks! Just trying to lern something.

[masraum]

Originally Posted by Gogar

Ok so here's a cheffy question:

Does a person -want- a particularly thick skillet or saute pan?

I thought the idea of a great skillet or saute pan was that it only be just thick enough to provide even heating but also a lot more responsiveness and control, especially for those times when you're doing something sensitive and want to get off the heat quickly.

Seems like all the all-clad and lecruesets and all that are 3-ply and not particularly 'heavy.'

If I want something heavy that holds heat like a cast iron pan don't I just use a cast iron pan?

Thanks! Just trying to lern something.

Don't look at me for an answer. I'm sure someone much more cheffy than me will come along with a good answer.

I think this is to give you something more like a cast iron that's not cast iron or if you don't have cast iron. I know that we do have a stainless skillet and the loss of heat when you put something in it is irritating. Someone from the board has preached the merits of Demeyere before. I'm going to give the 9.4" skillet a shot (we have TONS of cast iron. Pretty much everything from about 3.5" up to 14". I like it but the missus doesn't like the weight.

[Otter74]

I've always had reasonably good consumer-grade cookware, but I'm not sure why I'd need to ever spend more than whatever I would spend by walking into a good restaurant-supply store and buying X pan or pot.

[wdfifteen]

Originally Posted by Gogar

Ok so here's a cheffy question:

Does a person -want- a particularly thick skillet or saute pan?

I don't. A thick one is good if you are leaving the pan unattended to. A thick pan distributes the heat and doesn't get hot spots where things can burn. I use multi-layer stock pots because I can leave them on the stove for hours and not worry about anything burning. The heat sink also wraps up the sides, so the contents get heat from the bottom and a bit of the sides.

[Borders Reivers]

All-Clad is better and I have a kitchen full of All-Clad.

[911boost]

Are these magnetic?

My current ones are not and with my new cooktop that’s getting installed with my kitchen, I am going to need new pots and pans.

[Danimal16]

Originally Posted by Borders Reivers

All-Clad is better and I have a kitchen full of All-Clad.

I have a wide variety of Pots and Pans. I have found that each maker has some shape that is better than the other. Example, SS Fry Pan is Fissler, day to day fry is a toss up between CI and DeBuyer professional carbon steel, saucier is a toss up between the demurer and the al clad copper, pressure cooker Fissler, 8 quart stock pot with insert is Caphalon industrial and for the really big soup and stockpots are good ole Faborware. For a while there I was trying all kinds of different stuff and this is what I personally like for a wide variety of reasons.

Like our automobile addiction, so is cooking and so are the cooking tools.

(Oh and I would love to install a top grade induction cooktop)

[Danimal16]

Originally Posted by BSiple

Are these magnetic?

My current ones are not and with my new cooktop that’s getting installed with my kitchen, I am going to need new pots and pans.

The Demeyere are induction compatible.

I take it you are installing an induction cooktop? If so you will love it.

To check your pots and pans just pull out a good magnet and see if it sticks!

[Danimal16]

Originally Posted by masraum

I first heard about this stuff here. We're planning to get some, and I'll probably start with the Proline 7 layer 9.4" skillet. It's often/always available for $99 somewhere, but I think some of the other items may be unusually good deals too so I have to decide if I want to splash out on something else.

On sale until Nov 13.
Demeyere Sale | Cutlery and More

Thanks for the heads up, I got a couple of things. They also have a great sale price on the Staub 3.75 dutch oven. If you like to cook sourdough bread, that Staub is the Cat's Pajamas.

[javadog]

Originally Posted by Gogar

Ok so here's a cheffy question:

Does a person -want- a particularly thick skillet or saute pan?

I thought the idea of a great skillet or saute pan was that it only be just thick enough to provide even heating but also a lot more responsiveness and control, especially for those times when you're doing something sensitive and want to get off the heat quickly.

Seems like all the all-clad and lecruesets and all that are 3-ply and not particularly 'heavy.'

If I want something heavy that holds heat like a cast iron pan don't I just use a cast iron pan?

Thanks! Just trying to lern something.

There are two issues at play here. The first is the thermal conductivity of a metal. Metals very widely in how much heat they conduct per unit time. Cast iron is very low, as is stainless steel. Aluminum is higher. Copper is higher yet, by a bunch. The specific value of the thermal conductivity for each metal depends on the specific alloy in question.

The second issue has to do with the thermal mass, which is another way of saying how much metal we're talking about on the bottom. Obviously, a thicker pan will have more thermal mass than a thinner one, so at a given temperature it will cool down less when you put a given amount of food in it.

In general a thicker pan helps with more even distribution of heat across the pan, so there are less issues with scorching food. To me, that's far more important than the idea that I might be able to rapidly change the heat coming from the pan into the food. I can't think of an application where that's even relevant.

Obviously, copper pots are best for most fine cooking, but they're absurdly expensive. You can sometimes find them in garage sales and what not and, if you do, buy them. You can always get them re-tinned, if needed.

I almost never use a cast-iron skillet, I think they are vastly overrated. It would be the absolute last cooking utensil I would buy. The bulk of what I have is Allclad, with the occasional Le Creuset or de Buyer for certain special things.

[Gogar]

Thanks JR that's very helpful!

I'm trying to get good at carbonara so the "add the egg mixture but be careful it's not too hot or you'll scramble the egg" thing at the end was the main reason for my question. I usually just finish everything but the egg in the pan and then transfer to a warm bowl to add the eggy stuff. Other more accomplished guys in videos I watched don't really seem as worried about it as me. Obviously

[javadog]

I think we discussed this in another thread, but when making that dish, put the egg and the cheese in a bowl and blend them together. The bowl does not have to be warm. When the pasta is cooked, drain it and add it to the bowl and stir like hell until it's creamy, then add the pancetta and stir it again.

You'll have better luck making it that way, than if you try to make it in the pan. You probably won't even need to add any pasta water to it. Make sure you use good cheese. Real parmigiano Reggiano is a must but also realize that pecorino comes in a variety of styles. Some are younger and some are more aged. Then there are pecorinos from Italy, from Sicily, etc.

[Gogar]

Thanks that's what I've done the past few tries and it's gone well.

[javadog]

OK then, now it's time to start working on your caccio e pepe recipe...

[craigster59]

Originally Posted by javadog

OK then, now it's time to start working on your caccio e pepe recipe...

So what's your tricks for that one? The one they made in the cheese bowl on one of Anthony bourdains shows was epic!

[Gogar]

Originally Posted by craigster59

So what's your tricks for that one? The one they made in the cheese bowl on one of Anthony bourdains shows was epic!

I think the trick is to not have any tricks.

I ate at that place about a month ago! Fun

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