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Cookware

Demeyere Atlantis saucier (conical saute / sauteuse)

VFish | Oct 17, 201908:36 PM     167

I have decided I really needed a saucier and after much searching, finally settled on Demeyere again. I still have the big potential for warping on my glass electric cooktop, plus I like the rivetless silvinox finish on their pans.

It seems a lot of cooks or America's test kitchen recommend at least a 3 qt saucier. However, space is extremely limited in my still small kitchen. Plus, I'm sure the Atlantis 3.5 qt. saucier is very heavy.

I found and decided to purchase the Silver 7 2.1 qt saucier from Sur la Table because it was a lot cheaper than the smaller Atlantis. It has arrived and its shape is great, and not too heavy. It doesn't come with a lid but I have two lids that fit, a glass one and the Atlantis 3 qt saucepan lid. I don't really have a convenient space to store a lid, though, as my Atlantis 1.6 qt saucepan would be nesting inside the saucier, the only space I have for it. I haven't used it yet, I'm still deciding on whisks, which will be another question I'll post.

My husband pointed out that one of the handle attachments has a kind of significant gap. None of my Atlantis have a gap where the handle attaches to the pan. I did some reading, came across some postings here that the Silver 7 is machine welded instead of hand welded as the Atlantis. I might take this pan to Sur la Table and look at their in stock Silver 7 sauciers for better welding jobs.

The handle isn't as comfy as the Atlantis but is the saucier pan itself the same constructed as the Silver7? I didn't quite understand the post that there is a slight difference between the pan construction. It was recommended that the Atlantis was better quality than the Silver 7.

Here's the post: https://www.chowhound.com/post/demeye...

" I have reached out to Zwillings by phone as well as email to ask the difference between the two series. I was told that the Atlantis/Proline pans are not the same construction as the Silver7. I was told the Proline has an edge on Silver7 due to silver being in place. As well as Atlantis handles are hand welded and Silver 7 handles are machine welded. No where on the internet nor the info that came with the pans have I found this in writing. I called back today to confirm what I was told. Same gentleman answered and assured me that Atlantis was a better choice due to the construction as well as more comfortable handles. It looks as if both has the same description of their composition. I personally have found that the proline heats slightly faster, but the handles are a bit warmer than the Silver."

So would that go for the sauciers as well as they are 7 ply like the proline pans?

Also, I am trying to figure out measurements on all the sizes on the Atlantis sauciers. What's listed doesn't seem to match up with what I'm measuring on the Silver7 2.1 qt. It is just over 8.5" across the top and 3.5" high and 5.5" bottom where it rests on the stovetop. The smallest Atlantis saucier is stated as 7.87" across and 3" high.

If any of you have an Atlantis saucier, would you be able to please post your measurements? I would like to know the 3.5 qt measurements, too, as well as the 2.1 and 2.6 qt. if any of you have these pots.

Also, those with 2 qt sauciers, have you felt impeded in making some sauces in it by its size? I've been watching some videos again lately, and the one particular Beurre Blanc sauce by French Cooking Academy on youtube really pushed me over to get a saucier and metal whisks to use with it. His saucier is from De Buyer and, I believe, is disc based and a 3 qt. And, again, there's the America's Test kitchen recommendations for 3 qt. in order to have movement. I don't foresee any potential issues in looking at the 2.1 qt in making these sauces.

Also, those with the larger sauciers, are they still seemingly low profile? I remember getting that 5 plus and didn't like the shape at all, it seemed kind of tall from what I recall.

Also, do you find the 7 ply sauciers responsive enough if you have to gently heat something and take it on and off the cooktop while making it?

My next stove top might be induction so I am not considering copper and I don't think it would work well with my stovetop either, what with warping.

I'd appreciate any answers and insight.

I'll post the whisk questions separately.

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