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Demeyere Atlantis Stainless-Steel? How does it work for you compared to other pans?

Sid Post | Jun 17, 2012 02:12 PM

I'm looking at premium stainless steel pans and keep seeing various favorable references to the Demeyere Atlantis product line. I have owned and cooked in a few pieces of All-Clad but, I really don't like the handles though they otherwise cooked well. From watching some videos of the Demeyere skillets and woks in use, I am tempted to pick up a an 11" skillet.

How does the Demeyere Atlantis line compare to other 7-layer pans or other premium brands. While I'm in the USA, I generally find the European pans in any category are generally the best there is though, occasionally some specialty pans from the mid-east or Asia find there way to me.

What is your experience, good or bad, with the various stainless steel "premium" pans? I'm looking for something I can use on a stove top and in an oven (for example searing a steak and finishing it in the oven with some butter) and with more acidic foods.

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