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Cookware

Demeyere vs. Fissler sauté pan

JohnLearnsToCook | Feb 15, 201909:34 AM     120

Last year I was seriously looking into getting some Demeyere cookware, but after some suggestions from here, I've gone quite heavily down the Fissler Original Profi rabbit hole instead. I've generally been blown away by how much of a difference they make compared to my old cookware and other than wishing they made some bigger sizes (which I've filled with Lacor Chef Luxe), I haven't had a single complaint about them.

The one thing that I didn't have was a 28cm sauté pan (I have the rondeau which is awesome), so I decided to give the Demeyere Atlantis a try. I was horribly disappointed by it. Uneven heating, and a burn ring when making a Bechamel sauce that I have not had the slightest hint of when using my Fissler OP rondeau for (not the most convenient shape for this). So I'm really confused. I always thought that the Demeyere Atlantis were the "premium" model, and expected it to at least equal the Fissler OP. So I'm not sure whether I just somehow have a dud, or whether I'm doing something wrong. I did try to use a lower induction setting to be safe, but I'm at a loss here.

Has anyone else had any comparable experience, or a different experience with the same cookware?

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