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Cookware 158

Test Driving the Demeyere Atlantis and 5-plus cookware

VFish | Nov 9, 201706:31 PM

I have been test-cooking some things on the stove. I have a glass electric cooktop. Here are the results:

All potatoes/onions were started with lid for first 2/3 of cooking time and lid off last 1/3.

5-plus 3 qt. saute: Potatoes and onions with olive oil, had a bad approximately 3" diameter hot spot that scorched, had burner on low, hot spot still made potatoes stick very hard in that area. Had to "deglaze" later with water and scraped it off.

5-plus 9.5" fry pan: Potatoes and onions with olive oil, cooked evenly, no hot spots, but had it on low again, turning occasionally, potatoes and onions kept sticking to pan, couldn't scrape clean during cooking with wooden turner

11" Proline fry pan: Potatoes and onions with olive oil, no hot spots, turned down to low after heating it up on med/low, potatoes and onions cooked well, left on purpose long time, turning occasionally, no scorching, no sticking, came out perfect

Atlantis 1.5 qt. saucepan: Heinz beans, heated well, no scorching, used silicone spatula to stir bottom, no sticking. Also meatballs and a little spaghetti sauce, heated fine, no sticking

Atlantis 2 qt. saucepan: Bird's custard, stirred continuously with silicone whisk and spatula, bad scorch that covered entire bottom found after emptying contents (did not feel it while cooking), stuck hard and difficult to clean but it did eventually after breaking out the Bon Ami. Also butternut squash soup that contains milk, no sticking, heated fine

Atlantis 3 qt saucepan: boiled pasta, came to boil pretty quick compared to the hard anodized, had to stir pasta occasionally to keep pasta from sticking. It makes me wonder how rice would do so I'm glad I have the Instant Pot as long as that works.

Atlantis 12.5" fry pan: shrimp alfredo, deglazed well with white wine, did not scorch heavy cream, did not burn onion and garlic, even heating

So, basically, I am having a bad response with the 5-plus. So much so I am going to swap out the 5-plus 9.5" for the Proline version. I am also going to return the 5-plus 11" fry pan and have to deal with the weight of all Proline pans and watch my temperature because the response will be slower if it is too hot.

I was going to make a beef dish tonight (searing) but because of the scorching of the custard in the Atlantis saucepan, I decided to see if I could make the shrimp alfredo. I was not going to try it in the Atlantis 4.2 qt.saute knowing the probable outcome. In fact, it has me thinking I'm not sure about the Atlantis saute pan, I am going to make either the chicken madeira or chicken marsala tomorrow night and see how it performs. But the 12.5" fry pan is deeper than my old 12.3" non-stick fry pan, it holds over 2.5 qts. of fluid (1" below rim). But I will see first about the Atlantis saute.

I did not test the 5-plus 2 qt saucepan. It had arrived with an uneven lid, uneven bottom, and even a small dent in the lid so that is a definite return. But now I don't know if I want it replaced given difficulty with the skillets and saute pan that has the same clad.

I am thinking about the Atlantis 2 or 2.6 qt conical saucier, but I do not like the fact its lid is loose (compared to the 5-plus tight lid on their sauciers) and I can see that lid flying all over the place, especially if my kids use it. I've read that not only it is too loose, but it's a tad too small for the pan according to review descriptions. Also, I would rather a saucier have curved interior bottom, like a skillet, and no angles, whereas, I saw the Atlantis has an obtuse rather than rounded bottom sides. If I recall, I think some said the Atlantis saucier was not as thick as the proline skillets, so don't know if I'll have the same problems I've had with the 5-plus skillets and 3 qt saute pan.

Does anyone know what size saucier you think this guy is holding? It doesn't look like that 3.5 qt monster 5-plus saucier that I had and returned early on.

If anyone knows of a thick clad saucier pan that might fit for me, please advise. I am also considering just getting a non-stick ceramic coated 2 qt saucepan for my kids' use and milk sauces and custards. Or if you know of a heavy clad regular saucepan that has curved bottom sides but perhaps may be more vertical sides. And of course, a lid that fits and won't slide off on movement or from cabinet to stovetop.

A couple other notes:

All helper handles get hot, had to use a mitt a few times.

Also in cleaning, I've been using dish soap and non-scratch Scotchbrite sponge (blue), Bon Ami, vinegar and water in spray bottle. and a wooden turner for scraping. Also after all that, the only thing that takes out leftover discoloration is the Bar Keeper's Friend in the silver can for stainless cookware. Not every pot got the treatment, but the ones used and going back certainly did.

P.S. If anyone knows of glass lids that actually fit the Atlantis fry pans, please let me know. I had bookmarked some Volrath glass lids that names the exact sizes but I don't know if they are a good fit. I've got a couple universal lids, but they also have a circle of holes to let out steam which I don't want, or at least that many to cover with Press and Seal.

Edit: Before I added potatoes and onions to the skillets and saute pan, I added oil to the cold pan and preheated.

Also, that Atlantis 3 qt saucepan sure could use a helper handle when picking up full, it was also hard to use my Foley strainer with it, it's quite heavy.

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