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Old 12-20-2009, 10:39 AM   #1
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Demeyere cookware comments?

I'm getting a few pieces for Christmas, I think... (fingers crossed)

Anyone use it? Any stories or thoughts? Everything I have read indicates they are excellent conductors of heat and very durable / washable. The jury is still out on how to pronounce it - anyone know?

I'm interested in the Atlantis line:
Demeyere cookware

I especially like these features: No rivets or anything inside the cooking area, pouring edge, heavy multi-ply disk bottoms and comfortable handles.

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Old 12-20-2009, 01:22 PM   #2
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We're tickled pink with our 6 liter
Demeyere Bistro Kettle
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Old 12-22-2009, 11:46 AM   #3
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I'm interested in the Atlantis saute pan, the frying pan and the smallest and largest sautese.
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Old 02-18-2010, 11:01 PM   #4
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I did end up getting the Demeyere Atlantis saute pan, conical sauteuse and proline frying pan. I love the stuff.
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Old 02-19-2010, 06:50 AM   #5
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Thanks for letting us know. Perhaps you could post a few pics and tell us about cost, cleanability and country of origin. We have some 50 year old copper disk bottomed WMF SS that cleans up a lot more easily than most all of our newer pots.
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Old 02-19-2010, 10:31 AM   #6
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I actually did a whole write up with photos here:
Demeyere Cookware | Learning to Eat

They are Belgian and the cost is, well, not cheap. It's a step up from all clad. But from what I have read on multiple forums, etc, worth every penny. I personally feel like they were worth it. Cooking performance has been amazing. On my blog (linked above) I detailed specifically what made them worth it to me.
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Old 02-19-2010, 11:57 AM   #7
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Quote:
Originally Posted by justplainbill View Post
Thanks for letting us know. Perhaps you could post a few pics and tell us about cost, cleanability and country of origin. We have some 50 year old copper disk bottomed WMF SS that cleans up a lot more easily than most all of our newer pots.
It's interesting that you mentioned cleanabilty. I use copper cookware ranging from relatively new to over 100 years old, and there is a big difference in the time it takes to clean. I assume that the copper is an alloy with differences in composition. The same should apply to stainless. It would definitely be a consideration if I were buying a set.
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Old 02-19-2010, 08:51 PM   #8
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Wow those pans are Expensive..lol

Nice writeup though :).
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Old 03-01-2010, 11:13 AM   #9
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I've posted some pics and thoughts about the frying pan here:
Demeyere 12″ Proline Frying Pan | Learning to Eat
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Old 03-02-2010, 02:02 PM   #10
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I've posted some pics and thoughts about the frying pan here:
Demeyere 12″ Proline Frying Pan | Learning to Eat
Wow can you post more pics of the hanging rack and what kind is it? It is pretty neat looking. Your kitchen looks beauiful :)..
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