Demeyere cookware is a high-end brand with over 100 years of history.
But is it worth the high price?
In this Demeyere cookware review, you’ll learn the details of its design, construction, materials, and special features.
Plus, I’ll show you how it performs versus its competitors.
By the end, you’ll be able to weigh the pros and cons and decide if Demeyere is worth buying.
Use the links below to navigate the review:
- Materials and Construction
- Demeyere vs. the Competition
- FAQs About Demeyere
- Bottom Line: Is Demeyere Cookware Worth It?
Demeyere cookware has a classy and elegant look with unique features that enhance its functionality.
You can learn more about both options in my in-depth comparison of Demeyere Atlantis vs. Industry.
I’ll also point out a few standout features from other collections.
Demeyere applies a unique electrochemical surface treatment called Silvinox to its stainless steel cookware.
This treatment removes iron and impurities from the steel’s surface, resulting in a brilliant shine that won’t discolor, smudge, or show fingerprints.
It keeps the cookware looking new even after using it for years. You can see the difference in Demeyere cookware when you compare it to other brands that don’t take this step, like All-Clad.
The Atlantis and Industry frying pans have rounded sides with a flat, smooth bottom. They are ideal for use on any stove.
Both frying pans boast flared rims, which makes it easy to pour pan juices or slide food onto a plate. By contrast, Demeyere’s aluminum frying pans (AluPro collection) feature cut rims (flat on top and straight at the lip of the pan).
Demeyere uses small touches of polished stainless steel to contrast against the brushed stainless.
For example, on the larger pots and pans in the Atlantis collection, there is a polished stainless steel strip along the bottom of the cookware.
Atlantis and Industry frying pans have an 18/10 stainless steel cooking surface. Stainless interiors are treated with Silvinox (like the exteriors) to keep them looking bright.
The stainless steel cookware interiors are rivet-free, which means the cooking surface is uninterrupted and easy to clean. Instead of rivets, the handles are welded to the sides. Rivets collect grease and are difficult to keep clean over time, so this is a major benefit you get with Demeyere.
Demeyere offers two types of non-stick coating:
- Duraslide Ultra: A dark, PTFE-based coating that prevents food from sticking and makes clean-up easy. This coating is on pans with a stainless steel exterior, like the Industry Non-Stick Pan.
- Ti-X: A more durable five-layer coating with a three-layer plasma primer to resist scratching and prevent surface damage, such as peeling or corrosion. Demeyere AluPro pans utilize this coating.
All Demeyere handles are made from cast stainless steel. Some handles are bead-blasted for a matte, non-slip finish (ex. Industry collection).
The handles are welded to the stainless pans and secured with rivets to the aluminum pans. They are long and Y-shaped as they approach the base.
The Atlantis collection handles are angled upward more so than the other collections.
The shorter side and helper handles are flat and squared.
The lid handles are either arcs, squares, or trapezoids (varies by collection).
All Demeyere lids are stainless steel with welded handles. They are designed to fit snugly on pots. Some are flat, and others have a slight dome. The lid to the Resto collection’s stovetop smoker is large to accommodate the capture of smoke during the cooking process.
Demeyere uses two materials for its cookware: 18/10 stainless steel and aluminum.
The aluminum cookware (AluPro collection) is lightweight, making it easy to handle and maneuver. Plus, it features a PTFE-based non-stick coating, which makes food release and cleaning easy.
For non-stick cookware, the coating is either Duraslide Ultra or Ti-X. While both work well, Ti-X is more robust. It boasts a five-layer coating for better longevity.
Demeyere stainless steel cookware is either fully-clad or features an impact-bonded base.
Impact-bonded bases contain multiple layers of conductive metal, but only at the bottom of the pot or pan.
Fully-clad cookware is made with layers of conductive metal throughout the entire pot or pan, including the sides. As a result, this type of cookware heats more evenly.
In this video, you’ll see how Demeyere thoughtfully designs its cookware offerings, using unique construction based on the function of each cookware piece.
The best example of this is the Atlantis collection.
The straight-walled stock pots and saucepans have an impact-bonded base with thin stainless steel sides because they’re primarily used for heating liquids. The liquid inside the pot or pan will evenly distribute the heat; therefore, thick fully-clad walls aren’t necessary and would only create unneeded weight (and cost).
However, Atlantis frying pans are fully-clad because they’re primarily used for cooking solid foods, which benefit from even heat distribution throughout the cooking surface and sloped sides.
Here’s a quick breakdown of the different construction types across Demeyere collections.
- 7-ply impact-bonded base (InductoSeal) with an 18/10 stainless top layer, a 2mm core made of one layer of copper and two layers of silver, and a three-layer steel bottom called TriplInduc (Atlantis collection stock pots, saucepans, and other pieces with vertical sides).
- 7-ply, fully-clad construction with an 18/10 stainless top layer, a 2mm tri-layer aluminum core, and the three-layer TriplInduc technology on the bottom (Atlantis Proline fry pans and John Pawson collection).
- 5-layer, fully-clad construction with a three-layer aluminum core sandwiched between two layers of 18/10 stainless steel (Industry collection).
- A 3-ply 3.5mm impact-bonded base with an 18/10 stainless steel top layer (Resto collection).
As you can see, Atlantis is the most versatile collection. It offers fully-clad and impact-bonded base construction for flexibility. It also is one of the few collections with TriplInduc technology.
TriplInduc is a warp-free, tri-layer stainless steel foundation for Demeyere Atlantis cookware. Since steel is magnetic and ultra-durable, having three layers of steel at the bottom of each pan provides better efficiency on induction cooktops and ensures the cookware will never warp.
The 7-layer InductoSeal base, mentioned earlier, prevents overheating and is specially designed for steaming, boiling, and vapor cooking — a healthy culinary technique that uses very little water and no oil and relies on a food’s natural juices.
I’ve been cooking with Demeyere for years. Here’s how it performs.
The first thing you’ll notice when you pick up a Demeyere pan is its weight. It’s one of the heaviest pans I’ve ever used. It feels more like cast iron cookware than stainless steel.
Unlike most fully-clad stainless steel cookware made with 3 or 5 layers of bonded metals, Demeyere Atlantis is made of 7 layers, making it thicker and heavier than most cookware.
For example, the Demeyere Atlantis Proline 11-inch fry pan weighs 5.2 pounds, and the All-Clad D3 12-inch fry pan weighs 2.8 pounds. Despite being one inch smaller than the All-Clad pan, Demeyere weighs 86% more.
The difference in thickness between Demeyere and All-Clad is noticeable:
Even Demeyere’s 5-ply cookware (Industry collection) is heavy. The 11-inch pan in this collection weighs 3.34 pounds.
There are pros and cons to heavier cookware. The advantage is that the cookware is incredibly durable — you won’t have to worry about warping or denting.
Heavier, thicker cookware is also more forgiving; it heats slowly, evenly, and is easier to use. In other words, you won’t burn or overcook your food if you accidentally turn the heat too high. It responds to changes in temperature slowly, giving you time to adjust and correct.
Another positive of Demeyere’s thick construction is that it retains heat exceptionally well. When you place a cold piece of fish or steak on the pan, it will maintain its temperature and cook the food evenly. Heat retention is essential for searing, and Demeyere does an excellent job in that regard.
The main downside of the weight is that the cookware is difficult to maneuver. It’s not the best cookware for flipping eggs with a flick of the wrist or shaking ingredients loose. Most people will have to use both hands to move and carry Demeyere pans, especially when the pan is full of food.
The other downside is that it takes longer to heat. The thick walls take time to absorb the heat, so you’ll need to add a few extra minutes to your preparation time.
Besides its thickness and weight, there are a few other performance features worth mentioning. First is the rivet-less design. Demeyere cookware is much easier to keep clean because there are no rivets on the interior for grime and oil to get stuck.
Another feature is the Y-shaped handles. This design ensures the handle stays cool on the stove. Other brands have similar handles, but I’ve noticed Demeyere handles stay cooler when cooking on the stove than most.
Overall, Demeyere cookware performs exceptionally well. It heats completely even, and its heat retention is superior to almost every stainless steel cookware I’ve tested. Although I cook primarily on gas cooktops, Demeyere is one of the best brands for induction cooking due to its 3-ply steel bottom (called TriplInduc).
The only real downsides are that it’s heavy and takes longer to heat up, but that’s to be expected with 7-ply premium cookware.
After observing Demeyere’s excellent heat conduction and retention in the kitchen, I wanted to learn how it stacks up against the competition.
To find out, I conducted a simple test.
I poured two cups of cold water into a Demeyere Atlantis and Industry frying pan and put them on the stove with the heat set to high. The goal was to measure how long it took to boil water and how evenly the bubbles were dispersed across the cooking surface.
In terms of even heating, both pans passed the test. The bubbles were uniform across the water, with no signs of hot or cold spots.
That said, the water took a while to boil. Water in the Demeyere Atlantis pan started bubbling after two minutes and eleven seconds and came to a full boil after three minutes and twenty-five seconds. It took two minutes and three seconds for bubbles to form in the Industry pan, and the water boiled after three minutes and ten seconds.
Those numbers don’t mean much without a benchmark. So, I repeated the same test with top brands like All-Clad, Made In, Calphalon, and many others. As you’ll see in the table below, Demeyere was one of the slowest cookware to heat.
|Pan||Time to First Bubbles||Time to Boil|
|Made In fry pan||1 minute and 40 seconds||2 minutes and 21 seconds|
|Misen fry pan||1 minute and 50 seconds||2 minutes and 25 seconds|
|Anolon fry pan||1 minute and 55 seconds||2 minutes and 27 seconds|
|T-fal fry pan||1 minute and 50 seconds||2 minutes and 32 seconds|
|Gotham Steel fry pan||1 minute and 58 seconds||2 minutes and 32 seconds|
|Rachael Ray fry pan||1 minute and 47 seconds||2 minutes and 36 seconds|
|Calphalon fry pan||1 minute and 45 seconds||2 minutes and 40 seconds|
|Hestan fry pan||1 minute and 52 seconds||2 minutes and 47 seconds|
|GreenLife pan||2 minutes and 11 seconds||2 minutes and 47 seconds|
|Circulon fry pan||2 minutes and 7 seconds||2 minutes and 55 seconds|
|All-Clad skillet||1 minute and 55 seconds||2 minutes and 55 seconds|
|Demeyere Industry fry pan||2 minutes and 3 seconds||3 minutes and 10 seconds|
|Ballarini fry pan||2 minutes and 15 seconds||3 minutes and 12 seconds|
|Demeyere Atlantis fry pan||2 minutes and 11 seconds||3 minutes and 25 seconds|
I conducted another test to measure Demeyere’s heat retention. After the water boiled, I took both pans off the stove and set them on the counter to cool.
After five minutes, the water in the Atlantis pan was 122°F, and the water in the Industry pan was 115°F.
After ten minutes, the water in the Atlantis pan was 106°F, and the water in the Industry pan was 96°F.
I repeated this test with several other pans. And, as you can see in the results below, Demeyere Atlantis retained heat better than every other pan after five minutes and tied with Made In after ten minutes. The heat retention of the Demeyere Industry pan wasn’t as impressive but still above average.
|Pan||Temperature After 5 Minutes||Temperature After 10 Minutes|
|Demeyere Atlantis fry pan||122.0°F||106.3°F|
|Made In fry pan||121.1°F||106.6°F|
|Misen fry pan||118.6°F||103.4°F|
|Rachael Ray fry pan||126.3°F||102.7°F|
|Circulon fry pan||133.3°F||102.0°F|
|Demeyere Industry fry pan||115.2°F||96.6°F|
|Calphalon fry pan||112.8°F||101.1°F|
|Ballarini fry pan||120°F||99.9°F|
|Hestan fry pan||114°F||98°F|
|GreenLife fry pan||119°F||95°F|
|Gotham Steel fry pan||113°F||95°F|
|Anolon fry pan||112.7°F||90.9°F|
|T-fal fry pan||108.7°F||88.0°F|
Demeyere cookware is a high-end cookware brand. So, expect to pay a premium price.
Why is Demeyere so expensive? There are a few reasons.
First, most Demeyere cookware is made in Belgium under stringent quality standards. The Resto collection is made in Indonesia, and select AluPro pieces are made in Italy, but both are still subject to Demeyere standards.
The stainless steel cookware either features fully-clad construction or uses a multi-layered base with TriplInduc technology. All cookware uses high-quality materials like silver, copper, or multi-layer non-stick coating.
In addition, the brand utilizes innovative features like Silvinox and rivet-less handles.
Although all Demeyere cookware is expensive, prices range across collections.
Atlantis is the most costly collection, Industry is the mid-range choice, and AluPro is the lowest-priced collection because it is produced with aluminum. Resto is the lowest-priced Demeyere stainless steel collection.
Demeyere’s current prices are displayed in the following chart. Click or tap the price to learn more about each option on Amazon.
|Demeyere AluPro 8-Inch Fry Pan||Amazon|
|Demeyere Industry 9.5-Inch Fry Pan||Amazon|
|Demeyere AluPro 11-Inch Deep Fry Pan||Amazon|
|Demeyere Industry 4-Quart Saucepan||Amazon|
|Demeyere Atlantis 11-Inch Fry Pan||Amazon|
|Demeyere Atlantis 3.2-Quart Saucepan||Amazon|
|Demeyere Atlantis Proline 12.6-Inch Fry Pan||Amazon|
|Demeyere AluPro 10-Piece Set||Amazon|
|Demeyere Industry 10-Piece Set||Amazon|
|Demeyere Atlantis 9-Piece Set||Amazon|
Although there’s a lot to love about Demeyere cookware, it has a few downsides to consider before you make a decision.
Price: The most obvious downside is the high price. There’s no sugarcoating it: Demeyere cookware is expensive. While you get value for the money due to high-quality materials, sturdy construction, and excellent performance, you can buy cheaper cookware, like Made In, that performs similarly.
Limited variety: You’ll only get a choice of stainless steel or aluminum. You’ll need to buy from another brand if you want other options, like carbon steel or cast iron.
Heavy: The stainless steel cookware is heavy. It’s difficult to maneuver because of its multi-ply construction, especially the 7-ply options (Atlantis collection). If you prefer a lightweight option, consider All-Clad. The Demeyere Atlantis fry pan ranges from 4-7 pounds, depending on the size. The All-Clad D3 fry pan ranges between 1-4 pounds.
Poor-fitting lids: Many people complain that steam escapes from under the lids. That can be an issue if you want your liquids to reduce slowly or you want to retain moisture.
Heats slowly: My tests proved that Demeyere cookware heats slower than the competition, which isn’t surprising considering its thick construction. Although most cooks prefer cookware that heats slowly and evenly to cookware that heats fast and unevenly, speed matters in some scenarios. For example, when boiling water, the faster, the better. Or, if you’re in a rush, those extra minutes it’ll take to fry an egg can make a difference.
Responsiveness: On a similar note, Demeyere cookware is not as responsive as other brands. In other words, it won’t heat up or cool down quickly when you adjust temperatures. While this makes the cookware more forgiving, it also means you have less control. It may not be the best cookware for certain sauces, caramel, or other meals that require precise temperature control.
FAQs About Demeyere
Here are the answers to the most frequently asked questions about Demeyere cookware.
Yes, Demeyere cookware is non-toxic and completely safe. It’s made from stainless steel or aluminum with a PTFE-based non-stick coating.
Stainless steel is food safe when it contains at least 16% chromium. Demeyere uses 18%. And while trace amounts of chromium and nickel are released during cooking, they pose no threat unless you are allergic. Learn more about the safety of stainless steel cookware.
Demeyere uses durable non-stick coatings to keep the aluminum base from contacting the food. The brand uses Duraslide Ultra or Ti-X — a 5-layer coating that is metal utensil safe (although I always recommend avoiding metal utensils on non-stick cookware) and resistant to peeling. As long as you don’t overheat the non-stick pans or scratch off the coating, they are completely safe.
Yes, all Demeyere cookware is oven safe. The Atlantis, Industry, AluPro, and John Pawson collections are safe up to 500°F. The Resto stovetop smoker is oven-safe up to 600°F.
Yes, all Demeyere cookware is dishwasher safe. I highly recommend hand washing for longevity.
All Demeyere cookware is induction compatible. In fact, Demeyere cookware is designed for induction cooktops, which are prevalent in Belgium, where the pans are made.
Induction cooktops only work if the bottom of the pot or pan is magnetic; steel is magnetic, but aluminum is not. Demeyere’s base is not only steel, but it features three layers of steel (TriplInduc). The added layers make Demeyere 30% more efficient on induction than the average stainless steel cookware.
The Atlantis, Industry, and John Pawson collections are made in Belgium. Some AluPro pieces are made in Italy and some in Belgium. The Resto pieces are made in Indonesia.
Zwilling is Demeyere’s parent company, but most of the cookware is still produced at the Belgium-based Demeyere factory.
Not often, but I constantly track its prices (along with dozens of other brands) and will email you when sales go live. Sign up for our newsletter to get notified.
Bottom Line: Is Demeyere Cookware Worth It?
Now that you know the facts about Demeyere, it’s time to decide if it’s right for you.
This Demeyere cookware review covered several points, so let’s quickly recap.
You should buy Demeyere cookware if:
- You want high-end cookware, have the budget and are ready to pay top-dollar.
- You want a brand that offers induction compatibility on all of its cookware, even on pots and pans with aluminum construction.
- You prefer brushed stainless steel over polished stainless steel.
- You like the idea of cookware that utilizes innovations like Silivinox to keep the brilliant appearance of stainless steel or TriplInduc to enhance induction cooking performance.
- You are looking for non-stick cookware options that are metal utensil-safe.
- You want dishwasher-safe cookware.
- You want stainless cookware without exposed rivets.
- You prefer stainless, fully-clad cookware made with an 18/10 alloy.
You should not buy Demeyere if:
- You are on a tight budget and are shopping for an affordable multi-piece cookware set.
- You want to choose from a variety of cookware constructions.
- You prefer hard-anodized non-stick cookware.
- You like lightweight cookware; most of Demeyere’s options are heavy.
- You are looking for cookware with tight-fitting lids.
- You need cookware that heats up fast and responds quickly to temperature changes.
Bottom line — Demeyere has been producing high-quality cookware for decades. In terms of performance, durability, and overall quality, it falls into the premium cookware category, along with brands like All-Clad, Hestan, and Made In. It’s a clear step ahead of brands like Calphalon, Anolon, Cuisinart, and T-fal.
Is it worth the high price? In my opinion, yes. It’s one of the best-performing stainless steel cookware brands I’ve tested. Its extra features, such as the rivet-less Y-shaped handles, Silvinox surface treatment, and 7-ply construction, truly add to its function and longevity.
It’s a hefty investment, but the cost per use is relatively low when you consider that the cookware could last for decades or longer.
That said, I would not recommend buying a Demeyere non-stick pan (like this one). Although it’s well-built and performs excellent, all non-stick pans will need to be replaced within five years, so it’s not worth splurging on a pan this expensive. Instead, check out Made In or Misen; you’ll get comparable performance at a much lower price.
- Demeyere vs. All-Clad: How Does Their Cookware Compare?
- Hestan vs. Demeyere Cookware: 9 Differences
- Demeyere Atlantis vs. Industry: 9 Key Differences
- The Most Expensive Cookware in the World (That’s Actually Worth It)
- Best Cookware NOT Made in China: The Definitive Guide
- 5 High-Quality Alternatives to All-Clad Cookware
- Why Does Food Stick to Stainless Steel Pans? (And How to Prevent It)
- All-Clad vs. Viking: How Does Their Cookware Compare?
- The Ultimate Viking Cookware Review: Is It Any Good?
- The Definitive Guide to the Best Cookware Brands