There are dozens of cookware options to choose from, but two brands that stand out above the rest are All-Clad and Demeyere.
All-Clad is best known for its ultra-durable, even-heating, fully-clad stainless steel sets that are made in the U.S. and built to last a lifetime.
Demeyere (pronounced deh-mie-er) cookware stands out due to its unique 7-ply construction and thick walls that conduct and retain heat exceptionally well.
The key difference between All-Clad and Demeyere is that All-Clad has a uniform finish, rounded edges, and straight, riveted handles, while Demeyere has a two-toned finish with curved handles. Demeyere handles are welded to the pan (rivetless), resulting in a completely smooth cooking surface that is much easier to clean.
That’s the high-level summary, but before you decide whether to buy All-Clad or Demeyere, it’s important to understand all the differences, similarities, pros, and cons.
In this in-depth comparison of All-Clad vs. Demeyere, you’ll learn exactly how their stainless steel cookware stacks up in terms of:
- Product Options
- And Price.
By the end, you’ll have all the necessary facts and knowledge to decide which brand is right for your kitchen.
Use the links below to navigate the comparison:
- All-Clad vs. Demeyere: Quick Summary
- Side-By-Side Comparison Chart
- Product Options
- What Others Are Saying
- Bottom Line: Which Cookware Is Better, All-Clad or Demeyere?
If you’re in a hurry and trying to compare All-Clad vs. Demeyere quickly, here’s what you need to know.
Construction: Both are constructed through a cladding process, but All-Clad has fewer layers (up to 5 vs. up to 7), is not as thick as Demeyere, and each piece is fully-clad. Certain Demeyere pieces feature a multi-clad base, but its sides are made up of a single layer of steel.
Materials: Both brands put a major emphasis on the quality of their materials. All-Clad uses high-quality steel for its exterior and either pure aluminum or copper for the core. Demeyere uses a variety of materials and technologies to enhance performance, including steel, silver, copper, aluminum, and a unique triple alloy base layer designed to increase induction efficiency they call TriplInduc.
Performance: All-Clad cookware distributes heat more evenly and responds to temperature changes more rapidly, but Demeyere retains heat longer and has superior performance on induction cooktops.
Design: All-Clad exteriors are smooth, their base edges are rounder, and their straight handles are connected to the main piece by exposed rivets. The base of Demeyere cookware is marked with a slightly lighter finish, their handles are curved and fork at the end, and their handles are welded directly to each piece (rivetless).
What Others Are Saying: All-Clad customers rave about its even heat transfer and durability, but they complain that food sticks to the cooking surface. Demeyere customers love how well it works on induction cooktops and how easy it is to clean, but they complain that it’s too heavy. All-Clad takes home more awards from independent testers like The New York Times, Consumer Reports, and Good Housekeeping.
Price: Both brands are expensive, but Demeyere tends to cost significantly more than All-Clad. Both are available on Amazon and their own websites, where you can check out their current pricing (All-Clad on Amazon and All-Clad.com, Demeyere on Amazon and Zwilling.com).
Bottom Line: Although you can’t go wrong with either, I highly recommend All-Clad because it’s made in the U.S., it heats up fast and evenly, it’s ultra-durable, and it has a classic, elegant design. Read more reviews and check the current prices of All-Clad and Demeyere cookware on Amazon at the links below:
|All-Clad Cookware||Demeyere Cookware|
|Where They Are Made||United States||Belgium|
|Exterior Material||Stainless Steel||Stainless Steel|
|Core Material||Aluminum or Copper||Silver and Copper|
|Bonded Layers||up to 5||up to 7|
|Fully Clad||Yes||Yes (some pieces only have a bonded base)|
|Lids||Stainless Steel||Stainless Steel|
|Handles||Straight, connected by rivets||Curved, rivet-less|
|Performance||Even heating, rapid temperature response||Even heating, superior heat retention and induction efficiency|
|Oven Safe Temperature||Up to 600 degrees||Various limits published from 500-660 degrees|
|Induction Compatible||Yes (except C4 Copper and LTD sets)||Yes, all sets|
|Cleaning||Dishwasher safe (except C4 set), hand wash recommended||Dishwasher safe, hand wash recommended|
|Price||See Current Pricing on Amazon||See Current Pricing on Amazon|
Before I get into the specific differences between the construction of All-Clad and Demeyere cookware, you need to understand the basics of multi-clad cookware.
What does “cladding” mean?
In simple terms, cladding is a method of manufacturing in which multiple layers of different metals are placed together under intense pressure until they bond together. Cladded cookware is often referred to as multi-clad.
This process was initially used to make coins, but, as I mentioned in a recent in-depth review of All-Clad, it wasn’t applied to cookware until the 1970’s when All-Clad’s founder, John Ulam, connected the dots.
Multi-clad cookware typically features an aluminum or copper core encapsulated by a stainless steel exterior.
Stainless steel is the ideal exterior because it’s durable and non-reactive, while aluminum/copper is the perfect core material because it conducts heat fast and evenly.
Although All-Clad was the first to make multi-clad cookware, many brands have caught on to the trend over the years, including Demeyere.
Now, onto the comparison.
Difference 1: Fully-Clad vs. Cladded Base
Not all multi-clad cookware is created equal.
As their name suggests, All-Clad cookware is all clad. This means that the cladded layers extend throughout the entire cookware, even up the sides and through the rim.
You can see what I mean in the illustration below:
Demeyere takes a different, arguably smarter approach. They design the construction specific to the cooking process of each piece.
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For example, pieces with shallow walls like frying pans and conical sauce pots (like sauciers) feature cladded layers throughout, just like All-Clad, to provide precise temperature control while cooking delicate sauces and frying at lower temperatures.
However, pieces with vertical sides, like stockpots, are not all clad. Instead, they feature a multi-clad base but just a single layer of steel up the sides.
The reason behind that is pretty simple. Since cookware with vertical sides is typically used for heating liquids, there is no need to actively distribute heat up the sides via a thermally conductive core material. The hot rotating liquid will do that job in its place.
In this video, the product development experts at Demeyere explain their strategy in more detail.
Does it hurt to have cladded layers throughout? No.
Is it necessary? Probably not.
Is there any benefit at all? Yes. Since All-Clad stock pots are cladded up the sides, they distribute heat more quickly and bring water to a boil in less time.
Difference #2: Thickness
Demeyere cookware is thicker than All-Clad cookware.
The exact thickness varies by cookware line, but on average, Demeyere is 3.7 mm thick, and All-Clad is 2.6 mm.
Part of the difference is in the number of layers. Most Demeyere cookware is constructed with 7 layers compared to All-Clad, which is made with 3 or 5.
The thickness of All-Clad cookware is consistent across all pieces within each line, but the thickness of Demeyere varies by piece.
For example, their conical saucepans are 3 mm thick, but their frying pans, since they require better heat retention, are 5 mm thick.
Thicker cookware retains heat longer but is significantly heavier. Therefore, after you turn off the stove or pull your meal out of the oven, you can expect Demeyere cookware to keep your food warmer for longer than All-Clad.
Difference #3: Number of Layers
When you see or hear the term “ply,” it’s referring to the number of layers that are bonded together to make each piece of cookware.
All-Clad offers several multi-clad stainless cookware lines starting with just 3 layers (3-ply or tri-ply) and going all the way up to 5 (5-ply).
Almost all Demeyere cookware is 7-ply except one 5-ply line and their discount line (Resto) that’s 3-ply.
So, are more layers better?
In general, cookware with more layers is thicker, sturdier, and has superior heat retention.
However, cookware with more layers is heavier, more expensive, heats slower, and is not as responsive to changes in temperature.
For example, All-Clad’s D3 cookware, which has only 3 layers (steel, aluminum, steel), heats up very quickly since there are fewer layers between the heat source and the cooking surface. Since it doesn’t have the extra 2 or 4 layers that cool down slowly, it reacts quickly when you turn the heat up or down.
All-Clad and Demeyere cookware are both constructed through a cladding process, but their philosophy on layers and thickness is different.
All-Clad cookware has fewer layers, it’s not as thick, and features fully clad layers throughout each piece.
Demeyere cookware is customized based on the specific purpose of each piece. Demeyere cookware, in general, retains heat longer than All-Clad but doesn’t respond to changes in temperature as quickly.
High-end cookware requires high-end materials, and, in this regard, both brands deliver.
All-Clad sources all of its materials from U.S. suppliers, and the materials are tested and guaranteed to meet National Standard ISO 9000 and ASTM 240 (American Society for Testing and Materials) standards.
They are also environmentally conscious. According to All-Clad’s website: “virtually every ounce of unused material is recovered and recycled, including the metal dust generated during the sanding process.”
Their 18/10 stainless steel cooking surface is smooth, shiny, durable, and non-reactive.
They use highly conductive materials, such as pure aluminum or copper, for the core layers to distribute and retain heat evenly.
Copper conducts heat faster than aluminum, which gives you more control but, since it has a rapid temperature response, it’s less forgiving when you turn the heat too high.
There’s no best core material; it just depends on your style of cooking.
For their exterior, All-Clad uses magnetic 18/0 stainless steel that’s extremely durable, resistant to rust and scratches, and safe on all cooktops, including induction.
Demeyere uses similar materials as All-Clad, but they also incorporate some unique technologies such as Silvinox®, Inductoseal® Base, Controlinduc®, and TriplInduc®.
For the exterior, Demeyere uses the same 18/10 stainless steel, but they treat theirs with Silvinox, which is a surface treatment that removes iron and impurities from the steel. Silvinox results in easier cleaning, acid resistance, and color retention for many years.
Check out this quick video to see how it works and a side-by-side comparison of cookware with and without Silvinox.
The Demeyere Inductoseal Base consists of 7 layers:
- 18/10 stainless steel
- 3 layers of specially formulated alloys to ensure even heating and increase induction efficiency by 30%. They refer to these three layers as TriplInduc. Learn more about Triplinduc in this quick video.
My favorite Demeyere technology, by far, is ControlInduc.
ControlInduc is a unique alloy they use on the exterior of certain frying pans that stays magnetic only up to 482 degrees Fahrenheit (250 Celsius). Beyond that temperature, the alloy is no longer magnetic, which signals to induction cooktops to lower the temperature.
ControlInduc is not only a brilliant safety feature but also prevents overheating and burning.
Both brands put a major emphasis on the quality of their materials.
All-Clad’s material combinations are a bit simpler than Demeyere. They use high-quality steels for their exterior and cooking surface and pure aluminum or copper, which are thermally conductive for the core.
Demeyere uses a variety of materials and technologies to enhance performance, including an exterior treatment for longevity and shine, a silver and copper core for heat conduction, a triple layer base for even heating and induction efficiency, and a special alloy to prevent overheating on induction cooktops.
The number one reason most people splurge on high-end cookware is for its superior performance.
So which brand performs better in the kitchen, All-Clad or Demeyere?
The answer to that question depends on your cooking style and preferences. Since those are so subjective, let’s take a look at the facts.
With their highly conductive core layers, both brands distribute heat evenly. However, I give All-Clad the edge since all of its pieces, including ones with vertical sides, are fully clad (heat conductive material throughout).
Demeyere assumes you will use stockpots and other pieces with vertical sides just for cooking liquid-based meals, so, with those, the heat conductive material is only in the base.
Both will respond to changes in temperature quickly, but All-Clad has superior responsiveness.
Their C4 Copper and Copper Core lines feature a highly conductive core material (copper) with fewer layers than Demeyere (4 and 5 vs. 7), so heat transfers more quickly to the cooking surface.
On average, Demeyere cookware is thicker and heavier than All-Clad (including the core layer), so it will retain heat for longer.
Oven Safe Temperature
All-Clad stainless steel cookware is oven and broiler safe up to 600 degrees Fahrenheit (350 degrees Celsius).
According to Sur La Table, Demeyere cookware is also oven safe up to 600 degrees, but some listings on Amazon claim the maximum temperature is 500 degrees. Demeyere’s website doesn’t provide specifics.
Either way, both brands are safe in the oven, and you’ll likely never need to set the oven temperature higher than 400.
Although every All-Clad line is compatible with induction cooktops besides C4 Copper (discontinued), Demeyere is considered a pioneer in induction cookware.
Their ControlInduc and TriplInduc technologies are specifically designed to meet the needs of induction cooking. So if you have an induction cooktop, you should strongly consider Demeyere.
You can see how much faster Demeyere pans heat up on induction cooktops in this quick video.
Care and Cleaning
Both brands claim their cookware is dishwasher-safe, but I recommend washing by hand.
Because the high heat and hard chemicals can cause the exterior surface to dull faster.
Watch the video below to learn the easiest and quickest way to clean All-Clad and Demeyere stainless steel cookware.
You can also watch this video on YouTube.
All stainless steel cookware is sturdy, but the high-end multi-clad variety you get from All-Clad and Demeyere is ever more durable than most.
When you buy a set from either brand, you can expect that it will last your entire life, or close to it.
Both warranties protect you against defects in materials and craftsmanship, but not misuse, so don’t test its durability by running it over with your truck.
Both All-Clad and Demeyere cookware performs exceptionally well but which one performs better depends on your cooking style.
All-Clad cookware, with fewer layers and fully clad construction, distributes heat more evenly and responds to temperature changes more rapidly.
Demeyere cookware retains heat for longer and has special materials for superior performance on induction cooktops.
Besides performance, you want cookware that looks great and fits the style of your kitchen.
Fortunately, both brands make classy and elegantly cookware that you’ll be proud to show off to your guests.
Most All-Clad lines have a shiny polished exterior with long, straight handles, and steel lids.
With All-Clad’s D5 line, you get to choose between a shiny (polished) or brushed (matte) exterior.
Their Copper Core line has an elegant copper ring around the bottom, and the C4 Copper line has an entirely copper exterior.
Most of their cookware features flared rims for spill-free pouring, and extra helper handles for smooth transfer.
At first glance, Demeyere cookware looks very similar to All-Clad. But, taking a closer look, you can see some significant differences.
The exterior is shiny, like All-Clad, but the bottom part of the exterior walls of the Atlantis collection (conical pieces only, not frying pans) features a polished ring with a lighter colored base. This ring adds a beautiful design element and breaks up the smooth surface.
Unlike All-Clad handles, which are straight, Demeyere handles are more curved and fork right before connecting with the main piece.
All-Clad exposes the steel rivets that connect the handle to the base, but Demeyere cookware is rivetless. Instead of rivets, they weld their handles directly to the pot/pan, so the cooking surface is completely smooth.
Rivets tend to collect grime and become discolored, so their rivetless design makes cleaning much easier.
The bottom edges of All-Clad pots are slightly rounded while Demeyere edges are more square.
I can’t talk about design without mentioning the Demeyere John Pawson line. This line is designed by British architect John Pawson best known for his minimalist aesthetic.
It’s lid and helper handles are thick and boxy, and its main handle is straight and flat. The lid is completely flat with no curves near the rim.
Besides the John Pawson line, which I believe is too modern/strange (not my style), Demeyere cookware has a classy and elegant design that would look great in any kitchen.
Except for the Demeyere John Pawson line, both are designed for elegance and function.
All-Clad exteriors are more uniform (no variance in the steel finish), they have rounder bases, straighter handles, and exposes rivets.
Demeyere handles are more curved and fork at the end, their base is marked with a slightly lighter finish with square edges, and their handles are welded directly to each piece (rivetless).
All-Clad and Demeyere both offer several cookware lines with unique features to match your cooking style and budget.
Below is a comparison chart to help you quickly compare all of their stainless steel cookware lines.
(swipe to view the entire chart)
|Cookware Line||Price (Click to see on Amazon)||Cooking Surface||Core||Exterior||Layers||Lids||Oven-Safe (degrees)||Induction Safe||Dishwasher-Safe||Where It's Made|
|All-Clad D5 Brushed||$$$$||Stainless steel||Stainless steel||Stainless steel (brushed)||5||Stainless steel||600||Yes||Yes||U.S.|
|All-Clad C4 Copper (discontinued)||$$$$||Stainless steel||Copper||Copper||4||Stainless steel||600||No||No||U.S.|
|All-Clad Copper Core||$$$$||Stainless steel||Copper||Stainless steel w/ copper ring||5||Stainless steel||600||Yes||Yes||U.S.|
|All-Clad D3 Stainless||$$$||Stainless steel||Aluminum||Stainless steel||3||Stainless steel||600||Yes||Yes||U.S.|
|All-Clad D3 Compact||$$$||Stainless steel||Aluminum||Stainless steel||3||Stainless steel||600||Yes||Yes||U.S.|
|Demeyere Atlantis||$$$$||Stainless steel||InductoSeal (Silver and Copper)||Stainless steel||7||Stainless steel||500 - 660 (various limits published)||Yes||Yes||Belgium|
|Demeyere John Pawson||$$$$||Stainless steel||InductoSeal (Silver and Copper)||Stainless steel||7||Stainless steel||500 - 660 (various limits published)||Yes||Yes||Belgium|
|Demeyere Apollo||$$$$||Stainless steel||Aluminum (7-ply)||Stainless steel||7||Stainless steel||500 - 660 (various limits published)||Yes||Belgium|
|Demeyere Resto (low cost line)||$$||Stainless steel||Stainless steel||Stainless steel||3||Stainless steel||500 - 660 (various limits published)||Yes||Yes||Indonesia|
|Demeyere Industry||$$$$||Stainless steel||Aluminum (5-ply)||Stainless steel||5||Stainless steel||500 - 660 (various limits published)||Yes||Yes||Belgium|
All-Clad offers 10 stainless cookware lines, and each is designed for different cooking styles, design preferences, and budgets. Demeyere offers fewer options, but their designs are more differentiated to meet a wide range of needs (e.g., John Pawson).
To learn more about the differences between All-Clad’s offerings, check out our recent in-depth comparisons of their most popular lines.
All-Clad customers rave about how fast their pans heat up and how evenly they cook. Durability is also a frequent topic. All-Clad customers praise how sturdy, well-made, and long-lasting their cookware is, which helps justify their hefty investment.
Only a small percentage of All-Clad customers are dissatisfied, but the most common complaints among them are that food sticks, and it’s difficult to clean.
Demeyere customers can’t say enough great things about its cooking performance. It heats up evenly, works excellent on induction cooktops, and is easy to clean. Several customers claim it’s a definite “step up” from All-Clad.
The most common complaint about Demeyere is that it’s too heavy. Although some customers appreciate the added weight since it feels more durable, others claim it’s unnecessarily heavy and challenging to maneuver.
All-Clad cookware is not considered lightweight, but compared to Demeyere, it feels like a feather.
The Demeyere Atlantis 12-inch frying pan weighs 7 pounds and 3 ounces, and the All-Clad D5 12-inch frying pan weighs 3 pounds 4 ounces.
It’s not just customers that are talking about these brands; independent research companies are too.
TheWirecutter.com, a New York Times Company and respected consumer advocate, recently tested 17 cookware sets and named the All-Clad D3 (Tri-Ply) series their “Upgrade Pick.” They highlighted its even heat distribution, durability, and ideal weight.
In the same report, they gave Demeyere cookware a mixed review praising its even heating but also saying it took a while to heat up and was too heavy.
Consumer Reports recently awarded All-Clad a rating of “Excellent” for its even heating and versatility (stove, oven, induction, etc.). They did not include any Demeyere cookware in its tests.
Good Housekeeping awarded All-Clad the “Best High-End Set,” calling it “the Vitamix blender of cookware.” They believe it’s worth the high price due to its durability and even heating. Again, Demeyere cookware was not tested.
Both brands are applauded by customers as well as expert product testers for their performance, durability, and design.
The biggest complaints are that food sticks to the surface of All-Clad pans, and Demeyere pans are too heavy.
All-Clad takes home more awards in part because Demeyere is less known and often excluded from the research altogether.
There’s no doubt about it; both of these brands are not cheap.
But, when you consider all of the performance benefits you get from premium cookware and the fact that it’ll last a lifetime, it’s worth the investment.
While both brands are pricey, Demeyere cookware is significantly more expensive.
Of course, the actual margin depends on the line, set/piece, and where you buy.
Use the chart below to compare the prices of similar products.
|Saute Pan 3-Quart||Check Current Price||Check Current Price|
|Soup Pot/Dutch Oven 4-Quart||Check Current Price||Check Current Price|
|Fry Pan 8-Inch||Check Current Price||Check Current Price
|Stock Pot 8-Quart||Check Current Price||Check Current Price|
Most serious home chefs would be happy with a set from either brand.
But which cookware is better?
There’s no universal answer to that question. It depends on your cooking style and budget.
You should buy All-Clad if…
- You want cookware that heats up fast, distributes heat evenly, and responds the temperature changes quickly.
- You want cookware with a classy and elegant design and a smooth, shiny surface.
- You want cookware that’s made in the U.S. under the highest standards that comes with a lifetime warranty.
- You’re willing to make a significant investment but don’t want to fork over hundreds of dollars for one frying pan.
You should buy Demeyere if…
- You want cookware that retains heat well and is forgiving when you accidentally turn the stove too high.
- You cook on an induction cooktop and want cookware specifically designed to meet the needs of induction cooking.
- You want a rivetless design that provides an uninterrupted cooking surface and makes cleaning easier.
- You want to feel the thickness, durability, and heft when you hold your cookware.
- You’re not restricted by a tight budget.
Based on my cooking style, budget, and preferences, I highly recommend All-Clad.
There’s a reason why it’s one of, if not the, biggest stainless cookware brand on the market.
It has everything you want in cookware. Fast and even heat transfer, long-lasting durability, and simple, elegant, and functional design.
On top of all that, it’s made in the U.S. under strict quality standards and comes with a lifetime warranty.
This is not to say that Demeyere cookware isn’t up to par, but, in my opinion, its 7-ply construction, specially designed surface treatments, and induction base don’t provide enough noticeable value to justify the additional cost.
If you still aren’t sure, consider buying one piece from either line and giving it a trial run (save your receipt).
What are your thoughts on All-Clad vs. Demeyere?
Have you cooked with either brand? If so, tell us about your experience in the comment section below.
If you found this article helpful, you should also check out:
- Is Demeyere Cookware Worth the High Price? An In-Depth Review
- Demeyere Atlantis vs. Industry: 9 Key Differences
- Hestan vs. Demeyere Cookware: 9 Differences
- All-Clad C4 Copper vs. Copper Core: How Do They Compare?
- All-Clad D5 vs. Copper Core: How Do They Compare?
- All-Clad HA1 vs. B1: Which All-Clad Non-Stick Collection Is Better?
- All-Clad vs. Calphalon: Non-Stick and Stainless Cookware Compared
- All-Clad vs. Cuisinart: How Does Their Cookware Compare?
- Is Goldilocks Cookware Any Good? An In-Depth Review
- All-Clad HA1 Cookware Review: Is It Worth Buying?
- Is All-Clad Cookware Worth the High Price? An In-Depth Review
- Ceramic vs. Teflon Cookware: What’s the Difference?
- Is Made In Cookware Any Good? An In-Depth and Unbiased Review
- All-Clad vs. Mauviel: Which Premium Cookware Is Better?
- Sardel Cookware Review: Is It Worth Buying?