55628 Pro Frying Pan Stainless Steel Suitable for Induction Cookers 28 cm, Silver

I love using this pan, wife is not so fussed about it, but I suspect she’s not using it right. Great for onions, steaks, fish etc, once you get the hang of it. Heavy, easy to clean, stays very bright. Not sure I’d want a bigger one as that would be heavy, might look at a larger lidded non stick from a different range.

I am very pleased with this excellent pan. It heats evenly and is easy to clean. Great for cooking for two. It might be on the heavy side for some.

I bought this pan and it's 28cm equivalent due to it's high reputation, cost me a lot of money, I emailed Demeyere a couple of weeks ago with one or two questions about the use of their cookware and have had no reply. Basically, if you buy this product you will get a quality pan but you will be buying from a company with shocking customer service. Leaves a sour taste.

No tiene nada que ver con otras sartenes de acero inoxidable, la demeyere proline es otra historia, coincido con la opinión anterior, es la mejor sartén Un consejo que me ha sido muy útil (también ver videos): La sartén esta lista cuando al echar gotas de agua bailan de un lado a otro de la satén sin evaporarse, secar el agua con un papel, poner el aceite, en el momento que está caliente (si es poca se calienta en cuanto toca la sartén) bajar el fuego a la mitad de intensidad, contar hasta 10 y poner el alimento, ahora paciencia, no tocar, al poco se irá soltando solo, se podrá dar la vuelta y ya no se pegara, incluso pescado sin piel

It’s frustrating to have a fry pan or sauté pan for which the center is so high that oil or other fat runs off to the sides, leaving the center essentially dry. But it’s tough to have the bottom of a pan perfectly flat, so it’s usually desirable to have the bottom slightly concave to ensure that it sits on a burner or cooking surface without rocking. The operative word is “slightly”; the bottom of the pan should not look like Crater Lake. I got the 11″ Demeyere Atlantis 7 fry pan to replace a skillet for which the bottom was high in the middle by 2 mm, making it essentially unusable. No such problem here; as can be seen from the photo with the blue gauge, the center is high by only 0.46 mm—a nonissue. Apparently, the flatness gauge shown in the screen grab from a Demeyere product video is more than a prop. Suffice it to say that the difference between the two pans is night and day. I can’t quite say that it changed my life, but it certainly has changed my attitude toward sautéing. The heating is very uniform, though this is probably true for any decent pan of this size. In any event, I have found it great for nice, even browning. It’s not a “fast” pan like Mauviel or All-Clad Copper Core, so it needs a bit of time to heat and cool. I’m not one for quick heating by setting a burner on high and hoping I catch it before things get carried away. I just set the burner to what I want for the final setting and give the pan a few minutes to warm up. True precision would probably call for a surface thermometer, but reaching the Leidenfrost temperature (i.e., when water droplets ball and roll around the pan) seems to get things close enough. Because of its thermal mass, it retains heat very well, which is perfect for sautéing and searing. Sometimes it’s a bit much, though—for example, when making veal or chicken piccata, the retained heat is so much that the butter can fall apart almost immediately after it’s added. But the solution is simple: after deglazing the pan, pour the liquid into a lightly preheated smaller vessel such as a saucier and then add the butter—which is usually more manageable when making a small amount of sauce anyway. Demeyere claim that the 7-layer construction gives especially good performance on induction cooktops, but I use a gas stove, so I wasn’t able to evaluate this. Sticking isn’t an issue if one follows normal procedure for stainless steel: • Get the pan up to temperature. • Add the appropriate amount of oil, butter, or both. • Add whatever is being cooked to the pan and don’t move it until it has at least lightly browned. Cleaning is also easy. I would never put cookware in a dishwasher, and Demeyere don’t recommend it. I let the pan cool to room temperature and then let it soak for a few minutes in soapy water, and a quick swipe with a brush and sponging with soapy water usually does most of the job. I usually cook with extra-virgin olive oil, which burns easily, so I often follow up with a small amount of Bar Keeper’s Friend and a final cleanup with soapy water. The one possible downside of this pan is its weight; it’s lighter than cast iron, but not by much. Unless you’re a former governor of California, you probably wouldn’t use it to shake and toss things around. Of course, you probably wouldn’t do this with a chicken breast anyway.

Sartén única donde las haya, cocina sola una vez caliente, chuletones, solomillos, dorados perfectos e interiores al punto, es una auténtica maravilla, se nota la calidad y el material, es casi indestructible.

très bonne poêle facile à utiliser

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