Atlantis 3.2-Quart Covered Saucepan, Silver

Has long been a fan of Demeyere with several products from them. This time around though I got a pot and I am a bit disappointed. The welding from the handle is not flush with the pot creating an ugly gap that debris could get in, also left a weld spot on the inside. I expected more from the well respected brand and expensive product that I paid full price for.

This is an amazing sauce pan that is precision made. I don't use it for simple tasks like boiling water or cooking pasta but it performs beautifully when used for cooking vegetables and rice. This is a very heavy pan as it should be. I am able to cook potatoes and other vegetables with very little water and virtually have no water left over, which means no nutrients lost. I can put the covered pan on the lowest setting on my electric stove and everything is completely cooked in a half hour or less. I am surprised, though, that the bottom of the pan is not completely flat. Apparently, the metal is not milled after it is formed. Another issue is that it is difficult to pour liquid out of the pan by holding the handle. The handle is nearly round and it is smooth causing it to rotate in your hand. A flatter handle would have prevented that. The bottom line is, though, I would not trade this pan for any other.

I am not crazy about sandwich disk bottom pots & pans. I prefer multi-clad or tri-ply type of cookware, like my favorite “Spring Switzerland Brigade” but can’t find them in U.S. Here are my non scientific comparisons: disk bottom vs. multi clad, Demeyere3.2qt / 20cm vs. Spring Switzerland 4qt /20cm and All Clad 1qt/ 15cm Boiling speed: Surprise! Demeyere is about 30 seconds faster.(did not test All Clad) Heat retaining: All are great. Spring & All Clad retain longer. Interior: Spring polish better and feel smoother. I can feel and see the circle lines inside the demeyere. Exterior: All clad is shiny. Demeyere is matt finish. Lid: All Clad's lid is not good. Fry egg: All are great and non stick. Simmer: Thanks the thick bottom, Demeyere performs well. Design: Personally, I think the Spring is more sophisticated and detail oriented. The demeyere looks like a tank. All Clad says itself. Besides the lid and pour rim, nothing much to complain. Cleaning: The demeyere is harder. I must use few more drops of DAWN to kill the grease. The Allclad is the easiest. After some experiments, I do not see much diffidences of cooking abilities between Demeyere's disk bottom and multi clad one. Over all, I think my new Demeyere sauce pan is a great buy. It well built and heavy. I cannot nicely pour liquid because of the weight but I definitely will try the smaller sauce pan next time.

I have quite a few tin lined copper saucepans and some old anodized aluminum ones which have seen better days. I decided I needed a larger saucepan than the copper ones I have and I didn't want to go with a copper one because as much as I love tin lined copper, it is nice to have a totally non-reactive pan for making tomato sauces and other reactive foods. Plus, as much as I love copper, stainless steel is so practical, especially for saucepans where you don't have to worry about sticking. I have one other Demeyere piece (a 3.5 quart conical sauteuse) that I bought several years ago and I have been very impressed with the quality of that pan and with the tight fitting lid with the handle that always seems to stay cool. So for my saucepan I decided to go with another Demeyere. I was not disappointed. First, if you are into kitchen aesthetics and display your pots and pan, the pan is really gorgeous, with beautiful architectural lines and a gleaming silver finish. As with my sauteuse, the lid fits perfectly. The pan is the perfect size to make up a large batch of tomato sauce (which I did just today) or a large pot of beans. I'm not a big pasta person, but my neighbor who is Italian-American deemed the pot a very good size for making pasta for 2. I am very happy with my purchase.

No one disputes that Demeyere cookware is excellent. The one reservation some have is its weight. For better or for worse, some of the great cooking qualities are inextricably tied to weight. For example, even cooking requires heat dispersion by an adequate mass of conductive metal. Personally, the weight does not bother me -- I do not usually even notice it What I do notice are things like the even heating and how easy it is to clean. I also find the handles very comfortable and they never get hot, even though they are metal. I cook on induction and my Demeyere Atlantis cookware is well-suited for that.