Folks get so hung up on heavy being the be all end all for quality. Yes heavy typically means quality when it comes to pans but there are ways to cut weight while maintaining performance. No one wants a super heavy pan to lug around their kitchen be it male or female. made In has the professional chef in mind when creating their products. Someone with these pans in their hands all day would greatly appreciate a lighter pan. Made in’s solution for cutting weight without sacrificing performance was to make the handle hollow. Solid metal handles add a significant amount of weight and is pretty unnecessary as it doesn’t add to the performance. An added benefit of the hollow handle is that it drastically helps to keep the handle cool. Two birds one stone. Genius.
@@EngineersPerspective701The Made in saucier is only 2.3mm thick. They make their frypans a little thicker (2.7mm) but all of their saucepans and sauciers are thinner. A little thin for my taste (I have the saucier).
True, people do get fixated on the weight of the pan. My best performing carbon steel pan is also my lightest and cheapest carbon steel pan, the OXO obsidian. My oxo obsidian performs better than my Matfer(the king of spinners) and my debuyer. If I need a heavy pan for something I will pull out my lodge cast iron pans. For stainless steel my all clad D3 everyday is perfect. Spend your money on stainless steel and buy cheap carbon steel and iron skillets because they perform just as well as the expensive pans. Also, made in is a spectacular company, you aren't going to get a bad product.
I've got the smaller saucier in Atlantis and the larger in Industry. This way, neither is too heavy, and there's no point in thicker walls for the larger because the thermal mass of the contents WAY outweigh the pan itself. Very happy with that configuration.
I have both the 1 qt made In sauce pan, and 3.5 qt sauté pan, and absolutely no complaints with their performance. 0:090:09 I just ordered this Saucier pan.
Kind of wish I would have gotten the industry 5 as a compromise on weight but honestly my wife still hasn’t warmed up to the pan yet. Just insists on using the thin walled $5 pan from my grandma. So maybe I should have just splurged for myself anyways! Oh well no complaints in actual use on this one so far so no regrets yet
Down the rabbit hole 😄 I had the same debate and I went with Demeyere 5 plus from Cutlery and more 3.5 quart Saucier, plus is Cutlery and more exclusive version of Industry .. more rounded more handle not quite a square on the handles as industry but otherwise the same thing. Love mine I'm totally glad I went that route. The mayor also has the Atlantis version that is 7 ply and quite heavy but I'm happy with the five myself. A35 Damaris Akshay hold cheat quite well I use drop dumplings and the temperature of the broth stays at a higher level versus a pan that loses heat real quick. I did end up ordering de Buyer 2.5 Saucier as well I'm quite pleased with that too. So right now my favorite cookware this point would be Demeyer 5 plus series 3.5 Saucier, 11" 5 ply stainless steel frypan, 12.5 stainless steel frypan and both with glass lids.
I got the 2qt saucier and was surprised at the lightness of it too. I have a few all clad sauce and saute pans (one D3 and two D5) they are all a little thicker and more solid than the made in, the polish finish on my D3 is nicer looking. The brushed finish of the Made in is a little darker than the brushed All Clad D5, just so people know. Its almost sort of a nickel color instead of silver. Also I had to give the thing a hell of a washing when I got it, as when I wiped it after my initial wash with a paper towel, there was still some color showing up on the towel. I eventually hit it with some barkeepers friend, now its residue free. Still a good budget option if you want a made in usa (or italy for some of em) set of pans. I'd almost tell people to spring for the D3 everyday though. For sauciers though its not bad as it gets a rapid boil fast and I use it mostly for that purpose (ramen and the like) vs making a sauce where I need to be more tempered with the heat.
Honestly it has been totally solid for me but I really don't see the reason to choose this over all clad. Handle design probably would be the biggest driver depending on a persons preferences.
Side note , I did though purchase the Made In Cookware - 10 Quart Stainless Steel Rondeau Pot w/ Lid - Stainless Clad 5 Ply from Amazon and had the same reservations about it being 5 ply and the total weight, I too expected that to be much heavier.
It’s what I figured with their price point while actually using good manufacturers. They got me by including that darn lid! We’ll see how it performs though, maybe it’s a perfect balance of weight and performance
Very good point about the weight. I happen to be looking for a lightweight pot so this was a positive. Now I wonder if more cookware sites are reporting their weights with the lids.
It’s dang hard to tell! A good way to check is to find the thickness of the pot. Usually you can piece together how it’ll feel with that in hand but that’s harder to find than weight often!
I just recently ordered the Demeyere Atlantis saucier in 2.6 and 3.5. Probably didn’t need both but couldn’t decide. I like heavier feeling cookware. But I’m use to Le Creuset enameled cast iron pieces lol and raw cast iron fry pans. So I’m sure the weight will be fine for me lol
@@stevenlawrence5733 I have not so this is all conjecture. Personally if I wanted the volume for more liquids it’s usually a soup or something that isn’t as sensitive to stirring but benefits a lot from the increased browning area of a conventional Dutch oven style pot so you can take advantage of the fond or renderings developed in the final product. All up to you and your style! Just what I would consider
The layers are only in the base or floor, not the walls. After Demeyere, it’s definitely a downgrade. All Clad LTD or Master Chef are aluminum(much better conductor than steel) with steel liners. My favorite. Paderno is restaurant grade steel with very heavy aluminum bases.
It’s definitely 100% all clad, up through the walls. Much higher quality than a “disc bottom”. Initial impressions are that it’s probably in line with the all-clad d3. The demeyere industry 5 would have been a much better choice but I wanted my wife to connect with it and I was worried the weight would steer her away
@@EngineersPerspective701 All Clad d3/5 advantages are for induction, looks, and maintenance. There’s a lot more aluminum in their LTD/master chef line, and therefore performance as long as you don’t care about appearance and are careful with cleaning. Stainless steel in itself is an inferior metal to cook with.
Folks get so hung up on heavy being the be all end all for quality. Yes heavy typically means quality when it comes to pans but there are ways to cut weight while maintaining performance. No one wants a super heavy pan to lug around their kitchen be it male or female. made In has the professional chef in mind when creating their products. Someone with these pans in their hands all day would greatly appreciate a lighter pan. Made in’s solution for cutting weight without sacrificing performance was to make the handle hollow. Solid metal handles add a significant amount of weight and is pretty unnecessary as it doesn’t add to the performance. An added benefit of the hollow handle is that it drastically helps to keep the handle cool. Two birds one stone. Genius.
For sure! Also they stuck to the tried and true 3mm thickness that seems to be the goldilocks zone for clad stainless.
@@EngineersPerspective701The Made in saucier is only 2.3mm thick. They make their frypans a little thicker (2.7mm) but all of their saucepans and sauciers are thinner. A little thin for my taste (I have the saucier).
True, people do get fixated on the weight of the pan. My best performing carbon steel pan is also my lightest and cheapest carbon steel pan, the OXO obsidian. My oxo obsidian performs better than my Matfer(the king of spinners) and my debuyer. If I need a heavy pan for something I will pull out my lodge cast iron pans. For stainless steel my all clad D3 everyday is perfect. Spend your money on stainless steel and buy cheap carbon steel and iron skillets because they perform just as well as the expensive pans. Also, made in is a spectacular company, you aren't going to get a bad product.
I've got the smaller saucier in Atlantis and the larger in Industry. This way, neither is too heavy, and there's no point in thicker walls for the larger because the thermal mass of the contents WAY outweigh the pan itself. Very happy with that configuration.
Solid! What are your workhorse prices?
I have both the 1 qt made In sauce pan, and 3.5 qt sauté pan, and absolutely no complaints with their performance. 0:09 0:09 I just ordered this Saucier pan.
After a few months I honestly have no complaints. It could probably be a little heavier but for 95% of cooking it’s totally good to go.
Recently got the Atlantis 3.5 qt. saucier. Beautifully made. The 7-ply is a little on the heavy side, but it basically does everything.
Kind of wish I would have gotten the industry 5 as a compromise on weight but honestly my wife still hasn’t warmed up to the pan yet. Just insists on using the thin walled $5 pan from my grandma. So maybe I should have just splurged for myself anyways!
Oh well no complaints in actual use on this one so far so no regrets yet
@@EngineersPerspective701 Definite trade-off between ease of handling (weight) and performance.
Down the rabbit hole 😄
I had the same debate and I went with Demeyere 5 plus from Cutlery and more 3.5 quart Saucier, plus is Cutlery and more exclusive version of Industry .. more rounded more handle not quite a square on the handles as industry but otherwise the same thing. Love mine I'm totally glad I went that route. The mayor also has the Atlantis version that is 7 ply and quite heavy but I'm happy with the five myself.
A35 Damaris Akshay hold cheat quite well I use drop dumplings and the temperature of the broth stays at a higher level versus a pan that loses heat real quick.
I did end up ordering de Buyer 2.5 Saucier as well I'm quite pleased with that too.
So right now my favorite cookware this point would be Demeyer 5 plus series 3.5 Saucier,
11" 5 ply stainless steel frypan,
12.5 stainless steel frypan and both with glass lids.
Way down the rabbit hole!!!
Homegoods had a D5 4qt saucepan for $80 so I got it too 😂. Now I’m officially taking a break though!
I got the 2qt saucier and was surprised at the lightness of it too. I have a few all clad sauce and saute pans (one D3 and two D5) they are all a little thicker and more solid than the made in, the polish finish on my D3 is nicer looking. The brushed finish of the Made in is a little darker than the brushed All Clad D5, just so people know. Its almost sort of a nickel color instead of silver. Also I had to give the thing a hell of a washing when I got it, as when I wiped it after my initial wash with a paper towel, there was still some color showing up on the towel. I eventually hit it with some barkeepers friend, now its residue free. Still a good budget option if you want a made in usa (or italy for some of em) set of pans. I'd almost tell people to spring for the D3 everyday though. For sauciers though its not bad as it gets a rapid boil fast and I use it mostly for that purpose (ramen and the like) vs making a sauce where I need to be more tempered with the heat.
Honestly it has been totally solid for me but I really don't see the reason to choose this over all clad. Handle design probably would be the biggest driver depending on a persons preferences.
Side note , I did though purchase the
Made In Cookware - 10 Quart Stainless Steel Rondeau Pot w/ Lid - Stainless Clad 5 Ply
from Amazon and had the same reservations about it being 5 ply and the total weight, I too expected that to be much heavier.
It’s what I figured with their price point while actually using good manufacturers. They got me by including that darn lid! We’ll see how it performs though, maybe it’s a perfect balance of weight and performance
Very good point about the weight. I happen to be looking for a lightweight pot so this was a positive. Now I wonder if more cookware sites are reporting their weights with the lids.
It’s dang hard to tell! A good way to check is to find the thickness of the pot. Usually you can piece together how it’ll feel with that in hand but that’s harder to find than weight often!
@@EngineersPerspective701 Agreed.
I just recently ordered the Demeyere Atlantis saucier in 2.6 and 3.5. Probably didn’t need both but couldn’t decide. I like heavier feeling cookware. But I’m use to Le Creuset enameled cast iron pieces lol and raw cast iron fry pans. So I’m sure the weight will be fine for me lol
You’ll be right at home with that weight then! No doubt they’ll be great performers
I have both the Demeyere Industry 3.5 quart saucier and the Made In 5 quart saucier as well. The are both equally amazing.
well, I did something stupid and got a Demere 3.5 quart Atlantis. Seven ply $300. Not sure if it's worth it but at least it will outlive me.
Definitely worth it. It will last generations
Definitely worth it and you're a genius! Only way to be better would be to mail to my address 😁!
How are you enjoying it?
I can't decide between getting this and the Misen 3qt stainless steel saucier.
If you care about it being made in Italy vs. China or if you want the better handle for pouring then Made In might be better. Otherwise it’s a toss up
I can't decide between the 3qt saucier and the 5qt saucier by made in???
For an everyday pan and most sauces the 3qt probably makes the most sense would be my recommendation but it’s really up to what you’re cooking
@@EngineersPerspective701 but have you experienced the 5qt model first hand?????
I love the 3qt model but the 5qt allows one to do more.
@@stevenlawrence5733 I have not so this is all conjecture.
Personally if I wanted the volume for more liquids it’s usually a soup or something that isn’t as sensitive to stirring but benefits a lot from the increased browning area of a conventional Dutch oven style pot so you can take advantage of the fond or renderings developed in the final product.
All up to you and your style! Just what I would consider
The layers are only in the base or floor, not the walls. After Demeyere, it’s definitely a downgrade. All Clad LTD or Master Chef are aluminum(much better conductor than steel) with steel liners. My favorite. Paderno is restaurant grade steel with very heavy aluminum bases.
It’s definitely 100% all clad, up through the walls. Much higher quality than a “disc bottom”. Initial impressions are that it’s probably in line with the all-clad d3.
The demeyere industry 5 would have been a much better choice but I wanted my wife to connect with it and I was worried the weight would steer her away
@@EngineersPerspective701 All Clad d3/5 advantages are for induction, looks, and maintenance. There’s a lot more aluminum in their LTD/master chef line, and therefore performance as long as you don’t care about appearance and are careful with cleaning. Stainless steel in itself is an inferior metal to cook with.
@@meursault1654 yep