All-Clad vs. Demeyere: The Truth About High-End Stainless Steel Cookware
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- Опубліковано 9 тра 2024
- In this video, I give you a side-by-side comparison of All-Clad versus Demeyere. You’ll learn how their cookware differs in construction, design, cooking performance, price, and more. I also reveal the results from my head-to-head tests and show you the pros and cons of both brands.
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0:00 Intro
0:19 Construction
1:57 Thickness
2:36 Weight
3:00 Performance
6:55 Cleaning
7:32 Handle Design
8:50 Price
9:15 All-Clad or Demeyere?
****Products Featured in This Video****
All-Clad Cookware: amzn.to/43skbvG (Amazon)
All-Clad Cookware: www.tkqlhce.com/click-8744728... (All-Clad.com)
Demeyere Cookware: amzn.to/3II43N4 (Amazon)
Demeyere Cookware: www.dpbolvw.net/click-8744728... (Zwilling.com)
****Related Videos/Articles****
All-Clad vs. Demeyere (full comparison) prudentreviews.com/demeyere-v...
All-Clad Review prudentreviews.com/all-clad-c...
All-Clad Review (video) • The Truth About All-Cl...
Demeyere Review prudentreviews.com/demeyere-r...
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One of the reasons I chose the Demeyere Industry was the angle of the handle in relation to the pan: shallow, so that it is easier to slip the pan into the oven.
If you want to get Demeyere quality & construction, consider looking at some of the Zwilling cookware line that are made by Demeyere but at lower price. Look for "Made in Belgium" & the typical Demeyere features like spot-welded handle instead of rivets.
Also, I find Demeyere [including Zwilling series made by Demeyere] fully clad & cast iron cookwares like Staub & LeCreseut are outstanding for induction cooking.
I own several of both; the Demeyere are by far my favourite. The AC i have, I chose for the shape serving a particular need not available by Demeyere. The handle on AC is god awful.
Which Demeyere collection do you have?
Fully agree the all clad handles are awful as far as I’m concerned as well.
@@PrudentReviews I bought them separately, not as a set. Most are industry, except for 9.4 inch Atlantis proline fry pan and a saucier. Love them all.
I might be in the minority, but I absolutely LOVE the All-Clad handles! They feel great to me, offer the best control, I just love them. And I’m extremely particular about the way things feel to the touch/hold. ❤❤❤
@@GenericAccountVLRI like the All-Clad handles as well. I much prefer them to the Atlantis.
Thank you Andrew for the awesome review 👍
Thanks for watching, glad you enjoyed it!
I enjoy your reviews, thanks. I personally use Cuisinart which have worked just fine for me over the years. Not too heavy and not too hard on my pocketbook.
Thanks for this. Always enjoy your videos.
really appreciate you watching
I have them all. For my uses coppercore is the most practical on a gas stove. I'm using stainless/copper for the heat control for sauces/acidics. If I'm searing meat 9/10 time I'm going to my stargazer cast iron/pro debuyer carbon-steel. Both of which can withstand more heat and will be 10x easier to clean. I do love my atlantis saucier tho.
Great video Andrew. Very thorough
Really appreciate it
I don't have any Demeyere cookware. I have one AC and I don't like it much. My Belgique stainless steel is over 30 years old and still looks nice. I own some Cuisinart Chef's classic and am happy with it. The rest are ancient cast iron and cheap stainless steel from restaurant supply stores. I do love my 8 qt Heritage steel saute pan. I simply do my best cooking with heavy bottomed disc pans.
All my all clad pieces have two small helper handles rather than the long uncomfortable ones. The casserole, the universal, a rondeau, and a braiser - with the added benefits of easy storage (and they nest well).
Could you maybe look at other brands that have welded handles as well since they are so much easier to clean and you don’t have to work around those dang rivets. I know Fissler does and I think WMF as well. Thank you for the great video.
I love my Demeyere Industry pan and I don’t regret not buying the Atlantis. For the bigger size I chose Resto - a very affordable 3ply beautiful stainless steel pan with almost the same performance.
My parents bought me a small All-Clad sauté pan as a housewarming gift, but I never liked the handle so I rarely use it. I’m going to look into the D5 Everyday, since I don’t need a high performance pan.
D3 Everyday is a great option
It would be cool to see a detailed thermal conductivity test with a thermal camera like the guy at now-defunct CenturyLife site did
Also, the heat retention test is kinda flawed cause water has very high thermal mass. Assuming all-steel pan weighing 1.5 kg with thermal capacity of 460 and 0.5 liters of water with thermal capacity of 4200, the thermal mass of the whole system is 25 percent pan and 75 percent water. Given that the handle doesn’t really count it’s even more water compared to pan
I’ve never liked All Clad because their handles suck, it’s like they are upside down and are terribly uncomfortable to hold when full of food.
I’ve had several pieces from
Demeyere’s Apollo line for 15+ years and they are great. I think they stopped that line though.
Tramontina has a 3 ply clad stainless 12 inch saute pan for $40 made in Brazil. Have you ever tested this vs the higher priced models?
Video coming soon…
My Tramontina (made in Brazil) warped quickly partly my fault but also because of pan is quite thin.
I just hate cleaning the gunk that builds up around rivets so I enjoy using Demeyere because I don't dread the cleanup.
But as you said, can't really go wrong here - great overview!
Never had an issue with it. I prefer the rivets as I've had a pan break on me and that's VERY unpleasant, like having skin melt away doesn't feel good, along with the trip to the hospital. I at least know I can wear my sandals when the pans are riveted.
@@johndoh5182amen to this. I cook daily with my all-clads and never had trouble with the rivets getting gunky. Maybe because I am active in my cooking and "clean" the sides of the pan while stirring with spatula. Don’t know. But anyway, I also just imagine a welded handle coming off while carrying a full saucepan of hot food, omg. All-Clad all the way.
@@johndoh5182Yikes! So sorry that happened to you. Thanks for the warning and permanent dread lol !
The only issues I had with my Demeyere Proline skillet is when I seared steak and the oil polymerized on the Prolines sides was hard to clean. I did a youtube video comparison of this using same heat and time with a Kuhn Rikon pan and it was much easier to clean. Later I tested searing steaks with Proline using clarified butter (ghee) and the cleaning was easy.
I hate the gunk as well. I thought about getting the Demeyere until Prudent said the handle broke off on him.
how do these compare to Heritage steel Eater series ????
Eater cooks very similar to All-Clad D3, D3 Everyday, D5, and Demeyere Industry. All-Clad D3 Everyday is the closest to Heritage Eater - both have similar riveted handles and aluminum core. Eater has a brushed finish and D3 Everyday is polished.
If you have an induction cooktop Demeyere is the clear best choice
I agree that Demeyere works well on induction, especially pans with TriplInduct. But, as my tests show, All-Clad works well on induction, too.
Im looking into getting a Demeyere Atlantis 11 or 12.5 fry pan. Does anyone know what lids fit or where to buy just a lid? Thanks
Demeyere is sized in metric (and apparently AC G5 is metric as well) so it would be 28 and 32 cm. Either buy Demeyere lids or cheaper metric sized from a restaurant supply store - Pintinox, Paderno or no-name
Thanks, appreciate it.@ebonfortress
5:36 Me watching Andrew put hot pan straight onto bare countertop: 😨 Great video tho. 😁
Natural Granite countertops that are properly sealed are perfectly fine with putting hot pans directly on top of them. It's mainly an issue with countertops that are made of quartz which in reality are made from composite material of powdered stone/granite in a binder that's like an epoxy that are not heatproof and can burn or even melt and warp.
It’s well-sealed granite - never had an issue 🤞
@@PrudentReviewsis that really okay? I have sealed marble and always use a thick hand towel or a trivet. Too nervous!
I've never had an issue but nothing wrong with being safe and using a trivet!
(BTW, any plans to review Darto carbon steel? I know it's niche but I'd like to know your take on it.)
Thanks for the video! Could you showcase a company that makes stainless steel skillet that can be easily bought from EU countries?
Literally Demeyere
It’s Belgium
@@The-BigBoss I didn't know. Thank you and have a beautiful day!
There are so many!
Belgium: Demeyere
France: Mauviel, de Buyer, Le Creuset, Staub
Italy: Hestan, Ballarini, Made In, Ruffoni
Theses might help: prudentreviews.com/italian-cookware-brands/
prudentreviews.com/french-cookware-brands/
prudentreviews.com/cookware-not-made-in-china/
@@PrudentReviews Thank you so much! I will watch the rest of your videos to see comparisons and benchmarks! I wish you to have a lovely day! ❤️
The handles never come of All-Clad. That's my choice. I prefer D3 because I don't want a heavier pan.
French 101... A and U together makes the sound "O" ( Saucier ) pronounced sOcier.. ( Sauté vegetables ) pronounced sOté vegetables
All Clad, easier time to cook so less electricity or gas, does the job, and priced just right
choice should be pretty simple if you're not rich; demeyere in europe and all-clad in america
Love your reviews, but I must admit you talk so highly about almost every brand it leaves me stuck lol. Still debating between d3 everyday , industry 5, and maybe hestan pro bond. Also find the heritage 14 piece titanium series interesting because of the pans it comes with mainly.
Those are all great options with similar construction, so the difference in performance is minimal. The deciding factors to think about are things like handle design, rivets vs welded, exterior finish (brushed vs polished), and price. All good options. I’ll be reviewing Hestan very soon.
all clad all day
Hey dude, your heat retention test doesn't suggest much of anything. I mean I guess it does for people who take food off the stove and let it keep cooking in a pan. But that's just not a cooking method for me, so that test gives me ZERO information.
Heat retention matters DURING cooking. This is because if you use an electric or induction stove top that have a temp control that turns heat on and off, then what matters is that OFF time as the cookware sits on that burner. You might not want a pan where the temp drops a lot. Or, it might not matter that much. It depends on the food and the type of stove you're using.
Do you understand this point? For instance if I use a gas stove, they don't turn off and on, or drop the amount of gas flow and then increase it to maintain a temp, so I really don't care much about heat retention using a gas stove, and how fast the pan can heat up means more to me, or having an even temp across the cooking surface after the pan heats up. You didn't test that very well either. That bubble test does an OK job, not great. The problem is water is a good heat conductor so is heat spreading through the pan because of the water, or the pan? I think I'd get more info by watching burgers cook in a pan that's had oil added to it, because water transfers heat, and I rarely have a frying pan with a lot of water in it, as in I can't EVER remember that. With burgers frying in oil you could THEN test heat variation over the surface of the pan with a heat sensor WHILE the food is cooking, and once again a much more valuable test.
So, if I use a glass top, those burners turn on and off. If I want the heat in the pan to be consistent I need to know the heat drop in the time period that the burner shuts off for, but that time period isn't very long for one, and two, glass tops retain heat TOO, so the actual drop in heat for the pan shouldn't be large. So in the case of a glass top, heat retention of a pan STILL might not matter very much because of the heat retention of the surface of the burner.
However, for INDUCTION cooking, I think that heat retention issue could be pretty big, but you can't test that with a water test, taking a pan off the stove. You need to test the pan WHILE cooking on an induction stove.
So, I find that one test totally useless because I can't for the life of me figure out why the test you do matters to the way I cook, since I tend to cook ON the stove.
Generally I watch some of your tests and I wonder if you actually cook. I mean I'm not TRYING to be overly critical, but you're showing data that has REAL problems with it since it doesn't relate well to actually COOKING, or at least not any cooking I do, Italian, Mexican, Philippine, American type cooking.
I really appreciate the suggestions and I’m always open for feedback.
I know that these tests aren’t flawless but they provide a ballpark estimate of how pans compare. Measuring heat conduction or retention while cooking burgers or other food adds even more variables (the amount of food/oil, the temp of the food, the shape, etc.) to the mix and makes it even harder to get an accurate read. That’s why I use water - it helps control the variables as much as possible.
I understand your point about electric burners cycling on and off but I believe my heat retention test addresses that. A pan that stays warmer longer after you remove it from the heat will likely stay warmer when the burner cycles off for a handful of seconds on the stove.
Also, in my experience, heat retention does matter on gas cooktops too. Even though the heat is continuous, the pan will cool down temporarily when you add ingredients, especially with something like a steak or pork chop. That’s why thick cast iron skillets cook those foods better than a thin aluminum pan.
Again, I really appreciate your comment and will give it more thought as I test others brands. The limitations with controlled tests are also why I spend time cooking lots of food in all the pans I test over the course of weeks and months. That, combined with the controlled tests, hopefully, gives you a good idea of what to expect.
What an egocentric rant. "I can't for the life of me figure out why the test you do matters to the way I cook..." On the face of it, that may be true. Here's a news flash: not everyone cooks the same way you do. There are big advantages to using cookware that heats up slowly and retains heat well no matter what type of cooktop you are using. You just have to know how to use it. I prefer multi-clad stainless steel cookware that is thick and heavy with great heat retention. It closely mimics the enameled cast iron cookware that I also favor. As to what those advantages are, I'll let that remain a mystery for you to ponder. You also said, "...I'm not trying to be overly critical, but..." As a wise man once said, everything before "but" is BS. I think Andrew's reply to you was far more polite than you deserve.
@@PrudentReviews Yeah we're going to agree to disagree.
You can measure out oil, meat, buy a gallon of one type of oil so you have that for many months of testing, etc..... or measure out anything else and that controls variables.
When you add water, did you measure that out? One day the chemical content in that water can be different than on another day. Are you concerned about it? Probably not.
I realize you feel you need to justify the way you are testing though because after all you're making videos for UA-cam.
Your testing provides data, correct? I'm evaluating whether that data, based on the way you are trying to mimic what happens on a stove top relates to what would happen on my stove top. My conclusion are that if I use a gas stove your data in no way represents anything. For my glass top, I highly doubt the data will line up at all unless there is a very big difference between the skillets, because once again the glass top retains heat and it's still being transferred into the skillet, so EVEN if your test gives some kind of representation of this, I don't think the DATA represents what I would find. However, on an induction burner that I use every now and then (portable), I think that what you do for heat retention better mimics this in a very roundabout way, but once again I don't think the DATA will represent what I would find doing the cooking I do, using a skillet. I hope this helps.
Or maybe this is another way to think about it. I have no reason to watch the parts of the video that I know don't provide any value to me regardless of you thinking it somehow represents anything I do. So, it's best if my time is spent hopping through the video to get to where any charts are and that's about it. It kind of kills the enjoyment of kicking back and watching a video, so I won't thumbs those up when I have to do that. That's another way of thinking about it. In the end it's your channel you can do whatever you want. I pointed out the WHYs for the things that I said. I didn't just brow beat your video. I feel my logic is pretty sound considering 40 years of critical thinking about data (working in electronics, data analysis, been to college and trained for critical thinking) so I'll stick with what I said.
@@BCSpecht89 We'll agree to disagree.
The things I pointed out mimic nothing I do.
Ever watch Uncle Scott's Kitchen? Everything he does mimics something I do. In fact it doesn't just MIMIC what I do, it IS what I do. I get valuable information that relates to what I do.
But sorry bring water in a pan up to a certain temp and then setting it aside off the burner in NO WAY represents what happens on my glass top during the time period the burner shuts off and then back on.
@@PrudentReviews, you are the best. Open to criticism, objective and not defensive. Not being a laboratory, your test were good. You always give attention to both sides of any point. Keep up the good work!!!