Atlantis Saucepans

In the strictest sense of the word, boiling means submerging food into water boiling at 100°C. Poaching or simmering occurs when the water is just below 100°C.

Water boils as soon as steam bubbles are created at the bottom of the pot so the advantage of poaching or simmering is that no air bubbles are created that could split fish or fine vegetables.

• Designed for the job
  For cooking methods with fluids, such as making soups or steaming vegetables, Demeyere uses walls of stainless steel 18/10 that keep the heat inside the pan, combined with a heat-conducting bottom that spreads the heat optimally. For saucepans, cook pots (pans), soup kettles and straight sauté pans, Demeyere uses walls of stainless steel, combined with a heat-conducting 7 layer bottom so the heat stays in the pan and does not radiate out sideways.
  



• For use on any cooker
  All Demeyere pan bottoms come in 7-layer TriplInduc. The TriplInduc material was developed so that their products can be used on any type of cooker, and you can switch between cooker types at any time without changing pan.
• With a perfect bottom
  All Demeyere bottoms guarantee an optimal distribution of temperature and low energy consumption. They will always remain flat and are suitable for all types of cookers, including modern induction cookers.
• Stay cool handles
  Because of their design and form of “cast” 18/10 stainless steel, the handles remain sufficiently cool on electric cookers. They are developed to minimize the heat conduction so you can easily hold them (50°C or 120°F). Watch out for gas cookers … flames lapping the edge of the bottom can heat up the handles. The handles are cast out of “massive” stainless steel and are even more hygienic. No water stays behind when washing up
• Tight fitting lids
  The lids of Demeyere pots and pans are perfectly matched so they fit tightly, providing good closure and saving energy. This means that cooking with very little or even no water (yes really!) is possible, thus preserving subtle aromas, the full flavour, vitamins and minerals and the natural colour of the products/ingredients.
• The perfect pouring edge
  The upper rim has a specially designed pouring edge that avoids the spilling any kind of liquid while pouring. In order to obtain a perfect pouring edge, the rim of the pot must be designed and manufactured allowing for a special form and shape. Cheaper or less well designed pouring edges of cooking pots or pans will function perfectly with water or low viscosity fluids but as soon as you try to pour thick sauces or custards, the problems start. The pouring edge of a Demeyere pot is shaped in a way that you can pour any liquid without spilling and it really works!
• And they're easy to clean!
  We actually recommend to our customers that they wash their Demeyere in a dishwasher because the come out shining like new, but you can do it the old fashioned way if you prefer ... and if you end up with "white" marks at the bottom of your pan, don't worry, it's not a fault with the pan, just some food residue. Swirl round a little vinegar or lemon juice, then rinse the pan and the marks will disappear!

Atlantis Fryingpans

Frying heats food up to temperatures above 180°C. The surface dries out and the water content inside decreases gradually towards the core. This adds flavour and colour to the frying side.

• No non-stick layer to overheat or damage!
  Demeyere is convinced that frying is done best in a frying pan WITHOUT a non stick layer and we promise, you can fry in a stainless steel pan without food sticking! Here's how:
  
  
  • Heat your fat - if it's butter it should be completely melted.
  • When your fat is hot enough (butter should be golden brown, oil should NOT be smoking) lower the source of heat by about half.
  • Wait about ten seconds.
  • Then put the food in the pan.
  • When the pores have been seared (after about one and a half minutes ), the food will become loose and you can turn it. Be patient and don't try to turn it too soon ... it really will loosen off all by itself!


• Excellent heat distribution
  Demeyere’s Atlantis Proline frying pans use 7-Ply, a unique technology consisting of 7 alloys - first stainless steel at the inside of the pot for easy cleaning, secondly a thin layer of pure aluminium for perfect adhesion, thirdly a layer of aluminium alloy for heat conduction, the forth layer is another thin coating of pure aluminium for perfect adhesion. The next three layers are the TriplInduc coating, with magnetic properties for optimal use in combination with induction cooking and on any other heat source.




• Designed for the job
  The total thickness of the 7 layers is designed with the cooking process in mind and the necessity to control or regulate the temperature. With an Atlantis frying pan the thickness across the entire pan is 4.8mm.
• Fry right up to the rim
  The spread of the 7 ply construction across the base of the pan and right up the sides means you can fry right up to the edge of the pan, so a 20cm pan is exactly that, you're not restricted to the base of the pan as with many manufacturers.Easy to clean Thanks to their Silvinox® surface treatment and their shape, these pans are very simple to clean. These top products are available in 2 editions and have cast handles of stainless steel:
• For use on any cooker
  All Demeyere pan bottoms come in 7-layer TriplInduc. The TriplInduc material was developed by so that their products can be used on any heat source, and you can switch between heat source at any time without changing pan.
• With a perfect bottom
  All Demeyere bottoms guarantee an optimal distribution of temperature and low energy consumption. They will always remain flat and are suitable for all types of cookers, including modern induction cookers.
• Stay cool handles
  Because of their design and form of “cast” 18/10 stainless steel, the handles remain sufficiently cool on electric cookers. They are developed to minimize the heat conduction so you can easily hold them (50°C or 120°F). Watch out for gas cookers … flames lapping the edge of the bottom can heat up the handles, and obviously, if you put your frying pan in an oven or under a grill the handle will get hot , so remember to use an oven glove! The handles are cast out of “massive” stainless steel and are even more hygienic. No water stays behind when washing up.
• And they're easy to clean!
  We actually recommend to our customers that they wash their Demeyere in a dishwasher because the come out shining like new, but you can do it the old fashioned way if you prefer ... and if you end up with "white" marks at the bottom of your pan, don't worry, it's not a fault with the pan, just some food residue. Swirl round a little vinegar or lemon juice, then rinse the pan and the marks will disappear!

Atlantis Sauciers (Also called Sautes)

When preparing sauces, it is important that the heat is well-controlled and that the sauce is heated evenly with the same temperature all over.

These sauciers (also known as sauté pans) from Demeyere are especially developed for the preparation of fine sauces and stews or for preparing vegetables.

• Gentle heat
  The special 7 layer material up to the edge is 3 to 3.3mm thick and evenly distributes the heat from the bottom to the edge. This allows the heat in the pan to dissipate, keeping the heat even and gentle across the bottom and up the sides of the pan.
• Excellent heat distribution
  Demeyere saucier pans use 7-Ply, a unique technology consisting of 7 alloys - first stainless steel at the inside of the pot for easy cleaning, secondly a thin layer of pure aluminium for perfect adhesion, thirdly a layer of aluminium alloy for heat conduction, the forth layer is another thin coating of pure aluminium for perfect adhesion. The next three layers are the TriplInduc coating, with magnetic properties for optimal use in combination with induction cooking and on any other heat source.




• The perfect shape
  These sauciers are perfectly rounded on the inside so are deal for stirring and whisking.
• Designed for the job
  The total thickness of the 7 layers is designed with the cooking process in mind and the necessity to control or regulate the temperature. With an Atlantis saucier the thickness across the entire pan is 3.3mm.
• For use on any cooker
  All Demeyere pan bottoms come in 7-layer TriplInduc. The TriplInduc material was developed by so that their products can be used on any heat source, and you can switch between heat source at any time without changing pan.
• With a perfect bottom
  All Demeyere bottoms guarantee an optimal distribution of temperature and low energy consumption. They will always remain flat and are suitable for all types of cookers, including modern induction cookers.
• Stay cool handles
  Because of their design and form of “cast” 18/10 stainless steel, the handles remain sufficiently cool on electric cookers. They are developed to minimize the heat conduction so you can easily hold them (50°C or 120°F). Watch out for gas cookers … flames lapping the edge of the bottom can heat up the handles, and obviously, if you put your frying pan in an oven or under a grill the handle will get hot , so remember to use an oven glove! The handles are cast out of “massive” stainless steel and are even more hygienic. No water stays behind when washing up.
• And they're easy to clean!
  We actually recommend to our customers that they wash their Demeyere in a dishwasher because the come out shining like new, but you can do it the old fashioned way if you prefer ... and if you end up with "white" marks at the bottom of your pan, don't worry, it's not a fault with the pan, just some food residue. Swirl round a little vinegar or lemon juice, then rinse the pan and the marks will disappear!

Atlantis Saute Pans

Atlantis Casseroles

Being able to use Demeyere casseroles in the oven or on your hob (no matter what your heat source) means there's less washing up when cooking a casserole ...

• Designed for the job
  For cooking methods with fluids, such as casseroles, Demeyere uses walls of stainless steel 18/10 that keep the heat inside the pan, combined with a heat-conducting bottom that spreads the heat optimally. For saucepans, cook pots (pans), soup kettles and straight sauté pans, Demeyere uses walls of stainless steel, combined with a heat-conducting 7 layer bottom so the heat stays in the pan and does not radiate out sideways.
  



• For use on any cooker
  All Demeyere pan bottoms come in 7-layer TriplInduc. The TriplInduc material was developed by so that their products can be used on any heat source, and you can switch between heat source at any time without changing pan.
• With a perfect bottom
  All Demeyere bottoms guarantee an optimal distribution of temperature and low energy consumption. They will always remain flat and are suitable for all types of cookers, including modern induction cookers.
• Stay cool handles
  Because of their design and form of “cast” 18/10 stainless steel, the handles remain sufficiently cool on electric cookers. They are developed to minimize the heat conduction so you can easily hold them (50°C or 120°F). Watch out for gas cookers … flames lapping the edge of the bottom can heat up the handles, and obviously, if you're using your casserole or stockpot in the oven, the handles will get hot, so remember to use an oven glove! The handles are cast out of “massive” stainless steel and are even more hygienic. No water stays behind when washing up.
• Tight fitting lids
  The lids of Demeyere pots and pans are perfectly matched so they fit tightly, providing good closure and saving energy. This means that your casserole will be moist, full of flavour, vitamins and minerals and the natural colour of the products/ingredients.
• The perfect pouring edge
  The upper rim has a specially designed pouring edge that avoids the spilling any kind of liquid while pouring. In order to obtain a perfect pouring edge, the rim of the pot must be designed and manufactured allowing for a special form and shape. Cheaper or less well designed pouring edges of cooking pots or pans will function perfectly with water or low viscosity fluids but as soon as you try to pour thick sauces or custards, the problems start. The pouring edge of a Demeyere pot is shaped in a way that you can pour any liquid without spilling and it really works!
• And they're easy to clean!
  We actually recommend to our customers that they wash their Demeyere in a dishwasher because the come out shining like new, but you can do it the old fashioned way if you prefer ... and if you end up with "white" marks at the bottom of your pan, don't worry, it's not a fault with the pan, just some food residue. Swirl round a little vinegar or lemon juice, then rinse the pan and the marks will disappear!

Atlantis Stockpots

Demeyere stockpots have the same construction, and therefore the same benefits, as the casseroles.

Being taller, however, means that the stockpots have the added benefit of taking the pasta insert, which wouldn't fit into a casserole.

Atlantis Steamers (Unique Rubber seal)

Steaming food, instead of boiling it, guarantees the preservation of subtle aromas, the full flavour and the natural colour of the products/ingredients. In addition, the vitamins and minerals are preserved in the food, rather than lost in the water around it ...

• Unique rubber seal
  Demeyere steamers are especially good because they have a unique rubber seals that prevent the steam from escaping, apart from through the food.
• Use as many levels as you want
  Because they're sold individually, you can have as many as you want, so you're not restricted to a two or three tier steamer.
• Nice and deep
  They're are lovely and deep so you can easily steam puddings, fish, or whatever you fancy ...
• Liquid at the bottom, in the pot
  Remember, this doesn't have to be plain old water ... you can add herbs, use stock or even wine! Add the liquid to the pot and bring to a boil on a high heat. Make sure you leave 5cm of space between the liquid and the steamer(s).
• Next comes the food
  In general, all foods can be steamed except for pastas and rice. Ingredients with a long cooking time must be put at the bottom when using different steam elements above each other. As and when you mix everything in one steam element, cut the ingredients with a longer cooking time finer. The ingredients can be placed directly on the steaming grid, on a bed of herbs or in an oven dish.
• Seal with the lid
  Especially at the beginning of the cooking period, for most dishes it is crucial that the temperature in the steamer is very high. Otherwise, vegetables can start to discolour and the ingredients will be done on the outside and raw on the inside. A regular, permanent source of steam is also important. After a few times, you will know more exactly as to when to reduce the heat.
• Some steaming tips:
  
  • Since steaming preserves all flavours in an optimal way, you do not need to add salt. If you do wish to add salt, add it after cooking.
  • Frozen or non frozen ready-made dishes can easily be heated in the steamer.
  • To avoid lime deposition, clean with vinegar after cooking.
  • Choose ingredients of the best quality. Steaming does not mask anything. When the food lacks taste in raw condition, it will also lack taste after steaming!

Atlantis Pasta Inserts

If you cook pasta regularly, you probably boil it directly in the pot/pan and drain before serving ... but draining a large pan of boiling water can be dangerous and heavy work, and then, if you didn't make enough, you have to re-boil the water!

These Demeyere pasta inserts change all that!

They fit into the Demeyere stockpot of the same diameter, are made from 18/10 stainless steel and the high brims prevent the foam on top of the spaghetti or pasta from boiling over.

If you grow your own vegetables, one of these pasta inserts is perfect for blanching them ready for freezing ... you just blanch, remove the insert and drain the water and you're ready for your next batch!