Demeyere John Pawson Frying Pan, Silver

Demeyere cookware is exceptional. I've used several high end fry pans, and too me, these are the best I've every used. There are other high end cookware that are great as well. If your going from lower end pan to these, you'll see a huge difference. The cook so much better. The whole pan heats evenly up to the edge, and you can cook at a lower heat. When you get to this level of cookware, you're really splitting hairs. You can pay a lot more and not get gain any noticeable difference in cooking quality. I've been so impressed with the Demeyere Atlantis/Pro Line 5 Star line that I've continued to buy additional pieces. I've got about 15 pieces now. These cook extremely well, and offer optimal heat transfer and even heating. Demeyere pioneered the multi-clad technology and each pan is designed for the specific application. Most of their Atlantis line is 7 ply stainless/aluminum and some have copper as well.Some people have difficulty cooking without a secondary non-stick coating and complain about food sticking and horrible cleanup, but I think the issue is probably more about technique. If you've had trouble with cooking on stainless steel, try warming the pan a minute or two on low, then add your fat, butter, or oil, turn up the heat to medium high until the butter begins to browns or the oil lightly smokes, then reduce the heat to just below medium, wait about 10 seconds, then add your product. Steaks will immediately stick, but as they cook and caramelize the sugars, they will release when they're ready, and eggs will flip easily with just a little nudge and slide out with ease. If you cook steaks or something and want to make a nice gravy, just drizzle a little wine or water into the hot pan and deglaze it while scraping the pan with a silicon spatula. Never take a hot pan directly from the stove and flood it under running tap water, unless you want it to warp. It causes too much thermal shock, but drizzling wine or water into the pan on the stove is fine and you'll be amazed at the flavorful sauces you can make and how easy the pan is to clean.

i saw these being used on food network and thought, there must be a reason the top professionals use them. I did some research and then took the plunge on this pan, the 3,2 quart saucepan and the large stock pot and pasta insert. It was a huge amount of money and I thought perhaps I had lost my mind. However after using them for a few weeks, I will say I have no regrets. Actually, my only regret is that I can't afford to buy every item they offer for the kitchen. Next I will certainly get the 11 or 12 inch frying pan. and probably one of the other sauce pans. Comments:- Super heavy duty construction. I have no doubt they will last 30 years.-Cook evenly and quickly-Wash up very nicely.-LOVE the welded construction. No food to get stuck in small hard to clean areas.-Yes, they are expensive, but you do get what you pay for and this stuff will last forever. the amortized cost will eventually be pennies.Follow up comments after 6 months usage.Still loving the Demereyere products through and through. No regrets about the money I spent. I have a sense of pride well up inside me everytime i pull them out to cook something. I will now note that there are times when washing these pans up is a pain in the buttocks. Some things like to stain the metal or stick to the beautiful shiny surfaces. That was really stressing me out to think that my beautiful cookware was going to eventually look awful. Thats when I read some articles on how to clean stainless. I learned about a product called "Bar Keepers Friend". also known as, "BKF". And that stuff is MAGIC. it keeps my expensive pans looking like new. I highly recommend it. Do read the instructions on the side of the container. It contains Oxalic acid. It is great for cleaning metal. But it is not great for your tender hands. It is cheap and available in most stores. I should go write a 5+ star review for BKF.My only regret was not getting the larger frying pan. I bought the smaller one . I should have gotten the biggest one. I'd use it everyday.

I have had this for a year and a half now and use it almost every day. It is the best frying pan I have ever owned, was worth every cent. In fact, I could have saved myself a lot of money and cooking grief if only I had started with this pan years ago rather than wasting money on cheaper pans that do not perform as well.As others have noted, the pan cleans like a dream and does not have those annoying rivets where food particles can get stuck. I use the pan for eggs (virtually non-stick with just a hint of butter or oil in the pan) and it is also a good size for cooking breakfast sausage and making one largish pancake (I make pancake batter ahead of time and keep it in the fridge and as someone who is calorie conscious only allow myself one pancake for breakfast).I have a larger stainless steel frying pan -- Sitram Profisserie -- which is a decent pan and which I bought rather than adding another Proline in an attempt to save money. I regret buying the larger Sitram and not just biting the bullet and buying another Proline. I will probably replace the Sitram soon with another Proline, because once you have cooked with a Demeyere Proline skillet, there is no turning back.Finally, the lids from the Demeyere saucepans fit the Proline skillets perfectly and are worth having (I happen to cook both fried eggs and eggs poached in sauce with the lid on). The lid for the 3.2 quart Atlantis is the right size for the 7.9 inch Proline.