I never heard of Falk until today, though I've had Mauviel copper since 1986 (tin-lined) and upgraded to stainless-lined Mauviel around 2008. My 2008 Mauviel is their now defunct "Cuprinox Style" line that's 2.0 mm thick instead of 1.5, and includes a slightly flared top edge to the pans like your Falk has here (it's supposed to make pouring things easier), and stainless steel handles. Having had both 1.5 mm thick Mauviel originally and 2.0 mm thick Mauviel now, I don't think the thickness difference matters all that much for a home cook, and the downside to 2.0 mm thick is the pieces can be quite heavy and unwieldy to pour from and wash (depending on the size and shape of the piece). The 2008 economy crash did in this thicker/more expensive mid-range Mauviel line (Cuprinox Style) and I had a scramble to get the pots I needed before it was gone, so I ended up over-buying and having WAY more than I actually need, but I still love it. For most people I would recommend probably at most five or six pieces. For cleaning I like Wright's copper polish, including the sponge that comes inside the jar and that you leave inside the jar to use over and over.

Did they change the stamp at the bottom of the Atlantis 8l stock pot? Mine has also the same stamping showed in the video however I’ve seen the new ones stamped with 7 ply now. Curious about that.

Are you buying the demeyere cleaning cream from milly’s kitchen in NZ?

Thank you for this detailed, scientific review. I've been watching videos about dutch ovens and braisers, and everyone seems obsessed with Le Creuset (and enameled cast iron, in general). But they're wildly expensive and very heavy, so I had hoped to find evidence that stainless steel would be at least as effective. Thank you for giving me the evidence I need to buy cookware that is both cheaper and lighter! Also, another positive about stainless steel over enameled cast iron is that stainless steel isn't prone to getting scratched by metal tools. If I purchased enameled cast iron cookware, I would need to buy a whole new set of cooking implements that are either silicon-coated or made of wood. The costs would keep climbing!

What a bunch of unsubstantiated BS. Nothing more than a shameless plug for the Atlantis. One big infomercial.

Quality is in construction, durability and longevity.

My damn potato sticks and burns every damn time.. i dont know what i am doing wrong

This is the video I was looking for. most people who say to get cladded it's just "Trust me bro" I've even people talk down on disc, but they never come with anything outside "Feel"

Did you ever cook anything in your life?

Wow no ribbed at inner surfaces of fry pan and saute pan.

I keep the liquid and powder bar keeper's friend on hand. The liquid works best for the kind of rainbow spotting that SS pans in the cooking area get while the powder works best as an abrasive for those dark caked on spots that burn on to the outside and sometimes in the higher parts of the cooking area and especially works well for cleaning around rivets.

Thank you so much.!

Thank you - this is EXTREMELY helpful! I was worried that the 32 cm will be too big for my cooktop but also worried that the 28 cm would be to small. Knowing the actual diameter of the cooking surface makes be believe that the 28 cm is in fact big enough for our use.

I own a variety of Demeyere Atlantis and Proline pieces - fry pan, sauté, saucier, saucepans, and honestly, this is my most used pan. It’s so versatile, especially if you cook a range of different cuisines. The use cases you mentioned were spot on, but another one I’d like to add is that it works great for finishing/assembling dishes, when you need a broad cooking surface. Would I choose this to sear a ribeye or pork chop? No, nothing beats my Proline. I appreciate that on paper, this is technically inferior to other pieces, but day-to-day, there’s something about this that makes it way more practical and inviting to cook on. Perhaps it’s the combination of lighter weight and dual handles. Either way I love it.

It's plausible (though unlikely) the center of the pan is thicker than the sides. Great video as always! Thanks again! (My whole kitchen is demeyre and fissler because of you! 🙏)

I agree. Demeyere seems to be struggling to manage their product line. Their options are confusing. For example, in Netherland Belgium webiste, they have atlantis 7, proline 7, multine 7, multifunction 7 and silver 7. Multifunction is just about the two symmetrical handles, mutline seems to be lightest weighted, silver 7 claims to have double-wall lid but lighter than Atlantis. Just a messed up PLM. If they have the best Atlantis, why trickle some part of the features down to others series without any distinguished benefit? Pans/pots are either heavy and good performance or light weight and poor performance, i guess they are trying to find a sweet spot in the middle and derive so many sibiling production line? I also have no clue about their sepcialites 7. They need to be specific about their 7-ply structure, otherwise, fancy naming means nothing.

Anthor good review. Love your passion for demeyer cookware. How are you enjoying your induction cook top with your demeyer cookware ? I notice on my flat top it takes long time to heat up my proline on my 28cm frypan.

I’ve bought 32 cm Multi-Function pan a couple of years ago as an addition to my 28 cm Proline. I wanted a decent stainless 32 cm pan, but Proline of this size was too expensive and a little bit too heavy (and, yes, too big for the oven). So, I’ve got 32 cm Multi-Function for something about 160 euros (without a lid). I like it quite a lot. It’s not as great as Proline, but still it’s a very very good pan.

I have the All-Clad version of that pan. I find it convenient to use on an induction burner on the very narrow counter next to my gas stove, but that's my tiny kitchen, not really a mass market application. Mine has a domed metal lid and its great going stove top to oven and back.

I was looking at this pan as well! I believe the 2 handles are better for people with wrists issues (carpal tunnel or arthritis etc). The Demeyere atlantis long handles make it hard to hold the pan because the grip is so far away from center of gravity. Shorter handles make it easier to do things like pouring out liquid, tilting to scoop stuff, or serving on the table. I found out Demeyere also have a Multifunction 5* pan that's 7 layer and 3.0mm ... Now I don't know why they would do that and just confuse the heck out of me.

Those three deeply engraved "le creuset" are just bound to collect dirt =\

Since you're also in NZ you should check out the range from Essteele. I have some of their pots and I have been incredibly impressed. Their Per Vita (disk bottomed) line is extraordinarily heavy duty and has performed excellently for me. Their Per Sempre line (fully clad) is also quite nice. Haven't tried their Per Amore range (fully clad, but cheaper than the Per Sempre).

Hi, is the 6.5cm height measuring the inner height or outer height?

I actually bought the full signature set (5 pans and 4 lids) for around 440 euro. Thay can be found for 500 euro on most days (in the netherlands at least). For this price i think there is enough value. I knew it wasn't going te be on par with the Demeyere pieces i own, but i just really wanted to replace my old ikea pots that i use for boiling stuff. The lids are very light and feel cheap, which is unfortunate because i really like the design of them. Overal a pretty underwhelming, but decent set.

I enjoyed your content. Do you have any recommendations for websites that sell used items?

Great review. Fissler just came out with their M5 Pro-ply, the pan is heavier than most 3mm pan but lighter than Proline, kind interesting how thick they are

How much does this Atlantis set cost in EU ? Set includes 2.3-qt saucepan with lid 3.5-qt saucier with lid 5-qt sauté pan with lid 8.9-qt Dutch oven with lid 11" Proline fry pan

Demeyere is way better

All-clad does make an identical 4qt D5 saute pan that is slightly taller. They also make the same saute pan in 5qt in the TK series thats even taller and other slight variations in different series like copper core. I realize your options in NZ, though, may be limited. I enjoy your vids, all the best.

Have you tested the Misen?

There are little grout cleaning brushes to get that back side of the pan where it is difficult to clean. You clean tile (kitchen or bathroom) with the brush normally, but could work on this pan too.

Last month I bought the proline 9.5 fry pan and just love it. It’s perfect for one person meals. It’s does take a bit of time to heat up and when it’s ready it does an amazing omelet. Your channel got me me hooked on buying demeyer Atlantis and Proline. These proline clean so easily too.

Great to see your content again!

the deymere handle will pop off sooner or later. the scanpan will stay on. deymere needs to fix their handle designs bad.

What is your pan of choice? Sounds like the Demeyere Pro Line... I bought the 10" All-Clad D3 skillet during an amazing sale (under $100...and you're right, you can get the 12" with lid for $129). I find the 10" a little cramped but the 12" is too big for my burner. I like that it comes with a lid. I find the handle of the lid gets super hot. It's the only part made in China (assembled in U.S.A). Maybe I shouldn't blame China...I prefer cooking in my Demeyere Industry 11"...I wish it came with a lid. The Proline is too heavy for me....For my purposes the D3 is fine...but I hear ya.' On another note, could you do a video for a good 3.5 qt. saute pan/with lid. I have a Demeyere Industry 3 qt. with lid and find it a bit cramped, heavy and unbalanced. I find the sides of the All Clad D3 too shallow. The rec from many has been the Made In 3.5 qt. Curious what you think...In any case, I'm going to replace the Demeyere (also bought during an amazing sale) before I break my arm or drop the pan...sad. It's a workhorse piece in my kitchen (along with mu Staub 5 qt and my Lodge cast iron 10")... Many thanks for the comparison!

For induction hob, do you recommend disc bottom over clad?

Sad All Clad discontinued MC2 and D7 line, (tho they recently brought back 6qt D7 Dutch oven), MC2 probably have the best evenness while very light, over 3mm of aluminum bottom, D7 is the second thickest clad cookware after Proline, tho no sealed rim

Are you keeping the pan? I might be interested in it if you're not (I live in NZ).

Disagree.. Carbonsteel fan XD. Yep everyone have his favorites

Hi do you know the base diameter of the 26cm one?

Great video comparing them, kinda wish I saw it before buying my Plus 5 skillet but I think Im happy either way as I do enjoy the ease of handling and tossing. To me it makes most sense to have a Demeyere 5Ply 28cm and a 7Ply 32cm combo. One for lighter quicker cooking on smaller Hobs like I have and the larger one for heavy duty with great heat retention if I ever get a stove that supports those skillet sizes.

Been binging your videos lately, good content! Ive been wondering about the rough side of sponges as well. I recently got an Industry 5Ply Demeyere pan and the sponges definitely do leave tiny scratches. Im sure its still fine but Ive been wondering about alternatives for when I get my first Le Creuset or Staub as well like Forever sponges which seem like something in-between in terms of roughness compared to the soft and coarse side of typical sponges. Any ideas?

Ugh , I had a guest helping in the kitchen and they used a metal potato musher in my creuset cast iron pot and they scratched the inside coating .😢They felt bad and my fault for boiling potatoes since my regular stainless steel pot was used for another dish. It still bugs me every time I look at it having scratches. It’s my OCD kicking in 😂

Living in Canada , it’s very hard to find the Demeyer cleaner . So I been using Bar Keepers Friend powder and dose amazing job on my Demeyer cookware and all stainless baking pans too. I also have the Bar Keepers Friend liquid format. I do prefer the powder better thou .

Well I found it on sale today and added the 8l Demeyer Atlantis stock pot to my collection. I keep telling my wife it’s my hobby lol. Love the brand and now all my pots are now covered to Demeyer Atalanis commonality too. Except I do have the Hestan Nanobond Wok which I actually enjoy using . I love your passion for cookware and your channel . Maybe you should do some recipes with your cookware on this channel too to see how it performs .

Great comparison! Love the video!

I have five pans from Falk, I love them. I do believe I need a helping handle for the ones over five pounds. they are heavy. They perform fabulously.

On my electric flat hob I prefer Lagostina Accademia pans Lagostina Lagofusion construction with a thick base plus it has cladded walls.

for shure the thing that gone damage your coating is heating it when it's empty. that pictures of chunks poping from the botom, is caused by heat. the black botom is not an issue; that is good, cause its like cast iron or carbon steel; it can be seasoned. (this is not my experiance, just what i read from a proffesional chef here in france) anyway, yes, enamel cast iron is durable, but not for ever, not as cast iron, carbon steel or stainless steel

Hey I was just looking at this pan online. Didn't know it had a disk bottom though. Do you have a recommendation for a 26-28cm fully clad pan with a handle like this one? I'm looking for reasonably priced one, in the Netherlands.