Demeyere Atlantis Proline 7 Fry Pan - Two Practical Disadvantages

Just a couple of practical disadvantages with these Proline 7 pans. Trust me though they are "good" problems to have!
Check out my previous videos on the Proline 7 Pans here:
Proline 7 Standalone Review
• Demeyere Atlantis Prol...
Proline 7 vs Industry 5
• Demeyere Industry 5 vs...
Proline 7 vs IKEA Sensuell Fry Pan
• Demeyere Atlantis Prol...
Atlantis/Proline 7 1.5 Year Review
• Demeyere Atlantis and ...

[@peakinearly_2788]

Agree with the splashing of oil. I discovered that when I sear meat with less oil (around 1 tbs) theres less a mess and the food doesnt stick either. Thanks for the great content!

[@cory35hogan]

Thank you, I have been eye-googling this line of cookware for a while, this is nice to know.

[@MichaelE.Douroux]

Great channel, you've got me building a Demeyere Atlantis collection. So far I have the 3.5 qt. saucier and 11 Proline frying pan which is a too big for say a four-egg omelette with additional ingredients (mushrooms, onions, cheese, tomatoes, ham, etc.) which I do regularly. For this kind of volume of ingredients, what size would you recommend, the 7.9 or 9.4? Thanks!

[@mq46312]

Get the 9.4 inch. Anything smaller it wouldn't be practical.

[@MichaelE.Douroux]

@@mq46312 Thanks!

[@ash-rs1it]

Scientifically speaking, these seem and perform exactly like cast iron and except that they have a different look and can be used for foods like tomatoes. That is what I understand from what you are explaining.

[@mq46312]

Yes. They actually will store a lot more heat than a typical cast iron skillet.

[@ngterry9653]

a thick pan is very slow response to heat, it take much more time to heat up to certain temperature and slow to cool down as well. u can maintain a steady heat while cooking the food, but i doubt that most common dishes will require that high amount of heat capacity to cook with. I can imagine high heat searing meat is perfectly done on a thick pan. But for fast and delicate food like egg, vegetables, the proline could be overkill and waste too much energy to heat up.

[@MrBritishComedy]

These pans and the Atlantis sauce pans are some of the best cookware money can buy. They are the Ferrari of pans. The only way someone cannot be happy with them is user error.

[@shawnhampton8503]

I need to send you some Bar Keeper's Friend. It is the best for keeping your stainless pans shiny and new.

[@mq46312]

Thanks! Not available in Europe I think. Here you can buy the Demeyere branded SS cleaner.

[@jstones9872]

uh just cook at a lower temp. Seems to be the same great properties as cast iron or carbon steel but with the added benefit of non reactive. These pans are awsome.

[@awc723]

why wouldn't you clean your cooktop every time????

[@mq46312]

Sometimes I get lazy :)

[@nataliezevallos4202]

Thank you for this info

[@Magnum756]

The Accademia Lagofusion by Lagostina probably has a higher thermal capacity. Also a rare design that combines a thick bottom with a fully clad body.

[@mq46312]

Ah I thought they only made their pots like that.

[@smithgeorge6858]

I dont think so, When comparing 28cm(11inch), proline is 1.2 pounds heavier which is quite significant bcz in other words proline is 30% heavier than lagofusion for 28cm it might have same heat capacity probably due to more heat stored at bottom of the pan and most likely don't have more thermal capacity than proline

[@nunyabeezwacks1408]

Atlantis Proline pans have a 7 layer fully clad body.

[@Magnum756]

@@nunyabeezwacks1408 Lagofusion instead has a multi-layer fully clad body PLUS a sandwich bottom. That's what I meant.

[@nunyabeezwacks1408]

@@Magnum756 ohhhh, thank you for the clarification ✌️