The pan being tested is a Demeyere Atlantis 28 cm (11") skillet. The pan features Demeyere's exclusive 7 ply material from base to top edge. It has an increased frying surface of up to 50% with very good non-stick resistance and heat distribution. The surface is treated with Demeyere's unique Silvinox treatment. It has a solid cast 18/10 stainless steel handle and a pouring edge. It is oven and dishwasher safe. It comes with a 30 year home-use guarantee or a 10 year professional use guarantee.
The pan was used intensively for three months in the kitchen at Rogues as well as for catering events.
Chef Bevan searing scallops in the pan. All the Chefs at Rogues agreed that the pan was exceptional for searing meat and fish. The precise temperature control a good pan delivers lets a chef cook foods perfectly.
The Demeyere pan with seared pork tenderloin. The even heat distribution produces excellent results as well as a nice fond for de-glazing.
Chef Bevan prepares pumpkin risotto on an induction cooktop with the Demeyere pan. He was amazed at how well the pan performed on their induction unit. For a copy of this wonderful risotto recipe
click here.
After three months the pan was cooked in well over one thousand times! That's the equivalent of using it daily at home for three years.
The gang at Rogues pose with the pan at the conclusion of the challenge.
