DemeyereAtlantis 1.6 Quart Saucepan with Lid

Demeyere Atlantis is fantastic on my induction cooktop. I have had this pan for almost 2 years, and it has been a pleasure to own.It is bottom heavy due to the copper in the bottom. The amount of copper is substantial, and copper is heavy. However, copper makes the pan even and quick to heat. I also have thick aluminum disc cookware (>4mm) in a similar size; this pan is faster and at least as even heating. The pan heats all the way to the edges of the pan due to the complete coverage of the disc bottom.It has a flat bottom, which is super important on glass cooktops. Excellent contact with the cooktop; no warping.The lack of rivets and the Silvinox treatment really do make it easier to keep clean. I use bar keeper's friend if there any gunk that's harder to remove. The SS looks perfect after this treatment.Use wood or silicone-coated utensils if you want to avoid superficial scratches in the pan's surface. Gentle scrubbies only.Expensive but worth it. Demeyere is a great brand.*** Update 2023Still going strong. I got a 4qt sauce pot as my second saucepan/pot size. The 2-handled pan is easier for me to handle for that volume. I believe the shape is the same, but the pan floor is a bit wider (~1in) than the 3qt saucepan.

I just love this saucepan. It is everything a saucepan could be: heats evenly; cleans up easily in the dishwasher; does not have any rivets etc. on the inside to trap food; has smooth finish to release food; and looks really good. This pan will heat the most delicate soup or sauce without any hot spots. It has a good feel with some weight to give that nice even heat. I don't find it heavy; it just has the feel of a very well made item. I have a Cuisinart pan I bought a year or two ago to do the same job and it drove me crazy--always forming hot spots and I had to keep it on almost the lowest heat and stir almost constantly--so much for Cuisinart's sandwich construction. This Demeyer saucepan is the real deal.I bought it from "We Too Discount Biz" at a substantial savings over the Amazon price and it arrived very quickly and in perfect condition.

This is an amazing sauce pan that is precision made. I don't use it for simple tasks like boiling water or cooking pasta but it performs beautifully when used for cooking vegetables and rice. This is a very heavy pan as it should be. I am able to cook potatoes and other vegetables with very little water and virtually have no water left over, which means no nutrients lost. I can put the covered pan on the lowest setting on my electric stove and everything is completely cooked in a half hour or less. I am surprised, though, that the bottom of the pan is not completely flat. Apparently, the metal is not milled after it is formed. Another issue is that it is difficult to pour liquid out of the pan by holding the handle. The handle is nearly round and it is smooth causing it to rotate in your hand. A flatter handle would have prevented that. The bottom line is, though, I would not trade this pan for any other.

I am not crazy about sandwich disk bottom pots & pans. I prefer multi-clad or tri-ply type of cookware, like my favorite “Spring Switzerland Brigade” but can’t find them in U.S.Here are my non scientific comparisons: disk bottom vs. multi clad,Demeyere3.2qt / 20cm vs. Spring Switzerland 4qt /20cm and All Clad 1qt/ 15cmBoiling speed: Surprise! Demeyere is about 30 seconds faster.(did not test All Clad)Heat retaining: All are great. Spring & All Clad retain longer.Interior: Spring polish better and feel smoother. I can feel and see the circle lines inside the demeyere.Exterior: All clad is shiny. Demeyere is matt finish.Lid: All Clad's lid is not good.Fry egg: All are great and non stick.Simmer: Thanks the thick bottom, Demeyere performs well.Design: Personally, I think the Spring is more sophisticated and detail oriented. The demeyere looks like a tank. All Clad says itself. Besides the lid and pour rim, nothing much to complain.Cleaning: The demeyere is harder. I must use few more drops of DAWN to kill the grease. The Allclad is the easiest.After some experiments, I do not see much diffidences of cooking abilities between Demeyere's disk bottom and multi clad one. Over all, I think my new Demeyere sauce pan is a great buy. It well built and heavy. I cannot nicely pour liquid because of the weight but I definitely will try the smaller sauce pan next time.

No one disputes that Demeyere cookware is excellent. The one reservation some have is its weight. For better or for worse, some of the great cooking qualities are inextricably tied to weight. For example, even cooking requires heat dispersion by an adequate mass of conductive metal.Personally, the weight does not bother me -- I do not usually even notice it What I do notice are things like the even heating and how easy it is to clean. I also find the handles very comfortable and they never get hot, even though they are metal. I cook on induction and my Demeyere Atlantis cookware is well-suited for that.