Demeyere - The best architecture

Demeyere - The best architecture

The best architecture

Experience shows that for each cooking method the heat transfer involved is essentially different; hence compatible cooking utensils are required. There is not one particular mode of technology that is suitable for all utensils. Hence, Demeyere has developed a specific technology for each type of cooking utensil.

For cooking methods with fluids, such as making soups or steaming vegetables, Demeyere uses walls of stainless steel 18/10 that keep the heat inside the pan, combined with a heat-conducting bottom that spreads the heat optimally. For certain recipes and cooking methods, the heat should also be spread along the sides. This is the case e.g. when grilling, frying, simmering, preparing delicate sauces, stir-frying, etc. In these particular cases, a multi-layer material (7-PlyMaterial) up to the edge is ideal.

The thickness of the multi-layer material determines the distribution of the temperature. This is why the 7-PlyMaterial has several thicknesses, for different sizes and applications:

- 2,3 mm for woks: 230°C at the bottom - 140°C at the sides

- 3 to 3,3 mm for conic sauté pans, simmering pans and certain frying pans (skillets)

- 4,8 mm for all professional Proline and Selectline frying pans (skillets).

All of Demeyere's products are required to be suitable for all types of cookers, induction included. This is why Demeyere developed TriplInduc, a material that makes sure that its cooking utensils may be used on all types of heat sources and therefore you can switch from one type to the other at any time. In addition, TriplInduc guarantees that the bottom will not deform and remains flat, even after years of use.

Applied technologies

The difference with other manufacturers? We are the only manufacturer worldwide who applies the technical concept of each product to the specific requirements of the typical cooking processes and recipes for which the product is used. The technical requirements of cooking, baking, stir-frying, frying, etc. are very different. The technical design and the used materials are adjusted to each type of product. Nothing is left to chance… Demeyere Cooking utensils , an art and philosophy.

Our range consists of all of the classics as well as very specialised products such as simmering pots, professional frying pans, conic sauce pans, a pancake pan, a specialised egg pan, steam cookers, woks and a large number of specialities … all developed with the view to produce the best cooking results obtainable. Discover the benefit of all of Demeyere technologies, making cooking a true joy…

The philosophy of Demeyere has lead to on-going design and production of its products using state of the art technologies. Since its foundation, the name of Demeyere has been characterised and associated with product innovation and advanced technologies. In the late sixties, we were a pioneer in the use of sandwich bottoms of pure aluminium for our products. Years ago, we developed our Silvinox surface treatment that is still unique and currently we are proud of our TriplInduc, our 7-Ply Material® (thickness adjusted to the typical cooking process), our Inductoseal and our ControlInduc. All recent, world class innovations. Not to mention our handles of massive, stainless steel that remain sufficiently cool, even after hours of cooking!

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