Demeyere Frying Pans Can Take the Heat

Demeyere, a company near Antwerp, Belgium, has made pots and pans since 1908.

Its new owner, Zwilling J. A. Henckels, is making sure more Americans know about the cookware. What distinguishes these beautifully finished stainless steel pans are their multiple interior laminated layers of aluminum and aluminum alloys; in some pots, there is copper as well.

A frying pan provides a true test of how well a pan conducts heat, and the Demeyere Proline frying pan, above, performed impressively, with quick response and even heating when frying eggs, potatoes and croutons. The effectiveness is partly due to the seven-ply laminated metal that is not just on the bottom of the pan but continues up the sides. That feature also contributes to its weight, about on a par with cast iron, so that wielding the skillet takes muscle.

The frying pan, deep enough to double as a sauté pan, has a well-designed handle that stays cool. The pan is relatively easy to clean and there are no rivets inside to collect debris.

Demeyere has sauté pans, saucepans, stockpots and other pieces in its cookware line, but on most of these the multiple layers of metal are mainly on the bottom of the pan. All the shapes can be used on induction cooktops.