Demeyere Atlantis Proline Frying Pan Stainless Steel
The Demeyere Atlantis Proline Frying Pan represents professional-grade engineering applied to everyday cooking, featuring 7-PlyMaterial construction that extends from the base through to the top rim. Unlike pans with multi-layer bases and single-layer walls, this construction ensures heat conducts quickly and spreads uniformly across the entire cooking surface and up the sides, eliminating hot spots and providing precise temperature control.
Without a non-stick coating, this stainless steel pan withstands the high temperatures essential for proper searing and browning—techniques that develop flavour through the Maillard reaction. The welded stainless steel handle remains cool to touch on the hob, eliminating the need for cloths or gloves during stovetop cooking. Larger sizes (28cm and 32cm) include helper handles for secure two-handed lifting when the pan contains heavy foods.
Key features:
- 7-PlyMaterial throughout: Multi-layer construction extends from base to rim, ensuring even heat distribution across the entire pan, not just the base
- High-temperature capability: Withstands extreme heat without damage, essential for proper searing and developing flavour crusts on meat
- No non-stick coating: Uncoated stainless steel tolerates metal utensils, high heat, and aggressive cleaning without degradation
- Welded handle design: One-piece construction stays cool on the hob, prevents dirt accumulation, ensures hygienic cooking
- Helper handles on larger sizes: 28cm and 32cm pans include side handles for safe two-handed lifting
- All hob compatibility: Suitable for gas, electric, ceramic, halogen, and induction hobs
- Multiple sizes available: 20cm, 24cm, 28cm, and 32cm diameters suit different cooking needs and household sizes
This frying pan suits serious cooks seeking restaurant-quality searing capabilities, precise heat control, and cookware that improves with proper use rather than degrading over time like non-stick surfaces.
What Customers Ask About Demeyere Atlantis Proline Frying Pan
Stainless steel tolerates the high temperatures required for proper searing—creating the flavourful brown crust on meat through the Maillard reaction. Non-stick coatings degrade at these temperatures. Stainless steel also accepts metal utensils without damage, lasts decades rather than years, and develops better fond (the flavourful browned bits) for making pan sauces. The trade-off is a learning curve for temperature control and food release technique.
Demeyere recommends three essentials: correct temperature, patience, and quality construction. Preheat the pan thoroughly—test by dropping water drops with a fork; when they form balls that dance across the surface, the temperature is correct. Reduce heat by 50% before adding food. Allow proteins to develop a crust before attempting to move them—they'll release naturally when properly seared. If sticking occurs, reduce heat and wait; forcing food off the surface tears it.
Standard tri-ply pans feature multi-layer construction in the base but single-layer walls. Heat concentrates in the base, creating temperature variations between centre and edges. The Proline's 7-ply construction throughout the entire pan—base and walls—distributes heat uniformly across the cooking surface and up the sides. This eliminates hot spots, provides more even cooking, and makes temperature control more predictable.
The 20cm suits 1-2 portions or side dishes; 24cm handles 2-3 portions and serves as a versatile everyday size; 28cm accommodates 3-4 portions and larger cuts of meat; 32cm suits 4-6 portions or when cooking for gatherings. Consider your typical cooking quantities and hob size—larger pans require larger burners for even heating. Many serious cooks own multiple sizes for different tasks.
The welded handle design uses specific geometry and material thickness that minimises heat transfer from the pan body. The handle attachment point and angle reduce conduction. Whilst handles eventually warm with extended high-heat cooking, they remain comfortable to grip during typical stovetop use without protection. This design eliminates the rivets found in many pans, which create crevices that trap food and bacteria.
What Our Customers Tell Us
Customer reviews reveal a pattern common to professional-grade cookware: users either love the performance or find the learning curve challenging. Those praising the pan describe it as "excellent," "sturdy," and "very satisfying to use"—language suggesting appreciation for substantial, well-engineered equipment rather than convenience-focused tools.
One detailed review provides honest assessment of both strengths and considerations. The reviewer notes the pan "works" and is "European made," recommending it despite acknowledging it's "very expensive" and questioning its value for most people. This reflects a truth about professional cookware: it serves those who prioritise performance and longevity over initial cost, rather than casual cooks seeking convenience.
The same reviewer mentions the handle feels "a bit thin" and requires holding closer to the pan for better balance. This observation highlights a characteristic of professional cookware—designs optimised for performance sometimes differ from what feels intuitive to home cooks accustomed to consumer-oriented equipment. The reviewer also notes a slight hollow in the base (1.5mm), common in high-quality stainless steel pans and typically insignificant for cooking performance.
Comments about size reinforce the pan's capability—one customer notes it's a "good size for the large family," confirming the larger Proline pans suit substantial cooking volumes rather than modest portions.
In our 52 years selling cookware, we've observed that customers who master stainless steel technique rarely return to non-stick for tasks requiring high heat. The learning period frustrates some users, but those who persist develop skills that transform their cooking. The Proline's quality construction rewards this investment—customers report these pans outlasting multiple generations of non-stick alternatives.
Specifications
Care & Use Instructions
Before first use: Wash with warm soapy water, rinse thoroughly, and dry. No seasoning required for stainless steel.
Preheating technique: Place the empty pan on medium-high heat for 2-3 minutes. Test temperature using the water drop method—drop a few drops of water into the pan with a fork. When drops immediately form balls that dance across the surface, the pan has reached optimal temperature. Reduce heat by approximately 50% before adding food or fat. This temperature creates the "non-stick" effect in stainless steel.
Cooking proteins: Add a small amount of fat once the pan reaches temperature, then add meat. Allow proteins to develop a golden-brown crust before attempting to move them—they'll release naturally when properly seared. If sticking occurs, the surface hasn't yet formed a crust; reduce heat slightly and wait. Forcing food off the surface tears it and leaves residue stuck to the pan.
Fat-free cooking: This pan enables cooking without fat or oil when properly preheated. The technique requires precise temperature control—too hot and food burns, too cool and it sticks. Practice with the water drop test until you develop a feel for correct temperature. This method suits high-moisture foods like vegetables or naturally fatty proteins.
Daily cleaning: Allow the pan to cool slightly before adding water—extreme temperature changes can warp even quality cookware. Wash with warm soapy water and a non-abrasive sponge. For stuck-on food, fill with warm water and a small amount of washing-up liquid, bring to a gentle simmer, then clean as normal. The uncoated surface tolerates more aggressive cleaning than non-stick pans.
Removing stubborn residue: For carbonised food or stubborn stains, make a paste from bicarbonate of soda and water, apply to affected areas, let sit for 15-30 minutes, then scrub with a non-abrasive sponge. For extremely stubborn deposits, Bar Keeper's Friend (oxalic acid-based cleaner) restores stainless steel effectively without damaging the surface.
Building fond for sauces: The browned bits stuck to the pan after searing (fond) contain concentrated flavour. After removing cooked food, add liquid (wine, stock, or water) to the hot pan and scrape with a wooden spoon—this process, called deglazing, dissolves the fond and creates the base for pan sauces. This technique works only with uncoated pans.
Dishwasher use: Whilst dishwasher safe, hand washing preserves the exterior finish. Dishwasher detergents can dull stainless steel over time. If using a dishwasher, ensure the pan doesn't knock against other items.
Storage: Stack with pan protectors or cloth between pans to prevent scratching. Hang if possible—the welded handle design supports the pan's weight securely.
Heat settings: Medium to medium-high heat suits most tasks. High heat is necessary only for initial preheating or when cooking very large volumes of food. The 7-ply construction conducts heat so efficiently that lower settings produce results equivalent to higher settings on inferior pans, whilst reducing energy consumption.
Why Buy From Art of Living?
Founded in Reigate in 1972, we've spent over five decades helping customers select quality cookware. We've been twice nominated for the Excellence in Housewares award for customer care, and we stock Demeyere because their Belgian engineering and professional-grade construction align with our standards for cookware that lasts decades.
Our Guarantees to You
- ✓ No Quibble Returns - Even Used Items
- ✓ Half-Price Accidental Damage Replacement (2 Years)
- ✓ Price Match Guarantee
Read our full guarantee policy →
Questions? Visit our contact page
Frequently Asked Questions
Return it anyway. Our no quibble guarantee covers used items - if stainless steel cooking doesn't suit your style or you prefer non-stick convenience, we'll refund you. This applies even after you've cooked multiple meals. We've offered this guarantee since 1972 because we believe customers shouldn't take a risk when investing in professional-grade cookware.
Valid for 2 years from purchase date. If you accidentally damage the pan (for example, dropping and denting it, or warping it through thermal shock), we'll replace it at half the current retail price with proof of purchase and evidence of damage. Photos are acceptable.
Standard delivery to mainland UK addresses can take up to 7 working days, but is usually 3-4, and is free for orders over £49. Next day delivery may be available for £9.95 on orders placed before 1pm Monday to Thursday, depending on your location and our stock levels. You can also collect from our shops in Cobham or Reigate, or our warehouse in Redhill.
Demeyere provides a 30-year warranty covering manufacturing defects. This reflects the expected lifespan of properly maintained Atlantis Proline cookware. The warranty doesn't cover damage from misuse, accidents, or normal wear. Our own guarantees (no quibble returns and half-price replacement) complement the manufacturer's warranty.
Yes, stainless steel tolerates metal utensils without damage. Unlike non-stick coatings that scratch and degrade, the uncoated stainless surface withstands metal spatulas, tongs, whisks, and spoons. This durability is one reason professional kitchens prefer stainless steel over non-stick for high-use applications.
Use the water drop test described by Demeyere: preheat the pan on medium-high for 2-3 minutes, then drop a few drops of water into it using a fork. When the drops immediately form balls that jump around the pan, the correct temperature has been reached. At this point, reduce heat by approximately 50% before adding food. This test becomes second nature with practice.
Yes, Demeyere Atlantis Proline pans are fully compatible with induction hobs as well as gas, electric, ceramic, and halogen. The magnetic stainless steel base ensures excellent induction efficiency. Remember that induction hobs heat very quickly—start with lower power settings than you might use with gas.
The 7-PlyMaterial construction throughout the entire pan (not just the base) costs significantly more to manufacture than standard tri-ply or 5-ply construction limited to the base. The welded handle construction, precision engineering, and Belgian manufacturing add to costs. These pans typically last 30+ years with proper care, making the cost per year of use comparable to replacing cheaper pans multiple times.
Yes, the pan and handle are oven safe. Check the specific temperature limits in the manufacturer's documentation, but stainless steel typically tolerates very high oven temperatures. The handle will become extremely hot in the oven—always use oven gloves when removing.
Both excel at searing but differ in characteristics. Cast iron retains heat longer and tolerates higher temperatures, whilst stainless steel responds more quickly to temperature changes (better control) and weighs less. Stainless steel also doesn't react with acidic foods and requires no seasoning maintenance. For most home cooks, stainless steel offers more versatility, whilst cast iron suits specific high-heat applications like steaks.