Demeyere Frying Pans
Demeyere Frying Pans
About Demeyere Proline Frying Pans
The Proline series offers the ultimate frying pans for professional chefs and ambitious hobby cooks alike, being equally at home in the commercial or domestic kitchen.
They are made of 4.8mm, 7-PlyMaterial® (3mm for the 20cm pan) to the edge, so you can actually fry right up to the rim, providing up to 50% more cooking surface than using the base area alone.
The Proline series is covered by a 30-year Demeyere warranty against manufacturer or material defects for domestic use, and a 10-year warranty for commercial use.
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Constructed with a copper disk, hermetically embedded inside the 7-layer base, ensures optimum heat distribution and provides a heat-conducting surface which is 33% larger than a traditional base allowing controlled cooking on a low heat, and is energy-saving.
TriplInduc® is a unique combination of three alloys which provides up to 30% more efficiency on induction. In addition, its flat base provides the most contact with the heat source, and will not lose its shape, maintaining its performance should you switch between induction and gas in the future.
A unique electrochemical treatment that makes the stainless steel easy to clean and more resistant to fingerprints, harsh detergents and strong acidic foods. Products retain their silvery-white colour, even after years of use.
The ergonomic handles are made of 18/10 solid cast stainless steel and therefore stay cool longer on electric stoves. (Be careful with gas hobs: flames that come around the edge of the bottom can make the handles warm.) Thanks to a unique welding technology, the handles are firmly attached and extremely hygienic. Dirt, fat or bacteria are not able to seep in.
When baking in a stainless steel pan, it is important that you choose the right fat. Preferably use butter, margarine, or an oil that can withstand higher temperatures such as peanut oil or corn oil. Virgin olive oil (“extra virgin”) is not recommended: the natural taste and the fragrances in the oil burn too quickly and cause a sticky film in the pan. If you still want to use olive oil, choose refined olive oil.
Always place the frying pan in the middle of a hob that complements the diameter of the product. Specifically for induction hobs where the zones are not indicated on the glass plate, it is important to place the cookware in the centre of the inductors. Find out where exactly the inductors are by consulting the tech specs of the hob. To avoid overheating, do not use 28cm and 32cm frying pans on hob diameters smaller than 18cm and 22cm respectively.