if you haven’t seen it, Demeyere has jumped into the NANO market of wording fwiw
There was that recent post about AC. I’ve reach that point where I’ve stopped my collection after finally getting my hands on that Unicorn Oval Copper Shaped 14.25" Matfer
I don’t follow new cookware lines, but just short of shape, floorspace size…the hobby of what piece works best for X and Y are done for me, and I have too much cookware to boot.
It’s interesting how these lines have changed. Demeyere offers Riveted pieces (I suppose this came after Zwilling Ownership), Fissler is doing Clad, and so on and so on.
However, two things: (1) My imagination fails me in even hoping that the surface will be near as nonstick as PTFE, or even seasoned steel or CI. (2) While I like the Silvinox treatment, my experience with it is that it is harder to clean than plain 'ol SS.
Oh, and congrats on the oval fish pan–a true unicorn.
Most of my dailys are so seasoned, I have noticed that much of a difference…due to its patina. However, when things were brand new and shiny, I used to think Silvinox was better.
I hardly browse the Belgium site. Maybe last time was like 4-5 years ago…
I presume their expanded lineup of pans offerings is new under the direction of Zwilling.
I can add this as a data point. Something has changed from Demeyere as far as quality
I have 2 pieces post Zwilling and the finishing of the interior is not as nice as yesteryears - there is a visual if not tactile that you can see and feel - their is a slight brushing, graining, very minutia toothiness to the finish as opposed to smooth interiors. My initial though when I got one post Zwilliing, I blamed it on CV19 and however things were produced. However, another one acquired - same:toothiness to the finish
This is interesting. What lines do you consider not as smooth?
When I was working with them, Demeyere was allowed a lot of independence in how they did things.
One feature of Demeyere clad linings has always been the lack of circular brush marks. It may be that your rougher pans got a slightly different shot peening treatment than the earlier ones.
Here is another one re: comment on production variances
One Proline with the newer encapsulated edge (note how tight the 2 sheets meet)
Other pic - note how the top sheet wraps the edge but the variation in production with the GAP…
The forum software is finicky but the ? Icons are DropBox Pic Links
Yeah, totally. I’ve never understood how a perfect rim seal (no exposed aluminum) could be obtained without HUGE additional cost. My own Prolines do show a tiny bit of exposed aluminum, but no gap.
How deep do you want to dive into this? IF there is a problem to be solved by “sealed” clad rims, it’s that exposed aluminum can erode, which can leave sharp edges on the SS layers. This is not an issue particular to Demeyere. IIRC, some other brands (e.g., Williams-Sonoma made by Meyer) actually had consumers raise Hell over being cut.
This erosion is exacerbated and accelerated by automatic DW cycles. So I think that, practically speaking, “sealed” may just be shorthand for “formed so that exposed edges remain smooth”.
Industry 5, as the name suggests, was intended to be Demeyere’s entrant in the commercial kitchen market. I’m not privy to what cost-cutting/economizing measures went into that line that could have resulted in the lining roughness you describe. But it stands to reason that there are some that, say, Pawson and Atlantis were spared.
I call the encapsulated on the Proline okay…even though where the 2 sheets don’t meet is not welded…the layer underneath is some variant of SS if I recall on the construction so I’m considering it fairly DW safe if one was to look at that POV.
Hestan makes it fairly similar - tight sheets but no welding. I did not read much into what is beyond that outer sheet…as it wasn’t that much I cared about it
Made In, which seems to be the 'TOCK of the new gen, is touting their encapsulation.
I dunno if the decline or production changes I’ve pointed out is cost cutting, or new line of -craftsman- working at the factory and the attention on details being pushed out. For sure, finishing or finer finishing can be controlled…
My older 24 Proline is the OG exposed edge
But the slight MM of less SS exposing the core… that’s the one that really threw me off as that is literally telling the computer to use less material and make it just a smidge smaller. Maybe it was a supply chain issue and they needed more SS to use for the expanded lineup
The wife likes the I5. The weight is more manageable
I bought my 3 newest Demeyere Proline frying pans in spring 2022. They all have the sealed rims.
If I compare them to my Pawson frying pans and the Prolibe I bought back in 2017 I can’t really say there’s a visible difference in how the stainless steel quality feels and looks. The rims are very nicely sealed.
My Pawson pans did have the matte finish though.
I still prefer the shape of my Pawson frying pans, but the matte Silvinox finish was harder to clean than the polished Proline Silvinox finish.
I still wonder why my two Proline 7-ply 28cm and 24cm are 4.8 mm thick while my smaller 20cm Proline is somewhat thinner, like 3.8 mm thick. I guess Demeyere must have felt you don’t need the same thickness in a smaller frying pan.
I guess the smaller surface area will heat up and down faster but that doesn’t explain why Demeyere decided to make the 20 cm frying pan thinner than the rest of the Proline series or does it ?
I do not know. It may have to do with the manufacturing process, although I strongly suspect it is an economic decision based on a thinner, smaller pan not being substantially improved–thermally–by extra core thickness.
