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 professional Proline 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.