7-PlyMaterial®: Demeyere’s multilayer products (frying pans/skillets, conic sauté pans, simmering pans and woks) use 7-Ply, a unique technology consisting of 7 alloys including stainless steel and an aluminium core. The layers are formed over the bottom and the side of the pans. This technology guarantees that the heat is spread evenly over the whole surface of the pan right up to the rim. Hence, complying with the specific requirements and features needed for frying, making sauces, stir-frying in a wok, slow-cooking, simmering etc.
InductoSeal®:Demeyere applies the revolutionary patented InductoSeal base made of 7 different alloys. A copper disk, hermetically encapsulated in the base, guarantees an optimal distribution of heat through the base and provides a heat-conducting surface that is 33% larger than a traditional base. Unique in the world: the capsule is welded around the side of the pot, made out of 18/10 stainless steel. The welded capsule also provides additional safety in case of strong overheating (even up to 600°C/1100°F) and is more hygienic as no water, fat or dirt can penetrate into the base. Total thickness of the base with copper: 3,6 mm or 0.14”.
TriplInduc®:During the 1980s, Demeyere developed Triplinduc, a special combination of 3 alloys applied to its product’s base cooking sufaces. Triplinduc makes cooking tools suitable for all types of cooking methods, including induction. Allowing, at any time during cooking, the option of switching between sources of heat.The fact that most large international manufacturers of induction cookers recommend our products, is largely due to the success of Triplinduc. With its excellent magnetic properties, Triplinduc makes induction cooking so much easier, resulting in 30% more efficiency. In addition, Triplinduc is designed not to deform and therefore makes sure the product’s base remains flat, even after years of use.
Demeyere: the reference for induction. As pioneers in the introduction of induction pans, at the end of the 1970s we developed our TriplInduc material as used in InductoBase, InductoSeal and 7-Ply. This material has been tested thoroughly and is found to be one of the best on the market. Recently we added the breakthrough innovation of ControlInduc to our offering. Demeyere produced the first pots and pans using ControlInduc, a safety system that limits the maximum temperature to 250°C on compatible induction cookers. It avoids burning and makes sure that the pan remains warm without the risk of overheating. Our president is vice-president and co-founder of Class Induction, the leading label in induction compatibility.
Why choose Demeyere? All Demeyere cooking utensils are developed to comply with and compliment the needs of the modern, professional cook. They are manufactured and produced to meet your discerning quality requirements, very functional, efficient and durable. What is the main difference between our products and other manufacturers? For each product, we analyse the typical cooking process and we carefully develop the technological concept that will lead to the best cooking result. This is exactly why using a Demy ere culinary item leads to better results. For the professional chef, we advise the Apollo and Atlantis range too. A wide and varied range, specifically adjusted to suit your needs … In addition, Demeyere quality products are the bench-mark for induction cooking.
John Pawson: “A museum director once said of my work, “Everything starts with the kitchen”. What he meant was that houses are the heart of the work and kitchens are the heart of the houses. My collaboration with Demeyere started with the idea of providing these most important of contemporary living spaces with a set of core equipment which would combine functional sophistication with the highest design values.
A pan might seem like a very straightforward object to design, but the reality is that smallness of scale does not equate with lack of complexity. The union of form and function must be seamless. There would have been no point in identifying the perfect simple profile, for example, if the lip did not pour well. Visual comfort would likewise lose its value if the pan did not feel good in the hand. I knew I could leave the more specialised technical issues to the team at Demeyere. My efforts have focused on the shape of the body and on the detail and angle of the junction between body and handle. My goal has been something which looked different, but right, equally at home over a flame or on a table – modern but not modish and thus liable to lose its freshness quickly.”