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.
The different ways to wok
With the woks with flat base 32cm/12.6″ and 36cm/14.2″ you not only stir-fry but also steam, deep-fry, fry or even just boil.
A. The “chao method” or “stir-frying”
When stir-frying the vegetables, meat, etc. have to be cut into very thin slices. Everything should be prepared before cooking starts because the actual cooking time is very short. Pour some vegetable oil in the wok and heat on the highest intensity. Peanut oil and nut oil are definitely good oils, but other frying oils can also be used. When the oil is hot (but does not yet smoke), lower the intensity of the cooker by 30 to 50%. Then, put the ingredients in the wok in decreasing order of toughness, constantly turn and stir the content for about 2 to 5 minutes until the food is crispy. The vegetables are cooked on the outside, but are still crispy on the inside. This cooking method is very healthy because vitamins are retained and very little oil is used.
Steaming is often used in the Chinese kitchen (e.g. dim-sum). This cooking method is also seen more and more when preparing western dishes. The wok is an excellent product for this. The half moon inserts for the wok of 32 cm – 12.6” (ref. 9901) and 36 cm – 14.2” (ref. 9909) are ideal to steam small amounts of food. A completely round steaming rack is also available for the wok of 32 cm – 12.6” (ref. 9906) and for that of 36 cm – 14.2” (ref. 9908). To steam on this grill you can also use a heat resistant dish. Afterwards, place a lid on the wok and the steaming can start.
The wok is also ideal for deep frying small quantities of food: fish and meat. The half moon insert can be used to let the oil drain, for example while preparing tempura.
Due to its shape, size and the material it is made from, the wok is also fit to fry meat in and even to prepare a roast in.
The wok is also perfect to just cook in. Asians regularly prepare soup in it.