Even with the right tools, cooking is still a gamble. You may follow the exact same recipe each time and end up with varying tastes. Either way, cooking is fun and easier done right with the right cookware. After the knife pots and pans are perhaps the most important items in the kitchen. Today, we’ll be comparing how pans and pots from tow kitchen-giants fair. In the Demeyere vs. All-Clad, their similarities will be outlined, their differences and the pros and cons of each brand. Can you run a serious kitchen without featuring stainless steel pots and pans? I doubt.
Demeyere vs. All-Clad: What they have in common
- Sturdy construction: Both brands utilize a cladding procedure when making their pans. In the cladding process, several layers of metal are bond over each other when making cookware sets. Stainless steel is fairly immune to corrosion. It’s used on the pan’s interior as it won’t react with acidic ingredients. (Think of tomatoes, vinegar, wine….) Aluminum and copper conduct heat better (and faster) than stainless, however. In the cladding process, an aluminum or copper layer is sandwiched in between two stainless steel layers protecting it from corrosion while improving the heat conductivity properties of the cookware. This is the biggest advantage of the cladding process
- Durable materials: Both brands pay attention to the quality of materials they use on their set. All-clad uses stainless steel exteriors exclusively. Demeyere, on the other hand, works with silver, copper stainless steel, and aluminum. In fact, they even have a product line with a triple alloy base; perhaps making the most out of each material
- Heat conduction: C0okware sets from both brands perform impressively. All-clad sets have better heat distribution to the food whereas Demeyere units retain heat for longer. All-clad sets respond faster to heat changes while Demeyere units perform better when working with induction cooktops where heat retention is a desirable quality
- Aesthetics – With rounder edges, All-clad units have a more traditional look. The company uses rivets when attaching the handle to the unit’s body. Demeyere sets, on the other hand, have a lighter finish. The handles are mold to the unit and as you might guess, they never come off.
- In the grand scheme of things, both are high-end brands and the price tags reflect this. However, Demeyere products tend to be pricier than those from All-clad.
Demeyere vs. All-Clad: Their differences
- Cladding – your wrong if you thought that there’s only one cladding technique. All-clad makes use of a fully clad technique where the core extends from the base to the topmost part of cookware. Demeyere products on the other hand usually have a clad base and the sides made of one material. Demeyere takes a smart approach to cladding where they may clad the whole unit or just the base depending on the intended purpose. Their frying pans, for instance, are fully clad. This facilitates greater temperature control when you’re making sauces or shallow frying at low temperatures. Do you think it’s worth cladding the entire pot?
- Cookware thickness -All Demeyere sets are considerably thicker than similar models from All-clad. This difference due to the differing number of layers each brand uses on its products. All-clad cookware sets come in 3 and 5 layers where Demeyere makes sets with up to 7 layers. All-clad cookware sets have fairly consistent gauges across their respective product lines where Demeyere products vary in thickness. At 3mm, Demeyere saucepans are thinner than their 5mm frying pans so as to minimize heat retention.
- Differing number of layers – In the cookware world, the word “ply” refers to the number of layers clad together. All-clad either used 3 clad or 5 clad layers. In fact, this is the difference between their d3 model and its d5 product line. Almost all Demeyere sets are 7 layers except for their budget line, the Resto, which is tri-ply. Are more layers better? It depends. With many layers, cookware is sturdier, heavier and less susceptible to corrosion. However, these sets are slower to respond to heat changes. With fewer layers, heat transmission is faster and they don’t retain heat. This makes for good saucepans where low heat is used.
Most people go for high-end brands due to their unmatched performance. Here, All-clad products take the trophy. They are fully clad – where the heat conductive material is used throughout the material and not just at the bottom. This makes them better at distributing heat to the food they’re cooking. Demeyere, on the other hand, designs their pots and pans with soups and sauces in minds. They assume that you will only be cooking liquids neither of which require fully-clad cookware.
Dishwasher and oven safety
All-clad cookware is oven safe up to 600 degrees Fahrenheit. This means that you could use the same pan on a cookpot, with a boiler, and in the oven and the base won’t warp. 600 degrees Fahrenheit is on the higher side and I doubt if you’ll over crank your oven past 400 degrees. Even though their sets are marked as dishwasher-safe, you’re better off handwashing them with soapy warm water. Dishwashers typically use aggressive chemicals in their detergents and they may discolor the stainless-steel exterior. The high heat in the dishwasher (particularly in the top rack) isn’t soft on the cookware either.
With their sets. You could effortlessly make perfect steaks, chicken or salmon every time. Their units are oven safe too for those dishes that should be finished off in the oven. With the right balance of aesthetics and performance, these sets are great for just about anything.