To clear up some confusion on the skillet, per the manual, the 7 plies are: (i) outer Triple induct layer (ii) Core, 2.5 -2.8 mm core: aluminum alloy-pure aluminum-aluminum alloy (iii) 18/10 SS finely sanded interior with anti-stain finish. That's about 1 mm more Al core than the All-Clad D3. Oven safe to 500F.
Difference from Proline Atlantis: No copper core, no encapsulated base.
Proper use at correct temperature will prevent stuck on food. Manual and Demeyere video offer the following advice:
Do not leave pan on a hot burner empty as \this may damage the finish. Do not use sharp utensils pot scrubbers or abrasive cleaners. Pan will scratch. Use gentle circular motion. Allowing salt crystals to contact pan will lead to pitting. Salt food prior to adding or insure saute is moist.
To prevent sticking:
Searing: Pre-heat dry briefly on medium 1-2 minutes just until drops of water form beads and roll about gently. Then lower heat by 30% wait 10 seconds prior to adding room temp steak.
Brown without disturbing just until natural release about 2-3 minutes. The purpose is to form a crust not to cook. Steak will continue to cook covered off the heat or if placed in oven briefly. Remove steak. De-glaze with broth or liquid, reduce for pan gravy. If fond is black heat was too high.
Fats aren't required for searing steak but temperature must not be too hot or cold and beef must start at room temperature. If using butter add to cold pan and don't allow it to brown.
Allow steak warm 30 minutes at room temperature first. Pat dry to prevent steaming. Rub salt pepper just prior to adding to pan. Pat with oil if desired. Never allow salt crystals to contact bottom of any SS pan as that causes pitting.
Cleaning: To preserve the beauty and prevent scratching never use green scotch-bite pads or anything sharp or abrasive. Polymerized brown fat can be removed easily with paste of Barkeepers Friend allowed to sit 5 minutes and a Blue pot pad.
Most other foods should be cooked on low to medium heat.
The high efficiency of this pan requires much less heat to prevent burning and sticking.
expired Posted by BabyTeaLeaf • Aug 11, 2021
Aug 11, 2021 4:05 AM
Item 1 of 3
Item 1 of 3
expired Posted by BabyTeaLeaf • Aug 11, 2021
Aug 11, 2021 4:05 AM
KitchenAid Professional Cookware (Final Sale): 7-Ply 11" Skillet
+ $9.99 S/H$70
$150
53% offGilt City
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2 qt saucepan $79.99 + tax and shipping -- FINAL SALE (no returns)
https://www.gilt.com/boutique/pro...114033480/
3 qt saucepan $99.99 + tax and shipping -- FINAL SALE (no returns)
https://www.gilt.com/boutique/pro...114033587/
5 qt saute pan $139.99 + tax and shipping -- FINAL SALE (no returns)
https://www.gilt.com/boutique/pro...134734128/
11" skillet $69.99 -- FINAL SALE (no returns)
https://www.gilt.com/boutique/pro...114033482/
From other threads in the past, my understanding is that the saucepans and saute pan are are 7 ply and have a copper core, but the core of the skillet is uncertain, with some saying probably not the same as Demeyere Proline/Atlantis, as it looks thinner.
These are marked as FINAL SALE, so no returns. Shipping is $9.95. There is also sales tax. You have to join as a member to access the sale (like Rue La La), but membership is free. Note that the 5 qt saute pan is very heavy (over 10.5 lbs) and can be unwieldy. These are induction compatible. Sale ends on August 12, 2021.
https://www.gilt.com/brand/KitchenAid
I think 5 qt is the best deal. Skillet, is something different.. not sure, but probably still a very very good price... But 5qt is awesome price. If I didn't have a matfer copper one, id' be so on it (28cm, but not 5qt)
the op is correct, the pots are simply rebranded/size tweaked Atlantis pieces. the skillets are in line with the demeyere 5 ply lines, so not as thick as the priline skillets but still better than anything allclad has to offer.
if you take care of these even reasonably well they should be the last stainless steel pieces you ever buy.
I don't think it's atlantis. I have one and it's very thick and heavy. My guess, this is their 5 ply style line and just 7 layers and probably 2-3lbs lighter
dont get me wrong, it's still the best skillet you can buy for $70, IMO... except for one in a blue moon if all-clad crazy 2nds deal come up (there was a 5qt copper core saute pan fro $70 few year ago)
Totally worth it for Kitchenaid 7 ply / Demeyere Atlantis / Proline, on induction. Boils water in 3 minutes flat on my GE induction hob and 5 minutes on my Duxtop induction hotplate. Faster than my Bonavita electric kettle. Oh and I have the demeyere fry pan version of this kitchenaid fry pan. Night and day difference if you follow their instructions - here's a video on frying "Frying in a stainless steel pan with Demeyere" from berondi.com https://berondi.com/demeyere-cook...ideos.ht
That's an insane deal on the 11" frypan. Yes the kitchenaid version is thinner, but it's still thicker than pretty much anything else out there, and at 11", you can find a lid for it at goodwill; The Demeyere versions (which I have) are metric sizing so lids are much harder to find / much more expensive. I'd rather have the frypans with lids instead of the frypans and also the saute pan. I just don't use the saute pan, but I guess I would if I didn't use my instant pot or my steamer for steaming. Oh yeah, RueLaLa at least carries the kitchenaid steamer for around $16.99, so I had bought 2 of those and stacked them on a a regualr 6 / 8 quart stockpot for steaming. My steamer is not the weird $19.99 steamer that's flared at the top, it's the one with straighter sides, which is an industry standard size. I'm not sure the flared one is a standard size. Here's the Kitchenaid steamer I have: https://www.kitchenaid.
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dont get me wrong, it's still the best skillet you can buy for $70, IMO... except for one in a blue moon if all-clad crazy 2nds deal come up (there was a 5qt copper core saute pan fro $70 few year ago)
From CenturyLife: https://www.centurylife
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