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Frying Pan Q&A

... your questions answered. A blog by Claire - The Frying Pan

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Demeyere Atlantis Saute Pans

Posting date: 25th January 2011 14:08

Q -Hi, I am looking to buy 1x Demeyere Atlantis conic saute pans and 1x either Demeyere Proline 5* frying pan or the Demeyere Multiglide 4* non stick frying pan

I would like to discuss the difference in cooking style between non-stick and stainless steel. Have had a bad SKK non-stick experience so may change to stainless steel but want to know how to use it. I enjoy cooking but am not an advanced cook.

Also is there a possible discount of some kind for this value of sale?

A Thankyou for your enquiry. I have been trying to call you but the mobile is cutting off each time I ring so I thought I should drop you a quick email. I think Matthew emailed you to say that we had just heard that the specification has changed on the Demeyere Multiglide non stick pan and we were waiting for details.

I am still waiting for the full specification but it has been a bit of time now, so I wanted to contact you and talk through you options and the issue of non stick vs stainless steel.

Regarding a quote, we can offer you 10% off any order for 3 or more pans in the same brand. We do not keep large stocks of Demeyere so we may not have stock immediately of the size of pan you decide you want but maximum delay should be 4 weeks.

The in principle change in the non stick multiglide pan is that Demeyere have switched to the ceramic Thermalon coating. You may or may not know that there has been great interest in ceramic non stick because of the PTFE/PFOAs in traditional non stick. Here is a guide to what this means:

Product Guide - Non Stick Cookware

Thermalon coating is the top grade of ceramic non stick used in the Green Pan range (Green Pan have several different coatings, some of them not very good!).

As soon as I have the full details on this coating I will let you know

NB We can talk through any issues you had had with SKK, too, but I know that the problem of cooking on high temperatures and the consequential burning on of food, is a hot (excuse the pun!) topic with all traditional non stick pans.

Best wishes - Claire

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