I think you are the only person producing this kind of in depth comparison of pan materials and performance. So helpful and I am so grateful. Thank you very much for the time and thought you put into these. Also, I find them very interesting and entertaining!
Hi, I am glad someone made this comparison, thanks for the effort. I would have wished for a comparison in the 28 cm range pans though. I have all 3 sizes from ikea Sensuell and I feel the 28 cm is best made from all 3. Also this is likely the most common size. I have a (really) good induction hob (but still no zone big enough) but indeed still the 32 cm pan has the less even heat distribution from all 3. In real life though, the cooking result is still excellent. What I think is a pity is that you don't stress enough that you don't get better pans than the ikea pans at that price, even if they would cost nearly twice as much . Ikea sensuell is a real bargain, their fry pans by any means. They can be made to look silvery (like the demeyere) when treated with oxalic acid (main ingredient of "bar keepers friend"), easily available. I really love my sensuells.(saucepan to) The more expensive Demeyre's (series 5 and 7) are really meant to excel on induction, so a comparison should actually be made on induction. Just my 2 words. From measurement the bottom is at least 4mm (all 3 sensuell fry pans) and according to calculations and measurements the part of aluminum is quite high. The sides are sligthly tapered, and nowadays sealed. The Demeyere sure is better, just not 4 times (nearly) as good. When you don't wanna go for the Proline, take the ikea. Proline really does kick ass, but 50 bucks that kick ass to all other stainless allclad fry pans... (just no oven, over 150 degree Celsius ).......... ? More than 3 ply really is not necessary. The insides are high quality steel, the outside I don't know, doesn't really matter much. The rivets hold, no trouble with cleaning (commercial bullshit vs welded).
I had the 28cm delivered today for 238 euros. Love it. Have also owned the 24cm, 1.4kg Proline for a couple of years now, along with their 4.8L Saute pan which has an incredible disc on it's bottom. Love them all. They are heirloom pieces & should last many generations. Their bottoms are perfectly flat & stay flat. Their Silvanox electrochemical treatment makes them silvery color which stays that way after years of use, plus prevents leaching of nickel. I love their handles & the thumb indention works as designed, for my hand anyway... Thanks for your vid.
Seems like you paid quite a lot for your 28cm. I got them from a site called Bestsale. in Belgium where the prices are pretty good. I would love a Atlantis Saute pan 28cm but it doesn't fit in my oven. So I can only have Saute pans with the two short handles. It seems that the John Pawson is the only option but that is so expensive.
Thanks for the useful info. I actually disagree with you on gas being better than induction. In my opinion induction provides more even heating than gas does (if used properly). Induction is also much much quicker to heat up your cookware. This is from my personal experience with induction hobs, and certainly quality matters when it comes to induction. I will also say that temperature control is much more precise than anything out there. You cannot group induction with normal electric hobs because they are worlds apart and use very different technologies. Your video just encouraged me to try out the Ikea pan. Thanks!
The thing is that most people tend to have cheapish induction stoves. I have the top of range from Siemens FlexInduction where basically the entire surface works as 1 smart area that identifies the size of the pan and works perfectly for the entire surface. It's worth over 1300EUR but I guess if you own pans over 200 EUR this is not an issue.
@@HaraldSjellose Induction does not warp good pans. Gas warps pans all the time. I know induction doesn't cause I've been using one for a few years now.
@@HaraldSjellose Because I was using gas before. If your pots and pans are flimsy aluminum the get warped, because they are not on a flat surface. The heat softens them and the wait pushing down causes deformation. Plus they turn black at the base.
Thank you for the wonderful review. Any comment on the materials of the Sensuell pan? On the website it says that the ikea pan has some harmful materials. I am guessing the handle has PFAS. Body: Stainless steel, Aluminum Handle: Stainless steel, Silicone rubber California AB 1200 Information This product contains: Perfluoroalkyl and Polyfluoroalkyl Substances (PFASs); Iron, Chromium Authoritative lists: CECBP - Priority Chemicals, CWA 303(d), CA MCLs
I wouldn't worry too much about the "harmful" chemicals. All I can say is that the quality of the metal on the IKEA pan seems to be of reasonable/decent quality.
Thank you for this interesting test. I've always thought of the benefit of 'clad' (or n-ply) pans to be the ability to quickly and evenly distribute heat over the whole surface. But your test shows that this isn't really the case. I guess the laws of physics pull rank here: the spot of the pan receiving the heat will always be hotter than the parts of the pan that rely on internal heat transfer. This makes sense, though. I also tend to think that the results you get on gas are more of a coincidence where the size of the flame, in this case/chosen burner size, was a better match for the Demeyere's size? I'm not so sure that there is any material/quality benefits here that is responsible for the results of the second test. The same can be said for the first test: if the Demeyere is in fact bigger with more 'overhang' outside of the electric hob's active surface, then that would explain that. At the end of the day, the IKEA pan is sufficiently thick and well made from a performance perspective, I think. Having held the IKEA pan in my hand yesterday, I can say that I'm also not a fan of the silicone (although it's nice to the touch and grippy) and I think it's a bit "rough around the edges" where the handle meets the pan itself. With a more beautiful handle-and perhaps a design that leads less of the heat into the handle?-they could have a winner on their hands. I understand that you like the heavy weight and that's fine. But seeing the results here, I think I'd opt for a slightly lighter pan, like the Le Creuset 3-ply Plus Stainless. I find them beautiful and easy to handle-with beautiful and comfortable.... well, handles.
Thanks for the detailed comment! You could also consider the Demeyere Industry 5 pans. They are lighter but still excellent. I get the feeling that Le Creuset isn't very well "known" for their stainless range. They don't seem to have too much of a reputation, either positive or negative. I used the same gas hob for both pans. With gas the heat underneath forms somewhat of a "ring" under the pan, and the tip of the flame reaches to close to the edge of the pan. With an electric hob the heat is always more concentrated at the center, regardless of size. Don't forget the "internal" heating of the elements, i.e. elements close to the center radiate heats towards each other, as they are more closely packed together, and hence the center is hotter than around the outside.
I came here looking for a review on the IKEA pan and I learned a whack ton of more things about pans.. Still, interesting video throughout, though I guess the IKEA pan is quite the 'bargain' for the pricepoint
Was looking for Ikea Sensuell review, was not dissapointed, thanks a lot! One thing that bothers me a little is oven-safety of Ikea pan since it has silicon handle. Have you used it in the oven and at what temperatures if you did?
Thanks heaps for this, really appreciate it. Because of this I'm looking into buying a sensuell stockpot over a demeyere or a le creuset if the sensuell pans are such good value
Thanks for this review! It would be interesting to see how the Demeyere Atlantis Proline would compare to a good quality (but cheaper) disc bottom frying pan, like a Fissler, in the heat distribution test.
I reckon for fryingpans nothing beats allclad, not even Fissler disk buttons. No matter the heat distribution on the bottom. The sides matter as well. I would consider a disc bottom only for meat. My experience is on a induction hob only.
I think for pans you need to have fully clad cookware. But for pots it's not really necessary. Demeyere even argues that fully clad pots waste out of their walls.
Do you know the thickness and the grade of stainless steel? usually something like all clad is 3mm thick and 18/10 (top tier) grade stainless steel while cheaper alternatives tend to cut cost and use a lower grade SS such as 18/08.
fyi: numbers after / indicates the amount of nickel. more nickel means less risk of rust but also means more nickel in your food. its poisonous. stainless steel is stainless steel, you cant experience the difference unless you store your pans in saltwater
I have seen a lot of reviews on Demeyer to be positive but several reviews show handles broke off the welds didn’t hold not sure if it was an off day or what but that is some really shotty crastmanship for a high quality pan it seems the weld on is a cheaper alternative to riveting although there is advantages to having a flat pan instead of riveted were food particles can build up around but no biggie to clean. Anyone have had any issues with there demeyer handles coming off?
Yes there are a few reports of the handle coming off but I believe this is extremely rare. I have not had any problems with the handles on my Demeyere pans.
Thank you I appreciate the reply I actually have talked with Demeyere since the post they had a great response to my concerns on the handles breaking off. They told me it has happened before but they expressed that if having any problems they will indeed take care of it. And that they strive to make the best quality that sometimes one welded may not be sitting exactly right and makes it way through the line . So it seems an honest response they could have said no they handled never fail. So I am giving them a try so far it’s working out great l.
@@KW-cq4yr Great to hear. Keep in mind that they make probably tens of thousands of these pots and pans maybe even in the hundreds of thousands, so a few defects here and there is expected. This happens in most if not all manufacturing operations.
I know you've since sold/given away the ikea pan. But if I asked you to recall how it felt using it, would you choose to use the Ikea pan or Demeyere Industry 5?
I was not a fan of the Industry because I thought it was too thin and light. I like my pans really heavy and thick. If your budget allows I would get the Proline. The 32cm IKEA is not a bad pan though for its price.
Ok but on electric stove if you would spend a bit more time, heat would probably spread to the edges, resulting in even heating. It should be a matter of time. Did you test it? Also what is diameter of your hob?
In theory it could be true but it would take forever. I used it at about 75% of maximum heat. Trouble is the base diameter is probably bigger than any electric hob that's available on the market.
@@mq46312 Thanks for reply. What is diameter of this biggest hob you used? I wonder if induction would work better here in heat distribution than electric.
Hello, thank you for the great video! I was wondering if you could help me with sizing of this pan for me stove. The biggest hot plate that my stove has is 19cm. Ikea's Sensuell pans have two sizes: 24 and 28. The problem is that at the moment only 28cm is available in my country, so I was wondering whether 28cm would be too big for my stove... Thoughts?
@@mq46312 that's the thing, I don't have access physical to Ikea's shop, internet only. So I can't make any measurements whatsoever. When you have the time can you measure the bottom of your Sensuell pan, I'm guessing it's 28cm?
It gives you approximately 26cm of flat cooking surface. Be aware that this pan is very very big, bigger than the typical 12" pan. The Proline is 28cm is almost as big as a typical 12" pan from other brands.
@@mq46312 I was concerned about the size too, afraid if it wouldn't fit on my electric stove. I saw your other videos where you prefer the sauteuse. I just saw in BestDeal that there's a discount on Apollo Sauteuse. I've never tried demeyere but I'm considering it. Do you Apollo is as good as the Industry? Really sorry for asking. lol
@@mamaino2745 Yes not ideal if your hob is much smaller than the bottom diameter of the pan. Honestly this pan is too big for most electric hobs. Maybe consider the 28cm version. I personally prefer the fully clad Industry. I find the side of the Apollo a bit too thin. It does compensate with a thick base though.
@@mq46312 you mean the industry version of this same pan or different model? I saw the Multiline series but I don't know if it's better than industry. Oh my I'm really sorry for asking again...
Is the edge of both pans sealed, or can you see layers of aluminum? Is it dishwasher safe? I have two Sensuell pans 24 and 28 cm. On a small pan the edge is sealed, but on a large one it is not, and traces of aluminum erosion are already visible.
I think the Proline is sealed but not sure about the IKEA pans. I no longer have them. On the Proline I can't visually distinguish the stainless steel and aluminum by looking at the edge.
Doesn't make sense to do a direct comparion between those two. Sensuell is stainless and Vardagen is carbon steel. I would not recommend the Vardagen. It is a thin carbon steel pan.
