Anyone actually tested this (proline) agains the all clad d3 or copper (in the center later) side by side? love to hear actual experience. thanks.

I emailed all clad and asked how thick their copper core was. they said the information was "proprietary" in other words the copper core is not thick or they would have divulged the information. all clad's d7 line ( recently discontinued) it was 7 layers, perhaps the best cookware all clad has ever made. It did not sell well enough. It was only in production for about four years. it was expensive and heavy and worth it ! consumers did not flock to it (unfortunately) it is very similar to the Atlantis proline. IMO the Atlantis proline is about the best cookware available. ( other than copper) it is heavy and one should be prepared for that. someone should compare the thicknesses of the different cookware , after all that is what separates cheap from expensive cookware. all clad makes fine cookware and I would go with the 5 ply .I would not buy the copper core with the silly decorative band around it that has utterly nothing to do with the copper core or how it functions. anyone familiar with copper cookware will tell you it should be a minimum of 2mm thick to be effective and 2.5 mm or more optimally to be great. if you are looking for a investment and don't cook on induction look at the Falk website for excellent copper cookware. It may also be available here on Amazon. IMO the best available. they readily tell you the thickness of all their pans. It is expensive and worth it. I have Falk, Atlantis Demeyere and All Clad d7 . I cook on a commercial Imperial range that has 28k btu burners.

How well does it work for a omelette pan?

I love the demeyere Silvinox surface for making omelettes.. I’ve been making eggs is regular SS for years, and the Silvinox is definitely more non-stick (i doubt it’s as slippery as nonstick pans, but it’s adequate and no health risk). I add chives to the butter and give them a minute to release the flavor. I believe the chives cause a little bit of sticking. So i do have to take a spatula or a silicone scraper around the edge to help the omelette release before flipping it.. There are a couple of tricks that perhaps I take for granted.. Also I am using the Breville control freak induction, which will hold the pan at 225°F (I can leave the butter in the pan for five minutes and it won’t burn). You want your eggs to sit out at room temperature for a while (cold eggs will stick more).. I flip my omelettes so I warm up the pan with a lid (so the lid is hot when I pour the eggs in), then let the butter warm up before adding the eggs. I’ve been using the industry searing pan which is (thicker than the rest of the industry line) the same thickness as ATLANTIS (but I don’t believe the searing pan has copper in the base). I’ve noticed when I use the ATLANTIS pan there is a lag in the temperature swing (the pan is so thick it has heat momentum which is great if you put a frozen hamburger patty on there, but I’m not so sure if it’s an advantage or a disadvantage for making omelettes though). I believe I need to wait longer with the ATLANTIS pan for the temperature to stabilize (because of the heat momentum).

Absolutely!! Demeyere is outstanding cookware with exceptional thermal conduction and even heating. Many of the dishes I prepare go from stove to oven, some up to 550F. In addition to other brands of high end cookware, I have at least 15 pieces of Demeyere Atlantis. Even though they don’t have a non-stick coating, if you use them correctly, you can easily cook sunny side up eggs without them sticking. I would not hesitate to buy all of it again.

Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle

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