---
product_id: 355405151
title: "Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle"
brand: "demeyere"
price: "803526CFA"
currency: XOF
in_stock: true
reviews_count: 5
category: "Demeyere"
url: https://www.desertcart.sn/products/355405151-atlantis-proline-12-6-inch-stainless-steel-fry-pan-helper
store_origin: SN
region: Senegal
---

# Silvinox fingerprint-resistant finish even heat distribution 7-ply precision build Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle

**Brand:** demeyere
**Price:** 803526CFA
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with flawless heat and sleek style!

## Quick Answers

- **What is this?** Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle by demeyere
- **How much does it cost?** 803526CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/355405151-atlantis-proline-12-6-inch-stainless-steel-fry-pan-helper)

## Best For

- demeyere enthusiasts

## Why This Product

- Trusted demeyere brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Stay-Cool Helper Handle:** Welded helper handle offers superior grip and maneuverability without the burn risk.
- • **Unrivaled 7-Layer Mastery:** Engineered with a 7-ply aluminum core for flawless heat spread edge-to-edge.
- • **Induction-Ready & Oven Safe:** Versatile compatibility with induction cooktops and oven-safe design for professional-grade cooking.
- • **Effortless Elegance & Clean-Up:** Silvinox surface treatment keeps the pan gleaming and resists fingerprints for a pristine kitchen vibe.
- • **Precision Flatness for Perfect Searing:** Patented base technology ensures near-perfect flatness—no more hot spots or oil runoff.

## Overview

The Demeyere Atlantis Proline 12.6-inch Stainless Steel Fry Pan is a Belgian-engineered culinary powerhouse featuring a patented 7-ply construction that guarantees even heat distribution and retention. Its Silvinox surface treatment resists fingerprints and simplifies cleaning, while the precision-flat base prevents oil runoff for perfect searing every time. Designed for professional and home chefs alike, it includes a stay-cool helper handle and is compatible with induction cooktops and ovens, making it a versatile, durable, and stylish addition to any modern kitchen.

## Description

Demeyere Atlantis appeals to professional and home chefs for its exceptional performance and elegant design. The 7-layer construction provides unparalleled frying, perfect browning, and guarantees exceptional heat distribution and retention.A specialized 7-Ply Material, boasting an aluminum core, is used up to the edge so that heat is spread evenly over the entire surface of the pan. Proprietary technology ensures the base stays flat even when heated. The patented Silvinox surface treatment maintains the beautiful silvery white matte appearance. Enjoy easy maneuverability with the stay-cool, welded handles while the rolled rims encourage dripless pouring.

Review: It’s frustrating to have a fry pan or sauté pan for which the center is so high that oil or other fat runs off to the sides, leaving the center essentially dry. But it’s tough to have the bottom of a pan perfectly flat, so it’s usually desirable to have the bottom slightly concave to ensure that it sits on a burner or cooking surface without rocking. The operative word is “slightly”; the bottom of the pan should not look like Crater Lake. I got the 11″ Demeyere Atlantis 7 fry pan to replace a skillet for which the bottom was high in the middle by 2 mm, making it essentially unusable. No such problem here; as can be seen from the photo with the blue gauge, the center is high by only 0.46 mm—a nonissue. Apparently, the flatness gauge shown in the screen grab from a Demeyere product video is more than a prop. Suffice it to say that the difference between the two pans is night and day. I can’t quite say that it changed my life, but it certainly has changed my attitude toward sautéing. The heating is very uniform, though this is probably true for any decent pan of this size. In any event, I have found it great for nice, even browning. It’s not a “fast” pan like Mauviel or All-Clad Copper Core, so it needs a bit of time to heat and cool. I’m not one for quick heating by setting a burner on high and hoping I catch it before things get carried away. I just set the burner to what I want for the final setting and give the pan a few minutes to warm up. True precision would probably call for a surface thermometer, but reaching the Leidenfrost temperature (i.e., when water droplets ball and roll around the pan) seems to get things close enough. Because of its thermal mass, it retains heat very well, which is perfect for sautéing and searing. Sometimes it’s a bit much, though—for example, when making veal or chicken piccata, the retained heat is so much that the butter can fall apart almost immediately after it’s added. But the solution is simple: after deglazing the pan, pour the liquid into a lightly preheated smaller vessel such as a saucier and then add the butter—which is usually more manageable when making a small amount of sauce anyway. Demeyere claim that the 7-layer construction gives especially good performance on induction cooktops, but I use a gas stove, so I wasn’t able to evaluate this. Sticking isn’t an issue if one follows normal procedure for stainless steel: • Get the pan up to temperature. • Add the appropriate amount of oil, butter, or both. • Add whatever is being cooked to the pan and don’t move it until it has at least lightly browned. Cleaning is also easy. I would never put cookware in a dishwasher, and Demeyere don’t recommend it. I let the pan cool to room temperature and then let it soak for a few minutes in soapy water, and a quick swipe with a brush and sponging with soapy water usually does most of the job. I usually cook with extra-virgin olive oil, which burns easily, so I often follow up with a small amount of Bar Keeper’s Friend and a final cleanup with soapy water. The one possible downside of this pan is its weight; it’s lighter than cast iron, but not by much. Unless you’re a former governor of California, you probably wouldn’t use it to shake and toss things around. Of course, you probably wouldn’t do this with a chicken breast anyway.
Review: Sartén única donde las haya, cocina sola una vez caliente, chuletones, solomillos, dorados perfectos e interiores al punto, es una auténtica maravilla, se nota la calidad y el material, es casi indestructible.

## Features

- Manufactured in Belgium
- Impressive 7-ply construction
- Patented Silvinox surface treatment - stainless steel maintains silvery finish, resists fingerprints and is easy to clean

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B076NFGJZD |
| Best Sellers Rank | #123,530 in Kitchen ( See Top 100 in Kitchen ) #1,413 in Skillets |
| Brand | DEMEYERE |
| Capacity | 12.6 Inches |
| Color | Stainless Steel |
| Compatible Models | Smooth Surface Induction |
| Customer Reviews | 4.6 4.6 out of 5 stars (273) |
| Date First Available | 6 September 2017 |
| Diameter | 12.6 Inches |
| Item Weight | 3.3 Kilograms |
| Material | Stainless Steel |
| Model Number | 25632 |
| Special Features | Oven Safe |

## Product Details

- **Brand:** DEMEYERE
- **Capacity:** 12.6 Inches
- **Colour:** Stainless Steel
- **Material:** Stainless Steel
- **Special features:** Oven Safe

## Images

![Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle - Image 1](https://m.media-amazon.com/images/I/61u+1SWcQeL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: 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.**
A: 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.

**Q: How well does it work for a omelette pan?**
A: 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).

**Q: is it oven safe?**
A: 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.

**Q: Which Demeyere line would be best for making pancakes, eggs, things that stick? The industrial or Atlantis?**
A: Both the Industry and Atlantis lines will work equally well for cooking pancakes and anything else you may want to cook in them.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by J***. on 16 February 2023*

It’s frustrating to have a fry pan or sauté pan for which the center is so high that oil or other fat runs off to the sides, leaving the center essentially dry. But it’s tough to have the bottom of a pan perfectly flat, so it’s usually desirable to have the bottom slightly concave to ensure that it sits on a burner or cooking surface without rocking. The operative word is “slightly”; the bottom of the pan should not look like Crater Lake. I got the 11″ Demeyere Atlantis 7 fry pan to replace a skillet for which the bottom was high in the middle by 2 mm, making it essentially unusable. No such problem here; as can be seen from the photo with the blue gauge, the center is high by only 0.46 mm—a nonissue. Apparently, the flatness gauge shown in the screen grab from a Demeyere product video is more than a prop. Suffice it to say that the difference between the two pans is night and day. I can’t quite say that it changed my life, but it certainly has changed my attitude toward sautéing. The heating is very uniform, though this is probably true for any decent pan of this size. In any event, I have found it great for nice, even browning. It’s not a “fast” pan like Mauviel or All-Clad Copper Core, so it needs a bit of time to heat and cool. I’m not one for quick heating by setting a burner on high and hoping I catch it before things get carried away. I just set the burner to what I want for the final setting and give the pan a few minutes to warm up. True precision would probably call for a surface thermometer, but reaching the Leidenfrost temperature (i.e., when water droplets ball and roll around the pan) seems to get things close enough. Because of its thermal mass, it retains heat very well, which is perfect for sautéing and searing. Sometimes it’s a bit much, though—for example, when making veal or chicken piccata, the retained heat is so much that the butter can fall apart almost immediately after it’s added. But the solution is simple: after deglazing the pan, pour the liquid into a lightly preheated smaller vessel such as a saucier and then add the butter—which is usually more manageable when making a small amount of sauce anyway. Demeyere claim that the 7-layer construction gives especially good performance on induction cooktops, but I use a gas stove, so I wasn’t able to evaluate this. Sticking isn’t an issue if one follows normal procedure for stainless steel: • Get the pan up to temperature. • Add the appropriate amount of oil, butter, or both. • Add whatever is being cooked to the pan and don’t move it until it has at least lightly browned. Cleaning is also easy. I would never put cookware in a dishwasher, and Demeyere don’t recommend it. I let the pan cool to room temperature and then let it soak for a few minutes in soapy water, and a quick swipe with a brush and sponging with soapy water usually does most of the job. I usually cook with extra-virgin olive oil, which burns easily, so I often follow up with a small amount of Bar Keeper’s Friend and a final cleanup with soapy water. The one possible downside of this pan is its weight; it’s lighter than cast iron, but not by much. Unless you’re a former governor of California, you probably wouldn’t use it to shake and toss things around. Of course, you probably wouldn’t do this with a chicken breast anyway.

### ⭐⭐⭐⭐⭐ Review
*by T***T on 1 January 2026*

Sartén única donde las haya, cocina sola una vez caliente, chuletones, solomillos, dorados perfectos e interiores al punto, es una auténtica maravilla, se nota la calidad y el material, es casi indestructible.

### ⭐⭐⭐⭐⭐ Review
*by V***T on 8 December 2025*

très bonne poêle facile à utiliser

## Frequently Bought Together

- Demeyere Atlantis Proline 12.6-inch Stainless Steel Fry Pan with Helper Handle
- Demeyere Atlantis 3.2 Quart Saucepan with Lid
- DEMEYERE ATLANTIS, 11-INCH, 5.1-qt SAUTÉ PAN WITH HELPER HANDLE AND LID, 18/10 STAINLESS STEEL

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-03-17*