In the year 2008, Belgian cookware manufacturer, Demeyere, introduced a new collection of professional quality cookware designed by celebrated British architect and industrial designer, This collaboration began with the belief that one of our most important living spaces, the kitchen, should include a set of core equipment which combines functional sophistication with the highest design values. A pan might seem like a very straightforward object to design, but the reality is that smallness of scale does not equate with lack of complexity. The union of form and function must be seamless.
About John Pawson
John Pawson is a celebrated British architect, who has been designing buildings and objects for more than 25 years with work realized on four continents for a wide range of clients and covering a spectrum of scales and programs. From the beginning, Pawson’s approach to making architecture has drawn comparisons with the art movement of Minimalism. More importantly, perhaps, is its characterization as an attitude to space, light, and proportion. Although his work has an abstract quality, it is rigorously grounded in a precise understanding of everyday life. Whether a house, store, gallery, bridge, monastery, or cookpot, the challenge is always to bring people, space, and objects into harmony with each other.
Founded in 1908 and until only recently, Demeyere was a family-owned company located in Herentals near Antwerp, Belgium. Since its beginning, the company has specialized in the development and production of uncompromising cookware. Demeyere professional cookware is used by chefs in leading hotels and restaurants around the world. Since 2009, Demeyere has been part of the Zwilling J.A. Henckels group.
About the Demeyere John Pawson Cookware Collection
The straightsided cookpots and saucepans are made with walls of steel combined with a 7-layer InductoSeal® base that includes an encapsulated copper disc for optimal heat transfer. Uniquely, the base capsule is welded around the sides of the pot or pan that provides a 33% larger heat conductive surface. Conical pans and skillets feature rim-to-rim 7 layer construction (7-PlyMaterial®) for even heat distribution throughout the pan all the way to the rim.
An absence of interior rivets and screws, the use of cast stainless steel handles, and hermetically sealed bases ensure complete hygiene without penetration from water, grease, or grime. The handles also typically remain cool on electric cooktops for easy handling. Double-sided lid construction also keeps the lid and its handle cool during use.
John Pawson cookware is oven and dishwasher safe. The patented Silvinox finish ensures that cookware surfaces remain silvery white, even after years of washing, and it is also resistant to fingerprint smudging unlike bright polished surfaces.
Most importantly the cookware can be used on all cooktops thanks to the combination of alloys (Triplinduc®) in the interior construction, including induction cooktops. Induction cooking is 30% more efficient than traditional gas and electric cooktops, and while induction has been used in commercial kitchens for many years, it also is becoming more common in today’s household kitchens.