Have you considered Demeyer or Fissler instead?

Your description goes with the findings—that's what one would predict. Do they have the rivets? I really don't like the rivets. Demeyer covers them over. You can still see where they are, but nothing enough to catch crud or the edge of your spoon. It's also heavy, though I don't know which is moreso. Do check the price for a set against the price fir individual pieces. Sets aren't always bargains. There used to be showrooms where one could try them out. I don't know if they still have those.

Fissler, from whar I’m seeing, has disk bottoms which I don’t prefer. I’ll admit that’s probably more a tactile/aesthetic thing than experienced performance issues, but it’s a preference nonetheless. Demeyer has clad but at first glance seems pricey. Maybe there’s reasonable set I just haven’t seen yet.

Sets seem to be a good deal if you’re actually getting what you need. I’m asking about D5 because it comes with a 4 quart saute pan, most like D3 come with 3. I don’t think I’ve ever used my 3qt and not wished it was bigger. Similarly, I have a 4.5 qt sauce pan that gets tons of use, D3 maxes out at 3.

Another problem is getting to see and feel stuff. Wms Sonoma used to be at every mall, a couple SLT’s nearby, no more. Makes it hard. I know AC handles get criticized but they’re my favorite. I’d prefer no visible rivots but they don’t bother me. AC just seems like a safe choice for me. But if I’m spending good money I should probably make more of an effort to check others out.

Demeyere is pricey, depending on where the dollar vs. euro is. The Zwilling website used to have a great Summer sale, but who knows nowadays. So comparison-wise, the D5 is more similar to Demeyere Industry, than their other series.

If you like the handles, the shapes and sizes, why not get the All-Clad? Especially, if you can get it with a good return policy, if there's nowhere to see and compare.

Have you seen this comparison chart at W-S? https://www.williams-sonoma.com/shop/cookware/all-clad-cookware-comp-chart/

This seems to say the D5 doesn't have the flared rim, but the detail page says it does. The W-S explanation of the layers construction is ad copy blather, and sounds a little off to me, but I'm no expert. If you want more technical info, ask Kaseki in Appliances Forum. IIRC, you cook on gas? I think it matters least on gas.

I love the pieces of D5 that I have. I did not purchase a set, but have bought pieces to replace cookware over the years that suited what i needed. It is so easy to clean, which is one thing i love about it.

I had d5 on a gas range and I kicked the skillets to the curb. I later found out they were targeted at induction. They actually perform worse on gas than the d3 series. And that is not just my opinion. See the comparisons/measurements at centurylife (run by an enthusiast with a knack for thermal photography). Save your money and stick with d3 or switch over to Demeyere Industry/5Plus or Proline for clad (no rivets, less sticking). The Demeyere Industry/5plus line is 3mm thick (the Prolines skillets re 4.8mm, and heavier; the Industry searing pan is also 4.8mm) with mostly highly-conductive aluminum, while the d5 is 2.6 mm thick including the extra layer of SS (a relatively poor conductor of heat).

Interesting. I’d be happy to stick with D3, I’d actually prefer it, but they don’t have the sizes I want. Thanks for the link. I’ll check it out, and will give Demeyer another look as well.

Anyone have any insight on Demeyer’s Silvinox surface? is it similar to anodized in that it’ll wear off in time?

I bought the Demeyere Atlantis 9" when they had it for $99. I've had it for a year or so and I love that pan. I dream of buying a bigger one but it won't be any time soon (ooo but christmas is coming up...). It is very easy to clean. There doesn't seem to be anything on the surface, like on nonstick pans, to wear off. Looks just like a SS pan.

My first piece of Demeyere is 10+ years old. It's a skillet, Proline 5, with the Silvinox finish (I assume ”Sil” for silver color, ”inoc” for stainless steel”). I put it in the dishwasher. I cook ground meat in it using an old pointy-tined table fork. I stack things in it in the drawer. The finish is the steel. If you want a picture let me know, but I doubt there's less than newness there that's big enough to show. Lately, I've been using my mother's Wagner cast iron, since I absconed with then (with permission)., partially because it sits out, stacked on the gas hob, because it's lighter and better balanced, because it's my mother's... But the Demeyere is still in play.

There is one warning and one negative; Demeyere is heavy (and most of my cookware, is Le Creuset cast iron, besides the Wagner). And the long handles aren't balanced. I can't hold the skillet level, even empty. Unlike the Wagner. I thought the John Pawson skillet was even worse for that. No trouble with short handles, though. I have a round teppanyaki/griddle (Atlantis?) that's big and heavy, but easy to handle, and a small John Pawson ”casserole” (pot, dutch oven, whatever you want to call it). The handles are architectural rather than humanistically ergonomic, but they're not uncomfortable, and it's a joy to use because it's so pretty. Talking about pricey, though! I think it was a ”buy your own present”. I'm pretty sure half price or nearly from the Zwillings.com sale one year.

If I were starting anew, I'd probably go for the Demeyere as my primary. I don't think I've used them on the gas, just induction. I rarely use the gas. Glad I have it, but rarely use it. I know of no reason either All-Clad or Demeyere would have issues with gas.

The Silvonix is believed to be some type of finish/wash treatment, not a lining per se (inox in french). It also reduces the heat staining and discoloration and reduces the natural stickiness. I should have mentioned that I have three Proline skillets, the griddle/plancha, the searing pan, an Atlantis saute, and a few few sauciers and saucepans (mostly Atlantis, some Industry). I also have a vintage Wagner (and a new lodge).