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Demeyere Pawson

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Demeyere Pawson

Written by Mark Jala

In 2008, Demeyere celebrated their 100 th anniversary by having renowned British architect John Pawson create a line of cookware that is hygienic and functional. This cookware has the fine, clean lines of a modern building with all of the complexity of function that any cook could ever need. The line is sold in a 4 piece set; otherwise casseroles/saucepots, stockpots, saucepans, conical saute pans, frying pans and lids can all be bought separately. Altogether, counting both the sizes and these styles, there are 18 separates (including 5 lids) that can all be purchased.

John Pawson's line fits with the Demeyere brand in all ways. This manufacturer has a philosophy that each type of cookware —whether it is intended for frying, stir-frying or searing-- has different needs. Demeyere puts the use of the vessel above all, and adjusts cooking materials and technical designs accordingly.

Classic items are sold alongside very specialized items like the conical saute pan in the Demeyere John Pawson line. Demeyere uses sandwich bottoms made of pure aluminum for their products. They have their own surface treatment that they call “Silvinox” and a 7 ply material that they adjust to each vessel depending on its cooking function. Handles are large, stainless steel and meant to stay cool during hours of cooking. No rivets or screws are used so that the line is completely hygienic. It is completely dishwasher safe.

John Pawson describes his line and his work with Demeyere , “My collaboration with Demeyere started with the idea of providing these most important of contemporary living spaces with a set of core equipment which would combine functional sophistication with the highest design values.”

His design philosophy in regard to this collection is that the form and function have to blend in a seamless union. He says he left the more technical aspects of the design of this product line to Demeyere , so their one hundred years of expertise should be reflected in the line. His contributions are to the shape of the body, and details like the angle of the handle where it connects to the body of the vessel. This line offers cooks an architect's eye in their cookware; form and visual comfort are meant to also feel good in the hand.