Product in our industry is, in part, differentiated by metal composition. In the "premium" market you have things like tri-ply, 5-ply, copper core, etc. Think of our 5-ply like a sandwich. The outer layers of “bread” are premium 18/10 stainless steel. Stainless steel provides durability, induction compatibility, and a non-reactive surface. The “meat” of the sandwich is three layers of aluminum, which is a metal known for its heat conductivity and responsiveness. Like in the sandwich, the thicker the aluminum interior better (so 5-ply is better than tri-ply) and the combination of stainless steel and aluminum is a match made in cooking heaven. Two layers of stainless plus three layers of aluminum = 5-ply.
Articles in this section
- I've heard nonstick surfaces are dangerous. Is yours safe?
- Are all of your pieces dishwasher safe? Even the nonstick?
- Is your cookware induction compatible?
- What are your product sizes/weights?
- What size lid is used for each piece?
- I generally cook with cast iron. What should I expect with stainless steel?
- What is this 5-ply thing you keep talking about?
- Will the handles get hot?
- What type of tools can I use with your cookware?
- Should I wash my cookware before using it?