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 and aluminum alloy, which is a combination of 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
- What are your product sizes/weights?
- Is your cookware oven safe?
- What are the brown spots on my stainless steel pan?
- Do I need to season my pans?
- My cookware is pitting! How can I fix it?
- How do I know when my pan is hot enough to start cooking?
- Is your cookware induction compatible?
- I love dropping a hot pan in the sink and watching it steam. Is that bad?
- Why is it important to get the temperature of the pan correct before adding food?
- What is this 5-ply thing you keep talking about?