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?
- Does my non stick cookware need to be washed before the first use?
- Is your cookware induction compatible?
- I've heard nonstick surfaces are dangerous. Is yours safe?
- Will the handles get hot?
- What is this 5-ply thing you keep talking about?
- Are there lids for your non stick frying pans?