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Showing 1 of 2 conversations about:
Erikred
0
Mar 12, 2018
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Hi I am just wondering if anyone know the type of cladding on this seris of pans? Is it the disc type (just at the bottom of the pan) or does the layers of metal go all the way to the side of the pan? Thank you.
cozyduke
2
Mar 15, 2018
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snazztasticmatti am not too sure what you mean. i'm assuming you mean a pan with a thick bottom disc? it does not have one of those.
RayF
22219
Nov 29, 2018
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snazztasticmattOld thread but the answer applies: The thickness of the pan is uniform in all dimensions.
Multi-ply construction (wether 3, 5, or what have you) is achieved by stacking "X" number of flat metal sheets together and then pressing that stack into the shape of the pan. The result is a pan of uniform thickness from the center of the pan, all the up to the lip or edge of the pan. The purpose of multi-ply construction is to provide equal heat transfer in all directions--meaning the temperature at the bottom of the pan will be the same along the sides, and all the way up to the lip--and more importantly, all of those surfaces will change temperatures at the same rate (rise and fall together, as you turn the flame up or down). That allows food to cook evenly regardless of where it contacts the pan.
As to the metals used, the idea is to sandwich good heat conductors (aluminum or copper) between upper and lower layers of stainless steel (which is not the best heat conductor, but doesn't react chemically to food, the way other metals can). How many layers are best, is up to the manufacturer and your checkbook.
So, let me say in closing, I have recently amassed a rather large collection of better cookware, from an assortment of both trendy and long-established manufactures--all of it is good, and the difference it makes is noticeable and very much appreciated in both function and the results achieved. The pans offered in this drop are very good--both in quality and price.
These are a bargain--buy 'em if you need 'em!
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