Multi-Clad Stainless Steel Cookware

I prefer cooking with stainless lined pans for a few reasons:

1. They are super durable and there isn't a coating that can scrap off like non-stick
2. They allow meats and veggies to caramelize properly (brown) and leave the "Fond" on the bottom of the pan.  This is the brown bits that pack so much flavor into your dishes. Just use a little wine or water to deglaze the pan. Non-stick pans are awful for this.
3. Stove to oven safe.  (check instructions for max temp)

 Multi-clad cookware is aluminum sandwiched in between stainless steal.  The layers show from the edge or rim of the pan. (you can see and count them)

5 Ply Multi- clad with Copper

Tri-Ply Multi-clad 

Stainless steel is not a good conductor of heat, but aluminum and copper is a great conductor of heat. Therefor aluminum and copper core pans provide fast and consistent temperature control and allow for the heat to be spread evenly throughout the pan eliminating hotspots. (a part of the pan that is hotter than the rest casing food to stick or burn)

Clad cookware is more durable and dose not tend to warp as easily with temperature change.

**Some cookware manufactures attach an aluminum disc to the bottom of the pan.  This is done by cheaper cookware companies.  It does not allow the heat to travel up the sides of the pot like a clad pan does.  The disk are attached by wields to the bottom and can sometimes fall off.  I would avoid buying these.  It gives poorer cooking permanence and isn't as good quality.  This type of pan is known for hot spots.

When buying clad cookware, there a few things to look for. You want 18/10 stainless steel that is non-reactive to food.  Riveted handles. (I prefer metal handles, they are more durable and oven safe to high temperatures, but they do get hot and you need a towel or potholder) Tight fitting lids that seal in steam (glass or metal). Completely flat bottom, you do not want a pan that rocks a bit. I also prefer a pan with a little weight to it.  Pans that offer a pouring rim are also useful.

I primarily have All-Clad Pans.  I really like, sorry, LOVE them and think the quality is amazing.  The majority of my All-Clad is the Copper Core line (higher end line), but I am just as happy with my All-Clad Tri-Ply Pieces.  In fact, if I had to buy them again, I would probably go with the Try-Ply line.

I also have a few pieces of the Zwilling JA Henckles Try-Ply line.  I think this is a great alternative if you do not want to pay for the pricer All-Clad.  I would however rate the quality a little less than All-Clad but I think the cooking difference is so minimal it doesn't make a difference. Its still a kick ass pan.

Look for my video reviews and individual reviews of the cookware.