I have no interest in this pan lineup…and haven’t paid much to new offerings on the market…I have a huge stash and between carpal tunnel getting worse as the years go my, after acquiring my last unicorn piece…I’m pretty much set one cookware. One day it will be an empty nester so I do see myself adding more 3qt sauces and such down the road.
However for discussion, is KuhnRikon on anyone’s radar. MIC…1st of any mainstream manuf. I recall actually proudly stating their thickess online…*Thanks to its high-quality 5-ply multi-layer material and a material thickness of 3.2 mm, the uncoated CULINARY FIVEPLY Everday Fry Pan is extremely robust and durable. The special combination of different alloys (stainless steel - aluminium - stainless steel) distributes the heat evenly over the entire surface right to the edge
I don’t think 3.2 mm is that thick for a multi-ply cookware.
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I’m sure it’s fine. As I said in another thread, Thomas Keller won three stars with the same stuff you can now buy as scratch-and-dent at Marshalls.
The chance that your cookware is holding you back is pretty nil.
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3mm is not. However, for the restaurant grade aluminum where Alegacy or the like where they do list the material thickness, I can’t think of a -mainstream- manuf that list the specs as part of (pan dimensions, specifications) or just marketing verbiage.
It’s been years…since I’ve browsed manuf. listings but I don’t think AC or DEM, or the like lists their thickness or even tout, out proline is 4.8mm thick, etc
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Keller won stars cooking in plain All-Clad, along with an assortment of disk-bottomed stuff almost all kitchens have. That stuff seems to grow out of the walls. Ubiquitous. Don’t know what else I can say. Five or more plies is just gilding the lily.
Most culinary ‘emergencies’ in a kitchen involve getting heat OFF a pan quickly rather than ON a pan quickly. Plan accordingly.
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I never understood why five ply is good. I would think that a single thick layer of aluminum or copper clad in thin layers of stainless would be optimal. Encapsulating the more highly conductive layers within stainless steel seems counterproductive. Educate me. It seems like a marketing gimmick to me.
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I hear ya. Was just kinda surprised to see a -listed spec- as part of the marketing verbiage…for the mainstream:consumer market
This was probably around a decade or so ago. Maybe a time where one don’t spend time yaaaking about cookware on a forum. I recall the agent advising that their overall core thickness was a trade secret.
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