OK, so today I got an email from Fissler, a clarion call, concerning their new CLAD cookware line.
They’ve called it “M5 Pro-Ply”, and that’s almost all they say about it. It appears to be a 5-ply design comprised of aluminum and “recycled” stainless steel. It’s clear as mud what the core layup is, e.g., whether it’s 3 layers of aluminum, or whether there’s also steel inside. No thicknesses or proportions or even a schematic cutaway offered.
The irony of Fissler going for clad is like Tesla going for an internal combustion motor.
Does anyone here know anything more than Fissler is telling us? What can it possibly do that other 5-ply clad hasn’t been doing for the last 20 years?
And I thought that 5 ply was only created by all-clad because the patent on the 3-ply had expired, and that the extra layers didn’t bring anything superior to the cooking equation. I’ve never bought any all-clad 5 ply; I’m happy as a clam (who knew they could be happy?) with my Fissler disk bottom skillets on my induction range. Maybe they just want some of my money … better give me a good reason other than “because …”.
Sure, lots of people are. Reasonable minds can differ whether to prefer disk or clad.
What they CAN’T differ on is whether this Fissler line is thicker than Fissler’s 20+ year old disk line. Unless some secret manufacturing tech has been unlocked, it isn’t.
Of course Fissler’s trying to cash in on clad’s market share. Not doing so is about as dumb as it making its lines non-induction compatible.
I just find it amusing that Fissler doesn’t even TRY to claim this M5 is some improvement or advance.
Edit: I’ve seen a commercial the last few days for Made-In, where a woman chef (Brooke Williamson?) proclaims that rarely can you find cookware that you can use both at home and in a restaurant kitchen - or something like that.
Really??? Um, how about going to your nearest restaurant supply store? Worked for me …
I won’t say that… because I have seen 5-ply and 7-ply before All Clad moving in that direction. If anything, I think All Clad is slow in the curve because it has such as good reputation in 3-ply that it did not bother.
Not really. Amazon is a black hole that eats entire segments of world economies. Fissler is a small specialist pan company that’s trying something old, but new to them.
I’m so confused by these comments. I too got an email from Fissler when they introduced M5. It was very clear to me what their differences are. I actually bought one of the pans and it’s amazing. They don’t have any grommets (vs. all clad, they do), they have a really nice handle that claims to stay cooler than all clad (which it did) and their pan has interior measurement markings which were helpful. Honestly, did any of you actually read up on the product? Not fair to talk bad about a company if you haven’t done your research. This product is much preferred for me and I do a lot of cooking as I’m a caterer.
What did your reading reveal concerning the inner layers and their thicknesses? For instance, are the three internal layers all aluminum, or is there a central layer of steel?
Maybe they just want some of my money … better give me a good reason other than “because …”. 
