This is effectively untrueāthe Staub does not have conductive sidewalls, unless by āconductiveā you mean that the material has some rate of thermal conductivity. But if thatās the case, then all pots and pans have conductive sidewalls.
It is true that monolithic-sidewall pans will have a simple rate based mostly on the single material used. Cast ironās rate is relatively poor, but not terrible.
The picture is more complicated with layered, e.g., clad, bimetal, constructions. These vary widely, but almost universally involve stainless steel. SS, on its own, has terrible thermal conductivity. But when it is layered with a good or excellent conductor (e.g., aluminum, copper, or graphite), the amalgamation produces an effective rate of conductivity far in excess of bare SSās, and in fact better than cast ironās. Thatās the point of going to all the extra effort to make fully clad pans and hybrids like the Lagostina.
However, where it gets dicey with the amalgamation is when the layer(s) of high-conductivity material(s) are thin OR the layers of SS are many, OR both. The middle aluminum layer in the Lagostinaās pan body is quite thin, which means that, proportionally, there is more SS in the sidewall, which means its effective sidewall conductivity drops nearer to cast ironās.
Whether many people would notice the difference between the Lagostinaās <2mm triply sidewall and the Staubās approximately 3mm monolithic cast iron one is unclear. But what many cooks will notice is that the evenness and responsiveness of the Lagostina are both greater than those of the Staub. And for that matter, the responsiveness of the hybrid Lagostina will be better than the Fisslerās. How much and how important are the questions, but if you value actual sidewall heat input to the food, neither Fissler nor Paderno are good choices.
As Iāve posted before, if I were designing a hybrid for use where sidewall heat is desirable, I would give the pan body more aluminum or copper, and thin the underlying bottom disk by a similar thickness.
