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Stainless clad and copper

Clad stainless pans bond a heat-spreading core of aluminum or copper between layers of stainless steel. The core moves the heat; the stainless gives a tough, nonreactive cooking surface.

Tri-ply
stainless, aluminum, stainless
Disc bottom
core only under the base, thin walls

Fully clad cookware runs the core up the walls, so the sides heat as well as the base. Disc bottom pans have a thick plate under the base only; they work for boiling and soups but the thin walls can scorch a reduction.

Tri-ply has one aluminum core. 5-ply adds more layers, which mostly evens out heat and adds weight; it is not automatically better for every job. Copper core and solid copper pans react fastest to a change of heat, which suits sauces and candy work.

Stainless sticks when the pan is not hot enough or the food is moved too early. Preheat, add oil, and let a sear release on its own before turning it.

Common mistakes

  • Adding food to a cold stainless pan and expecting it not to stick.
  • Assuming every stainless pan works on induction without checking for a magnetic base.
  • Plunging a hot pan into cold water, which can warp it.

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