3 Ply Vs 5 Ply Vs 7 Ply Cookware?
Q: I finally bought the Kirkland tri-ply stainless steel 12 piece set for $200. These are my first set of really nice cookware. I like the set, but I wish the fry pan was 12" and the 5.5QT saute pan was more like 3 QT. The 5.5 QT seems too large, at least for my stove. So I was talking with a lady at Kitchen Kaboodle, and she said the All-Clad cookware was actually 1 layer of SS, 3 layers of aluminum, and 1 more layer of SS. I figure that they're just using more aluminum than the Kirkland (anybody know how thick the kirkland and all-clad cookware really is?). Then I see the new Viking cookware, which has 7 layers. The inner layers are aluminum/ss alloys. Can someone enlighten me about the bennefits of the All-Clad and Viking over the Kirkland? I know the handle and rim issues. I think the Kirkland handles are long enough, and they do stay cool. I like the flared rims with no exposed aluminum. I wish they had a better finish on the bottom of the cookware. I wonder if they would scratch a glass top stove?
A: So copper lined with steel is a "slick gimmick" that "serves no good purpose"? I don't suppose you'd mind backing up your claims with something substantial? Thanks, I'll be waiting. My first set of cookware was about 22years ago ( Wonderware ) . As I remember it was 5 layer and was a center layer of some alu. alloy that would transfer heat well but would'nt be the best bond to the ss. so they used a different alu. alloy on both sides of this that would be a better bond to the ss. Could be just the technology at the time. Remember this is what I recol not scientific research. OOhh buy the way, this stuff is still in great shape exept for one handle that dos'nt exist any more ( bakalite ? Spelling ). My X ended up with the set.