I'm in the market for a new saute pan and have been looking at All-Clad. The Master Chef 2 (MC2) line is much cheaper than the standard stainless. What's the difference, and is there a major advantage to the stainless over the MC2?
It looks like the stainless is tri-ply, with stainless interior and exterior with aluminum sandwiched in between, while the MC2 just has two layers, a stainless interior/cooking surface and aluminum exterior. I realize that the exterior will probably suffer aesthetically over time due to discoloration, scratches, etc, but in terms of cooking performance, will there be any noticeable difference?