edit: I was thinking more in terms of straight sided pots & pans an not conical or skillets where clad has clear advantages over disk.
I've gone down the rabbit hole of researching & buying new cookware. *sigh* Oh well, that's what we're here for...
But what the boards don't seem to have a terribly clear answer for is whether the current clad offerings are even thick enough to really make a huge difference when they are put up against disk based offerings.
To summarize my research:
Thick gauge aluminum of 2mm+ of copper gets you the best performance in an insulated cooking vessel.
Clad vs disk involves trade offs. Either the disk is super duper thick & slow & unresponsive; or the more responsive vessel may not be the absolutely best at even-ness (probably due to the faster heat transfer and again this would vary based on heat source because if our heat source were 95% even, this debate probably wouldn't exist as all vessels would heat evenly).
Different makers offer different varying options at different price points, but to summarize:
Thick clad - Vollrath Tribute & Demeyere 5 layer & whoever else makes 3mm thick sidewalls that I haven't found yet
Middling Clad - All Clad & it's copycats
Thin Clad - Cheap Chinese stuff
Okay, summary over.
The long running debate on these boards is disk vs clad. Fissler vs. Atlantis vs All Clad vs Demeyere Industry vs Paderno vs Lagostina, etc etc etc.
But what I want to know is for the cooking situations where a conductive heat layer on the sidewalls is desirable, is the aluminum layer in cladded vessels even thick enough to make a very noticeable or huge difference? Because while in theory the cladded vessel is going to offer heat from the sides as well as the bottom, in practice, if the conductive layer is too thin to really make much difference, then the theory is moot and it probably doesn't matter too much.
Anyway, that's what's on my mind at this moment.
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