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Cookware

Why aren't there many low cost options for thick aluminum clad cookware?

Hawashingtonian | Aug 28, 201909:50 PM     56

It's been asserted many times here that for clad cookware, a thick conductive layer is a good thing. Sure, too thick of a layer will slow responsiveness, but many seem to agree that an aluminum layer less than 2mm thick isn't great at distributing heat. This is especially apparent on small burners and induction. Why don't some of the lower-cost manufacturers like Cuisinart and Calphalon just add $5 worth of aluminum to their pots and pans, raise prices a little, and proceed to crush their competitors in reviews, and eventually, the market? The costs of the raw aluminum can't be that prohibitive - heavy bare aluminum wares are cheap. It shouldn't cost any more to laminate with a thicker middle layer. The added aluminum should be no match for their hydraulic presses or cutting processes. Do most customers just not care? What gives?

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