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When does single-ply vs. multi-ply construction matter and when is single-ply better?

kimbers324 | Jan 29, 201511:45 AM

I have an old Cuisinart SS "everyday pan" (also known as a chef's pan or just a skillet with two handles instead of one) with a domed lid...the pan is not multi-ply. It has a disc bottom and the sides are thin. Question is when will this work well vs. a multi-ply pan that is layered on both bottom and sides? I haven't been using it since I started collecting Viking and Demeyere...thought it was inferior LOL. But maybe I'm missing something. Everyone loves it at Amazon....

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