This is my first post here. I know this site generally recommends fully clad for skillets.
I had a much longer post explaining what cookware I own and how I arrived to prefer the aluminum disk/base rather than a fully clad skillet. To make a long story short, for my cooking style I prefer a very thick pure aluminum disk/base for "even heat" and more importantly "heat capacity".
Very few cookware manufactures disclose the thickness of the aluminum disks used in their line. Demeyere is the only one I've seen that openly publishes this information. I understand disk thinness can vary depending the type of cookware, sauce pan VS saute pan VS skillet.
I realize I'm splitting hairs asking this... but I read through the "scorchprint experiment" posts here. Then I knew I found the right place to ask my question. I'd like to know which 10" or 12" skillet (fry pan) out there has the thickest aluminum disk/base?