I noticed from the pot rims that my 3 tramontina tri-ply pieces (Walmart) seem to have a thick outer stainless steel layer, a thin aluminum layer, and a thin inner stainless steel layer. Contrast that to All-Clad stainless, where the SS layers are very thin. See attached photos. The sides of the pots seem to take a while to heat up, even after the bottom is hot. Has anyone else noticed this?
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