This is not what you want in a skillet, which uses the sloped sides to aid in cooking food. ![]() The abrupt break where the disc meets the sides of the pan causes heat to simply stop transferring this is called "thermal discontinuity." In most cases it doesn't perform as well as fully clad cookware. Tramontina makes several lines of disc-clad cookware, including their Gourmet Prima, one of their most popular lines of cookware.īottom-clad cookware is typically less expensive because it's cheaper to make. Tramontina Tri-Ply Clad stainless steel cookware certainly fits the bill here, with a heating core roughly identical to All-Clad D3 (true for both the Chinese and Brazilian lines). Our recommendations on this site will help you know which brands are best, as it can be hard information to find. Many brands of 3-ply clad stainless provides more than adequate heating properties. Demeyere Industry 5 if you want more information). But they can also mean the same or less aluminum, as is the case with All-Clad D5 (see our article All-Clad D5 Vs. Multiple plies can mean more aluminum, as is the case with Demeyere Industry, which has a 2.1mm aluminum heating core (compare to 1.7mm of All-Clad D3 or Tramontina Tri-Ply Clad). Looking at plies means nothing if you don't know how thick the heating core is. ![]() That is, the thicker the total amount of aluminum (and/or copper), the better the heating properties are going to be. More important than the number of plies is the thickness of the heating core. However, more plies do not automatically improve the heating properties of clad stainless steel cookware. Many people assume that more plies equals better performance. Today you can find clad cookware with 4-, 5-, and even 7 plies, with alternating layers of stainless and aluminum (or, less often, copper, such as All-Clad Copper Core). The other is that All-Clad introduced new, multiple-clad products to the market in an effort to stay ahead of their competition. One was that hundreds of competitors began making tri-ply clad cookware (including Tramontina). When All-Clad's patent on tri-ply clad stainless cookware expired in the early 2000s, two things happened. The magnetic stainless on the exterior makes the cookware induction-compatible. The most common configuration of cladding has three layers and is known as tri-ply or 3-ply: stainless-aluminum-stainless, as shown in this diagram for the Tramontina Tri-Ply Clad stainless line: Let's look at the different options for clad stainless cookware. Aluminum by itself has excellent heating properties but is soft, scratches easily, and can leech into food.Ĭladding capitalizes on the properties of both metals to produce what most people consider the best all-around cookware on the market: durable and non-reactive exterior with an aluminum heating core. Stainless steel alone has terrible heating properties, but is durable and non-reactive. Why is clad cookware the best all-around choice for most cooks? If you want to read more about cladding, see the Wikipedia entry for All-Clad. ![]() For cookware, this usually stainless steel and aluminum but can also include copper.Ĭladding was patented by John Ulam, who went on to found All-Clad-the original clad cookware-around 1970. This review is for the Tramontina Tri-Ply Clad cookware line only.Ĭladding is the process that bonds different types of metals together. Tramontina has several lines of cookware, including nonstick aluminum cookware, ceramic nonstick, enameled cast iron, and clad stainless steel (disc- and full-cladding). Most of the Tramontina Tri-Ply Clad stainless cookware sold in the US is made in China and Brazil. Their cookware is manufactured in China, Brazil, and the US. ![]() They have several factories around the world. It is privately owned and currently has somewhere around 7,000 employees. They are best known in the US for their knives and their cookware. Tramontina is a Brazilian company that makes cookware, utensils, mixing bowls, induction burners, and other kitchen items.
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