Advatanges of multi-layered stainless steel cookware

When you change from non-stick cookware to stainless steel cookware, your first question is: Will these pans also prevent food from sticking? Of course not. But let us explain. Stainless steel cookware in the past was probably made of scrap metal, and when it was heated the metal expanded. It expanded and there were holes, so the food stuck to the pans. But that was poor quality stainless steel. What we’re talking about today, is a product of much higher quality -- Multi-layered Stainless Steel.

Average cookware that you'll find in store has an additional base. It's attached to bottom of the cookware.

The bad thing about the additional base is heat conductivity. It was designed to conduct heat better, which it does, but in a way that's not really good. The main pot is of one material and the additional base is made of another. The materials stretch differently when heated, and this can contribute to the base falling off. The cooking surface can go up like a bubble. Have you ever seen a pan that has a raised center rather than a flat surface? That's partly because the material stretched.

Another bad thing is the hot spot. Heat isn't conducted evenly. That means the surface is not heated evenly. What happens is that your food isn't cooked well. Some parts get overcooked, and some parts are undercooked. 

The only good thing about this is that any bad cooking isn't entirely your fault. You likely aren't a bad cook. It's your cookware that's not performing.


Evolution Of Multi-layered Stainless Steel

1. Single Layer Pot:
Uneven heat transmission, makes food stick and burn easily.
2. Additional Base Pot / Sandwich Pot:
Heat transmits evenly on the bottom but becomes uneven as it rises up the sides of the pot.
3. Multiply Flow Pot:
Multiply Flow Pot enhances heat transmission and provides rapid and even heat distribution.
4. Thickness Varied Design:
"Thickness Varied Design" of Buffalo Clad is 25%. lighter in weight and heats 30% more quickly.