Stock Pot
Senior Cook
I think 5-Ply is better and by a noticeable margin. I have some 5-Ply from "Made In" cookware that is stainless-aluminum-stainless-aluminum-stainless, sandwich and also a couple of pieces of All-Clad Copper Core, which I think is stainless-aluminum-stainless-copper-stainless. Both are better than Tri-Ply (stainless-aluminum-stainless). It's not that the Tri-Ply is bad, but I think the 5-Ply has the edge.
I went a little overboard on the cast iron, carbon steel stuff and am having fun re-discovering stainless steel pans.
Also, I have an induction cooktop now and it is so fast and responsive that the legendary heat retention of cast iron doesn't matter so much anymore.
I went a little overboard on the cast iron, carbon steel stuff and am having fun re-discovering stainless steel pans.
Also, I have an induction cooktop now and it is so fast and responsive that the legendary heat retention of cast iron doesn't matter so much anymore.