I wasn't clear.
There are basically two categorues of SS cookware.
First there's the All-Clad type in which the entire pot, from top to bottom, is made of a three layer material with a layer of aluminum sandwiched between two layers of stainless. This is commonly referred to as tri-ply construction.
Second, there is cookware that is made with a single ply of SS throughout with the addition of a thick disk permanently bonded to the bottom. The disk is SS on the outside with a thick layer of aluminum inside.
The second looks like what you and I have with the Tramontana stock pots.
I'm sure you'll enjoy your pot as I do mine. It does everything that's important for a utensil of this type.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan