Originally Posted by Andy M.
I read a cookware review in Consumer Reports. They tested Emeril's disk bottom stainless pans. They reported that the disk melted off a pan that was left on a burner empty for some length of time - I think it was ten minutes.
Granted, this is not a common occurrence in most homes but it may be a factor for some.
LOL - I did that once! I had just gotten a new stove that had the controls on the back of the stove (dumbest idea I ever saw) and bumped a knob "on" without realizing it when I put the pot on the stove while I was washing up.
I've also wondered about "floating" the inner SS layer of All-Clad if abused in the same way? If you can melt the aluminum layer in the disc bottom - why not the aluminum layer in the middle of the tri-ply?
I don't know if they still have them, but All-Clad was putting encapsulated discs on the bottom of their soup/stock pots larger than about 8-qt - so maybe the disc isn't a totally bad idea?
Emeril has a new Pro-Clad line ... tri-ply just like All-Clad, no disc on the bottom, and a 10-pc set runs about $300 - comparable All-Clad set is $700. I haven't seen it in person so I don't know what difference, if any, there is in the thickness.