Originally Posted by nuCook
Hi Andy, thanks for the reply. Was there any particular reason why you made the swap?
The primary reason was that I have a gas stove. With some of the smaller pans, the flame could reach beyond the disk edge to the single layer SS causing scorching of the food in the pan.
Also, if you use a pan in the oven to do a braise or stew, you get uniform heat all around with tri-ply - no worries.