What’s your favorite brand of BIFL cookware for induction?
I’m looking to upgrade my kitchen with industrial-quality pots and pans. After about a month of searching, I came to the conclusion that the most important requirements are:
- 3-ply (or 5-ply). Fully clad (not just the bottom disc).
- 18/8 or 18/10 stainless steel on the inside
- 18/0 (or 200- or 400-grade) magnetic stainless steel on the outside.
- Thick layers of metal (ideally >= 3mm of aluminum)
- Strong, serviceable rivets on handles (not welded)
- Handles on both sides of the pot (helper handle)
- Handles have a hole in them on the end (for hanging)
- Fits a 28 cm (or 11”) lid (easily replaceable standard size that’s interchangeable between metric and dumb units)
- Top rim should either have a pour spout or flared lip (for easier pouring)
- NSF certified
From what I’ve read, stainless steel isn’t a very good conductor (NIST says that aluminum transfers heat 16x better than stainless steel). But stainless steel is a better surface to cook-on, because it’s less reactive and won’t absorb flavours. So, 3-ply sandwiches a thick aluminum layer between two different types of stainless steel (nickle-free [eg 18/0 or 200- or 400-grade] on the outside, which – though less corrosion resistant – is important for it to work on an induction cooktop) and either 18/8 or 18/10 on the inside.
5-ply is also a thing, but my research suggests that it doesn’t really matter how many layers. What’s more important is the thickness of the material.
And that’s why I’m here. Because, confoundedly, the manufacturers of these pots don’t seem to even know how thick the layers of their 3-ply cookware is!
Ideally I’d just find the technical specifications of their cookware on their website, make a spreadsheet, and then buy the one with the thickest material (or close to the thickest, depending on my trade-off between quality vs weight & cost).
But I’ve called maybe a dozen manufacturers, and none seem to know the specifications of their own cookware :(
So, fediverse, I ask you: does anyone know what the thickness of the layers in these manufacturer’s 3-ply cookware is? Otherwise, what’s been your experience? How do you feel about these brands? Is there some other one (not listed) that you prefer?
- Browne Thermalloy
- All-Clad
- Made-in
- Tramontina
- Cuisinart
- Other?
Might I suggest a strata carbon steel clad pan? Their normal pan (don’t get their work) is stainless steel bottomed, aluminium cored, and carbon steel topped. You can season your pan and truly become attached to it; if you fuck up, you can just restart. As a bonus, it’s as light as a normal pan instead of carbon steel or the chonky cast iron. Only bad thing is that the edge is unsealed, but that’s really only an issue if you dishwash it. You shouldn’t be dishwashing carbon steel anyways.
I think if you want BIFL, it has to have seasoning in some way. Even stainless steel pits (pitts?).
Even when I moved on from my cast iron to the above pan, I still use my old one at my pops place