THE TRI-PLY DIFFERENCE

Why combine aluminum and stainless steel? We're so glad you asked...

Aluminum is an incredible conductor of heat but kind of sucks at retaining it for very long.

Stainless steel can hang onto heat forever but is kind of a jerk when it comes to spreading the love around.

But….if you cozy these two metals up next to each other and apply a little pressure, you get a pan that holds heat all the way up from your cooktop to the rim, making every part of your pan the perfect surface for cooking up perfection. And not only do these pans perform on the stove, they’re oven safe up to 500 degrees (400 degrees on the nonstick guys) and are totally good with getting tossed in the dishwasher as well.

“The uniformity of heat distribution throughout the entire cooking surface of these pans will make an average cook, great.
The ability to maintain even heat distribution with a medium heat level is extraordinary to me.”

-by David L. Adam, Corporate Executive Chef, Omaha, Nebraska

Made of
BETTER STUFF

Not all steel is created equal. The inside layer of our pans (the one that touches your food) is premium 18/10 stainless steel, which gives you bulletproof durability and high stain and stick resistance (ok, it might not actually be bulletproof, but you get the picture). 

The exterior surface is high-density 400-series magnetic stainless steel, which means you can use it on any cooktop, from gas to glass, including induction stovetops. Our aluminum core layer is made of commercial grade 1050A aluminum and extends from the base up through the top edges to ensure incredibly even heating on every surface of our pans.

We’re so confident in the quality of our cookware that we’re not afraid to offer a lifetime warranty on all our stainless steel cookware, nonstick cookware, and cast aluminum cookware. We stand behind our products because we know that once you’ve used them, you will too.