Stainless steel saucepan MILADY
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Inox multicouche (triply, 5ply) ou fond rapporté : que choisir ?
Multilayer stainless steel (triply, 5-ply) or impact-bonded base: which one to choose?
When outfitting your kitchen, choosing the right cookware is essential for achieving optimal culinary results. Two popular options on the market are multilayer stainless steel cookware and stainless steel with an impact-bonded base.
But what’s the difference between these two types, and which one offers the best performance? Which option is best suited to your kitchen? In this article, we’ll explain the characteristics of these two types of stainless steel cookware, how they’re made, their advantages, and the kinds of food they’re best suited for.
Multilayer Stainless Steel Cookware: Performance Close to Copper
Several decades ago, de Buyer designed and manufactured the first multilayer stainless steel cookware compatible with induction, offering demanding professionals an alternative to copper — the most conductive material used in cooking.
De Buyer’s multilayer stainless steel cookware, also known as "triply" or "5-ply," is made by combining several layers of different metals. These layers include stainless steel and aluminum:
Interior layer: AISI 304 stainless steel, safe for food contact
Core: 1 to 3 layers of aluminum
Triply = 1 aluminium layer
5ply = 3 aluminium layers for better heat responsiveness
Exterior layer: Ferritic stainless steel, ensuring compatibility with induction cooktops
Multilayer stainless steel cookware: ALCHIMY's collection
Advantages of Multilayer Stainless Steel
Even heat distribution
Thanks to the combination of metals, multilayer stainless steel cookware ensures uniform heat distribution not only across the base but also up the sides. This eliminates hot spots and guarantees consistent cooking.
Precise temperature control
Achieve perfect cooking results with the thermal responsiveness of multilayer stainless steel. This composition allows rapid increases and decreases in temperature throughout the entire body of the pan, sauté pan, or saucepan.
Versatility and demanding cooking
The multilayer stainless steel in your pans, sauté pans, and saucepans is perfectly suited to all types of cooking. Searing, sautéing, grilling, blanching, or simmering — everything is possible with multilayer cookware, even delicate preparations where precise temperature control is key, such as sauces and reductions.
Cookware with an impact-bonded base: perfect for everyday cooking
Since some types of cooking don’t require the precision of multilayer stainless steel, and in order to offer high-quality stainless steel products at a more affordable price, De Buyer offers several ranges of cookware with an impact-bonded base.
De Buyer’s cookware with an impact-bonded base is also known as sandwich base cookware. On a body made of AISI 304 stainless steel (used for saucepans, frying pans, and sauté pans), a thick base is fixed, composed of:
Aluminium
In a thick layer to ensure good thermal conductivity and fast heat distribution.
Ferritic stainless steel
To make the cookware compatible with all heat sources, including induction.
The Advantages of stainless steel with a clad base
Heat distribution through the base
The aluminum layer in the base of the cookware provides vertical heat distribution, making it ideal for cooking by immersion in large volumes of water (pasta, legumes, etc.), for steaming, or for sautéing and browning.
Fast
heat-up time
The aluminum base stores heat and quickly transfers it to the food, ensuring a rapid increase in temperature.
Everyday
cooking
Stainless steel cookware with a sandwich base is perfectly suited for everyday cooking—boiling pasta, rice, or lentils, blanching vegetables, making soup, preparing a leek fondue, sautéing poultry, and more.
Which to choose: multi-layer or clad base ?
To choose the stainless steel cookware that best suits your needs, you should consider a few key questions: What will you use the cookware for? What type of heat distribution are you looking for? What is your budget?
Stainless steel
with clad base
Temperature control
Fast heat-up
Slow cool-down
Heat distribution from the base
Cost: low to medium
Everyday cooking
Collections with clad base:
Multilayer
stainless steel
Multilayer
stainless steel
Temperature control
Very fast heat-up
Saves energy and time
Fast cool-down
Heat distribution: even across the entire surface
Cost: medium to high
Everyday cooking
Including delicate preparations
Multilayer collections :
5-Ply offers better thermal responsiveness than 3-Ply, allowing for finer control over cooking.
Why Aren’t Saucepans Made Entirely of Stainless Steel?
Stainless steel offers many advantages: it's strong, durable, and versatile. However, it's a poor conductor of heat. Compared to cookware made of steel, aluminum, or copper, heat spreads more slowly in stainless steel. That’s why aluminum is added to stainless steel cookware—either as part of a clad (or sandwich) base, or layered between two sheets of stainless steel in multi-layer constructions—to improve thermal conductivity.
In addition, food-grade stainless steel is not naturally compatible with induction cooking. To make the cookware induction-ready, it’s necessary to combine food-grade stainless steel with another type of stainless steel that allows it to work on all heat sources, including induction.
Collection AFFINITY : multilayer stainless steel (5ply)
Learn more about our collections
If you'd like a quick and easy overview of all our stainless steel cookware collections, here's a summary table.
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