Unfortunately, many people are wary of cooking with aluminum constructed cookware due to the possible health risks it may pose. So when some people hear that stainless steel cookware has an aluminum core they shy away from investing in it. Contrary to popular belief, having aluminum in your cookware isn’t always hazardous - specifically when it is sandwiched between two layers of stainless steel, also known as tri-ply.
Cooking with stainless steel tri-ply cookware is safe since the food does not come in contact with the aluminum core. Tri-ply simply means that the aluminum core is encapsulated between two layers of stainless steel to create efficient and even heat distribution. Since aluminum is an excellent heat conductor, the direct flame against the bottom stainless steel heats up the aluminum core, evenly dispersing the heat all throughout, therefore allowing the top stainless steel interior to evenly cook its contents. The aluminum core magnetizes the stainless bottom, making it induction ready.
So why tri-ply? Whether you have an induction stovetop, an open flame, or other various heat sources, the engineering of a tri-ply guarantees you consistent and even cooking performance every time.
To learn more about the different cookware materials we offer, read Which Cookware Material is Best?