Clad steel | Stainless steel | Products - Nippon Steel Corporation

The advantages of stainless steel are that it doesn't react with acidic foods such as tomatoes and vinegar. It's durable and retains heat well. Some stainless steel is induction compatible. The downside is that it's not very responsive to changes in temperature, making it sluggish to heat up or cool down when you adjust the heat level on the stove.

Contact us to discuss your requirements of steel clad. Our experienced sales team can help you identify the options that best suit your needs.

Aluminum is very responsive to changes in temperature, heating and cooling quickly. But it's highly reactive to acidic foods. Copper is even more responsive to heat than aluminum (and even more reactive to acidic foods), but it's expensive so it's used less frequently. And neither aluminum nor copper is induction compatible.

The terminology used for this style of cookware can be confusing. We’ve taken to calling them “disk-bottom” pans because it’s literally a disk of metal attached to the bottom of the pan. Some companies market it as having an “aluminum-encapsulated base.” Others describe it as a “tri-ply bottom” or even “a fully clad base.” In all cases, it means that the aluminum and additional layer of stainless steel exist only on the flat bottom of the pan. 

In general—particularly for skillets and saucepans—avoid cookware made this way. The thick bottoms tend to heat up very slowly and then retain too much heat, so all of a sudden the pan goes from too cold to too hot.

Because the walls have just one layer of stainless steel (as opposed to fully clad pans), food at the edges is prone to scorching. Bad cooking results are even more likely when the thick base is smaller in diameter than the body of the pan.

As a general rule, these pans aren’t very durable. In our tests, we’ve seen an encapsulated base detach completely and fall off from the body of the pan.

If you want to learn more, please visit our website clad plates supplier.