Clad Cookware: What's The Deal?

Clad cookware is a type of cookware made by layering sheets of metal and bonding them together. Typically, a sheet of aluminium or copper is sandwiched between sheets of stainless steel. This technique, known as cladding, combines the benefits of different metals to create a durable, responsive, and versatile piece of cookware. For example, stainless steel is durable, non-reactive, and retains heat well, while aluminium is highly responsive to changes in temperature. By cladding these metals together, you get the best of both worlds.

Characteristics of Clad Cookware

What is cladding?

"Cladding" is a technique used in making cookware that involves layering sheets of metal and bonding them together. In a fully clad pot or pan, these layers extend all the way through the base and up the sides, resulting in more even heat distribution, better conductivity, and a more durable product.

The process typically involves “sandwiching” stainless steel with other metals such as aluminum or copper, and then bonding those layers together to form a single sheet of metal. Stainless steel is durable, attractive, and non-reactive, but it is not the best at conducting heat. On the other hand, aluminum and copper are excellent conductors of heat, but they are more reactive to acidic foods and less durable. By cladding these metals together, the cookware combines the benefits of each material.

The number of layers in a piece of clad cookware is indicated by the term "ply." For example, 3-ply cookware is made with three layers of different metals, while 5-ply is made with five layers. While more layers can improve durability and heat distribution, they can also make the cookware heavier and less responsive to changes in temperature.

Cladding is a key feature of high-quality cookware, ensuring even heating and consistent performance. It is an important consideration when investing in cookware, as it can significantly impact the cooking experience and the longevity of the pots and pans.

What metals are used?

Clad cookware is made by layering and bonding sheets of metal together. The most common combination is a sheet of aluminium or copper sandwiched between sheets of stainless steel.

Stainless steel is durable, easy to clean, dishwasher-safe, corrosion-resistant, and non-reactive with acidic foods. However, it is not the best conductor of heat and is sluggish to heat up or cool down when you adjust the temperature.

Aluminium is highly responsive to changes in temperature, heating and cooling quickly. But it is highly reactive to acidic foods and can affect their taste. It is also less durable than stainless steel and prone to warping and tarnishing.

Copper is an even better conductor of heat than aluminium, but it is even more reactive to acidic foods and more expensive. Copper also tarnishes over time.

Combining stainless steel with aluminium or copper offers the best of both worlds. The stainless steel exterior provides durability and corrosion resistance, while the aluminium or copper core provides better heat conductivity.

In addition to aluminium and copper, another type of stainless steel called High Grade Ferritic 430 is sometimes used as the bottom layer of clad cookware. This type of stainless steel is even more durable and induction-compatible.

Pros and cons of clad cookware

Clad cookware is made by layering sheets of metal and bonding them together. The most common combination is a sheet of aluminium or copper sandwiched between sheets of stainless steel. Clad cookware is durable, heats evenly, and is non-reactive to acids. However, it can be expensive and hard to clean.

Pros

• Clad cookware is made to last. The bonding of different metals creates a durable pan that can withstand heavy use.
• Even heating. The combination of metals ensures that clad cookware heats evenly, eliminating hot spots.
• Non-reactive. Stainless steel is non-reactive to acids such as tomatoes and vinegar. This means that clad cookware can be used with a wider range of ingredients without affecting the taste.
• Versatile. Clad cookware is suitable for a variety of cooking tasks, from searing to sautéing.
• Low-maintenance. Clad cookware is generally dishwasher-safe and easy to clean.

Cons

• Expensive. Clad cookware can be more expensive than other types of cookware due to the materials and construction.
• Hard to clean. While clad cookware is generally easy to clean, some types, such as stainless steel, can be more difficult to maintain and may require special cleaning products.
• Heavy. The multiple layers of metal make clad cookware heavier than other types of pans.
• Uncomfortable handles. Some users have reported that the handles on clad cookware can be uncomfortable to hold, especially for extended periods.

How to identify a fully clad pan

Clad cookware refers to a technique of layering sheets of metal and bonding them together. To identify a fully clad pan, it's important to understand the difference between "clad" and "fully clad". When only the bottom of a pan is composed of multiple layers of metal, it is simply considered "clad". On the other hand, a fully clad pan has an entire body made of these bonded layers, not just its cooking surface.

• Look for the term "tri-ply" or "fully clad" in the product description or marketing materials. This indicates that the cookware is made of three layers of metal bonded together.
• Examine the thickness of the pan. Fully clad pans have the same thickness throughout, from the sides to the bottom, indicating even layers of all metals.
• Check the bottom of the pan. A fully clad pan will not have a round plate or disc attached. Instead, the layers of bonded metal will go all the way up to the rim of the pan without any seams or ridges.
• Consider the materials used. Commonly, a sheet of aluminum or copper is sandwiched between sheets of stainless steel in fully clad cookware.
• Evaluate the responsiveness and heat retention of the pan. A fully clad pan with aluminum or copper between layers of steel will be more responsive to temperature changes while spreading and retaining heat evenly.
• Assess the durability and maintenance of the pan. Fully clad cookware is known for its versatility and low maintenance, often lasting for decades with proper care.

By considering these factors, you can identify a fully clad pan and make an informed decision about your cookware purchase.

Caring for clad cookware

Clad cookware is made of layers of metals bonded together. Typically, a sheet of aluminium or copper is sandwiched between sheets of stainless steel. This combines the benefits of each metal, creating a pan that is both durable and an excellent conductor of heat.

• Avoid putting your clad cookware in the dishwasher. Even if your pan is labelled "dishwasher-safe", handwashing is the best way to keep it safe from damage.
• Always allow your pan to cool down before running it under cold water to avoid thermal shock, which can cause warping.
• Do not add salt to water or food before it has come to a boil, as this can cause pitting—unsightly and permanent marks on your pan.
• Avoid cleaning your pan with abrasive products like bleach, steel wool or harsh scrubbers. Bleach can damage the protective layer of chromium oxide on stainless steel, while metal scrubbers can scratch the surface.
• For daily cleaning, wash your pan with warm water, a few drops of gentle dish soap, and a soft sponge.
• For tougher stains, use a specialised stainless steel cleaner or baking soda and vinegar. Sprinkle baking soda onto your pan, using a sponge to scrub, then add vinegar, which will foam up and help loosen stuck-on residue. Rinse and dry thoroughly.
• To remove stubborn residue, cover the residue with a combination of warm water and baking soda. Let this mixture soak for a few minutes, then remove the residue with a soft sponge.
• To avoid water spots and calcium deposits, always dry your pan thoroughly before storing.
• To store, hang your pan where possible to avoid scratches. If stacking, use a trivet, dish towel, pan protector, or napkin inside and underneath the pan to keep it protected.

Frequently asked questions