The Three Ply Difference
Why combining aluminum and stainless steel is better for cookware.
Aluminum conducts heat incredibly well but lacks adequate heat retention
Stainless Steel retains heat for an incredibly long time but does a poor job of distributing it evenly
By layering the aluminum between the stainless you achieve a pan that holds heat and distributes it from the cook surface to the top of the rim.
Two type of stainlessĀ Kovea takes this a step further with this kit, by utilizing 18/10 stainless for the inner layer, and 430 Series for the outer layer you getĀ improvedĀ stick resistance and durability on the inside, and a corrosive resistant magnetic exterior which allows use on all cook surfaces - glass, flame, or induction.
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The Three Ply Difference
Why combining aluminum and stainless steel is better for cookware.
Aluminum conducts heat incredibly well but lacks adequate heat retention
Stainless Steel retains heat for an incredibly long time but does a poor job of distributing it evenly
By layering the aluminum between the stainless you achieve a pan that holds heat and distributes it from the cook surface to the top of the rim.
Two type of stainlessĀ Kovea takes this a step further with this kit, by utilizing 18/10 stainless for the inner layer, and 430 Series for the outer layer you getĀ improvedĀ stick resistance and durability on the inside, and a corrosive resistant magnetic exterior which allows use on all cook surfaces - glass, flame, or induction.
Selected page contains no content. Add content to this page in the page editor.
Selected page contains no content. Add content to this page in the page editor.