What is Tri-Ply Clad cookware?
Tri-Ply Clad cookware is a triple layer of metal: aluminum sandwiched between 18/10 stainless steel throughout the whole body of the cookware. This allows for even heating and excellent heat conductivity throughout the whole pan.
What can I cook with Tri-Ply Clad?
You can cook your favorite proteins, veggies, legumes, grains–whatever foods you have at home. Only be sure that your food is at room temperature rather than straight out of the fridge to reduce risk of sticking.
How does it compare against aluminum cookware?
You can cook at a lower temperature – meaning more evenly-cooked meals.
Are the lids stainless steel?
Yes. They are made of 18/10 stainless steel, meaning they are also food-grade and resistant to corrosion.
Can Tri-Ply Clad cookware be used with induction cooktops?
Yes, and on conventional gas, electric, and ceramic glass cooktops, too.
Is Tri-Ply Clad cookware safe to use in the oven?
Yes. This line is oven-safe up to 500℉–handles and lids included (but don’t forget to use oven mitts!).
Can I use metal utensils with the cookware? Will it scratch?
We recommend using silicone, plastic, or wooden utensils to preserve the beauty of your cookware. Using metal on metal may eventually scuff and scratch the interior.
Will the handle stay cool when using on a gas cooktop?
Depending on the amount of heat used while cooking, the handles may get warm to hot. We highly recommend the use of protective mitts to handle your cookware during and after cooking.
Do these pans still require the use of cooking spray or oil to avoid food sticking?
Yes. Cooking spray, oil and/or butter are highly recommended for cooking with stainless steel. Here are a few tips for avoiding food sticking in your stainless steel cookware:.
- Remove your food from the refrigerator a little while before you start to prep for cooking to allow it to come to room temperature.
- Always preheat your pan on medium for about two minutes before you start to cook.
- Add oil or butter to the cookware and allow it to heat up.
- Place your food in the pan and let it cook all the way on one side before you turn it. If you try to turn it too soon it will always stick.
- Never put your pan on high or medium-high unless you have a pan full of cold liquid. The cool liquid will pull the heat from the pan and keep the metal in the pan cooler.
- Turn the heat down to medium-low or low once you add your food to the pan. Your pan has an aluminum core that will retain the heat, so if you keep it too high your food will burn and/or stick.
Cleaning: For hard-to-clean, stuck-on foods, soak cookware in hot, soapy water prior to washing.
We hope these tips will prove to be useful when cooking with stainless steel.