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Triple Stainless Cookware L

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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 stainless 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 get improved stick resistance and durability on the inside, and a corrosive resistant magnetic exterior which allows use on all cook surfaces - glass, flame, or induction.