Metallurgy 101

What makes great cookware?

Just as in cooking, great cookware relies on great ingredients.

That's why we use only the best.

Our titanium-strengthened cooking surface is 20 times more resistant to salt corrosion than the typical 18/10 steel, better resisting pitting and metal leaching.

Using 7 layers of metal allows our cookware to be induction capable without sacrificing the durability of its exterior.

We're committed to

Uncompromising Quality

Over 40 years experience in cookware manufacturing has taught us that it's worth it to go the extra mile. That's why we've consistently chosen better materials, smarter design, and higher standards of quality.

Here's what that looks like in practice:

Want to learn more?

Understanding stainless steel cookware comes down to the metallurgy. The composition and reactivity of different steels determine how they will cook and last over a lifetime. Let's get down to the nitty-gritty.

Stainless Steel Primer

Multiclad stainless steel cookware is built by combining layers of different metals, generally using aluminum in the interior for even & efficient heating, and stainless steel on the interior and exterior for strength and corrosions resistance.

The combination of these materials creates an ideal form of cookware, combining durability with great cooking performance. Most stainless steel cookware you can buy is 3 to 5 layers of metals, using a 18/10 stainless steel interior and 18/0 stainless steel exterior.

Now that’s a whole bunch of technical jargon. Let's break down what all of those numbers mean and see how we’re improving on what everyone else is doing.

18/10 versus 18/0 steel

Stainless steel is what you get when you combine iron with chromium and carbon. Other metal elements such as nickel can also be added to increase corrosion resistance. 18/10 and 18/0 simply refer to the percentage of the alloy that is made out of chromium and nickel - that is, 18/10 is composed of 18% chromium and 10% nickel.

18/10 (also known as Type 304) is widely used as the interior cooking layer on multiclad stainless steel cookware and is called an austenitic stainless steel. On the other hand, 18/0 (also known as Type 400) is called a ferritic stainless steel. The absence of nickel and higher iron content of 18/0 makes it magnetic, which you need to make the cookware compatible with induction cooktops. This type of steel is used as the exterior layer of most cookware.

General and Pitting Corrosion

Corrosion is the natural process by which metals gradually break down. Stainless steel is designed to be highly resistant to corrosion, but different stainless steel compositions can corrode under certain circumstances.

For instance, as a result of its lower nickel and higher iron contents, 18/0 stainless steel is among the least corrosion-resistant stainless steels, and is susceptible to rust under some conditions. This is known as general corrosion, which will dullen your cookware’s exterior over time from its contact with its environment.

18/10 stainless steel is significantly more resistant to general corrosion than 18/0, but is vulnerable to pitting corrosion under certain circumstances. Pitting corrosion takes place directly on the surface of cookware, and can eat through the surface layer of stainless steel, potentially exposing the aluminum metal underneath and leaching metal into your food.

Salt corrosion is especially damaging to 18/10 stainless steel. Cooking conditions are perfect for this type of corrosion: combining water, salt, and high temperature generates high concentrations of chloride ions that wear down the thin surface layer of stainless steel.

If both 18/0 and 18/10 stainless steels are liable to corrode through regular use, why do cookware manufacturers so commonly use them as the interior and exterior of their cookware? It isn’t for lack of a better alternative.

Our Improvements

316Ti Stainless Steel Interior

316Ti is an austenitic stainless steel composed of 16% chromium and 10% nickel, with added molybdenum and titanium for better corrosion resistance. We chose to use 316Ti for our cooking surface because it is 20 times more resistant to salt corrosion than 18/10 stainless steel, meaning it won’t degrade over its lifetime of use or leach metals into your food.

7-Ply Construction

We didn’t want to sacrifice the long-term beauty and durability of our cookware, so we don’t use 18/0 steel on the exterior. Instead, we protect the magnetic 18/0 layer behind a layer of 18/10 steel, making the exterior very corrosion-resistant while keeping the cookware induction capable.

Start with the Ingredients

Just like any great meal, the quality of cookware comes down to its ingredients. Other ingredients might be cheaper to buy or easier to prepare, but sacrifice the integrity of the end result. We’re dedicated to making great cookware for a lifetime of memorable meals.

Why Stainless?

Renowned food writer and scientist Harold McGee calls multiclad stainless steel the ideal form of cookware.

Learn why — and how our cookware goes further than the rest.

Breaking it Down

Our cookware uses 7 different layers of metal for a reason — the body is designed for superior durability and great cooking performance.

  1. 316Ti Stainless Steel — Unrivaled stability and durability
  2. 1145 Pure Aluminum — Bonding layer; even & efficient heating
  3. 3004 Aluminum — Even & efficient heating
  4. 1145 Pure Aluminum — Bonding layer; even & efficient heating
  5. 304 Stainless Steel — Strength & structure
  6. 400 Ferritic Steel — Protected magnetic steel for induction capability
  7. 304 Stainless Steel — Durable surface with lasting luster

Crafted with Care

We've manufactured custom high-end stainless steel cookware in the US for over 40 years.

See the skill and experience that is behind every pot and pan.

see the process

Our Mission

We believe that a good life is nourished by good cooking.

Cooking creates vital connections – to your food, to your culinary heritage, and to the people who gather around your table.