All-Clad is a brand known by chefs for its 35 years of innovative metal blending.

The pans are copper at the core, giving them superior culinary performance while the stainless steel covering gives it a stick-resistant quality.

5 layers of metal create an incredibly stable, evenly-heating pan. This pan heats so evenly and holds heat so efficiently that you not need to turn up the gas burner to high. In fact, they warned against it.

There’s nothing worse than preheating a skillet on a burner until it’s smoking hot, then adding a couple of pork chops, only to have them end up slowly bubbling and steaming in their own juices instead of acquiring that perfect crust you were after. Why does this happen? Low heat retention.

Let’s say you’ve got your pan up to around 400°F—in the prim range for delivering maximum browning, which doesn’t really begin to take place in earnest until food reaches around 300°F (149°C) or so. Now when you add cold food to this hot pan, the food saps energy from the pan. If your pan is thin, or made from a material with a really poor capacity for storing heat (known as a material’s “mass-specific heat capacity,” or “specific heat” for short), the temperature will rapidly drop to well below the ideal browning range. If, on the other hand, your pan is able to retain lots of energy (it has a high specific heat and a high mass), the temperature will remain high enough to sear. Weight is generally a good indicator of how well a pan will retain heat, since for a given material, the amount of energy it can store is directly related to its mass. However, some materials can hold more energy per unit mass than others. Depending on the relative ratios of aluminum and steel, their retention abilities could very.