[Culverin]

In terms of thermal conductivity...
copper > aluminum > stainless > cast iron
Thermal conductivity is highly valued in the culinary world.

That's why all the "pro" gear from Mauviel, Falk and Matfer Borgeat.
Then you've got the next step down like All-Clad 5 ply which is a compromise between the durability of stainless, and the heat conductivity of aluminum and copper.

Then the older 3 ply stuff which All-Clad is famous for and everybody else is starting to imitate.

Then you've got disc-bottomed 3 ply which you can find at costco and department store.

Then you've got no ply stuff with no aluminum.


Westopher, I think it's a matter of application, Aluminum is good for heat distribution for no "hot spots", but like copper, that means you also need to watch it like a hawk. Consider the fancy, fancy high end places that use copper, it's even, and they have enough manpower to babysit each pot.
I use cast iron at home because my stove isn't hot enough to do a steak properly. I pump heat into the cast iron before the steak goes in.
But, If I had a more powerful stove, I could theoretically use aluminum.
I wouldn't have to rely on the heat retention properties of the cast iron.


I think you're speaking from your work experience, but your environment isn't how it is everywhere else.



Hot enough of a burner, and you can do virtually no metal like an asian style wok.
Weaker burner, you use cast iron for heat retention to sear for a stew or make a steak.
Less frantic environment means you can watch and constantly stir sauces and use copper.


I've got some Belgian 2.5mm copper and it works great, but like you said, I can't leave it unattended.
My stove isn't hot enough to pump heat into it to sear off steaks either.


I really want to get some high quality 3 or 5 ply cookware.