- Bare aluminum
- Stainless steel outside
- Aluminum core
- Stainless steel cooking surface
| Maker statement | Aluminum | Stainless steel |
|---|---|---|
| Products we list | 1 | 70 |
| Works on induction (maker says) | 0 of 1 | 68 of 70 |
| Dishwasher allowed by the maker | 0 of 1 | 36 of 70 |
| Metal utensils allowed | 0 of 1 | 29 of 70 |
| Needs seasoning | 0 of 1 | 0 of 70 |
| Pan oven limit | Not stated | 350–1050°F (64 of 70 state one) |
| Lid oven limit | Not stated | 400–450°F (5 of 70 state one) |
Most stainless pans are part aluminum
Aluminum spreads heat quickly and evenly; steel on its own does not. So the best stainless pans are clad: a layer of aluminum, sometimes several, bonded between steel inside and out. All-Clad's D3 is steel, aluminum, steel, and Made In clads its Stainless Clad pans with aluminum too. You get aluminum's even heat with a steel surface that lasts.
Where bare aluminum falls short
Plain aluminum is soft and thin in most pans, so it dents easily, and Made In says thin aluminum warps easily. It reacts with acidic food like tomato, wine and citrus, which can leave a metallic taste. And it isn't magnetic, so it won't heat on an induction cooktop.
Where aluminum still makes sense
Its light weight and low price suit big, simple pieces: sheet pans, restaurant stockpots and steamers, like the Vollrath steamer we list. Hard-anodized aluminum is tougher: treated so the surface is hard and doesn't react, it's the body under most nonstick pans.
Which one to choose
For skillets, saucepans and anything you'll use every day, choose clad stainless: it works on every stove, takes any food and lasts for decades with basic care, Made In says. Choose bare aluminum for a light sheet pan or a big pasta pot on a budget, and hard-anodized when you want a nonstick pan.
How these comparisons are made
Questions about this choice
Does stainless steel cookware have aluminum in it?
Most clad stainless does, as a core between the steel layers, where it spreads the heat. The food only touches the steel.
Does aluminum cookware work on induction?
Not on its own: aluminum isn't magnetic. It works only when the maker bonds a steel plate to the base, as All-Clad does on its hard-anodized HA1 line.