Kuhn Rikon combines the excellent qualities of stainless steel with the superior heat conductivity of aluminium to obtain cookware with the benefits of both metals.

First, the stainless steel pan is formed, then a 7mm / ¼" thick disc of aluminium is attached. A disc of stainless steel completes the "sandwich" on the bottom of the pan. This final stainless steel disc is attached because it creates a more aesthetically pleasing piece and because stainless steel, being smoother and less porous than aluminium, is easier to clean and is non-abrasive to ceramic cook tops.

The aluminium never touches the food being cooked.