James Martin Triply Cookware

We are now stocking this range. I have always been attracted to tri-ply pots and pans. It makes a lot of sense to me. The metal is a sandwich of aluminium on the inside (for good heat distribution) and and thin layer of stainless steel (for looks and durability) on both the inner and outer surfaces of the pan. The advantage of even heat distribution is especially noticeable with the frypans, saute pans and casseroles. It is expensive but, I think, worth it.

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