1、Structure
Tir-layer steel pan: consists of stainless steel outer layer, aluminum alloy middle layer and stainless steel inner layer. The outer layer of stainless steel provides corrosion-resistant protection, the inner layer of stainless steel makes food less likely to stick to the bottom of the pan, and the aluminum alloy in the middle layer helps distribute heat evenly.
Five-layer steel pan: consists of stainless steel outer layer, aluminum alloy first middle layer, pure copper second middle layer, aluminum alloy third middle layer and stainless steel inner layer. The pure copper layer brings better heat conduction performance, which makes the pots and pans heat up quickly and evenly, with high heat energy utilization.
2、Performance
Tir-layer steel cookware: it can meet the general cooking needs, and it is relatively cheap, easy to clean and has a long service life. But the heat transfer performance may not be as good as five-layer steel pot.
Five-layer steel pot: better heat transfer performance, can be quickly heated, evenly distributed heat, energy saving and environmental protection. And more durable, not easy to deformation and cracking, long service life.
3, price
Tir-layer steel pot: due to the low cost of materials, so the price is relatively cheap, mass consumers can afford. And suitable for general cooking needs, cost-effective.
Five-layer steel pot: due to the high cost of materials, the price is relatively expensive. It is suitable for chefs, food lovers and other people with higher requirements, and has a longer service life.
4、Maintenance
Both Tir-layer steel pots and five-layer steel pots should avoid using metal spatulas to scrape the pot to avoid scratching the surface. Wash it clean in time after use, especially avoid storing food for a long time without cleaning. It is best to use neutral cleaners to clean, so as not to cause damage to the surface of the pots and pans.
