• 18/0 stainless steel will stick to a magnet this is the standard for most large stock pots today.
• A try ply encapsulated bottom ensures superb heat conductivity for rapid, even cooking.  
• Stainless steel alone is not an effective conductor of heat.  Aluminum on the other hand, readily absorbs heat.  By absorbing heat faster than the neighboring stainless steel, it can provide even heat distribution before heat is transferred to the food, for faster more thorough cooking without “cold spots” or scorching “hot spots”.  In a try-ply based, the aluminum is completely enclosed in stainless steel creating a finished base.

 

 

Gauge? We get lots of question what gauge are these, it would be nice if our suppliers could come up with this information, but as far as we have been able to find out this is more of a specification used for pluming, kitchen sinks etc.  Our best guess:

 

20g  is 0.9mm .033

18g is 1.2 mm 043 inch

16g is 1.5 mm .054 inch

14g is 2mm

12g is 2.5mm

10g is 3 mm

Unit of thickness of a metal sheet or wire. (1) For sheet metal, a retrogressive scale (higher numbers mean lower thickness) that starts with 10 gauge representing a thickness of 3.416 millimeters or 0.1345 inches. As the gauge number increases, the thickness drops by 10 percent. For example, a 12 gauge sheet is 2.732 millimeters thick, and a 13 gauge sheet is 2.391 millimeters thick. (2) For wire thickness there are two scales, see American wire Gauge for the first one. The second is a metric scale in which a gauge number is equal to 10 times the diameter of the wire in millimeters. For example, a 5 gauge wire is 0.5 millimeter in diameter and a 6 gauge wire is 0.6 millimeter in diameter.

 

Thanks to Steve (Design engineer) for your help!

 

If you find this to be inaccurate please contact us