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ws thermoclad

the theory of clad, vs. heavy bottom, as i understand it, is that the cladding allows the heat to be more evenly distributed on all sides of the vessel, whereas a copper bottom concentrates heat directly on the bottom. clad shouldn't really be prone to warping if it's well made thick all around . only way i've ever warped a pan is to have a

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shoot all the windows and marble cladding to help their memory. quickly through the watchman will be back in just over a minute. tips: this is an easy challenge apart from one thing once you have cleared all the glass of the main building theres allways some left the hidden glass is behind you as soon as you start the chalenge, just spin round and shoot the windows in the small building

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demeyere vs all-clad

some updates: both all clad and demeyere have new ownership which has added further complexity to product comparisons. keep in mind that all clad has multi layer cladding for almost all pots and pans, whereas demeyere encapselates a multi layer base on many pots and pans--including sauce pans.

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trying to make sense of the different f.dick steels

you are correct that the cladding is softer than the core steel. the core steel is what makes the edge - you will likely be able to see where the cladding stops and the core steel begins very near to the edge. as for honing - don't worry at all about the cladding. it is done entirely on the exposed core steel. a honing rod would have to be