Triple Stainless Cookware LTHE THREE PLY DIFFERENCE Why combining aluminum and stainless steel is better for cookware. Aluminum conducts heat incredibly well but lacks adequate heat retention Stainless Steel retains heat for an incredibly long time but does a poor job of distributing it evenly By layering the aluminum between the stainless you achieve a pan that holds heat and distributes it from the cook surface to the top of the rim. Two type of stainless Kovea takes this a