What about layers? How many “plies” does it have?

If you’ve done a little cookware research, you’ve probably heard a few different terms relating to how many “layers” the cookware has. The fact is while stainless steel is a safe, non-porous surface that transfers no harmful chemicals into your food, it’s not a great conductor of heat. Aluminum conducts heat very well, but it can leach harmful metal into your food. Alone they have their own pros and cons, but put them together and WOW! It's a perfect combination!

Once multi-ply construction was mastered and became accepted in the cookware industry, marketers had to find a way to make their brand seem better, and the race to see who had the most “layers” was on. The problem with this sales tactic was it misinformed consumers — it’s not the number of layers that matter, it’s the thickness, or gauge. 360 has one of the thickest measurements at .11″.

Do you have to cook using the Vapor Cooking Method?

Absolutely not! One of the many benefits is it allows you to cook as you always have, if you so desire. The Vapor Cooking Method is a feature you can use at any time.

Is 360 oven safe?

Yes. Our cookware is oven safe. It is safe in the oven and broiler up to 500 degrees.

I'm new to cooking with Stainless Steel. What's the best way to clean it?

White or light-colored stains are due to mineral deposits from certain foods. Use baking soda or a stainless steel cleaner and make a gritty paste. Work over the area to remove any stuck on stains. For stuck on food, you can add soapy water or a mixture of white vinegar & water to your pan and reheat over medium to help loosen any burnt on food.