These pans are made from multiple layers of different metals: copper, aluminium, stainless steel, and titanium but stainless steel-coated aluminium is the most common. The metals are layered so as to derive the benefits from each metal while minimizing the drawbacks of using a single material: for example: stainless steel keeps aluminium from reacting with the food and slows down the cooking so the food doesn’t burn.
Best for: Roasting pans, sheet pans, cookie pans, and loaf tins.
Heat conduction: Excellent, even distribution of heat that heats quickly without scorching.
Versatility: Excellent for use in stove top (hob), oven, and grill. Be wary of high oven temperatures.
Temperature change: Fine but it is always a good idea not to take a hot pan and put it in cold water.
Non-stick surface: Pans with non-stick Teflon are produced.
Care: Be careful of warping at high temperatures. Non-stick pans will last longer if used at lower to medium temperatures. Generally, easy to clean depending on which material is used on the outside. See specific materials to check their recommended care.
Clean: Soak and clean with a brush and hot soapy water. Pans with non-stick surfaces should not be scoured.