Why do Kuhn Rikon pressure cookers have a clad base?
One of the measures of cookware performance is its ability to transfer heat and distribute it evenly. This quality is called heat conductivity. The heat conductivity of a pan depends mainly on the material from which it is made and the thickness of that material. Kuhn Rikon combines the excellent qualities of stainless steel with the superior heat conductivity of aluminum to obtain cookware with the best qualities of both metals. This performance difference is particularly noticeable when browning meats in your Kuhn Rikon, prior to pressure cooking.
