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Another board I'm on that deals with cooking tends to have a very elitist attitude where nothing but the best will do. Even so, there's quite a bit of talk about Tramontina having a line of cookware similar to Allclad, but at a fraction of the price since they don't have the name recognition in the US yet. I like the stock pot I have, so I'll be looking into it.
I've been finding a lot of inexpensive cookware with the heavy sandwich'd bottom, and sometimes even the steel/aluminum/steel sides ala Allclad, but with one lousy feature: The outside and sides are polished to a mirror shine, and the cook surface is not. I wonder if they do this to justify the lower price? Food has got to stick like superglue to those pans.
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