PLAIN ALUMINUM—THE GOOD AND THE BAD
When it comes to quality in plain aluminum pans, it is a story of
the "very good" or "very bad." Tour your favourite restaurant's
kitchen and you will see primarily plain aluminum pans, especially
huge stockpots. Why? Performance. Thick gauge pans needed for
rugged commercial use are less expensive to manufacture in aluminum
than stainless steel or copper. However, due to aluminum's low
cost, it is also perfect for the "very bad" thin-gauge cookware.
Most stores do not carry plain aluminum pans.