all-clad vs henckels??
Re: stainless steel tri-ply, I'm noticing in my research that many of the so-called "tri-ply" or "multi-ply" cookware sets are multi-clad on the bottom only versus all the way up the sides, the latter being better for cooking in terms of even heat distribution. I know All-clad is fully clad, and I've just discovered the classic clad line from Henckels which is significantly cheaper. As they are both fully clad, is there anything that makes the All-Clad superior? I'm leaning toward Henckels at the moment. Also, are there any other fully (bottom to rim) multi-clad cookware brands I should be researching? Thanks !