5 LAYERS OF STEEL
The thick base of a professional saucepan fulfills two important functions: To absorb heat and to distribute heat. A sturdy base also helps maintain the vessels shape when subjected to heat.
PS cooking pots have two outer layers of stainless steel and 3 inner layers of aluminum for optimal distribution of heat. The sides, too, have aluminum all the way up. More layers means smaller risk of deformation when heating up.