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American Clad Cookware

Crafted with Purpose


Why choose American Clad Cookware?


Hammer Stahl’s 7-ply construction makes no compromises in design or materials, creating a best-in-class multi-clad product.

316Ti Cooking Surface

Our cookware's cooking surface is constructed with 316 stainless steel containing titanium for extra bonding strength. The result is the most non-porous, non-reactive, and non-corrosive cooking surface available. This surface helps ensure your food has the most authentic flavors by virtually eliminating any possible metallurgical leeching, and protects the surface of your cookware from pitting and corrosion.

7-Ply Difference

Hammer Stahl cookware uses 7 different layers of metal in its construction. The 7 different materials work together to transfer heat evenly and efficiently. From interior to exterior, the layers are:

  1. 316Ti Stainless Steel
  2. 1145 Pure Aluminum
  3. 3004 Aluminum
  4. 1145 Pure Aluminum
  5. 304 Stainless Steel
  6. Ferritic Steel
  7. 304 Stainless Steel

Induction Readiness Without Compromise

Hammer Stahl’s 7-ply construction includes a layer of ferritic steel that makes the cookware induction-ready. Other 3 or 5 ply designs that are induction-ready will instead use a magnetic type of stainless steel for the cookware’s outermost layer. This 400 series stainless steel compromises the integrity of the cookware’s outermost layer, as this magnetic type of stainless steel is more corrosive than 300 series stainless steel. This means that your cookware will be susceptible to corrosion and tarnishing over time.

All Sides Cooking

The 7 layers of metal in Hammer Stahl cookware's construction are used throughout, not just on the base. This means that the aluminum core distributes heat evenly throughout the base and sides, creating a cooking vessel that is less prone to burning and heats more efficiently.

Stay Cool Handles

Hammer Stahl’s innovative handle design combines the oven safety and durability of metal with the ergonomics and heat resistance of plastic. The handle is a combination of multiple machined parts, creating a hollow handle that will stay much cooler than a solid metal handle. It is also designed to fit your hand, making cooking easier and more comfortable.

Made in USA

Hammer Stahl is proud to have a legacy of producing cookware in the United States since 1874.

Learn more about our story.


Why cook with multi-clad stainless steel?


Multi-clad stainless steel is very highly regarded for its properties as a cooking material. No other type of cookware can offer all the benefits that come from using this type of cookware, and that is why it’s the only type of cookware that Hammer Stahl produces. It's the only type of cookware you'll need to buy.

Only multi-clad stainless steel cookware offers these benefits:

Does Not Affect Taste Oven Safe at High Temp Heat Reactive Scratch & Dent Resistant Heats Evenly Easy Maintenance
Non-Stick N N Y N N N
Aluminum N N Y N Y Y
Cast Iron N Y N Y Y N
Copper N N Y N Y N
Stainless Steel Y Y Y Y N Y
Hammer Stahl 7-ply Y Y Y Y Y Y
Stainless steel is the safest, most sanitary cooking surface available. Aluminum, copper, and cast iron cookware can leach metals into your food, affecting taste and creating potential health concerns. Cook with confidence, knowing that stainless steel will not chip or interact with your food.
Stainless steel is a very durable material that resists dents and scratching. Other softer materials such as aluminum or copper can easily scratch or dent, ruining the look and the function of your cookware.
Unlike cast iron and some non-stick cookware, stainless steel cookware is ready to cook from day one and does not require any seasoning or coating maintenance. Also, stainless steel will not easily stain unlike copper cookware. Stainless steel can easily be cleaned to regain its brand-new luster and shine.
Our stainless steel cookware does not use any plastics or other materials that will degrade at high heats. Some non-stick and enamel coated cookware use materials that will melt at high temperatures, damaging both your cookware and your oven.
The caustic detergents and high temperatures of a dishwasher can damage to various sorts of cookware. Non-stick coatings can be worn away and lose its effectiveness, and aluminum or cast iron are also negatively affected by dishwashers.
Unlike heavy-duty cast iron cookware, multi-clad stainless steel cookware heats and reacts to changes in temperatures quickly. This gives the cook ultimate control over the cooking environment, preventing burning and controlling the simmer or boil.
The main difference between single ply stainless steel cookware and multi-clad stainless steel is the presence of an aluminum core that conducts and spreads heat throughout the pan. Without this conductive layer, single ply stainless steel suffers from hot spots that can lead to inconsistent cooking and burning.
Multi-clad stainless steel can be designed to incorporate magnetic layers, allowing for use on induction stovetops. Aluminum cookware and various copper and non-stick cookware are not magnetic and therefore cannot be used on induction stoves.

What does multi-clad mean?

Multi-clad stainless steel is a technology pioneered in the United States that binds together multiple layers of different metals to combine their cooking properties. Basic multi-clad stainless steel cookware consists of a layer of aluminum sandwiched by layers of stainless steel. The aluminum interior acts as a conductor that spreads heat quickly and evenly throughout the pan. True multi-clad cookware will contain these multiple layers throughout the construction, rather than just on the base.


Cooking with Hammer Stahl


Cooking Best Practices

  • Preheat your pan before adding fats. Allow a minute or two of preheating on low to medium heat, then add your oil, butter or other fat. The preheated steel surface will help prevent foods from sticking.
  • Use the water droplet test. To check if your pan is properly preheated, you can flick a few drops of water onto your pan. If the water splits into a few droplets and float across the pan, then the pan is ready to start cooking. If the water splits into too many droplets, the pan may be too hot.
  • Don't flip too early. Only flip your food once it is ready to release. Many foods will grip the pan while cooking, but will release once they're properly browned and ready to be flipped.

Caring for your Cookware

  • Upon receiving your cookware, just wash with a mix of warm water and distilled vinegar to remove any manufacturing oils. Rinse and you're ready to start cooking!
  • To prevent water spots from hand washing, dry your cookware immediately after washing.
  • You can clean off any blemishes or discoloration on your cookware with moistened paper towels and our stainless steel cleanser. Pour the powder cleanser and enough water to form a paste and scrub until clean. Rinse and dry for a brand new shine and luster.
  • Cleaning is easier if you allow your cookware to soak in warm soapy water for a while. Once you're ready to clean, food will easily wipe off.

Lifetime Warranty

Hammer Stahl offers a lifetime warranty on all its cookware.

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