How Stainless Steel Pots and Pans Are Made | Eater

"At a Clarksville, Tennessee factory that manufactures high-quality stainless-clad cookware for an Eater collaboration, workers start with custom five-ply metal discs — steel outer layers sandwiching three aluminum sheets — to combine durability with superior heat conductivity. To form pieces like an 8-quart stockpot the discs are lubricated and stamped on a forming press dating to 1946; production supervisor Nicole Wallace and other operators stress precise lubrication and exact pressure settings because tiny specks or slight mistakes can leave a ding on every pan in a run. After shaping, each piece is carefully polished by machines and craftsmen to meet exact specifications and finished for sale as part of a core cookware set intended to bring professional quality to home cooks." - Avery Dalal