Serious Eats - seriouseats.com

the article says that three people died, not three thousand.

My husband and I dove into canning when our Brooklyn grapevine ripened for the first time, delivering 40 pounds of ripe champagne grapes all on the same day. We tried to make a pectin-rich apple juice to add to our various jellies, but none set without commercial pectin, leaving us with dozens of jars of delicious roasted garlic-grape sauce (excellent anyway). By far, the big winner has been the spiced grapes and PICKLED GRAPES which are unbelievable.

Megnut, the All-Clad has an aluminum core with Stainless Steel on the cooking surface (and the exterior, if Stainless line, raw alum, if M2). The Aluminum core significantly improves the heat distribution, but I am willing to bet that the metal on the Crestware was lower quality than the All-Clad, leading to too-fast heating and maybe to the "plinking." Still intrigued!

I do believe that the stainless layer adds resistance, helping for more even distribution. I want to get a sliced pan, cut in half to see the clad strata!