To save money, some cookware is what is known as partially clad, also called encapsulated cookware or disc-bottom cookware. Only the base of these pots and pans is clad, with a disc of aluminum or copper encapsulated in stainless steel. In general, these are not recommended over fully clad because they don’t have good heat distribution and can be bottom-heavy. If you do want to save money by going for some partially clad pieces, your best bets are saute pans, saucepans and stock pots, because these don’t need the sides to heat up for cooking food the way skillets do.