I found out that the difference in many multiple-ply cookwares is the highest temperature they can withstand. This is much due to its thickness. I don't know much about Two-Twelve cookware but I do know and own Calphalon tri-ply SS cookware. Calphalon tri-ply SS cookwares are up to 700F degree safe and their glass lids are up to 450F degree oven safe. I also read that Tramontina tri-ply cookware withstands only up to 400F degree temperature. That could be one of the reason why Tramontina cookware are much less expensive. With that in mind, this only matters by how you're intending to use the cookware. By that, I mean most of residential ovens only go up to 550F degree. Beyond that temperature is only found in open fire. Therefore, cookware, like Calphalon triply, that withstands up to 700F degree may or may not be of important to you.

I've had 2 sets of Scanpans - the first I had for 30 years and the 2nd I bought for my son 5 or 6 years ago. The original Scanpans were not truly nonstick, they were stick RESISTANT. I used mine heavily and they lasted. But I have to say, the pans I bought for my son are *even better*. The new Scanpans really are totally nonstick. They don't "scratch" from the point of view of scratching through the surface alloy. They don't peel, blister, or otherwise wear through. My son's pans lived in his bachelor household for the first 3 years or so with 3 to 4 other bachelor roommates. They had cast iron stacked in them. They had metal utensils used on them. They got banged around, misused, abused, and generally were treated very very badly indeed. Yup, there are scuff marks on the bottom, but you know what? They are still absolutely non stick. Not only that, not a single pan has warped, discolored, or otherwise shows any damage. According to Scanpan, if you start to lose some of the nonstick ability, use Barkeepers friend and it will restore them. These haven't needed that yet. Yes, it's true - if you don't clean them properly they will build up gunk that will interfere with the nonstick coating because it's COVERING it. That's what they meant when they sent the pan back and said it hadn't been cleaned properly. The way to clean them is to stick them under cold running water straight off the stove - the bottoms are thick enough this will not warp them. If you don't like doing that (I only do it once in awhile myself but its all good so far anyway) you can boil water with some baking soda, or as I mentioned earlier, take some barkeepers friend to them. I had one pan - ONE - that blistered, and it was because of misuse on my part. There was food in it, which was stored in a refrigerator. Well unbeknownst to me, my brother sold that fridge and had it hauled away without my knowledge. By the time I realized what had happened, the food had been sitting out on the counter and it had molded. The mistakes were 2-fold: 1, don't EVER store food in one of these pans, and 2, for heavens sake don't let moldy food sit around in one at room temperature in the summer! If in 30 years of use and abuse (I am not at all shy in my handling of my cookware) that was the only time I had any damage, I think it's a good bet that somebody did something wrong somewhere if every single pan flaked. I'm not sure that can even happen with the new Scanpans, even if abused as above. The "wrong thing" may have been a manufacturing error - in which case Scanpan would replace the product, if it was sent back. Instructions for restoring nonstickiness or getting something stuck off: Boil with dishsoap, then clean as usual (I didn't measure the dish soap, just glopped some in and it worked ok) one tablespoon of baking soda per 2 cups of water. Bring to a boil and let boil for 5 minutes. Turn off heat and let stand 30 minutes. Clean pans. Make a paste of water and Barkeeper's friend. Scrub the interior surface to remove built up gunk. According to the manufacturer, this is how to restore your finish if it's built up gunk over time. BTW, do not EVER use Pam on this or any other nonstick surface. There is other stuff in Pam besides just oil, and that other stuff will build up a gunky surface that will cover the actual surface and make your pans sticky. If you've done this on a Scanpan, go at it with the Barkeeper's friend.

The handles on the Tri-Ply line don't seem to have changed in the 12+ years since I bought my first pans.

Commercial Hard Anodized are better quality than the Classic. I have a boat load of the Commercial and Professional line. They are both outstanding. I believe Classic was designed for mass appeal. I'd avoid it.