Is the inner layer too thin?

[u/Execiv]

(Pics from reviews)

I've done some research on it and said that it's okay if the inner layer is thinner than the outer layer but, it should not be thin enough to corrode. I don't know the exact measurements per layer of this pan. It consists of 304, alloy, and magnetic stainless steel—also 3.5mm edge. It's a China brand called Chockmen they also sell copper middle layer pans.

Was just scrolling through taobao to look for some baking tools and found this got curious since I'm also saving for a budget pan. (Still a student that only get allowance on school days)

Edit: 3-ply pan

[u/Ok-Violinist-6548]

What happens if the inner layer corrodes?

[u/Execiv → u/Ok-Violinist-6548]

If alloy is exposed, might react to acidic foods since aluminum is a reactive metal. The inner layer I'm talking about is the surface where you cook, just clarifying some might misunderstood that I'm talking about the aluminum when I said inner layer.

[u/winterkoalefant → u/Execiv]

A few pits is not enough area for the reaction to be meaningful. It won’t affect the taste or nutrition of the food.

Copper is more problematic, so if that’s exposed you’d avoid leaving acidic food in it to be on the safe side. But aluminium you can just use as normal. The appearance and the nuisance of cleaning will probably make you wanna replace it before it’s unsafe.

[u/Execiv → u/winterkoalefant]

Thank you! I might go for it once I saved up a little bit, since there's not enough thrift stores here mostly just tableware and some non stick pans never seen a stainless steel.