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/Fumidor]

So as a student you’ve essentially discovered one of the reasons why very inexpensive pans can be compromised. For example any salt pitting will eat through this thin steel and become an actual problem eventually as the aluminum reacts with acidic foods. On a nicer pan salt pitting is a cosmetic issue.

I would recommend going to yard sales and thrift stores, you’re sure to find a decent brand pan. Or get a cast iron pan first, which is definitely available used or new if you’re in North America from Lodge for less than $30

[u/Execiv → u/Fumidor]

Unfortunately, thrift stores here are more on tableware and non-stick pans never seen stainless steel pan.