I have a whole bunch of Cuisinart Multiclad pots and pans, bought pre-eGCI. Does anybody know how thick the aluminum and stainless steel layers are for them? Here's my reason/excuse for wanting nicer pots and pans: I've just tried to caramelize a whole bunch of leeks in my Cuisinart Multiclad 6Qt dutch oven, stirring every 3 minutes or so. The burn pattern started as a ring where the flames were, then the insides of the burnt ring filled up with more burnt leeks, by which time I got worried about setting off the smoke alarm and turned it off. Since the leeks were no where near caramelized, am I correct in assuming that I need something that has a thicker aluminum layer? Or do I just need to stir more frequently?