So the key word there is "tri-ply". High quality tri-ply pans are a sandwich of aluminum surrounded by stainless steel, which are then pressed/forged into shape. Aluminum is used for its superior thermal performance, while stainless gives a durable surface perfect for searing.

The non triply pans use a big aluminum "puck" glued to the bottom of the pan. This provides good thermal performance across the bottom, but not up the sides like the tri-ply pan. So they're more prone to hot spotting or your braise scorching at the edges and similar annoyances.

The real tri-ply is the superior product, costs more to manufacture, and the price reflects that. All Clad kinda sets the industry standard but is priced to match that. There's a bunch of companies that sell tri-ply at better prices and nearly the same quality. This is my most heavily used stainless pan: https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78