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Copper cookware lined with a thin layer of stainless steel is available from most modern European manufacturers. Stainless steel is 25 times less thermally conductive than copper, and is sometimes critiqued for compromising the efficacy of the copper with which it is bonded. Among the advantages of stainless steel are its durability and corrosion resistance, and although relatively sticky and subject to food residue adhesions, stainless steel is tolerant of most abrasive cleaning techniques and metal implements. Stainless steel forms a pan's structural element when bonded to copper and is irreparable in the event of wear or damage.