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Yeah, £100 is a lot more reasonable.
Yes more material is better, copper would be ideal but is expensive that's why it's mostly alu.
The reason you see it on thicker cast iron is that it spreads heat really slowly but holds it really well.
I was never happy with the high temp performance of my 3ply pan and found that Demeyere made a pan with 5.5mm all around and it does make a big difference but only if you blast it, with gentler cooking not that much.
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sohi
NotThamesWater
I believe this one was the type that TW was linking to:
https://www.hartsofstur.com/le-creuset-3-ply-stainless-steel-24cm-non-stick-chef-s-casserole-53113240010550.html?msclkid=890f7df735ef184e16ac1fa33c410b16&utm_source=bing&utm_medium=cpc&utm_campaign=*Shopping%20-%20Everything%20Else&utm_term=4584482471560247&utm_content=All%20Products
I get your point about the non stick being a potential wear item.
Also if used as a casserole only, then non stick isn't the most important aspect.
I can see the shape of the burner ring on 6mm cast iron, 3mm carbon steel, not so much if I heat up the pan more gradually (as per most manufacturer's usage instructions)
I'll have to get the calipers out, but the le Creuset 3 ply seems a little thicker on the base. And isn't the burner ring shape either solved by massive induction disc, or more heat conductive material (aluminium/copper core) to distribute the heat more evenly?
3mm also seems pretty standard across the nicer 3 ply brands. That would be at most 2mm of steel, which is the same as the thicker 5 ply types (but might hold and distribute heat a bit bettter).