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Cast iron is best for high-heat work — dosa, roti, searing and deep-frying — and it adds a little dietary iron to your food. Tri-ply stainless steel heats fast and evenly, never reacts with tomato or tamarind, and is fully induction-compatible. Ceramic is the lightest and most non-stick, ideal for low-oil everyday cooking. Most Indian kitchens end up with a cast iron tawa, a triply kadai or fry pan, and a triply pressure cooker.

Our tri-ply stainless steel range — including the triply pressure cooker and pressure pan — is fully induction-compatible, and works on gas as well. Cast iron is also induction-friendly. Check the individual product page for ceramic compatibility.

Yes. Our ceramic coating is PFOA-free, our tri-ply cooking surface is bare food-grade stainless steel, and our cast iron is naturally non-stick with no synthetic coating at all — nothing to scratch off into your food.

Yes. Our combo sets bundle the most-used pieces at a lower price than buying them individually. Build Your Own Combo goes further — pick any pieces in any sizes and the discount grows automatically as you add: 7% on 2 pieces, 10% on 3 and 12% on 4 or more, applied at checkout with no code needed.

For a family of 3–4, a 24cm–26cm kadai (roughly 2–2.5 litres) is the sweet spot for everyday sabzi, curries and light frying. Go to 28cm or larger if you regularly deep-fry or cook for six or more.

For most kitchens, yes. A tri-ply stainless steel pressure cooker has an aluminium core bonded between two steel layers, so you get aluminium’s fast, even heating with a food-safe steel cooking surface that will not react with tomato, tamarind or curd, will not pit or discolour, and is induction-ready. Aluminium cookers are cheaper but reactive and shorter-lived.

2L suits 1–2 people and small batches of dal or rice. 3L is the all-rounder for a family of 2–4. 5L is for families of 4–6, bulk dal, chana and biryani. A pressure pan (2L or 3L) is the wide, shallow option — best for sabzi, dum cooking and one-pot meals where you also want to sauté first.

Our cast iron arrives pre-seasoned and ready to use. Wash with warm water and a soft scrub, dry it fully on the flame, then wipe a few drops of cooking oil over the surface while it is still warm. Avoid soaking it and never store it wet. Cook something oily in the first few uses and the natural non-stick layer keeps improving.

Yes — cooking in cast iron transfers a small amount of dietary iron into food, and the effect is strongest with acidic, moisture-rich dishes like tomato gravies and rasam. It is not a substitute for medical treatment, but it is one reason cast iron has stayed in Indian kitchens for generations.

We ship across India with free delivery on most orders, and all cookware is covered by a manufacturer warranty against manufacturing defects. Easy returns apply on unused items in their original packaging — full terms are on our Shipping, Warranty and Returns pages.