Solara Triply

Solara Triply Stainless Steel

Three layers. Even heat. Years of everyday cooking.

Steel on the outside, steel where your food touches, and an aluminium core in between that spreads heat across the whole pan. No coating to scratch off. Just honest cookware for tadka, sabzi, dosa and biryani. Prices start from Rs 649.

What Triply means

• Inner layer, stainless steel: where food touches. Non-reactive, no coating.
• Core, aluminium: spreads heat fast and evenly from the base to the rim.
• Outer layer, stainless steel: a tough, durable base.

Why cooks switch to Triply

• Even heating: fewer burnt edges and raw centres, from rotis to rice.
• No coating: nothing to peel or flake. Steel spatulas are welcome.
• Built for years: a bonded body made for daily use.
• Made for Indian cooking: tadka pan, kadai, uruli and casserole in one family.

Care tips

1. Preheat on low to medium for a minute or two, then add oil.
2. Food releases on its own once it browns. Give it time before you stir.
3. Soak stuck bits in warm water, then scrub with a non-scratch pad.
4. White or rainbow marks are normal. A little vinegar wipes them off.

Questions

How is Triply different from regular steel?

Regular steel pans have a single thin layer that heats in spots. Triply bonds an aluminium core between two steel layers, so heat spreads evenly.

Can I use metal spatulas?

Yes. There is no coating to damage, so steel ladles and spatulas are fine.

Which one should I start with?

Start with a kadai or fry pan for daily cooking, or pick the All-in-One Kitchen Combo Set to set up the whole kitchen at once.