Triply Short Casserole
Will food stick? Not if you do this.
Stainless gives you a sear non-stick can't — you just need one simple trick before you cook.
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1
Preheat the pan
Heat the empty pan on medium for about 2 minutes — patience here is everything.
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2
Do the water test
Flick a few drops of water in. When they bead up and glide like mercury, the pan is ready.
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3
Add oil, then cook
Swirl in oil, then add your food. It releases cleanly — no sticking, perfect browning.
Master this once and you'll never miss non-stick.
Stainless vs non-stick: do the math
Non-stick gets tossed every couple of years. This pan lasts decades.
+ zero coating flaking into your food
Illustrative estimate based on your inputs.
Why TriPly Stainless Beats Ordinary Cookware
Ordinary cookware
TriPly by SOLARA 🏆
Complete your TriPly kitchen
More from the tri-ply range — pans, kadais, tadka pans & sets.
Buyer's guide
Triply Stainless Steel Cookware — What to Know
Triply means three bonded layers of metal, not a coating: a food-grade SS 304 cooking surface, an aluminium heat core, and a magnetic stainless steel outer. The aluminium spreads heat evenly through the base and the walls; the steel means there is nothing to chip, peel or replace, and nothing reactive touching your food.
Why triply for Indian cooking
- Acidic food is a non-issue. Tomato, tamarind, kokum and lemon will not pit SS 304 or alter the taste — from day one, with no seasoning.
- Even heat. No searing ring above the burner while the edges stay cool.
- Every cooktop. Induction, gas, electric, ceramic and halogen.
- No service life. It cooks the same in year ten as on day one.
Triply vs a sandwich base
Plenty of cookware is sold as stainless steel but is single-ply with an aluminium disc bonded only to the bottom. Heat then climbs the thin walls unevenly. Triply carries the core through the whole body — that is the difference you feel when a gravy simmers evenly instead of catching. More in the triply cookware guide.
Getting food to release
Steel is not non-stick, and that trips people up. The sequence is: heat the dry pan, add oil, then add food. When a few drops of water form a silvery ball that glides across the surface, the pan is ready. Full method in how to cook on stainless steel without sticking.
Care
- Dishwasher-friendly; metal utensils are fine.
- White chalky patches are hard-water minerals — simmer with lemon or vinegar.
- Rainbow tint is harmless oxidation, not damage.
Shop the range
- Triply kadai with lid
- Triply stainless steel fry pan
- Triply tadka pan 12cm
- All triply cookware
- Cast iron cookware
Cookware guides