Triply Fry Pan + Tadka Pan

A triply stainless steel fry pan has an SS 304 cooking surface bonded over an aluminium heat core, with a magnetic steel outer. No coating, nothing to wear out, and a surface that is completely inert — so it handles searing, acidic sauces and metal utensils without a second thought.

What a steel fry pan does better than a coated one

• Browning and searing. Coated pans cannot take the heat; steel is built for it.
• Fond. Those browned bits that stick are concentrated flavour — deglaze with water or tomato and scrape them back into the dish. Non-stick pans give you nothing to deglaze.
• Longevity. There is no coating with a service life. It cooks the same in year ten.

The sticking question, answered

Steel sticks when it goes in cold. The order matters: heat the dry pan on medium, confirm with the water drop test, add oil, then add food — and then leave it alone. Food releases on its own once a crust forms; if it grips, it is not ready. The complete method, including eggs and paneer, is in how to cook on stainless steel without sticking.

Triply helps here more than people expect: because the aluminium core runs through the whole body, there is no searing ring above the burner catching your food while the edges stay cool.

Care

• Metal utensils, abrasives and the dishwasher are all fine.
• White marks are hard-water minerals — lemon or vinegar removes them.
• Rainbow tint is cosmetic oxidation, not damage.

Common questions

Do I need to season it? No. Unlike cast iron, steel does not build a permanent seasoning layer and does not need one.

Does it work on induction? Yes — induction, gas, electric, ceramic and halogen.

Steel or ceramic for eggs? Ceramic is easier; steel is doable with enough fat and lower heat, and lasts far longer. See the material comparison.