The Everyday Trio

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.