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tri ply stainless steel kadai

Tri-ply cookware versus non-stick cookware?

Tri-ply cookware is made of a food-grade triple layer of high-quality stainless steel and aluminium. Whereas, non-stick cookware generally has a coating of Teflon, which gives it its non-stick nature. Having thick food grade stainless steel layers makes tri-ply cookware long lasting and safe for daily cooking. For novice cooks, handling steel cookware might seem a bit complicated and cumbersome and non-stick cookware might seem like the right choice due to its ease of use. However, when it comes to long-term usage and health benefits, stainless steel cookware is preferred. Tri-ply cookware requires good hands and uses temperature to the advantage of cooking. In general, stainless steel lasts longer and is safer for cooking in the long term.      

         frying pan stainless steel

What type of metal is best for cooking utensils? 

There are a few metals that are used often in the making of cooking utensils. The most common types are stainless steel, cast iron, aluminium, copper and ceramic. The safest options among them are stainless steel and cast iron. Other metals can leach into food while cooking, hindering safety measures. Considering everything, the metal that is most durable and safest for use for regular cooking is stainless steel. The tri-ply stainless steel cookware offered by The Indus Valley is 100% chemical-free and tested for high durability. The tri-ply stainless steel utensils are made of three layers of metal from base to rim. These kitchen tools and appliances have clad materials as the core. Typically, aluminium is sandwiched in between an inside stainless steel layer of 18/10 grade and durable 430-grade stainless steel on the outside. 

Qualities of tri-ply stainless steel cookware offered by The Indus Valley

There are plenty of cookware options in the Indian market, but none of them guarantees food safety as much as tri-ply stainless steel. Normal stainless steel cookware doesn’t pass the food-grade steel safety standards. The tri-ply stainless steel also offers a better surface than normal stainless steel cookware. Here are a few qualities that make our tri-ply stainless steel cookware stand out:  

  • The stainless steel used in both layers is 100% food safe and preserves nutrients. 
  • Aesthetically designed for safety with a 100% virgin aluminium layer in between, our stainless steel cookware is unique and efficient.
  • The food is cooked with the right temperature distribution. It’s a great investment as these utensils last for years and cook faster with intelligent heat distribution. 
  • The saucepans and pots are easy to handle and are completely dishwasher safe.
  • Because of the triple-layer, The Indus Valley tri-ply cookware provides military-grade durability. 
  • The tri-ply is 2.5 mm thick, making it perfect for cooking food faster and preventing erosion in the coming years.

The triple layer method is so effective because of the well-thought design and use of durable stainless steel. The material used is BIS certified, ensuring high quality and safety standards.

                stainless steel stock pot

Is stainless steel cookware better than non-stick cookware?

Stainless steel cookware is always better than non-stick cookware because it lasts longer, cooks faster and retains nutrition. At first, the choice of cookware material may not seem like a matter of consideration. However, the coating on the non-stick steel tends to wear off after one or two years. Hence, in comparison, stainless steel remains a safer choice. Non-stick cookware slips into food and causes health hazards when used for long periods. Also, as the thickness reduces, it starts to heat up quickly and the food gets burned more often. Kitchen utensils made out of stainless steel cookware are the best choice for searing and browning your meals. Effective browning is impossible to achieve with non-stick pans as they are not designed for high heat. Other than frying eggs or pancakes, cooking the main courses has always remained the job for stainless steel pans or cookers. Here are a few things to learn while cooking on stainless steel: 

  • Temperature measurement: Stainless steel heats up rather quickly as compared to non-stick cookware. Understanding the use of heat and when to stir the ingredients periodically is crucial. For stir-fries, curries, soups and stews or meats, stainless steel is easy to use with a little practice.
  • Preheat & oiling: While frying things in stainless steel, novice cooks often struggle with sticking the food to the pan. Hence, while cooking in stainless steel, ensure preheating for 1-2 minutes on medium flame and add sufficient oil. When the oil starts gleaming, add your ingredient.
  • Stain Removal: The Indus Valley stainless steel cookware range includes India’s best cooking utensils. If you burn your food or it sticks to the bottom, an easy way to remove the stains is to use a dishwasher first and then vinegar to clean it. This is a great method to clean rainbow spots in your cookware.

What Utensils To Use With Stainless Steel Cookware?

Tri-ply stainless steel cookware is best used in a saucepan, cooker, tawa, pans and pressure cooker. Stainless steel by itself is a poor conductor of heat, and on the contrary, aluminium is a great heat conductor. Hence, stainless steel, when combined with aluminium, becomes a better conductor of heat. That’s why our tri-ply cookware has aluminium sandwiched between stainless steel layers and is designed to conduct heat uniformly. The tri-ply stainless steel cookware ensures 0% food leaching and incurs no health risk. Our stainless steel cookers are ISI certified, and the tawas come in different thicknesses to fit your needs. The entire range of tri-ply stainless steel cookware by The Indus Valley is also oven-safe under 450 degrees Fahrenheit. 

FAQs

  • Is tri-ply cookware any good?
  • Tri-ply cookware is one of the first-graded layered stainless steel cooking tools that binds one metal with another to offer many benefits. The tri-ply cookware offers greater heat uniformity and increased durability.

  • How to use tri-ply cookware like non-stick cookware?
  • To use a stainless steel pan like a non-stick pan, you have to preheat it slightly on medium flame. Now, add oil in an amount sufficient to coat the upper layer of the pan. After 1-2 more minutes, add in your ingredients when the oil is gleaming.

  • What is the delivery time of tri-ply cookware?
  • Once you place your order on The Indus Valley website, tri-ply cookware, the products are dispatched within 48 hours.

  • Is tri-ply better than stainless steel?
  • Stainless steel itself is a soft metal and not a good conductor of heat. But in a tri-ply arrangement, when combined with copper or aluminium, stainless steel works great as cookware. 

  • Does the handle of The Indus Valley kadai and pan get hot?
  • The Indus Valley tri-ply kadai and pan are some of the best cookware. They come with strongly riveted stay-cool handles which protect your hands from heat and give you a firm grip. The handles don’t get as hot as the metal of the utensils, but it’s safe to use a towel if it feels too hot when touched.

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