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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.
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.
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 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 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:
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.
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.
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.
Once you place your order on The Indus Valley website, tri-ply cookware, the products are dispatched within 48 hours.
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.
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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