Garuda Plain Triply Frypan - 22cm / 24 cm / 26 cm
Estimated delivery between September 14 and September 16.
Sauté vegetables, cook sabzis, or make pasta without food sticking or burning in one spot. This tri-ply frying pan spreads heat evenly across the base, so you can cook with less oil and get even results every time.
Why This Tri-Ply Frying Pan Works Better for Daily Cooking
A normal steel frying pan often heats unevenly, so food cooks faster in the middle and slower near the edges. This pan has three layers, steel on the outside and inside, with aluminium in between. The aluminium spreads heat evenly across the whole pan, so there are no hot spots while sautéing vegetables or tossing pasta. This makes it a good stainless steel frying pan without non-stick coating, since you still get even cooking and easy food release without any chemical layer wearing off over time.
Frying Pan Details
- Layers: Stainless steel outside and inside, aluminium core in the middle
- Sizes available: 22cm, 24cm, 26cm
- Works on: Gas, induction, ceramic, coil stoves
- Oven safe: Up to 260°C
- Best heat setting: Low to medium flame
- Coating: None, naturally low-stick due to even heating
- Dishwasher safe: Yes
Backed by 40 Years of Garuda
Garuda has been making stainless steel cookware in India since 1985, from our own factory. This frying pan is made using the same even-heating technology we have used and improved for 40 years of daily Indian cooking.
Tri-Ply vs Stainless Steel vs Aluminium Frypan
| Feature | Tri-Ply | Stainless Steel | Aluminium |
| Heat spread across base | Even, edge to edge | Uneven, hot at centre | Fast, but uneven at edges |
| Aluminium contact with food | None, sealed inside steel | Not applicable, no aluminium | Direct contact |
| Reaction with acidic food | No reaction | No reaction | Can react over time |
| Ideal for searing and tossing | Yes, consistent heat | Inconsistent, needs constant flame adjustment | Fast but uneven |
| Durability | High, resists warping | High | Lower, dents and warps easily |
| Oil required for cooking | Minimal | More, due to sticking | Moderate |
| Recommended flame | Low to medium | Medium to high | Low to medium |
| Long-term value | Higher upfront, lasts longer | Moderate, very durable | Lower upfront, replaced sooner |
How to Use Your Tri-Ply Frying Pan the Right Way
- Heat the pan on low flame for about a minute before adding oil, so the heat spreads evenly first.
- Do not cook on high flame for long, since this pan holds heat well and oil can overheat faster than expected.
- Use a wooden or silicone spatula for daily cooking to protect the surface over time.
- Let the pan cool down before washing, so it does not warp from sudden temperature change.
Check Delivery
Get it by Monday, Aug
19 in , GUJARAT
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