Garuda Plain Triply Frypan - 22cm / 24 cm / 26 cm
Estimated delivery between July 29 and July 31.
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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KEY INGREDIENTS
Sambucus Nigra
It grows in a variety of conditions including both wet and dry fertile soils, primarily in sunny locations. The plant is widely grown as an ornamental shrub or small tree.
Vitis Vinifera
Vitis vinifera, the common grape vine, is a species of flowering plant, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco.
Fragrance
For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system.
Jojoba Oil
The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics.
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