Garuda Plain Triply Saucepan - 14cm / 16cm / 18cm
Estimated delivery between July 29 and July 31.
Cook curries, gravies, and daily meals with less oil and no sticking, without using a non-stick pan with chemical coating. This tri-ply saucepan uses layers of steel and aluminium to spread heat evenly, so food cooks properly without burning at the bottom.
Why a Tri-Ply Saucepan is Better for Everyday Cooking?
A tri-ply saucepan has three layers — steel on the inside, aluminium in the middle, and steel on the outside. The aluminium layer spreads heat evenly across the base and up the sides, so food does not stick or burn in one spot, even without a non-stick coating. Since the aluminium is sealed between two layers of steel, it never touches your food directly, making it safer for daily cooking than plain aluminium pans. This also means you can cook with much less oil, since food does not stick to an evenly heated steel surface the way it does on a thin, single-layer pan.
Product Details
- Material: 18/10 stainless steel (interior), aluminium core (middle), stainless steel (exterior)
- Sizes available: 14cm, 16cm, 18cm
- Cooktop compatibility: Gas, induction, ceramic, coil — works on Indian and international stoves
- Oven safe: Up to 260°C
- Non-stick: No chemical coating, natural non-stick surface from even heat spread
- Best used on: Low to medium heat
- Dishwasher safe: Yes
How to Use Your Tri-Ply Saucepan Correctly
- Always cook on low to medium heat. Tri-ply pans heat up fast and hold heat well, so high heat can burn food or damage the pan over time.
- Let the pan heat for a minute on low flame before adding oil or food, so heat spreads evenly first.
- Avoid using metal spoons or spatulas with force, since scratching the interior surface repeatedly can affect its natural non-stick property over time.
- Let the pan cool down before washing, especially if it was on high heat, to avoid warping.
Backed by 40 Years of Garuda
Garuda has been making stainless steel cookware in India since 1985. We manufacture in our own factory, and this tri-ply saucepan is made with the same steel quality and heat-spreading technology we have refined over four decades of daily use in Indian kitchens.
Tri-Ply vs Stainless Steel vs Aluminium Saucepan
| Feature | Tri-Ply | Stainless Steel | Aluminium |
| Heat spread | Even, across base and sides | Uneven, can burn in centre | Fast, but uneven at edges |
| Food contact with aluminium | None (sealed inside steel layers) | No aluminium used | Direct contact |
| Reaction with acidic food (tomato, tamarind) | No reaction | No reaction | Can react over time |
| Durability | High, resists denting | High | Low, dents and wears faster |
| Oil needed for cooking | Minimal | More, due to sticking | Moderate |
| Best suited heat setting | Low to medium | Medium to high | Low to medium |
| Weight | Slightly heavier | Heavy | Light |
| Long-term cost value | Higher upfront, lasts longer | Moderate, very durable |
Lower upfront, replaced sooner |
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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