Garuda Premium Honeycomb Triply Frypan

Most frypans solve uneven heat with either more oil or a thicker coating. This one solves it with geometry, a honeycomb ceramic surface that changes how oil actually behaves on the pan.

Why the Honeycomb Ceramic Coating Works
A flat, smooth ceramic surface lets oil pool in the centre and run thin near the edges, which is why food often sticks at the rim even in a well-oiled pan. The honeycomb texture on this ceramic coating breaks the surface into thousands of tiny raised cells, so a small amount of oil spreads across a larger surface area instead of pooling in one spot, improving food release and making low-oil cooking easier.

Three Layers, One Job Each
This frypan is tri-ply, three separate metal sheets fused together under heat and pressure, and each layer does a specific job. The inner layer is food-grade 18/8 stainless steel, topped with the honeycomb ceramic coating, which doesn't react with acidic ingredients like tomato or tamarind. The middle layer is a heavy-duty aluminium core, and aluminium conducts heat close to 15 times faster than stainless steel alone, which is what eliminates hot spots and gives you real temperature control instead of guessing when the pan is ready. The outer layer is induction-compatible stainless steel, built to prevent warping and work across gas, induction, and electric stovetops.

Frypan Details

• Construction: 3-layer tri-ply, 18/8 stainless steel inner layer, aluminium core, induction-compatible steel outer layer
• Surface: Honeycomb ceramic coating for even oil spread and easy food release
• Heat conductivity: Aluminium core conducts heat nearly 15x faster than stainless steel alone
• Cooktop compatibility: Gas, induction, electric
• Dishwasher safe: Yes

Backed by 40 Years of Garuda
Garuda has been manufacturing stainless steel cookware in India since 1985, from our own factory. This honeycomb frypan uses the same tri-ply construction standard we've applied across our range, paired with a ceramic coated surface designed for easier low-oil daily cooking.

Using Your Honeycomb Frypan Correctly

• Heat the pan on low flame for a minute before adding oil, letting the layers and coating warm evenly.
• Use minimal oil, the honeycomb texture is designed to spread a small amount across the full surface.
• Avoid high flame for extended cooking, ceramic coatings generally perform best on low to medium heat and can degrade faster under prolonged high heat.
• Use a wooden or silicone spatula for daily use to protect the ceramic coating from scratches.
• Let the pan cool before washing to avoid warping or coating stress from sudden temperature change.

Questions Before You Buy

How is a honeycomb tri-ply frypan different from a regular tri-ply frypan without the texture?
The core construction is the same, but the honeycomb ceramic coating specifically improves oil distribution and food release, which a smooth ceramic surface doesn't offer to the same degree.

Does cooking on high heat damage the ceramic coating?
Yes, prolonged high heat is one of the main reasons ceramic coatings degrade faster than expected, so sticking to low to medium flame helps preserve the coating's non-stick performance over time.

Will the honeycomb texture make the pan harder to clean than a smooth surface?
No, the textured cells are shallow enough to clean easily with regular washing, and since there's no coating to protect, daily cleaning is straightforward with mild soap.