Garuda Premium Honeycomb Kadai – Triply Stainless Steel | Non-Stick Like Surface | Everyday Cooking Made Effortless

Bring home professional-grade performance with the Garuda Premium Honeycomb Kadai, crafted to make every dish a masterpiece. Designed for modern kitchens, this triply stainless steel kadai features a unique honeycomb pattern that combines the benefits of durability, even heating, and healthier cooking—all in one powerful package.

Triply Construction for Superior Heat Control
✔ Built with three bonded layers—stainless steel, aluminum core, and magnetic steel—for quick and uniform heat distribution
✔ No hot spots, no burning, just perfectly cooked food every time
✔ Retains heat longer, saving time and energy

Honeycomb Surface for Naturally Non-Stick Performance
✔ Innovative honeycomb design reduces direct contact between food and base, helping prevent sticking and burning
✔ Enables low-oil cooking without compromising flavor or texture
✔ Scratch-resistant surface holds up to metal utensils and daily wear

Made for All Stovetops – Including Induction
✔ Compatible with gas, induction, electric, and ceramic cooktops
✔ Heavy-duty base offers excellent stability and wobble-free cooking

Comfortable & Practical Design
✔ Ergonomic, stay-cool handles for a secure, comfortable grip
✔ Deep, spacious design ideal for gravies, curries, stir-fries, deep-frying, and more
✔ Easy to clean – dishwasher-safe and resistant to stains or discoloration

Why Choose the Garuda Premium Honeycomb Kadai?
✔ Durable triply stainless steel construction
✔ Honeycomb pattern for naturally non-stick-like performance
✔ Even heating for consistent cooking results
✔ Compatible with all heat sources, including induction
✔ Ideal for everyday Indian cooking – from sabzis to biryanis

Elevate your cooking game with the Garuda Premium Honeycomb Kadai—where innovation meets tradition for stress-free, flavorful meals every day.

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.

Garuda Triply Honeycomb Dosa Tava – Precision Cooking, Perfect Results
Say goodbye to uneven cooking, stubborn burns, and excess oil with the Garuda Triply Honeycomb Dosa Tava – your ultimate companion for effortless, healthy, and flavorful cooking. Designed with advanced technology and premium materials, this tava transforms your daily cooking experience into something extraordinary.

Triply Stainless Steel for Superior Performance
Crafted with triply construction—featuring an aluminum core sandwiched between two layers of high-grade stainless steel—this tava ensures even heat distribution across the surface. No more hot spots or half-cooked dosas! Enjoy faster, uniform cooking every time.

Honeycomb Pattern for Enhanced Durability
The unique honeycomb texture isn’t just a design feature—it serves a purpose. This specially engineered surface reduces direct contact between your food and the cookware, protecting it from scratches and increasing overall durability. It also minimizes oil usage, making your meals healthier.

Stable and Heat-Retentive Heavy Base
The tava’s heavy base provides superior stability on any stovetop, while its excellent heat retention ensures consistent cooking temperatures. Whether you're making dosas, uttapams, pancakes, or parathas, expect golden-brown, evenly cooked results every time.

Gas and Induction Compatible
Versatility is key. This tava is compatible with both gas and induction cooktops, so you can enjoy high-performance cooking no matter what type of stove you use.

Why Choose Garuda Triply Honeycomb Dosa Tava?

Uniform heat distribution for perfectly cooked dishes
Scratch-resistant honeycomb surface
Reduced oil usage for healthier cooking
Heavy-duty base for added stability
Compatible with gas and induction stovetops
Built to last with premium stainless steel

Bring home the Garuda Triply Honeycomb Dosa Tava and elevate your cooking with innovation, durability, and performance—because every dish deserves a perfect finish.

Make curries, dal tempering, and deep-fried snacks in a kadai that heats evenly all the way up its curved sides, not just at the base.

Tri-Ply Without Non-Stick Coating
Tri-ply is made by pressing steel, aluminium, and steel together under high heat until they fuse into one piece. This bond is permanent, unlike a coating that wears off in a year or two. No seasoning needed, and the even heating lasts for years.

Best for Tempering and Frying
A single-layer kadai heats mainly at the base, leaving the sides cooler, which is a problem for tadka and bhuna masala. This kadai's aluminium core runs through the sides too, so heat stays even from bottom to rim.

Works on Gas and Induction, Anywhere
Works on gas, induction, ceramic, coil, and radiant ring cooktops. Performs the same on an Indian gas stove or an induction cooktop abroad, no need to switch cookware when relocating.

A Healthier Way to Cook
Even heat means food sticks less, so you need less oil to sauté, temper, or fry. Less oil means fewer calories in your meals, without changing the taste.

Kadai Details

• Construction: 3-layer tri-ply, stainless steel exterior and interior with aluminium core, plain design without lid
• Cooktop compatibility: Gas, induction, ceramic, coil, radiant ring, usable in India and abroad
• Recommended flame: Low to medium
• Coating: None, no non-stick chemical layer, no seasoning required
• Sizes available: 18cm , 20cm , 22cm , 24cm , 26cm , 28cm , 30cm , 32cm 
• Dishwasher safe: Yes

Backed by 40 Years of Garuda
Garuda has made stainless steel cookware in India since 1985, from our own factory. This kadai uses the same fused, layered construction across our tri-ply range, built for the deeper, curved cooking a kadai needs.

Using Your Kadai Correctly

• Heat on low flame for a minute before adding oil, letting the layers warm evenly.
• Avoid high flame for long frying sessions, since oil can overheat faster than in a single-layer kadai.
• Use wooden or steel ladles as usual.
• Let it cool before washing to avoid warping.
• Dry fully after washing to prevent water spots.

Questions Before You Buy

How is this priced compared to a regular steel kadai?
It costs more upfront due to the three bonded layers, but it lasts longer than single-layer kadai that wear unevenly over time.

Is this a good switch from a non-stick pan?
Yes, food sticks less than on a plain steel pan, though it needs a bit more attention to oil and preheating than non-stick.

Does size affect how evenly it heats?
No, even heating holds across all sizes. Pick a size based on your usual batch quantity instead.

Is this kadai heavy compared to a regular one?
Slightly heavier due to the aluminium core, but manageable for daily use and part of what makes it durable.

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

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.

Fry, sauté, or bhuno your masala base without patchy heat or burnt spots. This tri-ply tasla spreads heat across the full surface, not just the centre, so whether you're deep frying or dry roasting, the whole pan performs evenly.

What Makes a Tri-Ply Tasla Different
A regular single-layer tasla often heats unevenly, staying hotter at the centre and cooler near the rim, which means food near the edges cooks slower during frying or roasting. This tasla is built with three fused layers, stainless steel outside and inside, with an aluminium layer sandwiched in between, so heat travels evenly across the base and climbs up the sloped sides too. That matters most for a tasla specifically, since its wide, shallow shape is used for jobs like frying puris, making sabzis , even making salads , sauteing vegetables or bhunofying onion-tomato masala, all of which need consistent heat across a larger surface area, not just a hot centre.

Available Sizes

• 14cm, 16cm, 18cm, 20cm, 22cm, 24cm, 26cm, 28cm, 30cm, 32cm
• Smaller sizes suit quick frying or small-batch roasting
• Larger sizes suit bulk frying, family-size masala prep, or festive cooking

Tasla Build Specifications

• Construction: 3-layer tri-ply, stainless steel exterior and interior with an aluminium core
• Cooktop compatibility: Gas, induction, ceramic, coil
• Oven safe: Up to 260°C
• Recommended flame: Low to medium for best results
• Coating: None, naturally low-stick surface from even heating
• 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 tasla is built using the same tri-ply heat-spreading construction we've refined for four decades of everyday Indian cooking, from tempering to deep frying.

Using Your Tri-Ply Tasla Correctly

• Preheat on low flame for a minute before adding oil, letting the layers warm evenly before cooking.
• Avoid constant high flame frying, since tri-ply pans retain heat well and can overheat oil faster than expected.
• Use silicone or wooden utensils where possible to protect the surface over years of use.
• Allow the tasla to cool before washing, especially after deep frying, to prevent warping.
• Store it dry to avoid water spots forming on the steel surface over time.

A roti that puffs up evenly needs a tava that heats evenly first. This tri-ply tava is built so heat reaches every inch of the flat surface at the same time, not just the centre where the flame sits.

Why Rotis Puff Unevenly on a Regular Tava
A single-layer tava heats directly above the flame first, so the centre gets hot fast while the edges lag behind. That's usually why one side of a roti browns in patches while the other stays pale, or why phulkas puff unevenly. This tava's aluminium core runs across the full base, so heat spreads sideways as fast as it spreads upward, giving the whole roti the same heat at the same time.

Built for Daily Roti-Making, Not Occasional Use
A tava sees more daily flame time than almost any other pan in an Indian kitchen, often twice a day for years. This tri-ply build is designed to hold its shape and even-heating property through that kind of repeated daily use, rather than warping or developing hot spots after a few months like thinner single-layer tavas often do.

22cm, Sized for Daily Rotis
At 22cm, this tava fits the standard size most households use daily for roti and phulka, large enough for a full-size roti without being bulky to store or lift one-handed while cooking.

Tava Details

• Construction: 3-layer tri-ply, stainless steel exterior and interior with aluminium core
• Size: 22cm
• Cooktop compatibility: Gas, induction, ceramic, coil
• Recommended flame: Low to medium
• 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 tri-ply tava is built using the same fused, layered construction we've applied across our range, sized specifically for daily roti-making.

Using Your Tri-Ply Tava Correctly

• Heat the tava on low to medium flame for a minute before placing the roti, letting the layers warm evenly.
• Avoid very high flame, tri-ply retains heat well and the surface can overheat faster than a thin single-layer tava.
• Use a flat wooden or steel spatula to turn rotis without scratching the surface.
• Let the tava cool before washing to avoid warping.
• Dry fully after washing to prevent water spots.

Questions Before You Buy

Does tri-ply actually change roti texture, or just cooking time?
It mainly affects evenness, less likely to have a raw centre or overdone edge, rather than speeding up cooking itself.

Why does this tava cost more than a basic one of the same size?
The extra layers add material and manufacturing steps, which is what drives the price, not just the size or brand.

Can this tava double up for dosa or only rotis?
It can handle dosa too, though a wider, flatter dosa tava is usually better suited for spreading batter thin.

Some saucepans are replaced within a couple of years. This one is built to outlast the kitchen it's bought for, five bonded metal layers instead of the usual one or three, which is where most of its cost and most of its lifespan come from.

Why Five Layers Instead of Three
A standard tri-ply pan has three layers, steel, aluminium, steel. This saucepan adds two more aluminium layers in the middle, five total, so there's more metal actively spreading heat before it even reaches your food. The result is less of a temperature swing between the centre and edges of the pan, which matters most for dishes like sauces and gravies that scorch easily if one spot overheats before the rest catches up.

Built for Ingredients That Don't Forgive Mistakes
The inner layer is 18/8 food-grade stainless steel, which doesn't react with acidic ingredients like tomato, wine, or citrus, the kind of ingredients that can pick up a metallic taste in lower-grade cookware. The outer layer is magnetic stainless steel, which is what actually makes a pan induction compatible, not all steel works on induction, only steel with the right magnetic properties does.

A Pan That's Meant to Outlast a Decade
This saucepan is built to perform for 10 to 15 years of regular cooking, not as a marketing number, but because five bonded layers resist warping far better than a single-layer or even a standard tri-ply base does under repeated heating and cooling. Warping is usually what ends a pan's life long before the steel itself wears out, a warped base no longer sits flat on an induction cooktop, and heat stops distributing evenly. This saucepan's build is specifically meant to resist that for years longer than typical cookware.

Details That Matter in Daily Use
The edges are tapered for drip-free pouring, so sauces and liquids don't run down the side of the pan onto your counter. The handle stays cool during cooking, so you're not reaching for an oven mitt every time you need to adjust the pan on the flame.

Saucepan Details

• Construction: 5-ply, 18/8 stainless steel inner layer, triple aluminium core, magnetic stainless steel outer layer
• Cooktop compatibility: Gas, induction, ceramic, electric
• Edge design: Tapered, drip-free pour
• Handle: Ergonomic, stays cool during cooking
• Rust and stain resistance: Yes
• Sizes available: 14cm , 16cm , 18 cm 
• Dishwasher safe: Yes

Using Your 5-Ply Saucepan Correctly

• Preheat on low to medium flame before adding oil or liquid, letting the five layers warm evenly.
• Avoid high flame for extended cooking, the aluminium core heats fast enough that high heat is rarely necessary.
• Use wooden or silicone utensils to protect the interior surface over years of daily use.
• Let the pan cool before washing to prevent warping from sudden temperature change.
• Dry fully after washing to avoid water spots on the steel exterior.

Questions Before You Buy

Is a 5-ply saucepan actually better than a 3-ply one, or is it mostly priced higher for the same result?
The extra two aluminium layers do measurably improve heat evenness compared to a standard 3-ply pan, particularly for dishes prone to scorching like sauces and gravies, so the difference shows most in precision cooking rather than basic boiling.

Is this saucepan worth the higher price if I only cook simple meals daily?
If your cooking is mostly boiling water or basic dal, the benefit is smaller, but for anyone regularly making sauces, reductions, or gravies where even heat prevents burning, the difference becomes noticeable quickly.

How can a pan really be expected to last 10 to 15 years when most cookware wears out sooner?
Most cookware fails due to warping rather than the metal wearing thin, and five bonded layers resist warping significantly better than single-layer or standard tri-ply construction under repeated daily heating.

Most taslas are bought for one job, frying, and sit unused the rest of the week. This one is built to earn its place in daily rotation, deep frying pakoras one day, kneading dough or tossing a salad the next.

One Tasla, More Jobs Than You'd Expect
A tasla's wide, shallow shape isn't just good for frying, it's also one of the most practical shapes for mixing and tossing, more surface area means more room to fold dough without it spilling over, or toss a salad without ingredients flying out. This honeycomb tasla is built around that versatility, deep frying, stirring curries, kneading, and even mixing salads, rather than being designed narrowly for just one task.

Why the Honeycomb Ceramic Coating Helps With Frying and Mixing Both
The textured honeycomb ceramic coating breaks up contact points between food and the pan, which matters differently depending on the task, it helps oil spread evenly during frying, and it helps ingredients move freely without sticking or dragging during mixing or tossing.

Why Tri-Ply Outperforms Aluminium and Ceramic Cookware
A plain aluminium tasla heats fast but is soft, it dents with daily use and reacts with acidic ingredients like tomato-based curries over time, which can affect taste. A full ceramic tasla looks appealing but is prone to chipping and cracking if dropped or knocked against a counter edge, something that happens easily with a wide, shallow pan used for tossing and mixing. This tri-ply tasla avoids both problems, the steel-based construction resists denting and chipping the way all-ceramic cookware can't, while the aluminium core still gives the fast, even heating that plain stainless steel alone doesn't offer, with the ceramic coating added only on the cooking surface for easy food release.

Tasla Details

• Construction: 3-layer tri-ply, stainless steel exterior and interior with aluminium core
• Surface: Honeycomb ceramic coating for easy food release
• Cooktop compatibility: Gas, induction, ceramic, coil
• Recommended flame: Low to medium
• Sizes available: 20 to 32 cm 
• Dishwasher safe: Yes

Using Your Honeycomb Tasla Correctly

• Heat on low to medium flame before adding oil, letting the layers warm evenly.
• Avoid prolonged high flame during deep frying, ceramic coatings generally perform best on low to medium heat and can degrade faster under high heat.
• Use wooden or silicone utensils for mixing and stirring to protect the ceramic coating from scratches.
• Let the tasla cool before washing to avoid warping or coating stress from sudden temperature change.
• Dry fully after washing to prevent water spots.

Questions Before You Buy

Is this tasla ceramic cookware, or does it just have a ceramic coating?
It's a tri-ply steel tasla with a ceramic coating on the surface, not an all-ceramic pan, so it has the durability of steel construction while still getting the easy food release ceramic coatings are known for.

Will using this tasla for both frying and dough kneading affect the ceramic coating over time?
Dry tasks like kneading don't affect the coating, but regular high-heat frying can wear ceramic coatings faster, so sticking to low to medium flame helps it last longer across both uses.

How does this tasla hold up against all-ceramic cookware if I accidentally knock it against the counter?
The tri-ply steel body resists denting and doesn't crack the way all-ceramic cookware can from a similar knock, since only the surface is ceramic coated, not the entire pan.

Garuda Premium Multi Kadai – All-in-One Stainless Steel Kadai with Steamer Plates | Fry, Sauté & Steam with Ease
Why fill your kitchen with multiple pans when one can do it all? The Garuda Premium Multi Kadai is your ultimate multitasking hero—designed to handle everything from deep frying and sautéing to steaming your favorite Indian delicacies with ease and elegance.

Versatile Cooking, One Kadai
✔ Deep fry crispy pakoras, whip up flavor-packed curries, or steam fluffy idlis and dhoklas—all in one cookware
✔ Perfect for daily meals, festive feasts, or healthy breakfast preparations

Complete Steaming Set Included
• 2 Mini Idli Plates
• 2 Standard Idli Plates
• 2 Patra Plates
• 1 Dhokla Plate

Built to Perform, Built to Last
✔ Crafted from high-quality stainless steel for durability, rust resistance, and a timeless shine
✔ Offers even heat distribution for uniform cooking and energy efficiency
✔ Heavy-duty base compatible with both gas and induction cooktops

Effortless Cooking & Cleaning
✔ Designed for easy handling and minimal cleanup
✔ All parts are detachable, dishwasher-safe, and easy to maintain
✔ Cool-touch handles provide a safe and comfortable grip

Why Choose the Garuda Premium Multi Kadai?
✔ One kadai for multiple cooking needs
✔ Includes 7 versatile plates for all your steaming requirements
✔ Stainless steel construction ensures hygiene and strength
✔ Compatible with gas and induction stoves
✔ Ideal for health-conscious, time-saving cooking

Simplify your kitchen with the Garuda Premium Multi Kadai—where innovation meets tradition to help you cook more, clean less, and serve better.

Garuda Premium Triply Honeycomb Tadka Pan – Precision Tempering | Enhanced Durability | Even Heating
Elevate your cooking with the Garuda Premium Triply Honeycomb Tadka Pan, expertly designed to infuse your dishes with rich, aromatic flavours. Whether you're tempering spices, sizzling tadkas, or enhancing curries and chutneys, this pan ensures even roasting without burning, delivering bold and authentic taste in every meal.

Advanced Triply Stainless Steel Construction
Built for exceptional performance and durability, this tadka pan features a three-layer bonded metal design:
✔ Food-grade 18/8 stainless steel (inner layer) – Ensures safe, non-reactive cooking, preserving the natural essence of spices.
✔ Heavy-duty aluminum core (middle layer) – Enables quick, uniform heating, preventing hot spots and burning.
✔ Induction-compatible stainless steel (outer layer) – Offers superior durability, scratch resistance, and multi-stove compatibility.

Innovative Honeycomb Surface for Longevity
✔ The honeycomb texture enhances durability by reducing surface wear, making it scratch-resistant and metal spatula-friendly.
✔ Provides a naturally non-stick-like experience, making cooking and cleanup effortless.

Designed for Effortless Cooking
✔ Even heat distribution for perfectly tempered spices and tadkas.
✔ Ergonomic, heat-resistant handle ensures a secure and comfortable grip.
✔ Lightweight yet sturdy design for easy handling and quick cooking.

Versatile & Multi-Stove Compatibility
Compatible with gas, induction, ceramic, and electric cooktops, this tadka pan is a must-have for every Indian kitchen.

Why Choose the Garuda Premium Triply Honeycomb Tadka Pan?
✔ Triply stainless steel for fast, even heating
✔ Honeycomb texture for extra durability & scratch resistance
✔ Ideal for tempering spices, tadkas, chutneys & more
✔ Ergonomic handle for a comfortable grip
✔ Compatible with gas, induction, and electric cooktops
✔ Rust & stain-resistant for long-lasting performance

Infuse your dishes with bold, irresistible flavours with the Garuda Premium Triply Honeycomb Tadka Pan—a perfect blend of tradition, innovation, and durability!

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