Three bonded layers of metal, not one, is what separates triply cookware from the single-ply stainless steel pans most Indian kitchens start with. The outer and inner layers are stainless steel; the core is aluminium. That aluminium core spreads heat across the entire base and up the sides, so you get even cooking without the hot spots that scorch dal or stick rotis to the centre of a tawa.

The kadhai measures 20 cm across and holds 1.5 litres, a size that works comfortably for everyday cooking for two or three people. The induction bottom means it sits squarely on an induction hob as well as gas, ceramic, and halogen cooktops, so urban households with induction stoves don't need a separate pan. The included stainless steel lid keeps moisture in during simmering.

Both pieces carry soft-touch handles that stay cooler and give a secure grip when you're moving a full kadhai off the flame. The finish is dishwasher-safe, so cleanup doesn't require hand-scrubbing. Three pieces ship together: kadhai, roti tawa, and lid.

Country of Origin: India