Triply Construction for Even Heat Every Time
Upgrade your cooking with triply construction. Crafted with three fused layers—stainless steel, ultra-conductive aluminum, and another stainless steel shell—this kadhai delivers rapid, even heating without hot spots. The aluminum core responds instantly to temperature changes, while the stainless exterior ensures durability and scratch resistance. Whether you’re tempering spices or slow-cooking biryani, heat distributes uniformly, so ingredients cook at the same pace. Triply construction also locks in thermal efficiency, slashing preheating time and cutting energy use.
Tough Stainless Steel That Lasts for Years
Roomy, curved shape for endless versatility. The kadhai’s deep, rounded base and flared edges give ingredients space to breathe—toss stir-fries without spillage, simmer liters of dal, or shallow-fry pakoras in bubbling oil. Its design mimics classic Indian handis, promoting even heat circulation for caramelized onions in curries or crispy-bottomed dahi vadas. Use it to steam rice, bake bread, or layer biryanis—the high walls trap moisture for tender meats and fluffy grains. From Punjabi kadhi to Goan fish stew, this pan adapts to regional techniques effortlessly.
Versatile Design for All Your Favourite Dishes
Made with high-quality stainless steel. Engineered for lifelong performance, this kadhai resists pitting, warping, and corrosion, even with acidic curries or high-heat frying. Its non-reactive surface ensures no metallic aftertaste seeps into food, preserving the vibrant flavors of turmeric, tamarind, or garam masala. The polished interior won’t harbor stains or bacteria, making cleanup effortless. Unlike flimsy pots that degrade, this is built to outlast trends—think of it as a kitchen heirloom. Cook boldly, knowing every sear, simmer, or sauté stays true to taste, with zero compromise on safety or quality.
FAQs
Meyer Trivantage is 100% Nickel Free Thick Stainless Steel. Superior pitting resistance compared to ordinary stainless steel.
Triply stainless steel refers to a three-layered construction that combines:
- Inner layer: Food‑grade 18/10 stainless steel—non‑reactive, corrosion‑resistant, and safe for all ingredients
- Core layer: High‑conductivity aluminum (or sometimes copper)—evenly distributes heat and prevents hot spots
- Outer layer: Magnetic stainless steel—durable, induction-compatible, and resistant to corrosion
Triply stainless steel is a non-reactive, long-lasting, and toxin-free cookware choice. It combines excellent heat control with food safety—making it a smart pick for both professional kitchens and home cooking, especially for those seeking alternatives to coated or reactive pots.
Yes—triply stainless steel is generally better than single-layer stainless for cooking performance, durability, and versatility. It offers professional-grade heat control, long lifespan, and convenience, which justifies its higher cost, especially if you cook frequently and value precision.
- Go for cast iron if your cooking emphasizes high-heat techniques, you appreciate its rustic charm, and you don't mind the weight and maintenance.
- Choose triply stainless steel for everyday versatility, precision heat control, low upkeep, and when cooking acidic dishes.
Yes—tri-ply stainless steel is superior to non-stick in terms of durability, heat performance, and safety. It handles a wider range of cooking tasks and stands up to rigorous use. However, if you primarily cook delicate foods with minimal oil and want easy cleanup, a high-quality non-stick pan remains a useful complement.