Meyer Trivantage Stainless Steel Triply Kadhai with lid, 20 cm

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.

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.

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.