Cook / Tri-Ply SS / Tadka Pan
Made for the way you cook
Made for the tadka.
- Lasered volume scaleMarks inside the 9 cm pan at 100, 200 and 280 ml, so you measure the ghee or oil in the pan itself.
- No-spill, easy-pour lipA lip shaped to pour the tempering over the dal in one clean stream.
- Strong riveted handleA long handle riveted to the body, for a steady pour.
- 3 mm tri-plyAbsorbs and spreads heat evenly through the whole body, so the spices bloom together and nothing scorches in a ring.
Size it up
Every size, side by side.
For tempering oil and spices. The dish you add it to determines how many people it serves.
What it is made of
Three layers, one job.
Steel is superb at being inert and poor at moving heat. Aluminium is the reverse. Tri-ply bonds the two.
01Food-grade 304 stainless, inside
The cooking surface: non-reactive with acidic food, and unchanged by years of use. It is the stainless grade made for food contact - roughly 18% chromium and 8% nickel.
02Aluminium core
The middle layer carries heat sideways across the base and up the walls. That is what removes the ring of scorch over a gas flame.
03Magnetic 430 stainless, outside
The outer layer is magnetic, which is what makes the pan work on induction as well as gas.
At a glance
The figures.
3mm
tri-ply, base to rim
304
food-grade stainless inside, 430 outside for induction
10years
lifetime warranty against manufacturing defects
How to use it
Cooking on steel.
- 01
Oil, then heat
Never heat the pan empty: add the oil, warm the pan at low to medium heat, then add the food. Steel releases properly once it is hot.
- 02
Let food release itself
Protein sticks while it sears and lets go once a crust forms. If it resists the turner, it is not ready to turn.
- 03
Deglaze, do not scour
Warm water and a splash of vinegar lift most residue. For stubborn marks, baking soda and water.
Care
Looking after it.
Steel that meets your food, aluminium that moves the heat. Treat it well and it cooks the same in year ten as in week one.
The full care guideWash, rinse, towel-dry.
Wash each piece in warm, soapy water, rinse and dry. Towel-drying straight after washing keeps the finish and stops water spots.
Flame on the base, never up the sides.
The flame should touch only the base, never lick up the sides.
Stuck-on: soak, boil, let cool, then a nylon scourer.
Food can build up if a pan waits. For stuck-on food, soak in warm soapy water, bring it to the boil for 10 minutes, let it cool, then use a soft cloth or nylon scourer.
Dry after washing so it can't spot.
The outer layer is magnetic 430 stainless, which is what makes the pan induction-ready. Dry it after washing so it can't spot.
Baking soda and water, or a little vinegar.
A blue or rainbow tint is harmless heat colouration. Baking soda and water, or a little vinegar, removes it.
Metal, wood, nylon or silicone.
Metal utensils are welcome on the uncoated steel surface. Wood, nylon and silicone are fine too. Do not cut with knives or scissors inside the pan.
Steel lid can stay on.
Oven-safe. Stainless-steel lids are also oven-safe. Use oven gloves for hot cookware and lids.
Avoid
- Heating the pan empty
- Steel wool, abrasives, bleach or ammonia
- Cutting with knives or scissors in the pan.
- Storing salty or acidic food in it for long, which can pit the steel.
What is tri-ply stainless steel?
Cookware with three bonded layers: food-grade 304 stainless steel on the inside, where it meets your food; an aluminium core that spreads heat quickly and evenly; and magnetic 430 stainless steel on the outside, which is what makes it work on induction.
What does food-grade 304 mean?
It's the stainless steel grade with roughly 18% chromium and 8% nickel. It resists the acids in tomatoes, tamarind, milk and vegetables, which is why it's the standard for anything that touches food.
Can I use metal utensils?
Yes. Tri-Ply stainless-steel cookware is metal-utensil friendly. Its uncoated cooking surface can take steel, wood, nylon or silicone tools. Do not cut with knives or scissors inside the pan.
Does it work on induction?
Yes. The outer layer is magnetic 430 stainless steel, which is what makes it work on induction as well as gas.
Can it go in the oven?
Yes. Tri-Ply stainless-steel cookware can go in the oven without the glass lid. Stainless-steel lids are also oven-safe. Use oven gloves to handle hot cookware and lids.
Is it dishwasher-safe?
Most Tri-Ply stainless steel can go in the dishwasher, though washing by hand keeps it looking new.
Why has my steel pan gone blue or rainbow-coloured?
That's heat colouration, and it's harmless. Starchy food cooked at a high heat can leave a blue or grey tint too. A little vinegar, or baking soda and water, takes it off.
How long is the warranty?
Lifetime warranty (10 years) against manufacturing defects. It doesn't cover incorrect or professional use, knocks and drops, or stains, discolouration and scratches from normal wear. The warranty card in the box has the details for your piece.
COOK IT TONIGHT
