Vinod Cookware ad: Vinod Platinum Triply Stainless Steel Kadai with Lid (Induction Friendly)

In most pans, the sides are just walls. In these, they cook. Triply means all three layers — steel, aluminium core, steel — run through the entire body. Not just the base. Which matters more than it sounds, because Indian cooking happens on the sides. You bhuno the masala up the wall of the kadai. You push the sabzi to the edge to hold it. On a bottom-only pan, that's dead metal. On these, it isn't. Kadais, frypans, topes, tawas, saucepots → shop Platinum Triply