Representative image Triply Cookware
Modern Kitchen
Triply Cookware
Triply cookware is made of three bonded layers, usually stainless steel on the inside and outside with an aluminium core between them. The aluminium spreads heat quickly and evenly, while the steel gives a durable cooking surface that does not react with sour ingredients and has no coating to chip or wear off. That balance is why many families choose triply when replacing older aluminium or non-stick pans, for everything from daily tadkas to tamarind-rich curries.
Multiple sizes & finishes Prices on request In our Sullurupeta showroom
Triply Cookware — all products
Representative image 
About the collection
Choosing triply cookware
We carry triply kadais with lids in six sizes from 18 to 28 cm, and Kosher triply frypans with lids in 18, 20, 22 and 24 cm. A well-fitting lid makes these pieces as useful for steaming and slow cooking as for frying. Both are available at our Sullurupeta showroom with prices on request; WhatsApp +91 90807 22578 with the size you want, or drop in from Tuesday to Sunday to feel the weight and handles for yourself.
01
Preheat, then add oil
Stainless steel releases food best when the pan is preheated on a medium flame before the oil goes in. Food that sticks at first usually lets go once it has seared, so resist moving it too early.
02
Medium heat is enough
Because the aluminium core spreads heat so well, triply rarely needs a high flame. Medium heat cooks evenly, saves gas and keeps food from scorching on the base, which also makes the pan easier to clean.
03
Check the base for induction
Most triply cookware works on induction thanks to its magnetic steel base, but it is worth confirming for the exact piece you choose, especially if you are moving to an induction stove.
Questions
Triply Cookware: your questions
What is triply cookware?
Triply cookware is made of three bonded layers, usually stainless steel on both sides of an aluminium core. The aluminium spreads heat evenly, while the steel surface does not react with sour ingredients and has no coating to wear off, which makes triply a practical everyday alternative to aluminium and non-stick pans.
How do I clean a burnt or stained triply pan?
Soak the pan in warm, soapy water to loosen burnt food, then scrub with a non-scratch pad; for stubborn spots, simmer a little water with baking soda for a few minutes before scrubbing again. The bluish or rainbow heat tint that sometimes appears comes off with a little vinegar. Avoid steel wool, which leaves scratches.
Which triply kadai size should I buy?
For most families, a 22 or 24 cm triply kadai is a comfortable everyday size. The 18 and 20 cm sizes suit tadkas and small portions, while 26 and 28 cm suit larger families and festival cooking. We carry triply kadais from 18 to 28 cm at our Sullurupeta showroom; WhatsApp +91 90807 22578 for prices.
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More to explore
Ramachandhraa Stores · Sullurupeta
See the triply cookware in person
Visit us on Gandla Street, opposite SBI Bank, or send us a WhatsApp message with what you need — we will reply with sizes, finishes and today’s prices.