The Indus Valley has mixed the goodness of both stainless steel and aluminium and is presenting Tri-ply Stainless Steel Cookware.

This revolutionary series has a layer of aluminium core sandwiched between two layers of stainless steel, which allows for perfectly even heating.

In a restaurant, you will notice a variety of different pans, including stainless steel pans, cast iron pans, aluminium pans and more. However, most chefs prefer to use stainless steel pans when preparing food. The Indus Valley offers a range of Tri-ply Stainless Steel Pans, ideal for cooking chef-like meals at home.

Stainless steel frying pans are also great for high-heat cooking and ideal for searing and browning food. They are also safe for use on all stovetops, including induction.

Because they conduct heat so well, copper pans are good for sautéing, making candy, sauces, and delicate foods like fish and seafood.

Is a frying pan and a skillet the same?

Aesthetic Appeal and Presentation:

What Is A French Skillet? Is It A Saute Pan?

Non-Reactive Cooking Surface: The enamel coating provides a non-reactive cooking surface, making enameled cast iron cookware sets suitable for acidic ingredients and long cooking times. This ensures that the flavors of the ingredients are preserved without any metallic taste.

Nonstick