If you’ve been scrolling through cookware reviews or browsing kitchen stores, you’ve probably heard people raving about Triply Stainless Steel Kadhai — but is it really worth the hype? Let’s break it down.
A Triply Kadhai features three layers — stainless steel on the inside for healthy, non-reactive cooking, an aluminium core for even heat distribution, and induction-compatible stainless steel on the outside for durability and versatility. The result? Faster cooking, no hotspots, and food that tastes exactly the way it should.
Unlike non-stick or single-ply cookware, a Triply Stainless Steel Kadhai doesn’t warp, peel, or release toxins at high heat. It’s built for everyday Indian cooking — from deep frying to slow simmering. Whether you’re sautéing vegetables or making curries, the Triply design ensures even heating and perfect results every time.
At Cassoware, we take this innovation a step further — crafting Triply Kadhai with precision, ergonomic handles, and superior finish for a premium cooking experience that lasts for years.
So yes — it’s not just hype.
It’s science, performance, and durability — all in one Kadhai.