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Everyday Triply Frying Pan
A 26 cm triply pan that browns evenly and releases cleanly once properly heated — no coating to wear off.
Rs 5,999Rs 6,899Save 13%
30 in stock
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Three bonded layers: stainless steel inside, aluminium through the middle, magnetic stainless outside. The aluminium moves heat sideways, so the pan has no hot ring over the burner and no cold rim at the edge. An egg fried at the edge cooks at the same rate as one in the centre.
Why no non-stick coating
Coatings are convenient for about eighteen months and then they are rubbish. This pan works on the same principle as a restaurant pan: heat it properly, add the fat, and food releases. It will outlast every coated pan you have owned, and metal tools will not hurt it.
Getting release right
Heat the dry pan over medium until a drop of water skitters rather than sizzles, then add oil. Protein sticks at first and lets go as its crust forms — if it will not move, it is not ready.
Sized for one pan cooking
At 26 cm it takes two chicken breasts or four eggs without crowding, and the flared sides make it easy to toss vegetables or slide out an omelette.
- Material
- Triply stainless steel with aluminium core
- Capacity
- 26 cm
- Dimensions
- 26 cm diameter × 5 cm deep
- Construction
- Triply — stainless / aluminium / magnetic stainless
- Diameter
- 26 cm
- Depth
- 5 cm
- Handle
- Riveted stainless, stays cool on the hob
- Oven safe
- Yes, to 260 °C
- Hob compatibility
- Gas, electric, ceramic, induction
- Coating
- None — uncoated stainless interior
- Dishwasher safe
- Yes
- Warranty
- Lifetime against manufacturing defects
- Country of origin
- Pakistan
- SKU
- HS-CW-002
In the box
- · 26 cm triply frying pan
- · Care and seasoning card
Care
Dishwasher safe, though hand washing keeps the exterior bright. Remove browning with a stainless cleaner or a paste of bicarbonate and water. Do not plunge a hot pan into cold water — thermal shock can warp any bonded base.
Before you buy
Common questions
Will food stick without a non-stick coating?
Not once the pan is properly preheated. Heat it dry over medium until a drop of water skitters across the surface, then add your oil. Food releases on its own when a crust has formed.
Can I use metal utensils?
Yes. There is no coating to scratch, so metal spatulas and tongs are fine.
How do I remove brown marks from the base?
Those are polymerised oil, not damage. A stainless cleaner or a paste of bicarbonate of soda and water removes them in a minute.
Complete the kitchen