Pots & Pans

Triply cookware has 3 layers — stainless steel on the outside, aluminium in the middle, and stainless steel on the inside. This construction provides even heat distribution across the cooking surface, excellent durability, and healthy cooking without any chemical coatings. Triply cookware is compatible with all cooktops including induction and lasts for decades with proper care.

Quality non-stick cookware with PFOA-free coating is safe for regular cooking. Avoid overheating non-stick pans above 260°C (500°F) as this can degrade the coating. Always use wooden or silicone utensils to prevent scratching. Replace non-stick cookware when the coating starts peeling or flaking off.

A triply stainless steel kadhai is the best choice for deep frying — it has no chemical coating, heats evenly for consistent frying, and lasts much longer than non-stick options. An iron kadhai is also a great traditional option that adds iron to your food. Both handle high temperatures well, which is essential for deep frying.

Many Sigriwala cookware products come with induction-compatible bases. Please check the individual product specifications on the product page to confirm induction compatibility. Triply stainless steel products are generally induction compatible, while some aluminium or non-stick products may require a magnetic base.

Before first use, wash with warm soapy water and dry thoroughly. Apply a thin layer of cooking oil and heat on low for 30 seconds, then let it cool. Always use wooden or silicone utensils to protect the coating. Cook on medium heat — high heat damages non-stick surfaces. Avoid metal scrubbers; use a soft sponge for cleaning.