Home appliances
One pan can't do everything. Non-stick dies on high heat, cast iron is wrong for tomato-heavy gravies, and thin steel scorches dal. The right kit is two or three pieces chosen by cooking style.
A few questions about your situation, not about the product.
Answer all 2 questions to see the spec sheet to shop with.
PTFE-based coating; quality is in the number of layers and the base metal thickness.
Why it matters
Thin single-coat pans lose non-stick in months; 3–5 layer coatings on 3 mm+ bases last years.
What to check
PFOA-free is standard now; the real question is coating layers and base thickness.
Steel-aluminium-steel sandwich across the whole pan, not just the disc base.
Why it matters
Even heat with no scorching, safe for acidic food, and lasts decades.
What to check
'Encapsulated base' is not triply — the sides stay thin.
Raw iron that builds a natural non-stick layer with use.
Why it matters
Great for rotis, dosas and searing; adds dietary iron; cheapest lifetime cost.
What to check
Needs drying and oiling; avoid for long tomato/tamarind simmers.
How thick the metal is at the bottom.
Why it matters
Thicker bases store heat, prevent hot spots and stop dal sticking.
What to check
Under 3 mm on a frying pan means uneven cooking.
Magnetic base plus riveted vs welded handles.
Why it matters
Riveted handles survive heavy vessels; welded handles snap under weight.
What to check
Magnet test the base if you use induction.
Basic hard-anodised pans to triply stainless and seasoned cast iron.
