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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.
Quick answer
One triply pan, one non-stick, one cast iron covers most needs.
Non-stick: PFOA-free, 3+ layers, thick base.
Triply means sandwich all the way up, not just base.
Cast iron needs seasoning and drying.
In the shop
Read these off your phone at the counter. The answer tells you more than the price tag.
1.“What is the base thickness in mm, and is it induction compatible?”
A good answer: 3 mm+ base for even heat. Thin bases warp and scorch.
2.“If it's non-stick, how many coating layers and is it PFOA-free?”
A good answer: A layer count and a clear PFOA-free statement.
A few questions about your situation, not about the product.
Add one short need not covered above.
Answer all 2 questions to see the spec sheet to shop with.
Every new appliance already carries a brand warranty. An extended plan or AMC only adds value where it covers the parts that actually fail, with on-site service in your city — so read the cover, not the discount.
Ask these five questions
Usually not covered
Rule of thumb: a plan is rarely worth it if it costs more than ~15% of the product price, if the item is cheap to repair locally, or if the brand's own service network in your city is already strong.
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Buy it locally
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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.