Vinod Platinum Triply Stainless Steel Frypan

Name: Vinod Platinum Triply Stainless Steel Frypan
SKU: 115468
Availability: InStock
Rating: 5.00 (5 reviews)

Rated 5.00 out of 5 based on 4 customer ratings

(5 )

₹1,465 ~~₹3,190~~ (30% OFF)

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5-Star Rated
High-Heat Searing Safe
Stir-Fry Curved Walls
Oven-Safe Design

Size

16cm
18cm
20cm
22cm
24cm

Clear

Product Details

The Vinod Platinum Triply bonds three layers of food-grade stainless steel, an aluminium core, and a stainless steel base for the kind of even heat distribution that makes a real difference in everyday Indian cooking, from sautéing to shallow frying. It’s completely uncoated, so there’s no non-stick layer to worry about degrading, and it handles high heat, acidic ingredients, and metal utensils without concern.

It’s compatible with gas, induction, and electric stoves thanks to its magnetic base, and it’s backed by Vinod’s wide availability across India, which matters if you ever need to replace or add a piece.

Explore more of our Frypans and Grillpans range, or visit the Vistaya homepage to see everything else Vistaya carries.

Features

Platinum Triply Construction Three bonded layers stainless steel, aluminium core, stainless steel base for even lateral heat distribution.
Uncoated Food-Grade Stainless Steel No non-stick coating, no PTFE, no PFOA a natural cooking surface for all food types.
Even Heat, No Hot Spots The aluminium core spreads heat from the centre to the edges for predictable, repeatable results.
Full Stove Compatibility Gas, induction, and electric compatible, with no adaptor needed for induction.
Metal Utensil Safe The uncoated surface doesn’t scratch, chip, or react to metal spatulas, tongs, or ladles.
High-Temperature Safe No coating means no temperature limitations, including very high heat for searing.

Size & Material

Available sizes: 16cm, 18cm, 20cm, 22cm, 24cm

Material: Tri-ply stainless steel (uncoated)

Care Instructions

Preheat the pan on medium flame for one to two minutes before adding oil. This is the key technique for cooking well on uncoated stainless steel.
Wash with mild dish soap and a sponge after every use.
If food sticks and burns, add water and simmer briefly to loosen the residue before washing.
For stubborn stains, Bar Keepers Friend or a baking soda paste removes marks without damaging the surface.
Heat-induced rainbow or golden tinting is normal and harmless; a brief simmer with diluted white vinegar restores the shine.
Use a bit more oil than you would on a non-stick pan, since there’s no coating to reduce sticking.

Reviews (5)