Key features

Three-layer construction: The three layers, bonded together from the base to the rim, typically consist of:

Inner layer: Food-grade 18/8 or 304 stainless steel, a non-reactive and hygienic surface that prevents chemicals from leaching into food.

Middle layer: A heavy-gauge aluminum core for fast and uniform heat distribution, which prevents hotspots and burning.

Outer layer: Magnetic 430 stainless steel, making the cookware compatible with induction cooktops, along with gas, electric, and ceramic stoves.

Deep, sloped design: The tall, curved sides are ideal for deep frying, stir-frying, and preparing curries with plenty of sauce.

Durable handles: Most models feature sturdy, riveted stainless steel handles that are designed to stay cool on the cooktop.

Matching lid: Many triply deep kadais come with a fitted lid (either stainless steel or glass) to help trap heat and moisture for efficient cooking.