Vinod’s Stainless Steel Fry Pan: #FirstImpressions
Check out our first impressions of Vinod’s Stainless Steel Fry Pan and see if it is the right product for your cooking needs.
Our reviews are research-based, and all trials and testings are conducted in-house over days and weeks. We have a strict no-free-sample policy to ensure our reviews are fair and impartial.
Stainless steel is the new material in the market that is getting more attention day after day for its effective and efficient way of cooking. Be it stainless steel pressure cookers, tawas or kadhais, more and more people are opting for cookware that is made with stainless steel. Vinod’s tri-ply flat-bottomed fry pan aims to do just that. It claims to be ideal for cooking on both induction and gas, which makes it efficient. Moreover, it is dishwasher friendly and quite easy to clean as per the labels on the packaging.
Table of Contents
The Three Layers Of Vinod’s Tri-Ply Stainless Steel Fry Pan
- Food grade 18/8 stainless steel is used in the inner surface for healthy cooking. 18/8 stainless steel is one of the most superior stainless steel with the longest life.
- An encapsulated layer of aluminum right throughout the cookware including the flatted-bottom, helps in the even distribution, less cooking time, minimum burning of food.
- The third layer made out of magnetic stainless steel makes this cookware induction friendly.
A gas and induction friendly fry pan for more effective and efficient cooking.
#FirstImpressions Of Vinod’s Stainless Steel Fry-Pan
The Vinod Frying pan has three different metallic layers that give a superior product. The innermost layer is made of superior quality steel for safer cooking. The central aluminum layer helps in even distribution of heat reducing the chances of burning of food.
The lid on this pan tends to heat up easily making it a little hard to handle. It can be used on both gas and induction cooktop. The pan provides efficient cooking. It also does not require a long time to heat up.
Frying pans from popular brands were put under tests over a course of 5 weeks. We came up with a list of best frying pans on the basis of comfort, safety, and effectiveness.