Vinod Platinum Triply Stainless Steel Extra Deep Kadai with Stainless Steel Lid 3.7 litres Capacity (26 cm Diameter) | 26 cm Triply Stainless Steel Kadai, Silver (Induction and Gas Stove Friendly)

I have 3 sizes of this kadai and have been using them for the past one year without any issues. The lid fits very well. If used on medium heat, food cooks well and doesn't burn at all. Works equally well on induction and gas. Looks exactly as in the picture.

The thing with stainless cookware is that there is a little learning curve around using it the way you are supposed to. It's not difficult but a little different from the traditional cookware everyone is used to, this kadai is not at all delicate but it has it's own demands(way less than other products). Also cleaning and maintaining it is sort of different also. In every area whether be health benefits, time taken to cook, texture of cooked food and much more is far superior to other available cooking utensils. It maintains a constant cooking temperature throughout so you spend less time cooking the same food and as the quality of materials is such that it can take a beating of repeated use much better than other cookware options. It was a good investment. Loving it. Just make sure to clean it after cooking as the different pH levels of food itself creates conditions for corrosion if left unwashed for long periods of time, but I can say if taken care of it will last for decades even in a professional cooking environment. It's no secret why professional chefs use stainless steel cookware these days.

I love the Kadai very much. It is worth buying for me in terms of its quality. Actually, it is nice Kadai.

Great quality better than Stahl user friendly only demerit is it's handle gets hot while cooking if it's not a problem for u than go for it

Good product

Triply helps in heat conduction. Dishwasher compatible. Being deep less oil consumption for making fries. Cost is high.

Liked the packaging. Finishing is perfectBut heavier than expected

Review after using it for five years:-Positive: It is very deep which is best for deep frying(like puri etc.) and cooking.Negative: This vessel is burning very quickly which is very difficult to clean. After any cooking it gets tough stains.Suggestion:- "Vinod sandwich bottom SAS steel kadai" is much better.It never gets stained and does not burn if fried in less oil.Very easy to clean.