Introduction: Common Mistakes We All Make in the Kitchen
In every kitchen, no matter how experienced the cook is, there are a few habits we repeat without realizing the long-term effects—especially with our cookware. Triply cookware is a great investment for smart cooking, but many people unknowingly misuse it, reducing its life and performance. In this blog, we will discuss the common mistakes most kitchens make and how to care for your triply cookware with practical tips. Let’s read and ensure you're getting the best out of your cookware!
Read me : How to Make Perfect Dal Fry Tadka at Home – Step-by-Step Guide.
What is Triply Cookware and Why It Matters
Triply cookware is made using three layers of metal—typically stainless steel on the inner and outer surfaces and an aluminum core in the middle. This layered structure ensures even heat distribution, no hot spots, and faster cooking. It is more durable than ordinary cookware and perfect for everyday Indian cooking—boiling, frying, sautéing, or deep cooking.
Triply cookware is known for its healthy cooking benefits, as it requires less oil and doesn’t react with acidic foods like tomato or tamarind. However, like any premium product, triply cookware needs proper care and usage.
Read me : Omichef Tri-Ply Cookware – A Smart Choice for Every Kitchen.
10 Common Mistakes with Triply Cookware and Their Solutions
Mistake 1: Overheating an Empty Pan
Problem:
Many users place their triply kadai or frypan on high flame without anything inside. Doing this rapidly overheats the aluminum layer, which may cause warping, blue heat tints, or steel surface dullness.
Detailed Solution:
Always preheat your cookware on low to medium flame for 20–30 seconds before adding oil or ingredients. Never leave it dry. For example, while making sabzi, first heat for 25 seconds, then pour oil and allow it to heat further with ingredients. This prevents the base from stress and increases its lifespan.
Mistake 2: Using Metal Scrubbers for Cleaning
Problem:
After cooking, especially with sticky food, people scrub the surface harshly with steel wool or metal scrubbers, which leads to micro scratches and dullness.
Detailed Solution:
Use a soft sponge or nylon scrubber with mild dish soap. If food is stuck, soak the cookware in warm water with baking soda or lemon juice for 10–15 minutes. This softens the residue without harming the surface. Never use bleach or harsh chemicals.
Mistake 3: Always Cooking on High Flame
Problem:
Many believe high flame speeds up cooking. In triply cookware, this can cause uneven cooking, hot spots, and loss of the cookware’s natural shine.
Detailed Solution:
Triply distributes heat efficiently. Use medium flame for 90% of your cooking. Only use high flame for boiling water or heating large quantities of food. You’ll save gas and avoid burning food.
Mistake 4: Not Drying After Washing
Problem:
Leaving cookware wet or drying it in open air causes water spots, rust at joints or handles, and dullness.
Detailed Solution:
After washing, immediately wipe your cookware dry with a clean, soft cloth. For extra shine, you can buff it lightly with a dry microfiber cloth once a week. Proper drying preserves the polished steel finish.
Mistake 5: Using Triply Cookware in the Microwave
Problem:
Stainless steel cookware is not microwave-safe. Some people use triply vessels to reheat food in the microwave, which can cause sparks and damage both the cookware and the appliance.
Detailed Solution:
Use triply cookware only on gas, induction, or ceramic cooktops. For reheating, transfer food to microwave-safe glass or plastic containers.
Mistake 6: Storing Acidic Foods Too Long
Problem:
Leaving acidic foods like rasam, tomato curry, or lemon rice in triply cookware for extended periods can lead to pitting and taste changes.
Detailed Solution:
After cooking, transfer such food to glass or ceramic storage containers. While triply is non-reactive, long-term exposure to acidic substances can still leave minor marks or affect taste.
Mistake 7: Treating It Like Non-Stick Cookware
Problem:
Triply cookware isn't non-stick. Using it like a Teflon pan without oil results in sticking food, burning, or overcooking.
Detailed Solution:
Always preheat your cookware slightly and add a small amount of oil or butter before cooking. Learn the ideal heat level for eggs, dosas, or sautéed dishes. Once you adjust, cooking in triply becomes natural.
Mistake 8: Improper Burnt Stain Removal
Problem:
People try to scrub burnt food with knives or steel pads, damaging the cookware further.
Detailed Solution:
To clean burns, boil a mix of vinegar and water in the same pan for 5–10 minutes. After cooling, scrub gently with a soft sponge and baking soda. For stubborn stains, repeat the vinegar-boil method. Never force-scrape with metal objects.
Mistake 9: Pouring Cold Water into a Hot Pan
Problem:
This thermal shock causes metal contraction, leading to warping or detachment of the layers over time.
Detailed Solution:
Always let your cookware cool naturally after cooking. Once it reaches room temperature, wash with lukewarm or room temperature water.
Mistake 10: Ignoring Manufacturer Instructions
Problem:
Many users don’t read the manual or care labels and use their cookware incorrectly, voiding warranty or damaging the product.
Detailed Solution:
Read the brand’s user guide or website instructions to understand maximum temperature, cleaning tips, and do's & don'ts. For example, Omichef clearly explains preheating time and cleaning guidelines for long-term performance.
Read me : From Tradition to Technology: Triply vs Cast Iron Compared.
Ready to Switch to Triply? Start with Omichef
If you are considering upgrading your cookware from aluminum, non-stick, or traditional steel, Triply is a smart and durable choice. And when it comes to trusted Indian triply cookware, Omichef stands out.
Why Omichef Triply Cookware?
Omichef, founded in August 2023, is a Delhi-based brand committed to premium quality, affordability, and Made in India excellence. Our vision is to make professional-grade cookware available to every Indian kitchen without compromising on health or safety.
We offer:
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Triply Kadai
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Triply Frypan
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Triply Casserole
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Triply Wok
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Triply Saucepan
Available in multiple sizes to suit every cooking need.
Also available on Amazon India for quick and safe delivery.
Read me : Triply Cookware vs Generic : Choose the Healthier Option.
Conclusion
Triply cookware is a valuable investment for modern kitchens—but only when used properly. Now that you understand the don'ts do with triply cookware, start following these best practices to ensure your cookware stays as good as new for years.
If you are planning to upgrade, explore Omichef's full triply range and experience long-lasting, healthy, and professional cooking at home.
FAQs: Don'ts Do with Triply Cookware
Q1: Why does food stick in triply pans?
A: Triply isn’t non-stick. You need to preheat slightly and add a little oil before cooking.
Q2: How can I clean burnt food from triply cookware?
A: Boil vinegar and water in the pan, then use baking soda and sponge to clean gently.
Q3: Can I use it in a dishwasher?
A: Yes, but handwashing with mild soap helps maintain shine longer.
Q4: Why does my pan have rainbow stains?
A: It’s due to heat tint. Use a mix of vinegar and water to remove it naturally.
Q5: Is triply cookware better than regular stainless steel?
A: Yes, it offers faster cooking, better heat retention, and no food reaction—making it ideal for daily use.
Q6. Can I cook on high flame with triply cookware?
A: It's not recommended. Medium flame ensures even heating and prevents damage to the aluminum core.
Q7. Is triply cookware dishwasher safe?
A: Yes, most triply cookware is dishwasher safe, but handwashing with a soft sponge increases longevity.
Q8. Can I use metal spoons in triply cookware?
A: Yes, but use with care. Avoid harsh scraping to maintain surface smoothness.
