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- Material: Superior, “rust-proof”, food-grade Tri-Ply Stainless Steel
- Hawkins Tri-Ply Stainless Steel Cookware retains the advantages of cooking on stainless steel surfaces while eliminating the disadvantages of sticking and burning that come with normal stainless steel
- Hawkins Tri-Ply Stainless Steel Cookware is made of three layers
- The Cooking Surface is made of AISI 304, 18/8 food grade stainless steel that is extremely hygienic, durable and non-reactive to most foods. It does not pit or corrode
- The Core is made of heavy gauge aluminium which spreads heat evenly and prevents hot spots
- The Base and Outer Surface is made of AISI 430 grade magnetic steel, works well on gas, ceramic, halogen, electric and induction cooktops
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| Special Feature | Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible |
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| Has Nonstick Coating | |
| Is Dishwasher Safe | |
| Recommended Uses For Product | Roti |
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Related Products
Brand: Pigeon
Pigeon Long Lasting Cast Iron Flat Tawa, Naturally Non-Stick, Even Heat Distribution and Retains Heat for Long That Compatible with All Heating Source – Black
Original price was: ₹1,745.00.₹1,645.00Current price is: ₹1,645.00.
Experience superior cooking with the Pigeon Long Lasting Cast Iron Flat Tawa. This 12-inch tawa offers even heat distribution and long heat retention, ensuring perfectly cooked dishes every time. Compatible with all cooktops, including induction, and built to last generations.
Shakti Arora –
Quality as I expected, excellent
[...]tejashree –
Very good quality. Looks nice. Highly recommend
[...]hareesh –
Very impressed! Thank you!
[...]Rupali –
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The product is very good , takes time in heating the stuff parathas, but it is very less oil consuming product. You can make excellent egg Omlette with very less (almost zero butter ).
But after using for just 2 days the colour of the surface changed drastically, due to these stains. Please share how to remove these stains without damaging the Surface of the TAWA
The problem is with this product is that the STICKER that is pasted on the TAWA and when I removed it, the GUM didn’t remove completely and when tried to remove it with the plastic scrubber, it led to many scratches on the place of the TAWA. These scratches spoil the non sticking characteristics of that portion which is a major issue. The manufacturer needs to keep this in mind to not to stick any label on the upper surface as that may be a major blow on the quality of the surface that is the USP of the product. I am facing a great problem as the purpose of this product is defeated due to this label.
[...]Ananth –
It was nice product.i just loved it.
[...]Jithesh Chacko –
Am still trying to learn to use it ; it heats up quickly, needs a lot of oil. Nonstick ones are far more convenient to use. Tried to make dosa, chapathi, egg fry etc ; I must say nonstick is more easy and faster way to cook.
People are giving bad reviews because they expect it be like nonstick, but unfortunately it’s not anything like that. This utilize interaction between thin layer of oil and moisture in the food we cook to achieve non stickiness. To learn, you need to start learning to fry an egg on it, first you need to preheat it to a temperature where a drop of water poured on the pan form a floating sphere that moves round and round, only then you spread oil on it wait a few second for oil to be hot enough then try to fry the egg most likely you will get it right. If not wash and clean it again then repeat until you get things right. Old generation moms knows how to use hot oil – moisture reaction to cook dosa, paratha, omelette etc.
Most of the burnt and caked oil spots will go with hand wash , I made a sleeve to protect handle while in dish washer. I rarely hand wash ( once or twice a month) that’s why oil spots stacked up but almost all of it gone with handwash …
Thick folded double sided double omelette , as on photos made on stainless steel would taste better than the same thing made on nonstick. Its perfect for making dosa, trust me it tastes better ; but for ‘masala dosa I use bigger 30 CM dosa tava from the same brand. Soft butter chapathi is best made in stainless steel, trick is do not overheat so as to burn butter, adding little bit of oil is economical ; tava should look clean during the entire time you cook chapati, you could wipe butter and oil by moving chapati in circular motion while you cook to prevent butter and oil burning to form a yellow sticky substance; cooking is fast else it will turn crispy . I shall try to update on other things as soon as I get time in between cooking. I recommend this tava, it is worth the money you spend on and sure it will last longer than nonstick ones.
[...]Jithesh Chacko –
I bought this tawa before moving to canada in feb this year.Along with this Hawkins tri-ply stainless steel tawa, i also got vinod tri-ply stainless steel kadai and prestige tri-ply stainless steel pressure cooker.
[...]Everything except this tawa is outstanding however this tawa is just useless and a real waste of my luggage space.
Only after using this for 3 months, the layers have seperated and there are lumps due to which tawa is not stable on cooktop any more.
Cleaning issue as most of other users have highlighted is still managable somehow, but the cracks in layers make it useless and now I have to buy a new one.
D S Gill –
Much satisfied, price is more but the product is good
[...]Amazon Customer –
Takes lot of time to make Chappathis. For other foods oil need to spread over the entire pan , else it get stick to the pan.
[...]Noah Mr obvious –
The tawa is becoming black it has black burnt marks on it.
[...]Using on my induction stove
Dheeraj –
Its good
[...]Its like steel kadai heat spread and everything is great just that flame should always be low
We need to get hang on usage
I tried omlet for now it came out good
Cleaning might take 2-3 mins
As we use scratches would form as its steel
As its steel we can scrape the pan
Amazon Customer –
I’ve been using the Hawkins Tri-Ply Stainless Steel Tawa for two days now, and it has definitely lived up to expectations. The tri-ply construction ensures even heat distribution, and it’s perfect for making rotis, parathas, and even dosas once you get the hang of the heat settings.
[...]Shakti Arora –
Dosa Pan or Tava what ever you call it. This has to be the best one I have ever used. I use it on a electric stove and keep it medium. It gets warm very quick
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