1. What is Tri-ply stainless steel? • A: Tri-ply stainless steel cookware is made of 3 layers of metals. It has an inner layer of food-grade stainless steel, a middle layer of aluminium, and an outer layer of stainless steel. 2. Is non-stick utensils are harmful to health? • A: Non-stick utensils that contains PFOA & PTFE can potentially release harmful fumes if overheated. Prolonged exposure to these fumes might lead to health issues. 3. Can Tri-ply stainless steel be non-stick? A: A Tri-ply stainless steel cookware / cooking pot can stop food from burning or sticking by about 90% if used the right way. To prevent sticking, heat the pan first, add a little oil or fat, and cook on medium heat 4. What is the correct way to use Tri-ply stainless steel? A: Heat the tri-ply stainless steel cookware on medium before cooking. Use wooden or plastic utensils and add a little oil to stop food from sticking. Do not change the pan’s temperature too quickly or heat it when empty, so it stays strong and works well for a long time. 5. Will Impex Tri-ply stainless steel rust? A: Never. Impex Tri-ply Stainless Steel is strong, long-lasting, and made from good quality material. 6. Is Impex Tri-ply stainless steel durable and long-lasting? A: Yes, Impex Tri-ply stainless steel is strong and lasts a long time. Its 3 layers make it very durable, stop it from bending, and help it stay useful for many years with good care. 7. What are the features & benefits of Impex Triply Stainless Steel cookware compared to normal SS cookware. A: • Multi-Layered Construction (The "Sandwich" Design) : Impex Tri-ply cookware is built with three distinct layers: an inner layer of food-grade stainless steel, a middle core of heavy-gauge aluminium, and an outer layer of magnetic stainless steel. Normal SS is usually a single thin layer of steel, which lacks the heat-conducting core. • Uniform Heat Distribution (No Hot Spots) : The aluminium core used in Impex Triply Cookware extends from the base all the way up the sides of the pan. This ensures that heat spreads evenly across the entire surface, eliminating "hot spots" where food typically sticks or burns. • Faster and More Efficient Cooking : Impex Tri-ply cookware ranges heats up much faster than standard stainless steel, thanks to our latest QwikHeat™ Technology. This can reduce cooking time by up to 20-30%, making it more energy-efficient and saving on fuel or electricity. • Superior Durability and Warp Resistance: Our triple-layer bonding creates a much thicker and more robust vessel. While thin, single-ply stainless steel pans are prone to warping or denting under high heat, Impex Tri-ply cookware retains its shape and structural integrity for decades. • Induction Compatibility: Impex Tri-Ply cookware is designed with an outer layer of 430-grade magnetic steel, making it naturally compatible with induction cooktops as well as gas and electric. Many older or cheaper normal SS pans are non-magnetic and will not work on induction stoves. • Enhanced Heat Retention: With Impex Tri-Ply’s thick aluminium core, our pans hold heat much longer than any other steel pans. This means your food stays warm for a longer period after the flame is turned off, and the pan maintains a steady temperature even when cold ingredients are added. 8. Why is Tri-ply cookware more expensive than normal stainless steel? A: Regular stainless steel is a poor conductor of heat, often leading to "hot spots" where food burns. Impex Tri-ply cookware solves this by sandwiching a core of aluminium (a great heat conductor) throughout the entire body of the vessel, not just the bottom. This complex manufacturing process and the use of high-quality materials make it more expensive, but it offers superior performance and longevity. 9. Can I use metal spatulas and ladles? A: Yes. Since there is no artificial coating to scratch off, you can safely use metal spoons and ladles in our Impex Tri-ply cookware series. However, using sharp objects like knives directly in the pan or aggressively scraping with sharp metal edges might leave cosmetic scratches, though these won't affect the cooking performance.