Hawkins Tri-Ply Stainless Steel Tava 26 cm, 3.5mm Induction Compatible

Nice product Really no waste of money

Horrible tawa.... burns everything.... heats up too quickly and keeps roti raw from inside while burnt outside ..... very bad purchase

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.

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.

Good

I was tired of discarding the coated pans every year , so I took up the challenge of making dosa , Uttappam & eggs in stainless steel uncoated tawa. Having used stainless steel cookware for many years now & having mastered the art of following Leidenfrost effect , I took the plunge of buying the tawa. The tawa is heavy & flat & is induction friendly. My recommendation is to use it on medium heat after following Leidenfrost method. I am successful in making dosas, Uttappams & eggs successfully. This should be my purchase which would last long .

Wow

The stainless steel is not good. Upon heating it is getting dark patches. Not suitable for making rotis. There is no provision given in Amazon to return after use.