Cooking with triply cookware has made my meals quicker and more even. The three-layer structure of stainless steel and aluminum gives a smooth cooking experience, especially for Indian dishes like dal tadka or paneer sabzi. I found one kadai from a lesser-known Indian brand (Omichef), and it really holds up well on induction. If you're someone who struggles with uneven heat or burnt f... https://www.omichef.com/blogs/news/triply-cookware-vs-generic-which-is-best-for-health