SEGA Triply Stainless Steel Riveted Handle Frypan Induction base (Size:- 22cm, 1.4L) Fry Pan 22 cm diameter 1.4 L capacity(Stainless Steel, Induction Bottom) | Zipri.in
SEGA Triply Stainless Steel Riveted Handle Frypan Induction base (Size:- 22cm, 1.4L) Fry Pan 22 cm diameter 1.4 L capacity(Stainless Steel, Induction Bottom)

SEGA Triply Stainless Steel Riveted Handle Frypan Induction base (Size:- 22cm, 1.4L) Fry Pan 22 cm diameter 1.4 L capacity(Stainless Steel, Induction Bottom)

Quick Overview

Rs.2768 on FlipkartBuy
Product Price Comparison
The SEGA TriPly Frypan is a reliable and convenient cooking utensil for any kitchen. It is strong and durable, as it is made with 100% food grade stainless steel material. Available in various high utility sizes, it serves as optimum cooking, frying and serving tool for daily kitchen needs. The Sega TriPly Sauce Pan is durably constructed for reliable everyday performance, featuring rounded corners for easy stirring, this stainless steel Fry pan is ideal for stir fry’s, omelets, pancakes and uttapam with minimal use of oil or butter. Riveted to the pan is a stay-cool perfect-grip handle, allowing for comfortable handling during cooking. The handle design for this kitchen pot is comfortable for easy carrying and pouring. The rivets secure the handle firmly to the pan—safe and durable. The Integrated layer of aluminium throughout, helps in faster cooking and in efficient heat retention that helps to keep food warm for a long time. Its Triple layer with the superior Food Grade 18/8 stainless and SS 430 magnetic stainless steel that supports Induction cooking. This Frypan is suitable for induction, gas, electric stove tops—perfect for even the most seasoned cooks. What makes the offerings of Sega unique is that every utensil is rust-resistant and abrasion-resistant making it highly durable. The mirror polish finish, which is a signature offering of Sega, ensures that utensils continue to look brand new despite repeated and rugged use. These features make them a preferred choice in Indian kitchens where utensils are frequently subjected to all three kinds of fat-vegetable, dairy, and meat on a daily basis.