Shopping can be a tedious process in itself. All the varieties in the rack confuse you. The color you are looking for may not be there. Even if it is available, the price would be too high for your budget. At the end of the day, you arrive home tired and shopping more than you intended to buy. 

But when it comes to purchasing cookware for your kitchen, you may not choose to compromise. Don’t be surprised if the models puzzle you with different names. You may see a triply cookware, a 5-ply, or 7-ply cookware. It can be baffling to grasp all these types and choose the suitable cookware for your kitchen needs. No need to worry! This post will help you get an understanding of the types of cookware available for your cooking needs.

What is “ply?”

Before we even begin to explore the cookware types, it is best to start from the basics. The word “ply” may sound foreign to you—assuming you are a beginner in the kitchen. The word simply denotes the metal layers beneath the pan. However, it may also refer to the whole utensil. Different metals are put on top of each other to make the cookware. It helps to get benefits out of each of the metals used. 

Tri-ply Cookware

Now that you know what “ply” means, it is easy for you to understand what all the three types of utensils stand for. Triply cookware is made up of three layers. Generally, it would be a fusion of Stainless steel, copper, or aluminum. Most triply cookware, such as tri ply frying pan comes with an aluminum base while some of them might even have aluminum on the sides. 

Tri-ply cookware has plenty of advantages due to the metal used in their manufacturing.

• This cookware is durable, and if maintained appropriately, may even last over ten years. They do not corrode or crack over prolonged use. They are scratch-resistant too. Since they do not have any coating on them, you need not worry about any rust formation or reaction of the solution with the metal.
• Since the surface is dormant and does not react to any chemicals, the food tastes the same. No flavor is lost or altered when you cook in triply cookware.
• If you want crispy, perfect round dosa on your triply tawa, it is easy. The layers of the metal allow for even distribution of heat along the surface of the utensil. Hence, there is no problem with overheating in specific spots.
• Most of the triply cookware comes with a magnetic stainless steel exterior which allows for easy induction cooking.

5-ply cookware

The core is made up of stainless steel while the interior cooking surface uses 18/10 stainless steel. The extra layer of aluminum and magnetic stainless steel exterior provides added advantage. 

• Due to their additional layers and increased thickness, they are immune to warping.
• 5-ply cookware can withstand a greater amount of heat than a triply steel kadai. This widens their application as they can be effective in different cooking scenarios.
• They transfer and retain heat more efficiently because of the extra layers.
• They help save energy and fuel as they heat faster than normal cookware.

7-ply cookware

They contain four additional interior layers than the regular tri ply cookware. As the layers keep increasing, the heat conductivity and the durability increase but keep in mind that the weight also increases with the extra layers. Mostly, 7-ply would be preferred for a high-end kitchen.

Mostly, tri ply cookware is best for a regular Indian kitchen. 5-ply and 7-ply would benefit those who have sophisticated cooking needs as it is costly and heavy to use. Hence, decide based on your preferences.