The Health Hazards of Damaged Non-Stick Coatings
Traditional non-stick cookware relies on chemical PTFE or ceramic surface coatings. Under high-heat Indian cooking techniques—such as tempering spices (tadka), deep frying, and high-flame sautéing—non-stick coatings begin degrading above 260°C, releasing microscopic fluoropolymer flakes directly into daily food.
PNB Kitchenmate Tri-Ply Stainless Steel provides a 100% toxin-free, non-reactive cooking surface with zero coatings that can peel, chip, or leach chemicals into acidic gravies like tomato curry or tamarind rasam.
How Tri-Ply Technology Prevents Hotspots & Burning
Single-layer stainless steel is notoriously prone to scorching food at the center. Tri-Ply technology solves this by sandwiching a pure aluminium heat-distributing core between two layers of food-grade steel:
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