Tramontina Utsava 2.75-Quart Tri-Ply Clad Stainless Steel Kadai with Lid, Kadhai Pot for Indian Cooking

This brand is a match for All-clad 3-ply S/S cookware. The prices are so affordable. This pot is so beautiful and handing handles on both sides makes it easy to carry.I have been using All-Clad for 35 yrs.I have 3 pieces and plan on getting the 6 qt pot.

Awesome for making Indian veegie dishes!! Love it. Bought couple of other items from the Utsava collection. As as well a Tramotina 3 quart saute pan, combined set of 4 quart stock pot and 2 quart sauce pan. Also got the heating spice pan. Really love ALL the TRamotina products.

When I saw the kadai from this brand , I immediately ordered it . The size was just perfect for everyday cooking . This is good enough to make sabzi for a single family of 4 people. I already have a similar kadai from Vinod brand which has been in use for 2-3 yrs now . The only difference is the handle . Vinod brand of kadai has thickened handles and it doesn’t get hot that quick . I cooked in both the kadai sabzi , and this new kadai’s handle got hot quickly than the vinod one . If the manufacturer is listening , please make the handle a bit thicker as we keep on touching it stir the contents of the kadai. Apart form the that the finish and shine is nice 😊. It cleans up nicely in the dishwasher . I try not to cook on high flame . Medium flame works best. I cooked daily . One star is being taken away for thin handles.

Didn't expect to love this as much as I have. I was just looking for a large stainless steel wok and came across this. I love that is not as intimidating as my All Clad pans. Easy to use, easy to clean. Only thing I would change are the handles, they're very sharp/edges aren't super comfortable to hold when trying to pour.

This is a nice, heavy, well built stainless steel cookware. I have used aluminum for years but lately the quality of those have been bad so this is where I decided to switch to stainless steel for quality and also health reasons. I use the utsava twice weekly for my curry/ biryani preparation and I literally have to sit there and watch this pot or the food gets burned. If you cook on low , it does not transfer the heat properly so the food takes hours to cook. On Medium heat it cooks ok but you have to watch it or it will burn. High heat is an absolute No , as the flame spreads and your hands can get burnt; this is also against the manufacturer instruction of use. On the medium heat setting, I've placed another pan/tawa to steam the biryani and even that burned since the heat is not transfered evenly; I have to rotate it every 15 mins to get what I want. This has never been an issue with the calderos I've owned for 10 plus years. I also have ceramic cookware which are wonderful. I should add, I'm a cook by profession and have been cooking for 25 plus years so I know a little about what I'm talking about. A cooking utensil costing almost $70 should perform better. It would have been nice also if the cover had a steam vent since curries and stews boils over or they rise to the top of the underside of the cover and is a mess! The sides of the utsava could also be a bit deeper since it's quite shallow for a pan that cooks curries or stews . The shallow side makes this 1 quart less than what it's stated measurement is since you cannot fill it to the lid- how will the food have room to boil? Yesterday I used it to make fried rice, I had to abort halfway to switch to my wok since everything was sticking. I am aware of the preheating preparations necessary for such cooking , before adding oils or ingredients -( I did test with the water rolling around like balls no steam). I was really hoping I would grow to like this item but it's performance is making it difficult to much less enjoy the recipes I've cooked so well in my order aluminum pots/pans. Do better Utsava . To steam, saute, boil - yes. For curries or anything to

My hunt is over for the perfect induction capable ramen pot! I’ve always loved this brand. Their pots and pans are high quality but very reasonably priced. I have a few and I daresay they are comparable to my All-clad. This pot is no different. Both the pot and lid has a sturdy weight to it. I immediately bought a second as soon as I opened the package so I can enjoy for 2. My requirements for the ramen pot is as follows: shaped like a bowl, IH capable, at least 1.5 quarts but no more than 2 quarts. The handles have to be to the sides so as not to tip the bowl as would a conventional 1.5 sauce pan that has a long protruding handle and has a lid. This is the 1st pot that I came across that has met all my criteria. As it’s marketed as a Kadhai pot it was extremely hard to find. When doing a ramen pot search, all I could find were the gold aluminum ones, so no IH cooking. That this pot is Tri-ply makes it very versatile and is a huge bonus. You might be asking why a pot and not a bowl? It saves so much time on clean up and cooking is super fast using IH technology. I can get a piping hot bowl of ramen loaded with a bunch of nummy toppings on the table in less than 10 minutes which is a game changer on week days. The soup stays hot longer because I'm not pouring hot soup into a cool bowl. This pot is perfect for the aforementioned reasons. Having this lid helps me cook an egg to soft boil. I love that the lid is recessed and is not glass as some glass lids attract moisture in the metal rim.