Prestige’s Stainless Steel Fry Pan: #FirstImpressions

Prestige is the very first option that comes to your mind when you think about buying some new utensils for your kitchen. But, does it always deliver what it promises? Let's find out?

Stainless steel cookware claims to increase the efficiency of cooking, as it eliminates the flaws present in their alternatives (such as the wastage of heat). Prestige has been big brand the market for many years now, and though they are evidently a trusted brand, their range of stainless steel cookware is relatively new, as compared to their other product line. However, it won’t be right if you conclude these terms before testing it out, thus, we decided to check out Prestige’s stainless steel frying pan and test its effective and efficient cooking first-hand.

Quick Facts About Prestige’s Stainless Steel Frying Pan

  1. It has a unique impact forged bottom for even heat distribution.
  2. Made out of stainless steel, it is strong, durable, and rust-resistant.
  3. It is compatible with gas and induction.
  4. Dishwasher safe.
  5. The silicon sleeve in the handle prevents you from getting burnt.
 Prestige’s Stainless Steel Fry Pan: #FirstImpressions

Prestige Platina Stainless Steel Fry Pan

A strong and durable frying pan for efficient and effective cooking.

#FirstImpression Of Prestige’s Stainless Steel Fry Pan

The Prestige Platina Frying Pan boasts of even heat distribution and cooking. It is durable and made of stainless steel. It is also rust-resistant. It can be used on both an induction cooktop and on a gas stove. It is easy to use and easy to clean. Here are some of the ways you can clean stainless steel utensils.

The Prestige Platina frying pan has a silicone sleeve on the handle to protect your hand from burns. The thick base prevents the burning of food at high temperatures. It has a diameter of 240mm. It comes with 5 years manufacturer warranty.

The Mishry team picked out five frying pans under Rs.2000 and chose the best of the lot based on tests conducted over a period of 5 weeks. This included deep frying, shallow frying, stir-frying and a “party-test” wherein the pan is heated up and cooled repeatedly over a few hours.

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