Cooking on stainless steel is a small habit shift from non-stick, but the flared sides on this pan make the transition easier, not harder.

Preheat First: place the empty pan on medium flame for 30 to 60 seconds before adding anything, so the surface heats evenly before oil goes in.
Oil In, Not Before: pour in a small amount of oil or ghee once the pan is warm; it should spread thin and shimmer within a few seconds.
Food Goes In Hot: add eggs, parathas, or vegetables only once the oil is visibly hot, since adding food too early is the most common cause of sticking.
Use the Flare: let the sloped sides guide your spatula underneath the food instead of forcing a flip from the centre, which takes noticeably less effort than on a straight-walled pan.
Brown, Then Flip: let one side colour fully before flipping; the tri-ply base heats evenly, so browning is more predictable than on thinner pans.
A quick tip that makes a real difference: resist the urge to move food around too early. Stainless steel naturally releases food once a proper sear has formed.

A deep, straight-sided pan is great for holding gravies, but it works against you the moment you need to flip a paratha, roll an omelette, or slide a dosa onto a plate. The flared walls on this pan mean less resistance and more room to move a spatula underneath food, so flipping and tossing feel closer to using a skillet than a kadai. It's a small shape difference that shows up every single day, especially in Western-style breakfasts such as pancakes, hash browns and fried eggs, as well as classic Indian sautéing, stir-frying, and shallow frying.

Because there's no non-stick coating to wear off, the even-heating, non-reactive surface you get on day one is the same surface you'll have after hundreds of uses. If you've been comparing a tapered frying pan to a regular kadai, or looking for the best induction-friendly frying pan for daily Indian cooking, this is built to replace both a worn-out non-stick pan and an awkwardly deep one.