Preheat First: place the empty pan on medium flame for 30 to 60 seconds before adding oil, giving the larger surface time to heat evenly.

Sear Uncovered, in Batches if Needed: brown food with the lid off first; if the pan is very full, sear in two smaller batches so everything gets proper contact with the surface.

Cover to Finish: once seared, lower the flame and place the glass lid on to let thicker or larger cuts cook through evenly.

Use the Flare for Big Flips: let the tapered sides guide a wide spatula underneath larger batches, rather than trying to flip everything from the centre at once.

Rest Before Serving: for meat or paneer, a short rest off the heat after covered cooking helps juices settle before serving to a full table.

A tapered frying pan earns its keep on ease of use, but that advantage only holds up if the pan is actually big enough for what you're cooking. At 22cm, this pan has enough surface area to sear multiple pieces of chicken, fish, or paneer at once, or to fry a batch of eggs or parathas for the whole family in one go, rather than working in smaller rounds on a 19 to 20cm pan. The lid adds the option to slow things down once the batch is seared, which matters more at this size since larger cuts of meat or vegetables often need longer, gentler cooking after the initial sear.

As with the rest of the TRI-PLY SAS line, there's no non-stick coating to wear out, so the same non-reactive, even-heating surface holds up over years of regular family cooking. If you've outgrown a smaller frying pan or are setting up a kitchen for a bigger household, this size is built to be the one pan that keeps up.