BERGNER Argent TriPly 20 cm Frypan/Steel Pan, Scratch Resistant, for Spice Tempering/Seasoning, Stay Cool Long Handle, Mirror Finish, Induction Ready, 5-Year Warranty by Bergner

great product

First I pre seasoned the pan and then after seasoned as directed by the company in Amazon website. Then after I used the product. Very nice Product.Super construction.No burning or sticking at low moderate flame. Easy to clean. Heavy gauge Easy to use.

The frypan is good but it’s a little small for cooking meat..actually the problem is that the sides are not high enough so while stirring meat etc you have to careful & stir it slowly or else the gravy will fall out..but for making any type of sauce, caramel, reheating left over food, it’s super good, heats up evenly & that is what I bought it for, so works well for me..won’t say it’s value for money spent but then it’s quality is good, also cleaning the pan is easy, I would give it a 3.5 rating

Well, I got his pan after lots of hassles from Amazon. But that is not affecting the product review. The pan looks very elegant, is made up of high quality steel, can be used on stove and induction, is easy to clean and has got superb finishing. The metal is very thick and the pan looks durable. I bought the 20 CMS (diameter) one and it is sufficient for 2-3 members. The price is a bit on higher side, but the quality compensates for that. Probably these utensils will last for more than a decade, so worth investing in them. Made pasta on this, snapshot attached.

A great quality frying pan. Bought for Rs. 2088. You will find cheaper options, but know that they will be a compromise in quality for sure. A great all-purpose utensil to have in the kitchen, worth the investment in the long term. Whatever you could cook on a non-stick pan, you can cook it better on a stainless steel frying pan(if and when used properly). COOKING: There will be a slight learning curve to cooking on this if you've never used a stainless steel pan before and have only cooked on non-stick. The most important thing to keep in mind when cooking on SS is heat. Make sure you heat the pan properly with a little bit of oil and you'll never have stickage. Fail to do so and it WILL stick. Other than that do your own research, learn how to use it properly and you'll have fun cooking like never before. CLEANING: 1. Never use a steel scrub on this pan. 2. If used properly, there won't be anything stuck to the pan, but if there is, it should come out relatively easily with dish soap and a sponge or scotch bright plastic scrub. 3. With usage it will develop brown stains, especially on the inner side of walls. That is normal. That's just stains left by burnt oil. To remove those use baking powder, water, a little heat, and scrub it off. Then wash with normal dish soap. 4. Also, with time it might develop a multicolored stain on the inner flat surface (similar to how oil appears rainbow coloured on rainwater). Again, don't worry. That's just the chromium in the steel reacting with heat and air to form what's called a "heat tint". It's easily removed with a splash of vinegar and equal amount of water, and your pan will be good as new. In conclusion, if used properly, and taken good care of, this pan will stay with you for a long time, and is an essential tool to have in any enthusiast's kitchen.

Cleaning is not easy . Especially in dishwasher it’s not getting cleaned properly and I’ve to wash it manually . The handle is cool and product does the job . But it’s not helpful for working people who has to clean it up manually

Very sturdy, the pan is smooth and the handle doesn't heat up

After a lot of research I bought this product and I am really happy with this purchase. After using this for more than a week, here is my two cents: 1. Sturdy and very good quality product 2. Easy to clean - soak it like any other utensil and it can be easily wiped off 3. I have made the following so far: - Omelette( sticks a lot even with good amount of oil) - aloo methi( completely stuck to the pan) - Taroi( no sticking) - Pasta with shrimps(no sticking to the pan) I have noticed, using onion does make a lot of difference to sticking. Little Tip to avoid sticking: Heat the pan on high heat, sprinkle few drops of water, one or two big lump formation means its perfectly hot, multiple lump formation means too hot. On right temp put the oil, keep it for 5seconds and then start cooking. Other than this, using onions does make a difference somehow.

I recommend to buy for healthy cooking 👍🏼

Great quality. Very good unboxing experience aswell.

This seems a really good quality sturdy pan of good weight and seamless pleasing design. It will be a pleasure to use. It arrived ahead of time and well packed.