With our cookware, you can cook all types of meat, poultry, and some types of fish without any added ghee, fat, or even a drop of cooking oil.

The cookware is designed for all types of cooking; it is specially designed for low moisture cooking also known as “waterless” cooking.

The innermost layer of our cookware is made of 316L grade Surgical Stainless Steel. This grade is completely inert and does not react with food. A simple baking soda test can be conducted at home to verify the same.

316Ti stainless steel is a titanium-stabilized version of 316L, offering enhanced high-temperature resistance and corrosion resistance, while 316L has lower carbon content which exhibits excellent resistance to corrosion in various environments, including seawater, chemicals, and acidic liquids. While both 316Ti and 316L are high-quality, non-reactive materials, 316L surgical steel provides the safest cooking surface for most people. Its combination of low carbon content and superior corrosion resistance makes it the ideal choice for preventing leaching of metals into food, especially in everyday cooking scenarios. 316Ti, though a strong and durable material, is generally more suited for high-temperature industrial applications, rather than everyday cooking tools. Therefore, 316L is the safer and more reliable option for cookware intended to maintain a healthy, non-toxic cooking environment.

References; https://sino-stainless-steel.com/blog/316l-vs-316ti-stainless-steel.html |  NSF/ANSI 51 (Food Equipment Materials Certification).

316Ti and 316L are non-reactive, which means they won’t leach metals into food like some other lower-quality cookware materials might. The long-term durability and non-reactivity of these stainless steels make them excellent choices for healthy cooking tools, ensuring your meals stay free from contaminants and preserve their natural flavors. But 316L, with its low carbon content, is highly resistant to corrosion, especially in environments that involve exposure to acidic ingredients, like salt, citrus (orange, lemon, lime etc.), vinegar, tomato or tomato products, soy sauce etc. The low carbon content helps prevent carbide formation at the grain boundaries, which can lead to corrosion and the potential leaching of metals into food, particularly after the cookware is welded. 316L is especially ideal for cookware that frequently undergoes cleaning, like pots, pans, or utensils used in everyday cooking. Its excellent resistance to leaching ensures that your food remains free from harmful metallic flavors or chemicals, maintaining a safe and healthy cooking environment.

References; https://tubingchina.com/comparison-grade-316-316l-316ti.htm | Stainless Steels: An Introduction and Their Applications" by Michael J. Sedriks.

Both alloys (316L and 316Ti) are part of the 316 series, known for being food-safe and non-reactive. However, 316L’s lower carbon content ensures long-term corrosion resistance in kitchen settings, reducing any risk of metal leaching. 316L is widely used in medical implants (surgical steel) due to its biocompatibility, underscoring its safety for prolonged human contact. For maintaining a non-toxic cooking environment, 316L’s combination of low carbon content, proven corrosion resistance, and biocompatibility makes it the safer cooking surface, more practical choice. 316Ti remains valuable in industrial contexts involving prolonged exposure to temperatures above 800°F (427°C), which exceeds typical cooking conditions, and offers no superior benefits for everyday cookware.

References; https://www.apsense.com/article/comparison-of-316-stainless-steel-and-316l-and-316ti.html | https://shop.machinemfg.com/316l-vs-316ti-stainless-steel-a-comprehensive-comparison/ | ISO 5832-1 (Implants for Surgery).