Hawkins 24 cm Tava, Triply Stainless Steel Tawa with Stainless Steel Handle, Induction Tawa, Silver (SSTV24)

Poor quality black and rusted stains on the pan after 2-4 uses

Base is not thick, it burns the food and tawa both

One of my favorite tools and most used. I have no complains about this item. It cleans easily.

I like this tawa. If you make only rotis it's the perfect size. It's not a non stick so there will be bits that stick. Mine is pretty black by now but works great.

was not upto the standard

Am still trying to learn to use it ; it heats up quickly, needs a lot of oil. Nonstick ones are far more convenient to use. Tried to make dosa, chapathi, egg fry etc ; I must say nonstick is more easy and faster way to cook. People are giving bad reviews because they expect it be like nonstick, but unfortunately it's not anything like that. This utilize interaction between thin layer of oil and moisture in the food we cook to achieve non stickiness. To learn, you need to start learning to fry an egg on it, first you need to preheat it to a temperature where a drop of water poured on the pan form a floating sphere that moves round and round, only then you spread oil on it wait a few second for oil to be hot enough then try to fry the egg most likely you will get it right. If not wash and clean it again then repeat until you get things right. Old generation moms knows how to use hot oil - moisture reaction to cook dosa, paratha, omelette etc. Most of the burnt and caked oil spots will go with hand wash , I made a sleeve to protect handle while in dish washer. I rarely hand wash ( once or twice a month) that's why oil spots stacked up but almost all of it gone with handwash ... Thick folded double sided double omelette , as on photos made on stainless steel would taste better than the same thing made on nonstick. Its perfect for making dosa, trust me it tastes better ; but for 'masala dosa I use bigger 30 CM dosa tava from the same brand. Soft butter chapathi is best made in stainless steel, trick is do not overheat so as to burn butter, adding little bit of oil is economical ; tava should look clean during the entire time you cook chapati, you could wipe butter and oil by moving chapati in circular motion while you cook to prevent butter and oil burning to form a yellow sticky substance; cooking is fast else it will turn crispy . I shall try to update on other things as soon as I get time in between cooking. I recommend this tava, it is worth the money you spend on and sure it will last longer than nonstick ones.