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What it is made of, and why
Commercial cookware is bought once and used every day for years. These are the four decisions that determine whether it survives that.
The material
Krome 16+ magnetic stainless steel
Every piece carries the Krome 16+ mark. It is a ferritic stainless steel — which is to say it is magnetic, and that single property decides a great deal.
A magnetic body couples with an induction hob, so the same pan works on induction, on a gas ring and over an open flame. It also means a dealer or a chef can verify the material on the spot with a fridge magnet, which is not true of the cheaper non-magnetic sheet that a lot of catering-grade cookware is pressed from.
The chromium content is what resists the pitting that salt, tamarind and long-simmered gravies cause in a lesser steel.
The grade is SS 430 — the ferritic stainless our catalogue and product labels both name. It is what makes every piece induction-friendly without a bonded disc.
The construction
Drawn from one sheet, not welded from three
A pot that is rolled into a cylinder, seam-welded, and then welded to a separate base has two lines of weakness built into it before it ever meets a flame.
No side seam
The body is deep-drawn, so the wall is continuous all the way round. There is no weld line to open up as the metal expands and contracts.
No base joint
The base is part of the same sheet as the wall. The junction that normally cracks first — right where the flame is hottest — simply is not there.
Uniform wall
2 mm through the whole patila range, from the 25-litre size to the 125-litre. The big sizes are not thinned down to save sheet.
Spreading the heat
Why gauge decides an even pan
A commercial burner delivers its heat in a ring perhaps 15 to 20 cm across. Anything wider than that has to move heat outward through its own metal.
How well it does that comes down to thickness. Heat entering a small area spreads through the plate before it reaches the cooking surface, so a thick base arrives at a far more even temperature than a thin one. That is exactly why our milk kadai is made in 6 mm only, and the parantha tawa in 10 mm only — those are jobs where a hot ring in the middle ruins the batch.
We previously made a copper-base line, where bonded copper did that spreading instead of mass. That range is no longer in production; for a wide vessel today we would specify the heavier gauge.
Common questions
What buyers ask us
Is Samarth cookware induction compatible?
Yes. Every piece is made from Krome 16+ magnetic stainless steel, so it couples with an induction hob as readily as it sits on a gas ring or an open flame. You can check it yourself with a fridge magnet.
What does “jointless” actually mean?
The patila and cook-and-carry bodies are deep-drawn from a single sheet of steel. There is no welded side seam and no joint where the base meets the wall — the two places a commercial pot normally cracks after repeated heating and cooling.
Do you make copper-base cookware?
Not any more. The copper-base line — the biryani degda, lagan and mahi tawa — is discontinued. For a wide vessel over a single burner we would now point you at a heavier gauge instead: 6 mm spreads heat far better than 3 mm does.
Can you make a size that is not in the chart?
Yes. Most of the range is made to order, and non-standard sizes and gauges are routine for us. Send the dimensions you need and we will confirm gauge, weight and price.
What does the lifetime guarantee cover?
It is a guarantee against cracking, and it follows from the construction: a body drawn from one sheet has no welded joint to crack along.
Do you supply dealers and distributors?
Yes. We sell through trade partners as well as direct to kitchens, with slab pricing on volume across the whole range. Tell us the territory you cover and the buyers you sell to.
Independently specified
Certified for food contact
Our stainless steel conforms to the international standards for materials in contact with food equipment. These are the standards named on our catalogue.
American National Standard (2007) for food equipment materials.
French standard, April 2002.
French decree of 8 July 1992.
European regulation of 27 October 2004 on food-contact materials.
Certification covers the steel and its suitability for food contact. Ask us if you need the documentation for a tender.
The guarantee
Lifetime guarantee against cracking
It is printed on the label of every piece we make, and it follows directly from the construction above. A body with no welded joint in it has nothing to crack along.