• Kerala fish fry with curry leaves and lemon in the Trilonium 27 cm cast iron fish fry pan on a gas burner
  • Dimensions of the Trilonium fish fry pan: 27 cm diameter, 3 cm slanted depth, 5 mm thickness, 2.5 kg weight
  • Woman in a white kitchen holding the Trilonium fish fry pan filled with Kerala fish fry
  • Kerala family lunch on banana leaves with fish fry served in the Trilonium cast iron pan
  • Overhead view of fish fry in the Trilonium dual handle pan with spices, curry leaves and shallots on marble
  • Close-up of the dual-loop handle with TRILONIUM cast into the iron
  • Paneer tikka with capsicum and onion in the Trilonium cast iron fish fry pan on a kitchen counter
  • Features of the Trilonium fish fry pan: 27 cm diameter, low 3 cm slanted wall, 5 mm thick cast iron, dual-loop handles
  • Spatula turning a crisp masala fish steak in the Trilonium cast iron fish fry pan
  • Empty Trilonium cast iron fish fry pan standing against a white tiled wall, showing its seasoned surface
  • Soft folded masala omelette with butter on the Trilonium 27 cm cast iron shallow fry pan on a gas burner
  • Crisp masala dosa with potato filling on the Trilonium cast iron pan used as a tawa
  • Single besan chila with onion, tomato and coriander on the Trilonium cast iron pan
  • Tawa pulao topped with butter and coriander in the Trilonium cast iron shallow fry pan
  • Spiced chicken seared in the Trilonium cast iron shallow fry pan over a gas flame
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Trilonium

Trilonium Triple Seasoned Cast Iron Kerala Style Fish Fry Pan 27 cms | Dual Handles | 2.5 Kgs

Trilonium Triple Seasoned Cast Iron Kerala Style Fish Fry Pan 27 cms | Dual Handles | 2.5 Kgs

Rs. 2,205.00
Rs. 2,790.00 Rs. 2,205.00
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  • Lifetime Warranty
  • Hassle-free Returns
  • Secure Checkout
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Shipping & Returns

Free Shipping on everything. No minimum order value. We have an easy 7 day return policy, if applicable. Please read our refunds, returns and exchange policy by tapping on the link below.

Learn more - http://trilonium.com/policies/refund-policy

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Care Instructions

After every use

1. Drying the pan. Use a mild dishwashing soap to wash your pan and then pat it until fully dry. Use a dry cloth. Ensure there are no droplets of water on the surface of the pan.

2. Coat with cooking oil. Place the pan on your stovetop and heat it up again to get rid of water droplets and moisture. Then, apply a coat of oil all over its surface.

3. Storing the pan. Ensure that your Trilonium pan is completely dry. Always store in a dry kitchen shelf.

Your Trilonium cookware is already Triple-Seasoned with natural oils, so you do not need to season it all over again. You only need to maintain the seasoning. Here is how.

TilCrust seasoning

TilCrust™

All our cast iron and carbon steel cookware is seasoned with natural, cold-pressed edible vegetable oils, which act like a natural non-stick layer.

This seasoning is a proprietary mix of cold-pressed vegetable oils, baked onto the cookware at a specific temperature for a specific time. We call it TilCrust™. It needs a little easy maintenance, as given in the instruction manual.

Before your first use

Washing the pan

1. Quick wash and pat dry

Use regular dishwashing soap and scrub the surface gently. Do not use a metal scrubber or a dishwasher.

Sauteing onions in the pan

2. Saute onions in oil

Coat the whole surface with cooking oil using a tissue or lint-free kitchen towel. Heat for 1–2 minutes on a medium flame. Then saute finely chopped onions with 2–3 tablespoons of oil for 10–12 minutes on a high flame, until the onions blacken.

Pan cooling on the stove

3. Cool for 30 minutes

Let the pan rest on your stovetop for 30 minutes, along with the blackened onions.

Removing the onions from the pan

4. Remove the onions

Remove the burnt onions. Do not wash your pan yet. Your pan is now ready to use.

After every use

Dry the pan

Wash with a mild dishwashing soap, then pat it fully dry with a dry cloth. Make sure no water droplets remain.

Coat with cooking oil

Heat the pan on your stovetop to remove any moisture, then apply a coat of oil all over the surface.

Store it dry

Make sure your pan is completely dry, and always store it on a dry kitchen shelf.

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View full details

Seasoned with TilCrust™

All our Cast-Iron / Carbon Steel cookware is seasoned with natural cold-pressed EDIBLE VEGETABLE oils. These oils are mixed in a specific proportion and baked on to the surface of the cookware at a specific temperature for a specific duration. This forms a coat of seasoning. It acts like a naturally nonstick coating. Since its not permanent, this seasoning needs to be maintained as per our instruction manual so that your pan remains nonstick. We call our all natural seasoning- TILCRUST™.

⚠️ Is Seasoned iron / Cast Iron Right For You? Please Read Before Buying.

Switching to Trilonium's range of Ferrous cookware is a lifestyle change. Unlike chemical-coated non-stick pans, our cookware is 100% natural. Here is what you need to know:

  • It Is Not "Non-Stick" Out of the Box: While we pre-season it, true non-stick performance is earned over time. Your food will stick initially if not used with enough oil or heat. This is normal.
  • Maintenance is Mandatory: This is a relationship, not just a utensil. You must Wash, Dry, and Oil it after every single use. If you leave it wet, it will rust.
  • The "Grey Spot" is Normal: If your seasoning strips off (turning grey/silver), the pan is not defective. It simply means it needs re-seasoning (heating with oil), which is a standard part of owning cast iron.
  • Return Policy: Please note that sticking food, rust, or stripped seasoning are considered maintenance issues, not manufacturing defects, and are not eligible for returns.

Buy this if: You want a toxin-free, iron-rich, lifetime companion.
Skip this if: You want the zero-maintenance convenience of Non-stick.

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