01
Stockpots & casseroles
Domestic and commercial capacities.
Cookware · Stainless steel sourcing in India
Stainless Steel Cookware & Kitchen Products
Cookware is judged on its base: how evenly it heats, whether it works on induction, and whether the base stays bonded. The construction must be specified before sampling.
We source stockpots, saucepans, kadais, steamers and triply or encapsulated-base cookware, test induction compatibility and base bonding on samples, and inspect production.
Cookware we source
02
Saucepans & frypans
With lids, pour spouts and helper handles.
03
Kadais & woks
Traditional and flat-base designs.
04
Steamers & pressure-cook parts
Inserts and steamer sets.
05
Triply cookware
Fully clad steel–aluminium–steel construction.
06
Cookware sets
Boxed sets for retail.
Cookware specification essentials
- Base
- Impact-bonded, encapsulated or fully clad triply.
- Induction
- A magnetic outer layer (often SS 430), tested on an induction hob.
- Thickness
- Body and base thickness specified separately.
- Handles
- Riveted or welded, with heat and load expectations.
- Lids
- Steel or glass, specified for fit and venting.
- Claims
- Non-stick or coating claims need coating documentation and tests.
Where they are made
Jagadhri (Yamunanagar)Cookware and household steel.
Mumbai–Thane regionCookware and commercial kitchen products.
Delhi NCRCookware sets and export consolidation.
What we inspect before shipment
Base bonding and flatnessInduction testHandle and rivet strengthLid fitThickness and weightFinish and packing
Inspection follows our five checkpoints — factory audit, pre-production, during production, pre-shipment and loading — against the sealed golden sample. See quality control in India.
Minimums, sampling & private label
Existing sizes allow moderate minimums. New base constructions or set compositions add tooling and setup.
Every programme can be produced under your own brand, with your labels and packaging. Read about private label manufacturing in India.
Buying for the USA, UK and Europe
Market-specific sizing, labelling and testing notes for this category are covered in the stainless steel houseware buyer guide.
Buyer questions
Which grade should I specify?
SS 304 (18/8) suits most food-contact products. SS 430 (18/0) is cheaper and magnetic. SS 201/202 lowers cost but resists corrosion less well. We name the grade in the specification and check it on production.
How do you check induction compatibility?
We test samples and production pieces on an induction hob and check the base material.
Do coated pans need extra documentation?
Yes. Non-stick or other coatings need the coating supplier's documentation and the tests your market requires. Some US states restrict certain chemicals in cookware coatings.
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