The Science Behind Peaks & Valleys Cooking Surfaces.

For years, non-stick and stainless steel were treated as parallel lines that never met: one offered temporary convenience, while the other provided rugged, high-maintenance power.

The launch of SAS PRO, powered by HexaShield™ Technology, signals a shift from "coated" to "engineered" cookware. This is a masterclass in shielded surface architecture. To understand its impact on the modern Indian kitchen, we must look past marketing and into the science of its "Peaks and Valleys" design.

This system is built on a distinct engineering principle: surface geometry as performance control. Rather than relying solely on chemical coatings, it utilizes micro-structured topography to manage heat transfer and abrasion. HexaShield™ is not a cosmetic pattern—it is a functional surface architecture designed for professional-grade durability.

The Geometry of Protection: How “Peaks” Shield Performance

The most significant failure point of traditional non-stick pans is abrasion. When a metal spatula or even a coarse sponge travels across a flat surface, it micro-scratches the polymer, eventually leading to peeling.

HexaShield Technology solves this through laser-etched stainless steel hexagonal ridges, often referred to as the “Peaks”. These ridges are not just aesthetics; they form a raised, structural lattice across the cooking surface.

From a design logic perspective, these peaks serve three critical functions:

1. Mechanical Shielding: The steel peaks are physically higher than the non-stick layer. This means your metal spatula glides across the stainless steel, never making direct contact with the delicate non-stick valleys beneath.

2. Thermal Contact: Unlike standard non-stick, which acts as an insulator, these steel peaks allow for direct steel-to-food contact. This is essential for achieving the Maillard reaction- the chemical process that creates the authentic browning and crust formation required for professional-grade searing.

3. Engineered Longevity: By shifting the “wear and tear” to the durable stainless steel, the lifespan of the cookware is extended significantly, moving it away from the “disposable” category of traditional pans.

The Science of the “Valleys”: Smarter Release

Between these steel ridges lie the recessed non-stick valleys. In traditional cookware, the non-stick layer is the “front line” of the pan. In SAS PRO cookware, it is a protected zone.

From a tribology perspective (the science of friction and wear), recessed functional zones experience:

• Lower direct abrasion

• Reduced scraping angle

• Less shear stress

• Lower coating fatigue

These valleys provide the stick-free release function, while being partially insulated from mechanical damage by the raised steel geometry around them.

This allows the surface to support:

• Low-oil cooking

• Smooth release

• Easier cleanup

while maintaining longer functional integrity under repeated use. The non-stick valleys are engineered without harmful chemicals and are structurally shielded by the ridge pattern.

Thermal Behaviour of Structured Surfaces

Surface structure also influences heat behaviour.

Raised metallic ridges act as heat-active contact points, transferring energy efficiently to the food where browning is desired. Meanwhile, the valleys assist with controlled release and oil distribution.

When combined with SAS PRO’s tri-ply construction — stainless steel + aluminium core + stainless steel — the structured surface works with the layered metal body to promote: Faster heat spread, Reduced hot spots, and Edge-to-edge cooking uniformity. The aluminum core distributes heat laterally, while the structured top surface manages how that heat interacts with food at the micro level.

The "Peaks and Valleys" approach is more than a design choice; it is a solution to the inherent weaknesses of traditional materials. By combining the strength of food-grade stainless steel with the ease of advanced non-stick release, SAS PRO creates a hybrid environment where neither performance nor durability is compromised.

For the cook who demands precision—whether it’s the 2.5 mm thick Extra Deep Kadai or the 4 mm thick Dosa Tawa—this is cookware that respects the science of heat.

Ready to bring engineering-led precision to your kitchen? Explore the full SAS PRO range, powered by HexaShield Technology, today!