Annam's Triply Base Rice Strainer Pot, known as Annapathiram (அன்னபாத்திரம்), is a heavy-built stainless steel pot for cooking rice the traditional open-pot way. The triply base spreads heat evenly, and the lid has holes on one half, so you can drain the rice water (kanji) straight from the pot without moving the rice to another vessel.
Best for: cooking and draining rice, and boiling and draining noodles, pasta and vegetables.
Sizes
Available in 3000 ml, 4000 ml and 5500 ml.
Why choose Annam's
- Triply base spreads heat evenly, so rice cooks without sticking
- Heavy-built stainless steel sides for daily use
- Heavy stainless steel lid with holes on one half for easy draining
- Clips hold the lid firmly while you tilt the pot
- Strong side handles; works on gas and induction stoves
How to use
Cook the rice in plenty of water. When it is done, place the lid with the holed half towards the side you will pour from and fix it with the clips. Hold the pot by the side handles and tilt it over the sink so the water drains through the holes. Let the rice rest for a few minutes before serving.
Care
Wash with mild soap and warm water. Avoid steel wool and harsh scrubbers, and dry fully after washing.
Frequently asked questions
Is it the same as an Annapathiram?
Yes. Annapathiram is the traditional Tamil name for this rice-draining pot.
Is the whole pot triply?
No. The base is triply for even heating; the sides are heavy-built stainless steel.
What is the difference from the regular Rice Strainer Pot?
This pot has a triply base, a heavier build and side handles, so it heats more evenly. The regular Rice Strainer Pot is lighter, with the same half-holed lid.
Does it work on induction?
Yes, it works on induction as well as gas stoves.
Can I use it for noodles and pasta?
Yes, it drains anything boiled in water.
Is it dishwasher safe?
Hand washing is recommended to keep the finish.
You may also like: Rice Strainer Pot · Triply Biryani Pot · TriPly Kadai · Tadka Pan – Triply
