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SKU CODE
42853

Search results for:Prestige Thermopro PFSL 4 Stainless Steel Vacuum Flask, 1 L (Silver)

Home SolutionsWater CareFlasks
In stock
As low as ₹960.00 ₹960.00 Regular Price ₹1,275.00 ₹1 275.00 25% off
key features

- Screw Stopper
- High-Quality Cap
- Carry Hot or Cold Items
- High Quality 304 Grade Stainless Steel
- Unique and Attractive Design
- Double Wall Insulation
- Keeps Liquids Hot or Cold for Hours (Hot 18 hrs and Cold 24 hrs)
- 1 Year Warranty

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Introducing the stylish and easy-to-carry Prestige Thermopro Vacuum Flask. It comes with double walled vacuum insulation and a copper layer that keeps your water hot or cold for hours so that you don't have to worry about re-heating and cooling again and again. Made of 304 grade stainless steel, the Prestige Thermopro Vacuum Flask keeps beverages safe with no contamination. With features like high quality stainless steel body and lid, carrying strap, etc, the Prestige Thermopro Vacuum Flask is an indispensable addition for your home or office.
More Information
Capacity 1 L
Capacity 1 L
Product Type Flasks
Product Sub Type Water care
Model Name PFSL 4
Pack Size 1 pc
Item Condition New
Type Non Electric
Material Stainless Steel
Package Dimension (L x W x H cm) 9.4 x 9.4 x 31.5 cm

Warranty Instructions

1 Year Warranty

Usage Instructions

- Condition the flask before adding hot or cold liquids
- Close the cap firmly

Smart Chef Recipe

Vimla Patil
Vimla Patil
smart chef recipe

Vimla Patil

Steam the spinach in a vessel and keep aside. I do not add water, just put spinach in a vessel and keep on low heat and cover. After 7 to 10 minutes it will wilt. Heat oil in vessel. Add the garlic and turn the heat to low. Keep frying. It should be a light brown color. Be careful, not to burn this.

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Shocky salvi
Shocky salvi
smart chef recipe

Shocky salvi

Rinse ¼ cup basmati rice a couple of times in fresh water and then soak in enough water for 15 to 20 minutes.Meanwhile when the rice grains are soaking, take 1-litre full-fat milk in a heavy wide pan or saucepan or kadai.Keep the pan on low to medium-low heat. Stir at intervals so that the milk does not burn at the bottom of the pan.Let the milk come to a boil.

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