Triply Stainless Steel Kadai: Features three layers for even heat distribution and fuel efficiency. Induction compatible with a sturdy body and lid for versatile cooking of curries, stir-fries, and deep frying. Durable, toxin-free, and easy to clean.”
A kadai (also called karahi) is a deep, circular cooking vessel widely used in South Asian kitchens. It combines features of both a wok and a Dutch oven, with wide, steeply sloped sides and a flat bottom. This design allows easy stirring and tossing of ingredients while preventing spillage and containing oil splatter during deep frying. Traditional kadais are made from heavy materials like cast iron or wrought iron, which ensure even heat distribution and retention, making them ideal for cooking complex gravies, curries, and deep-fried snacks.
Kadais have a cultural significance and long history in South Asia, often used during large gatherings and special occasions. They are versatile cookware suitable for stir-frying, sautéing, deep-frying, boiling, and simmering. Modern versions are made with materials like triply stainless steel for enhanced durability and compatibility with induction stovetops. The vessel’s shape and heat retention allow authentic cooking techniques like tadka (tempering spices in hot fat) and bhunao (slow cooking to develop thick, rich sauces).
Popular dishes cooked in a kadai include kadai chicken, kadai paneer, and kadai vegetables, which are known for their unique flavor profiles developed by special masala blends and the vessel’s cooking characteristics. The kadai is favored for its superior heat distribution, ability to keep spices and ingredients well-incorporated, and traditional high-heat cooking methods. Modern adaptations include fusion recipes that blend Indian flavors with global cuisines, demonstrating the kadai’s adaptability.
In summary, a kadai is a culturally significant and highly functional cooking pot essential to South
Weight
1.5 kg
Material
Traditionally made from cast iron, wrought iron, or carbon steel, which provide excellent heat retention and even cooking. Modern kadais are also made from stainless steel, aluminum, or non-stick materials for durability and ease of cleaning.
Shape
Deep and round with wide, sloping sides, facilitating easy stirring, tossing, and prevention of spillage. The shape also helps contain oil splatter during frying.
Size
Available in various sizes, from small for home use to large for commercial cooking, accommodating different quantities of food.
Heat Distribution
Great heat retention and uniform heat distribution due to the thick base and heavy material, essential for slow cooking and frying.
Versatility
Suitable for multiple cooking techniques, including frying, sautéing, boiling, and simmering.
Handles
Usually equipped with two strong side handles, making it easy to lift even when full
Compatibility
Modern kadais may be compatible with different stove types including gas, electric, and induction
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