The Kadai is a versatile piece of kitchen equipment which is found in every Indian home, and no well equipped kitchen should be without one. Their round bottoms and sloping sides make them similar to the Chinese wok but because they are made with heavy gauge aluminum they are particularly useful for cooking over high heat, as well as simmering foods for long periods of time in their own juices or in thick gravies. Their wide mouth and deeper centers allowing easy evaporation of the moisture and perfect for roasting, pickling, deep frying, and sautéing with minimum water and oil. Our authentic aluminum Kadais are manufactured using premium grade highly conductive anodized aluminum which is partially polished. Its specially designed heavy bottom allows cooking over higher heat without having to add extra oil. The heavy gauge also allows an even distribution of heat on the bottom and up the sides of the kadhai with no hot-spots. Since they are made with anodized aluminum, the anodizing process thickens the naturally occurring layer of aluminum oxide and gives the Kadai a harder, non-porous surface which doesn't react to acids. It also means that it heats up faster and reaches a higher temperature.
How we measure
Before using your Kadai, wash it with warm soapy water. The Kadai can be used on gas or electric stovetops. Always use tongs or thick pot holders to handle a hot Kadai as the handles can get rather hot. Placing a metal wok ring on the gas stove helps keep the Kadai firmly in place while cooking. You can use the Kadai to serve food at the table. Not only does it keep the food hot, but it also adds a delightful ethnic touch.
To clean a Kadai, simply wash it with warm soapy water. For especially stained Kadais, your can heat some water in the stained Kadai for about 10-12 minutes and add a tablespoon of Cream of Tartar while stirring gently. Turn the heat off and let the water cool down for few minutes and wash normally.