kadais

A kadai is a type of wok commonly used in Indian, Pakistani, and Nepalese cooking. It is a thick, circular cooking pot with a flat bottom, flared sides, and two loop handles. The shape of the kadai allows for even heat distribution and is ideal for deep-frying, stir-frying, and sauteing. Kadai are typically made from cast iron, stainless steel, or aluminum.

The cast iron kadai is known for its excellent heat retention and durability. It develops a natural non-stick surface over time with proper seasoning. Stainless steel kadai are lightweight, easy to clean, and do not react with acidic foods. Aluminum kadai offer good heat conductivity and are often more affordable.

Kadai are used for a wide variety of dishes, including curries, dals, vegetable preparations, and fried snacks. The wide surface area and deep sides make it easy to toss ingredients and control the cooking process. Many Indian households consider the kadai an essential piece of cookware due to its versatility and efficiency. It is a staple in both home kitchens and professional Indian restaurants.