kadhai

A kadhai, also known as a karahi or kadai, is a type of wok-like cooking pot originating from the Indian subcontinent. It is traditionally made of cast iron, though modern versions are also available in stainless steel, copper, and non-stick materials. The kadhai is characterized by its rounded bottom, sloping sides, and two loop handles. This design allows for efficient heating and even distribution of heat, making it suitable for a variety of cooking techniques.

The kadhai is a versatile cooking vessel used for a wide range of dishes. It is commonly employed for deep-frying, stir-frying, sautéing, and braising. Its deep shape is ideal for cooking curries, sabzis (vegetable dishes), and meat preparations that require simmering. The robust construction of cast iron kadhais also lends itself to achieving a good sear on meats and vegetables.

Historically, kadhais were essential cookware in Indian kitchens due to their durability and ability to retain heat. The material of the kadhai can influence cooking. Cast iron kadhais, in particular, are known for their heat retention and ability to develop a natural non-stick surface over time with proper seasoning. Stainless steel and copper kadhais offer different heat conductivity properties. Regardless of the material, the kadhai remains a staple in Indian and South Asian culinary traditions, valued for its functionality and contribution to authentic flavors.