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Indian Bartan Pure Iron Kadhai is in heavy weight and good for health to cook food.
A kadhai can be used for:
A kadhai is ideal for deep frying snacks like samosas, pakoras, puris, and fries. Its deep structure helps to hold enough oil. You can also stir fry items using less oil.
It is used for sauteing onions, tomatoes, and spices before preparing gravies and curries.
Yes, you can use kadhais for boiling and simmering purposes. You can easily boil water, milk, or simmer soups, dals, and stews.
Cook any kind of Indian curries and gravies like paneer butter masala and chicken curry in a kadhai.
It can be used to dry roast spices, peanuts, cashews, and other nuts.
Indian sweets like halwa, kheer, and barfi require slow cooking. A lohe ki kadhai is a perfect one for this.
It is great for cooking one-pot meals like khichdi, pulao, and biryani. It holds the entire content.
A kadhai is made from various materials with unique benefits. Traditional iron and cast iron kadhais are made from iron only. These are durable, retain heat well, and enhance iron content in food. Stainless steel kadhais are rust-resistant and easy to maintain. Non-stick kadhais prevent food from sticking and requires less oil. Aluminum kadhais heat quickly but it can react with acidic foods. Copper kadhais provide excellent heat conductivity.
Benefits of using lohe ki kadhai are:
Cooking in an iron kadhai releases small amounts of iron into the food. It mitigates iron deficiency and anemia.
Iron retains and distributes heat evenly and perfectly. It ensures better cooking and reduces the chances of food burning.
Traditional Indian dishes get a richer taste when cooked in an iron kadhai. Reason is its slow and steady heating process.
With proper seasoning and use, an iron kadhai becomes like a natural non-stick kadhai. It then takes less oil for cooking.
An iron kadhai is free from synthetic coatings and harmful chemicals like Teflon.
Weight:- 2.250-2.400 kg
A Punjabi Kadhai refers to a thick, deep, and heavy-bottomed iron or steel pan. It is traditionally used in Punjabi cuisines. Punjabi kadhai is used to make dishes like Kadhai Paneer, Kadhai Chicken, and Kadhai Dal. These items are cooked with aromatic spices over high heat.
In English, kadai (or kadhai) is commonly called a wok or deep frying pan.
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