Traditional 12" Steel Kadai, India
Hand-crafted in Modoribad, India. Made from cold-rolled steel, with brass handles. Has exceptional durability and even heat distribution. An integral part of Indian cooking, used for centuries for preparing rich curries, biryanis, and deep-fried samosas.
Cleaning instructions:
Clean off protective factory oil, by scrubbing the inside and outside of pan with a scouring pad and hot, soapy water. Rinse completely & dry with a towel. Place on stovetop over medium-high heat to evaporate all vestiges of water. Apply a thin coat of vegetable oil to protect against rusting.
Seasoning instructions:
Heat kadai on stovetop over high heat. Tilt pan to heat all sides. **Smoke may be released, and the pan’s color will change when exposed to heat. Allow pan to cool, then coat inside and outside of the pan with a thin layer of vegetable oil. Return pan to the burner over medium-high heat. Tilt the pan until the oil stops releasing smoke on all sides. The pan should have a matte finish and dark hue. Rinse with hot water, wipe dry, and heat on stove over high heat to evaporate remaining water.
Hand-crafted in Modoribad, India. Made from cold-rolled steel, with brass handles. Has exceptional durability and even heat distribution. An integral part of Indian cooking, used for centuries for preparing rich curries, biryanis, and deep-fried samosas.
Cleaning instructions:
Clean off protective factory oil, by scrubbing the inside and outside of pan with a scouring pad and hot, soapy water. Rinse completely & dry with a towel. Place on stovetop over medium-high heat to evaporate all vestiges of water. Apply a thin coat of vegetable oil to protect against rusting.
Seasoning instructions:
Heat kadai on stovetop over high heat. Tilt pan to heat all sides. **Smoke may be released, and the pan’s color will change when exposed to heat. Allow pan to cool, then coat inside and outside of the pan with a thin layer of vegetable oil. Return pan to the burner over medium-high heat. Tilt the pan until the oil stops releasing smoke on all sides. The pan should have a matte finish and dark hue. Rinse with hot water, wipe dry, and heat on stove over high heat to evaporate remaining water.
Hand-crafted in Modoribad, India. Made from cold-rolled steel, with brass handles. Has exceptional durability and even heat distribution. An integral part of Indian cooking, used for centuries for preparing rich curries, biryanis, and deep-fried samosas.
Cleaning instructions:
Clean off protective factory oil, by scrubbing the inside and outside of pan with a scouring pad and hot, soapy water. Rinse completely & dry with a towel. Place on stovetop over medium-high heat to evaporate all vestiges of water. Apply a thin coat of vegetable oil to protect against rusting.
Seasoning instructions:
Heat kadai on stovetop over high heat. Tilt pan to heat all sides. **Smoke may be released, and the pan’s color will change when exposed to heat. Allow pan to cool, then coat inside and outside of the pan with a thin layer of vegetable oil. Return pan to the burner over medium-high heat. Tilt the pan until the oil stops releasing smoke on all sides. The pan should have a matte finish and dark hue. Rinse with hot water, wipe dry, and heat on stove over high heat to evaporate remaining water.
Cooking area is approximately 12” wide x 3 1/2” deep, plus handles. Total dimensions 15” x 6”.
Do not leave food in pan after cooking. Handwash only. Not dishwasher safe.
