Share
If you use the same kadhai for your curries, dal fry and stews, you may be doing it wrong! There are many kinds of cookware used in Indian cooking and each of them has its uses. The most popular kind of kadhai or wok used in Indian kitchens is a stainless kadhai which is not always non-stick. It’s ideal for making gravy items or dals which they’re liquid-based and don’t stick.
However, for making bhaaji or for cooking marinated veggies and meets you may need a non-stick option that’s safe for usage. Some kinds of non-stick cookware are healthier than others and can also offer better results. Here are some of the main kinds of kadhai used in Indian cooking.
Non-Stick Kadhai (For Sauteeing)
This kadhai is designed with a non-stick coating at the base which is made from a material called polytetrafluoroethylene (PTFE), popularly known as teflon. It's ideal for cooking foods that involve wet batter or soft surfaces that tend to get sticky like pancakes, seafood, scrambled eggs etc. Since the food doesn't stick to it so easily you can clean it quicker and it also needs less oil and butter for you to sautee or stir fry anything.
Hammered Steel Kadhai (For Curries)
Hammered steel vessels are made from steel that has been hammered to create a texturing that can improve the cooking performance by allowing for better heat distribution and retention. It's considered healthy and food-safe because it's typically made from high-quality magnetic stainless steel. It cooks food more consistently and also results in less wear and tear, so it's suitable for daily usage.
Stainless Steel Kadhai (For Stir Fries, Dry Curries)
This option is ideal for recipes that need heavy stirring and don't have much sauce. Stainless steel cookware is tough and has a nonporous surface that blocks liquid and air and this brings down bacteria and germ buildup. it also does not emit toxins or react with ingredients, so it's safe to cook anything in it.
Cast Iron Kadhai (For Slow Cooked Items)
Cast iron cookware is ideal for preparing foods that need more time to cook. It's made with smelting iron ore and it releases iron into your food, which is said to make your food healthier. The pre-seasoning of cast iron prevents it from attracting rust; it has a naturally non-stick surface and is one of the least malleable cookware materials out there.
Earthen/Clay Kadhai (For High Flavour Dishes)
They're quite fragile and are tricky to clean but can really help seal in the flavour and preserve nutrients for the longest time. It also needs seasoning to preserve it from time to time. The best way to clean it is to let it soak overnight in the sink in water mixed with baking soda and wash it off with a soft brush.
