• Handle Material : Wooden
• Kadhai Material : Iron
• Ladle Material : Stainless Steel

Features

• Superior Heat Retention & Distribution: Iron is an excellent conductor of heat, ensuring that the entire cooking surface heats up quickly and maintains a consistent, high temperature
• High Heat Tolerance: Can withstand very high temperatures, making them ideal for searing and stir-frying without fear of damage.
• Heat Insulation: Wood is a poor conductor of heat, so the handle remains cool to the touch even when the wok is on high heat, ensuring safe and comfortable handling

Applications

• Home, Hotels, Dhaba and Restaurants

Usage

• Season the Kadhai: Before first use, and periodically thereafter, you need to "season" the iron kadhai. This involves cleaning it thoroughly, heating it, and then applying a thin layer of cooking oil. This creates a natural, non-stick surface and prevents rust.

• Heat It Up: Place the kadhai on a high-heat gas stove. Allow it to get very hot before adding oil or ingredients. This is key for stir-frying and getting that "wok hei" flavor.

• Cook: Add oil to the hot kadhai, then your ingredients. The high heat and curved shape allow for quick, even cooking. Use the wooden handle for a secure grip.

• Use the Ladle: The stainless steel ladle is your main tool for cooking and serving. Use it to scoop, stir, and toss ingredients in the kadhai. Its large size is perfect for handling the contents of the big kadhai.

• Clean Up: After use, clean the kadhai while it's still warm with a wok brush or a soft cloth. Avoid using soap, which can strip the seasoning. Dry it completely and apply a thin coat of oil before storing to prevent rust. The stainless steel ladle can be washed with soap and water.