Deep Frying: It is ideal for frying large quantities of food items like samosas, poori, chips, pakoras, and other snacks in restaurants, canteens, and food stalls.

Bulk Cooking: The large, square capacity is perfect for preparing huge batches of curries, gravies, and stews for catering events or industrial kitchens.

Stir-Frying & Sautéing: Its high power and even heat distribution make it efficient for stir-frying vegetables and meat in large quantities.

Commercial Use: This type of kadhai is a staple in hotels, restaurants, sweet shops (for items like Jalebi and Ghevar), and catering businesses due to its durability, safety features (MCB/Auto-Cut Off), and ability to handle continuous, heavy-duty cooking.

Placement: Place the unit on a stable, level, and heat-resistant surface.

Power: Plug the appliance into a suitable high-power electrical outlet.

Heat: Turn on the power and set the desired temperature using the thermostat control.

Add Ingredients: Once the oil or other cooking medium is hot, add your ingredients.

Cook: Use a long-handled utensil to stir and cook the food. The MCB feature acts as a safety measure to prevent overheating and short circuits.

Clean: After use, switch off and unplug the kadhai. Let it cool completely before cleaning the stainless steel body with a non-abrasive cleaner and a soft cloth.