Kadai Collection

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#content-box { max-height: 300px; overflow: hidden; transition: all 0.4s ease; } #content-box.expanded { max-height: none !important; } #read-more-btn { color: #b41f28; font-weight: 500; cursor: pointer; } Kadai Collection – Cook Authentic Indian Dishes Every Indian kitchen has its kadai. This is the pan used for all those tough jobs in the kitchen – deep frying pakoras, preparing gravies, stir-frying sabzis, and slow cooking dals that require even heating. An inferior quality kadai which heats unevenly, has handles which tend to come off easily, or a base which doesn't retain heat is not something that can be overlooked in an Indian kitchen. Every Indian kitchen requires all kinds of cooking pans. The Lifetime brand offers a comprehensive range of Indian cooking kadais, both stainless steel kadais and cast iron kadais. Explore Our Kadai Range The ideal kadai would depend on the food being prepared and the frequency of its use. If the food is to be prepared regularly, then a stainless steel kadai, especially the triply one, is best because it is easy to use, washable in the dishwasher, provides uniform heat and does not need seasoning. A cast iron kadai will suit the serious cook, as it retains heat better, helps in using less oil in cooking and the more it is used, the better it becomes. A deep kadai is useful for making gravies, biryanis and for frying. The smaller kadai will suit making tadkas, preparing small dishes and regular meals. Why More Indian Home Cooks Are Upgrading Their Kadai Each Indian household has at least one meal cooked in a kadai each day. In fact, a kadai is the most commonly used pot in any Indian kitchen. Poor quality kadais cause more daily hassles in Indian homes than all other utensils. Bases that burn dal from below. Handles that heat up and turn into hazards. Coatings that peel off in just a few months of daily usage. This isn't trivial — it's a major source of daily annoyance that a better kadai will solve. Increasingly, home cooks in