Best Cast Iron Kadai for Deep Frying in India 2022 [Cast Iron Woks]

Best Cast Iron Kadai (Wok) - Analysis and Buying Guide कास्ट आयरन कड़ाही

If you want to make traditional Chinese or Indian food, a quality wok is a kitchen requirement. And while cast iron isn't the most traditional material for a wok/Kadai, it is a material that tends to give excellent results. Therefore, we recommend adding a cast iron wok to your kitchen arsenal.

Cast iron is sturdy and durable, and a cast iron Kadai can last a lifetime if you take care of it properly. With seasoning, the cast iron forms a nonstick coating that allows it to dodge controversial chemicals that can scratch or peel. Additionally, wok iron leaches iron out of food, making it a great way to increase iron levels.

Best Cast Iron Kadai for Deep Frying

Should I buy a seasoned or unseasoned cast iron Kadai? What size do you require? And what about a lid; Needs? This buying guide will answer your questions and lead you to the best cast iron wok for your kitchen.


Considerations for Selecting a Cast Iron Kadai

  • Seasoning

Seasoning a cast iron skillet doesn't mean sprinkling it liberally with salt and pepper. Seasoning involves building up a layer of oil that binds to the iron to form a non-stick layer. Many cast iron woks come pre-seasoned, but you can season your cast iron Kadai yourself, either in the oven or on the stovetop. Some people prefer to buy an unseasoned Kadai, as factory seasoning can be dodgy.

  • Size

Consider what size cast iron Kadai you need. Most Kadai is 12, 14, or 16 inches in diameter, although you can find some more significant and smaller options. Remember that the diameter indicated is the essential part of the Kadai, so the capacity could be less than expected. In general, 12-inch Kadai is the right size for cooking meals for one or two people, or maybe two adults and a child.

Larger households of three to five people would need a 14-inch Kadai to make enough food for everyone. If you regularly cook for groups of six or more or like to have lots of leftovers, opt for a 16-inch cast iron Kadai.

  • Depth

Of course, all cast iron woks are circular, but some are more flared than others. The depth of the wok is also worth considering. Cast iron Kadai that are too deep don't have excellent heat transfer out the sides, but shallow ones don't allow for proper tossing, which is an essential part of frying.

  • Handles

Most cast iron woks have two short handles, one on each side. Although you may be used to seeing long-handled Kadai, it is traditional for Cantonese Kadai to have two short looped handles. This type of handle is best for cast iron Kadai, as they are very heavy and cannot be held stably with a long handle. You may have to wear oven mitts to move your cast iron Kadai, although that doesn't take much extra effort.

  • Top

Some cast iron woks come with lids. Depending on what you intend to cook, you may or may not find a helpful add-on. For example, you... would need a lid for steaming and braising, but if you only intend to fry or fry in your Kadai, a lid is unnecessary.

Tips

  • Consider the overall quality of the cast. A quality cast iron Kadai has a smooth surface. Keep in mind that imperfections can be magnified with years of maturation.
  • Think about how often you will be using your cast iron Kadai. There's no point in spending Rupees 1000+ on a Kadai that you'll only use every few months. On the other hand, it's wise to invest in quality cookware if you use it frequently.
  • Choose a Kadai that is multifunctional if that is what you need. How do you plan to use your Kadai? For example, if you'd like to be able to put it in the oven and throw it on the grill, choose one that's suitable for these tasks—without wooden handles or rubber handles.
  • Check if the cast iron Kadai you have chosen comes with any accessories. We've already discussed that some Kadai come with lids, but there are also other possible accessories, such as cookware or a cool-touch sleeve for the handles.
  • Avoid adding food to the Kadai directly from the refrigerator or freezer. This lowers the overall temperature inside and negatively affects how the dish cooks.
  • Think about the weight of the Kadai and the strength of your hands before buying it. Cast Iron Kadai is heavy; There's no way to avoid it. Choose one that is light enough for you to handle, even when complete.

Other Products We Consider

  • The Indus Valley Cast Iron Kadai is a 12-inch Kadai suitable for smaller homes. It's preseased with vegetable oil, so it's ready to use right out of the box.
  • Although the Meyer Cast Iron Kadai Heavy Duty Wok is designed for use on a grill, it is also suitable for use indoors on all types of stovetops. Its robust construction and exceptional balance make it a pleasure to cook with.
  • Vinod Legacy Pre-Seasoned Cast Iron Kadai can go from burner to oven to table for a versatile cooking experience. Seasoning quality is debatable though, so you may need to re-season this wok before using it.


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