Which metal kadai is best?
If you often cook stir-fried dishes or shallow fry, a steel kadai is an excellent choice. If you prefer low-fat cooking or want easy cleanup, opt for a non-stick kadai. For slow cooking or making stews, a cast iron kadai would be ideal. Is a cast iron kadai safe for deep frying? Yes! A cast iron kadai excels in heat retention and distributes heat evenly.When deciding between steel kadai vs iron kadai, consider your cooking style. If you prioritize durability and ease of maintenance, go for steel. If you want better heat retention and nutritional benefits, an iron kadai is the better choice.
What is aluminium kadai?
Aluminium kadais offer health benefits beyond their cooking convenience. Unlike non-stick cookware that may contain harmful chemicals, aluminium is a safe and inert material that doesn’t leach into food. This means you can cook with confidence, knowing that your meals are free from potentially harmful substances. Stainless steel kadais are lightweight and non-reactive, perfect for everyday cooking. Non-stick kadais are convenient for low-oil cooking, while clay and bronze kadais are excellent choices for the best kadai for healthy cooking, as they retain nutrients and add natural flavors.It is not recommended to cook highly acidic foods like tomatoes, vinegar-based dishes, or tamarind in an iron kadai. Acidic ingredients can react with iron, altering the taste and causing food to acquire a metallic flavor. If you frequently cook acidic foods, using a steel kadai is a better choice.Eggs. It is not recommended to cook eggs in the iron kadhai, as iron can react with the sulfur present in the egg whites, causing them to turn grey and giving them an unappetizing taste.