Cleaning a kadhai is a simple process, though the appropriate method depends on the material. Non-stick kadhais necessitate a delicate approach. Use only a soft sponge and mild detergent to scrub off stuck foods, taking care to avoid any abrasive scouring that could affect the smooth surface of the best non stick kadai. For hard-anodised kadhais, warm, soapy water does the trick, along with a gentle rub from a sponge. Stubborn spots may require a brief soak before scrubbing. Stainless steel kadhais often demand stronger treatment to lift persistent stains. A stainless-steel cleaner or a homemade blend of vinegar and water does the job. Whatever the material, it is always best to dry the kadhai promptly after washing to avoid water spots from ruining it.

Which kadai is good for health?

Milton ProCook kadhais are safe and healthy choices in the kitchen. The stainless steel and hard-anodised aluminium kadhai are particularly considered the most beneficial for wellness. These materials don't react with acidic foods and can handle extremely high temperatures without releasing harmful substances. A non-stick kadai is also safe because the coating permits you to cook using minimal oil and promotes healthy eating.

What sizes are available in the Milton ProCook Kadhai collection?

Milton ProCook offers kadhai in numerous measurements to accommodate various cooking necessities. The common measurements usually include 20 cm, 24 cm, 26 cm, and 28 cm.

What is the difference between Kadhai and Wok?

While both are utilised for stir-frying, you will spot some contrasts if you compare a kadai vs wok. A kadhai typically has a level base and steep sides, making it perfect for frying and profound frying. If you wish to buy wok online, it will come with a round base with sloped sides, permitting easy tossing. A kadhai is flexible and utilised for an assortment of Indian dishes. But woks are essentially utilised in Asian cooking, particularly for quick stir-fries.

What kinds of dishes can I cook in a kadai?

A kadhai can help you prepare an extensive assortment of meals. The deep and round shape is ideal for slow-cooking curries and sauces, allowing the flavours to blend beautifully. The expansive surface is also ideal for stir-fries as it supports consistent cooking and simple tossing of items. From samosas to pakoras, the kadhai is suitable for deep-frying thanks to its ability to contain boiling oil. You can also use a kadhai to sauté dishes.

Which type of kadai is best for cooking?

The best kadhai for cooking depends on your needs. A non-stick kadhai is apt if you want to cook with less oil and avoid the hassle of cleaning. If you love cooking on high heat, then hard-anodised is best. Don't look beyond stainless steel kadhais if you prefer traditional and versatile cookware.