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CASTrong Cast Iron Kadai, Pre-seasoned, Nonstick, 100% Pure, Toxin-free, 20.3cm, 1.4L, 1.5kg

Gravies, Rice Dishes, Soup | Sauteing, Frying, Boiling

CASTrong Cast Iron Kadai, Pre-seasoned, Nonstick, 100% Pure, Toxin-free, 20.3cm, 1.4L, 1.5kg

Best for Indian, Chinese dishes | Daily use See all FAQs

₹1,119

₹1,119 MRP: ~~₹1,830~~

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20.3cm / 1.4L Very Small

₹1,119 ₹1,830

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Gravies, Rice Dishes, Soup | Sauteing, Frying, Boiling

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FAQs

Cast iron utensils are heavier and tougher than sheet iron cookware. They won't easily get scratched or damaged. Once you use and season cast iron cookware regularly, they get naturally non-stick finish. Nothing sticks to them, making it easy to cook and clean. Cast iron lasts longer and you can even pass it down to generations.

Here is an easy guide to season new cast iron kadai:
1. Boil water in the new cast iron kadai.
2. Once cooled, wash it with warm, soapy water and a steel scrubber/scrub pad.
3. Rinse thoroughly and dry the kadai with a paper towel/cloth.
4. Place it on the gas stove. Heat it till water evaporates.
5. Spread a layer of cooking oil (any edible oil) on the entire kadai - top and bottom.
6. Heat the kadai till smoke is visible.
7. Saute chopped onions or vegetable waste till it turns brown.
8. Discard the content.
9. Wipe thoroughly and store kadai in a dry place until next use.

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