Indian Kadai Steel Wok with Brass Handles

Our collection of Indian Kitchen Essentials is meticulously crafted in the heart of Moradabad, India, where tradition meets culinary excellence. Each piece in this collection embodies the rich heritage of Moradabad's metalwork craftsmanship, showcasing the perfect blend of functionality and artistry. From utensils to servingware, these kitchen essentials are designed to elevate your traditional Indian cooking experience.

Seasoning your Kadai creates a protective patina that helps provide a smooth, non-stick surface while infusing flavor into your dishes. The patina also helps prevent corrosion and rust, and will become thicker and heavier with each use.

*Please note, the Kadais are coated in a protective factory oil to prevent rusting during transit. This should be washed off once received.*

1. Clean off protective factory oil.
2. Heat kadai on stovetop over high heat. Tilt pan to heat all sides. **Smoke may be released, and the pan's color will change when exposed to heat.
3. Allow pan to cool, then coat inside and outside o the pan in a thin layer of vegetable oil.
4. Return pan to the burner over medium-high heat. Tilt the pan until the oil stops releasing smoke on all sides. The pan should have a matte finish and dark hue.
5. Rinse with hot water, wipe dry, and heat on stove over high heat to evaporate remaining water.

16'' handle to handle x 12'' across x 5.7'' high.

Season before first use (see above).

To clean - Handwash only; NOT dishwasher safe.

1. Scrub the inside and outside of pan with a scouring pad and hot, soapy water.
2. Rinse completely and dry with a towel.
3. Place on stovetop over medium-high heat to evaporate any leftover water.
4. Apply a thin coat of vegetable oil to protect against rusting.

**Do not store food in pan after cooking/serving to prevent tarnishing.

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