Kadai or deep frying pans are the most commonly used cooking utensil across the world. They have thick walls and wide base which let you cook the dishes at perfect temperature.
They are available in different models, sizes and other variants. So, choosing becomes a bit confusing. To help you out, we have provided some information below.
Size – Depending on your family size, choose the kadai size. Small to medium sized kadai is enough for the small families, larger sized kadai is used for bigger families.
Type of material: Common materials used to make kadai are cast iron, aluminum, non-stick, copper and stainless steel. In the terms of durability and for our health safety, stainless steel is the good option.
Apart from these factors, you have to check out for handles, weight, base width and several others. We Provide a detailed buying guide and we have also made a lot of research and picked up 7 best kadai in India to help in your decision making.
Best Kadai in India
|Kadai||Material of kadai||Warranty||Buy Now|
|Vinod Triply Stainless Steel Kadai||Stainless steel||5 years||CHECK ON AMAZON|
|AmazonBasics Pan||Cast iron||1 year||CHECK ON AMAZON|
|Camro Induction kadai||Stainless steel||N/A||CHECK ON AMAZON|
|The Indus Valley Pre Seasoned Cast Iron Cookware||Cast iron||N/A||CHECK ON AMAZON|
|Vinod Platinum Kadai||Stainless steel||5 years||CHECK ON AMAZON|
|Prestige Omega Deluxe Granite Kadai||Aluminium||2 years||CHECK ON AMAZON|
|KESAR KUNJ Kadai||Stainless steel||N/A||CHECK ON AMAZON|
Best Kadai in India: Reviews
Vinod come up with the ‘Platinum’ triple layered construction steel kadai which is first in India. It comes up with the advanced food grade 18/8 stainless and ss 430 magnetic steel which support induction cooking.
There is aluminium encased in the bottom and ensures quicker cooking by reducing sticiking and give even heat distribution. It classical styled look, matte finished interior and polished steel exterior it also helps you in serving food other than cooking in it.
- Three layer construction:
Layer- 1: Top food grade quality stainless steel 18/8 used as the layer-1, this will also provide long life.
Layer- 2: Made of aluminium spread over the body and bottom, helps to distribute heat evenly and reduce the time to cook.
Layer- 3: To make this kadai induction friendly, the third layer made of SS430 grade magnetic stainless steel.
Warranty: This product has five years warranty
Things we liked:
- The three layered construction ensures you healthy cooking
- It is easy to clean and induction friendly
Things we didn’t like:
- Nothing much
This pre- seasoned cast iron work pan by AmazonBasics is the brilliant addition to the cookware collection. This 14” pan helps you in getting the delicious stir- fry dishes at your home.
You can also use this pan in oven at 500 degrees temperature to roast your vegetables or to cook large portions. Without the use of many dishes this flexible cookware will move easily from fridge to stove or oven.
These pans can be easily used on any type of cooking surfaces like barbecue, stovetops, ovens, under boilers.
It is pre seasoned cast iron pan which means it has been pre baked with penetrating vegetable oil thoroughly.
Warranty: It comes with 1 year warranty
Things we liked:
- There is no need of extra dishes as this is suitable to use in fridge, oven and any type of cookware.
- For easy lifting it is designed with user friendly handle.
Things we didn’t like:
- This pan is not suitable to wash in dishwasher only hand washing is recommended
- You should not use soap or harsh cleaning detergent to wash the pan.
This kadai by Camro is suitable for both induction and gas cookops, it is easily suitable to cook for 4 people, and it is made up of stainless steel which gives best durability.
It comes with three layer base with mirror finish look and enclosed bottom which uses less oil for cooking. Stainless steel, aluminium, stainless steel are the three layers at the base.
Warranty: No warranty to this product
Things we liked:
- It is suitable for any type of cookware
Things we didn’t like:
- Nothing much
aThis Kadai is well suitable for Indian dishes. With high heat retention capacity, it is preferable to other Kadai types. Cast Iron usage, without chemical coatings, in our Kadai is a healthy addition. It not only provides a traditional taste to the food but also enhances its iron content.
It’s easy to use on a gas stove, an oven, and even over a fire. It comes with better pre seasoning – it’s cleaned well with vegetable oils to prepare it for initial use. With oil seasoning and coating, our Kadai has non-stick properties.
It has 21cm in diameter and holds a capacity of 1.5L/day. So, it’s better for small cooking. It is small and deep with a conical look. It’s not that heavier and weighs about 2.8 kgs.
Though made of iron, it doesn’t need harsh chemicals to treat. Just cleaning with a mild dish-washing liquid and water is enough. Wipe the cleaned Kadai with a soft cloth and store it in a dry place to use further for a long time. It is also available at a reasonable price and so it’s a better choice for everyone.
Things We Liked:
- It’s small in size and handy.
- It is ideal for small and slow cooking meals.
- It is more durable with regular seasoning maintenance.
Things We Didn’t Like:
- It gets rusted when unused.
- It is not dishwasher-friendly, and you need to wash it with your hands.
This is the first Indian kadai with triple layered construction; it is made up of better-quality food grade and 18/ 8 stainless, SS 430 magnetic stainless steel that also supports induction. With the even heat distribution and minimal sticking it ensures fast cooking.
It is suited for both home style cooking and also industrial chefs cooking. It is comfortable and more durable as it is designed with ergonomically riveted cast stainless steel handles.
Layer 1: In the inner surface food grade 18/ 8 stainless steel is used for inner surface.
Layer 2: For the even heat distribution, minimal food burning, with less cooking time, there is the layer of aluminium all over the kadai including its body and bottom.
Layer 3: In the third layer SS 430 magnetic stainless steel is used.
Warranty: This kadai has warranty of five years
Things we liked:
- Easy maintenance and easy to clean
- It make cooking fast with minimum sticking
Things we didn’t like:
- Nothing much
This kadai made of using german technology considering every kitchen in India. Prestige has build this multipurpose kadai with 5 non-stick layer coatings with sturdy handles to ease your cooking process and last long.
This model comes with a lid which helps to steam, fry etc. without losing the original flavour. This trendy non stick kadai is also dishwasher friendly.
Five Layers Coating:
- Top coat – This Polytetrafluoroethylene coat make this kadai very efficient also make this one very attractive with granite finish.
- Reinforced spatter coat (2 layers) – This coat make this kadai friendly with metal spoons, also maintains to look like a new for longer period.
- Intermediate coat – This coat make your cookware more durable also helps in distributing heat evenly without losing properties of non-stick cookware.
- Base coat – This offer superior abrasion resistance between substrate and non-stick coat.
Warranty: You will get two years warranty with this product
Things we liked:
- The kadai can also be used for serving
- This kadai is designed with the heat resistant material which gives you convenience while you cook.
- It is designed with the aluminium which is high in quality and it is apt for induction and gas cooktops.
- It is dishwasher safe kadai.
Things we didn’t like:
- Sharp objects like knives, forks, spoons made of metal should not be used.
This kadai comes with the traditional touch that adds a beautiful addition to your vintage utensils. It is made up of steel and perfect for Indian cuisines.
You can also use this kadai to serve; with its royal look it gives a good attraction to your guest with its classy finish and ethnic look.
Warranty: There is no warranty provided to this product
Things we liked:
- It is suitable to wash in dishwasher
- Perfect for deep fry cooking
Things we didn’t like:
- You don’t get any warranty with this product
How to Choose a Kadai?
For choosing a perfect kadai, you have to check out for some features that include shape, handle length, size and material. You should also check whether it is non-stick or not before purchasing a kadai.
1. Kadai Material
Common materials used for making kadai are cast iron, copper, stainless steel, stainless steel with aluminum and non-stick aluminum.
Here is a table representing the comparison between the different materials. Below that we have mentioned a clear description of each material along with benefits and drawbacks.
|Material||Cast Iron||Stainless Steel||Stainless with Aluminum||Copper||Non-stick Aluminum|
|Weight||Heavy||Moderate||Light weight||Heavy||Light to moderate|
|Food Release/Stickiness||Good, needs seasoning||Good, needs seasoning||Bad (not for novice)||Depends on the liner||Excellent|
|Induction Capable||Yes||Yes||Depends||No, may be some exceptions||Depends|
|Price||Reasonable||Reasonable to Moderately expensive||Moderate to Very Expensive||Expensive||Reasonable to Very Expensive|
This material is a combination of iron and carbon. After copper material, cast iron has best heat conduction and retention properties. The price range of kadai is actually reasonably priced. When coated or seasoned with oil, cast iron kadai will have non-stick properties. They are easy to wash, maintain and last much longer.
Cast iron kadai are usually heavier in weight. Apart from that another drawback is that, they tend to form rust if left unused for long time. If you want a light weight kadai, then this option is not a perfect choice for you.
kadais made up of stainless steel are usually corrosion resistant. They are apt for using on gas stoves and induction cooktops as well. They are easy to clean and you can also re-use the oil. Stainless steel is not a good heat conductor so it will not distribute the heat properly throughout the kadai. So, it is very important to keep an eye as the food may burn quickly. Stainless kadais are dishwasher safe, durable and oven safe.
Aluminum kadai is corrosion resistant and it doesn’t react with oil. This is why, it is perfect option for deep frying and people who want to re-use the oil. As these kadais are less expensive, they are suitable for people who are looking for cheap kadai.
But maintenance is a bit difficult as aluminum is a softer material compared to other options. They are prone to scratches and dents. It only works on gas stoves. They are not dishwasher safe. And moreover, you should never cook acidic foods in it as they can interact with the acidic foods.
Copper kadais come with the best heat conductivity so they pick heat quickly and transfer it evenly to all surfaces. Because of the conductivity rate, it not only heats up quickly but also cools down at the same speed.
This speed thermal adjustment (rapid heating/cooling down) can be beneficial for certain types of cooking and baking. If you have ever experienced sauce breaking or separating down because the pan didn’t cool down quickly, then you will appreciate the significance of copper cooking kadai.
Copper pans or kadais can be placed in oven if you want to bake or make a desert. However, copper cannot take high temperatures as cast iron and stainless steel. So, manufacturers don’t recommend using copper utensils for above 450 degrees cooking. However, copper kadais are more expensive than others.
If non-stick is your choice, hard-anodized aluminum kadais are another option. These deep frying pans get their nonstick properties not from any kind of coating but by the way they are manufactured; this process also makes them stronger than normal aluminum.
You can purchase a decent sear in hard-anodized aluminum with nonstick properties for making dishes like pancakes and eggs. It’s a good all-purpose cookware. You can use any utensil you like with these pans and cook with higher heat—though be wary of putting them in the oven. These can handle high heat and more durable but more expensive than other cook wares.
2. Non-Stick Coating
Usually, most of the people prefer using non-stick coated kadais. However, the decision usually depends individual preference. Non-stick utensils come with their own advantages and disadvantages. One major benefit is that, less oil is needed for cooking and less possibility of food sticking to the pan. Apart from that, they are easy to clean and maintain.
Drawbacks of non-stick kadai is that the surfaces are a bit delicate. They don’t promote the browning as metal surfaces. And moreover, they are prone to scratches and metal spoons are not recommended to use with it. For preventing nonstick coating, only handwashing is recommended. Now-a-days, two types of non-stick coatings are available – PTFE & Ceramic or Sol-gel.
- PTFE – Most of the manufacturers use Teflon coating for kadais. Though several innovations are made on Teflon coatings for increasing their durability, they still release toxic vapours (when they are heated above 350C). And moreover, Teflon coated kadais should never be left for heating alone over a burner. Because they will release harmful vapours. Cheap non-stick kadais are more prone to scratches and flaking. So, they have to be avoided.
- Ceramic or Sol Gel – Though it looks like ceramic, this coating isn’t actually ceramic. It is called as sol-gel (solution-gel). This coating works great for preventing food on the surface. However, the coating doesn’t last as long as Teflon coating. So, make sure to follow some care and instructions.
3. Kadai Size
The size of kadai is available from 1.5 liters to 7.5 liters. You have to choose them based on your requirement or food quality you usually prepare. If you are confused, then below are some general guidelines.
- 1 to 1.5 liters kadai with 16 to 22cm diameter is suitable for 1 to 2 members.
- 5 liters kadai with 26cm diameter is suitable for families with 4 members.
- 3 liters and above capacity with 26cms or above diameter is suitable for families above 4 members.
Thickness of a kadai usually measured in terms of mils or gauge. When it comes to mil, they usually read as -1 mil which equals to 1/1000”. So, higher the mil, thicker will be the metal. Gauge also works in the opposite way – higher the gauge, thinner will be the metal. Most of the cookware falls somewhere between 10-guage construction and thinner 22-gauge construction. For deep frying, thicker metal is the preferable option. For other cooking types, may be a thinner material can be used.
It is better to choose a kadai with stainless steel handle as they conduct heat properly. And it is same way with aluminum handles. These handles remain much cooler than the pan. Metal handles that are hollowed will have more cooling effect. Other options are silicone or cool handles as they provide more comfortable grip and slide off for simple cleaning as well. However, silicone handles are not suitable for high temperature usage. You may have to use pot handles for keeping your hands safe. Silicone and plastic are the most common materials used for handles.
6. Handle Type
There are two types of handles for the kadai
- Short and rounded
- Long and straight
Short handle kadai are easy to use as it has handles on both the sides and have perfect grip to hold the kadai, your hands will not be exposed to heat.
Long handles do not expose your hand to heat as they are far from heat but all the weight of the kadai will be on one hand. These kadai is suitable to cook limited food it is perfect for small families.
7. Riveted or Rivetless Kadais
Riveted – These are the sturdiest ones available as they are permanently fixed to the pan and no need of ever tightening them. However, you have to clean them thoroughly for preventing the bacteria buildup around the rivets.
Rivetless – This option will ensure easier cooking and they will interfere less with rivet heads. This will enhance the strength and durability of the kadai. Including that, it will remove food accumulation and bacteria build up.
Kadais with heavy base provide even heat distribution and provide good cooking performance. Among all the materials, copper and aluminum are the best. This is why, they are used for base.
If your cooking includes flipping or tossing the ingredients frequently, then make sure the kadai is not heavy enough. And make sure to check out the clad pans. Because more the cladding, heavier will be the kadai.
10. Induction Compatibility
Now-a-days most of the people have induction cooktops in their kitchens. So, it is better to choose a deep frying that can be used on an induction stove as well. Some of the best brands provide kadais that are compatible for induction cooking as well. However, some of them don’t. while choosing an induction compatible kadai, we recommend to read the specifications thoroughly.
11. Dishwasher Safe
This option saves a lot of time and energy as you can just load them into dishwasher instead of scrubbing using hands. Not all cooking utensils are dishwasher safe. Heat generated in dishwasher during the drying cycle can affect the interior coating which will make it eventually lose its non-stick property.
If you like to use dishwasher for cleaning most of the utensils, then it is better to invest a kadai with dish-washer safe. It is convenient to put everything into dishwasher. However, some are not recommended to. If you still put them, the warranty can become void.
12. Ease of Operation and Maintenance
You can refer to the reviews provided the customers to know how easy it is to clean the kadai. And it also let you know how much fussy the cooking pan can be. And how much maintenance is required.
Usually, kadais come in a range of Rs 500 to Rs 4000 based on the material and size.
Warranty is an important factor to check out for as it directly impacts on the quality of the product and after sales service of the brand. If there is any issue with the kadai, then you can get a replacement within this duration. Some of the manufacturers provide at least 2 years warranty while others offer up to 5 years warranty.
Care and Use Instructions of Deep Frying Pan
Usually, cleaning and care specifications are provided on the instructional manual by the manufacturer. For your reference, we have mentioned some of the tips below.
- Avoid leaving empty cooking utensils on the stove.
- For safety reasons and preventing warping, make sure to cool down the cookware before cleaning it or immersing it into the water.
- It is recommended to use high temperature silicone spoons for non-stick pans. And metal spoons for standard surface pans.
- While stacking non-stick pans, we recommend place liners between two pans as it will prevent scratching the non-stick coating.
- For cleaning copper surfaces, you have to use polishing paste.
- If hand washed, all cookware will surely last longer and look better as well. You have to scrub in the metal grain direction. After that, you can rinse thoroughly, sanitize and let it dry completely.
- If you using the dishwasher for washing, then make sure to use metal-safe detergent.
- Never use soap for cleaning seasonal kadais. You can just scrub the interiors using hot water and wipe it using the outside and inside of the kadai with unsalted cooking oil. This will also prevent oxidation as well.
Frequently Asked Question:
Materials suitable for kadai are – aluminum, lead, copper, stainless steel, lead, Teflon and iron.
Stainless steel is made up of nickel, chrome and iron. It is referred as stainless steel because it is corrosion and rust resistant. This why, it is the best option to cook with. Stainless steel has the capability to distribute the heat evenly throughout the kadai. This makes it perfect for flat baking sheets and griddle cooking.
As long as you soak the stainless steel kadai right after the cooking using a lubricant (cooking spray), then it is easy to clean. Compared to the kadais made up of other materials, stainless steel ones are expensive. Stainless kadais have been durable and stand the test of time. There is no reason to believe that food cooked in stainless steel is harmful.
Before cooking, we recommend to lightly coat the inside of the non-coated aluminum or stainless steel or carbon steel kadai using some vegetable oil or shortening. Now, you can place the kadai over a burner at medium heat of 5 to 10 minutes. You have to let the heat until light smoke or heat wave appears. When the oil or shortening turns into amber color, switch off the burner and let the kadai cool down. Now pour out the excess amounts of oil and wipe the kadai with paper towel until the coating is removed.
Seasoning the kadai will prolong its life. After every use, we recommend to use mild soapy solution to clean it. You can repeat the procedure as per the requirement as long as you don’t damage the cookware.
An ideal kadai for deep frying should have heavy metal bottom so that the oil can heat slowly. This will provide steady boil and prevents scorching as well. The kadai should have at least 5 inches depth as you will need 5 to 6 cups of oil for deep frying the items. This will let you fry the items without spilling the oil all over the stove or kitchen platform.
Usually granite cookware is used for frying pans. Most of the granite cookware utensils come with stainless steel core. And it is usually topped up with glass coating. Granite cookware utensils come with porcelain enamel fused at 2,000F. This will create non-stick glass surface which is inert and non-porous. Compared to previous generations, granite is much lighter now because of technological advancements.
Granite coating is considered safe unless the kadai has PFOA and PTFE on plans. For Teflon coating, several chemicals are used. Including that, granite cookware looks much similar to non-stick cookware.
Some granite cookwares come with porcelain coating. To prevent the coating from wearing off, it is recommended to use wooden utensils instead metal. If the porcelain coating has been destroyed, you should not use it anymore. To know if the coating has been damaged or not, you can simply fry on egg. If the egg sticks to pan, then it is damaged and no longer safe to cook.
Materials that are good for kadai are
Compared to other materials such as steel, non stick pans, iron kadai is more advantageous for you. It is totally safe to cook on heat for longer period.
12 inch size pan and cooking surface of 9 to 10inches diameter is the ideal sized based on the research.
Though kadai is the simple product you don’t need to think much before you buy but if you want a perfect product in your desired budget then look for all its specifications and compare all the various products before your purchase.
Hope the products we have given may help you in decision making, to make it more simple to you we suggest you to go with “AmazonBasics Pre-Seasoned Cast Iron Wok Pan” as you can use this pan on any type of cooktops and also you can use it to serve, you can use this pan in oven also at 500 degrees temperature.