Why You Should Invest in a Cast Iron Kadhai (Wok)

By Sadhika on

In the kitchens of Kumaoni households, a cast iron kadhai is more than just a cooking vessel—it's a cherished heirloom, passed down through generations, carrying with it the essence of traditional Kumaoni cooking. As a child, I would watch in awe as my grandmother prepared her famous bhatt ki churkani in her well-seasoned cast iron kadhai. The kadhai, with its darkened surface from years of use, seemed to hold the essence of countless meals, and I remember how the churkani always tasted better when made in that cherished vessel. For those of us with Kumaoni roots, this simple piece of cookware holds a special place in our kitchens. It’s where the magic happens, where age-old recipes come to life, infusing our meals with rich flavours and essential nutrients. 

The cast iron kadhai is not just a tool; it’s an investment in your health and a connection to a rich culinary heritage. Cooking in a cast iron kadhai has been a tradition in Kumaoni households for centuries, and for good reason. The iron from the kadhai leaches into the food, providing a natural source of dietary iron—a crucial mineral, especially for those prone to anaemia. This was particularly important in the mountains, where access to diverse food sources was limited, and every bit of nutrition counted.

Take, for instance, some of our beloved Kumaoni dishes like bhatt ki churkani, dubke, and kapa. These local delicacies are traditionally cooked in a cast iron kadhai, which imparts a unique depth of flavour and enriches the food with iron. The earthy, hearty taste of these dishes is something that simply can’t be replicated in a modern non-stick pan. There’s a reason why, despite the availability of various other cooking options, many Kumaonis still prefer to use their trusted cast iron kadhai.


How to Care for Your Cast Iron Kadhai

Now, while the cast iron kadhai is a fantastic tool, it does require a bit of care.

  1. Seasoning is Key: When you first buy a cast iron kadhai, it’s important to season it. This involves heating the kadhai and rubbing it with a generous amount of oil, then letting it cool. Repeat this process a few times before using the kadhai to cook. This not only creates a natural non-stick surface but also prevents rusting.

  2. Avoid Soaking: Unlike your regular cookware, a cast iron kadhai doesn’t like water too much. After cooking, clean it as soon as possible with warm water and a soft scrub. Avoid soaking it in water for long periods, as this can lead to rusting.

  3. Dry Thoroughly: After washing, make sure to dry your kadhai immediately. You can do this by placing it on a low flame for a few minutes until all moisture evaporates. This step is crucial in preventing rust.

  4. Oil It Regularly: Once your kadhai is dry, rub a light layer of oil over its surface. This helps maintain its seasoning and keeps rust at bay. If you use your kadhai frequently, it will develop a natural, shiny patina over time—this is a sign that it’s well-seasoned and ready for anything you throw at it.

  5. Store It Properly: Store your cast iron kadhai upside down (to reduce the exposure of the cooking surface to air) in a dry place, away from any sources of moisture. If you’re stacking it with other cookware, place a paper towel or cloth between them to protect the surface.

There’s something deeply satisfying about cooking in a cast iron kadhai. It’s not just about the taste or the health benefits; it’s about the experience. The way it heats quickly, the sound of ingredients sizzling as they hit the hot surface, the rich, smoky aroma that fills your kitchen—these are the things that make cooking in a cast iron kadhai so special.

Unlike non-stick cookware, which can release harmful chemicals like PTFE and PFOA when overheated, a cast iron kadhai is free from such toxins, ensuring that your food remains pure and safe. Not to mention, the durability of a cast iron kadhai means it can last for generations, reducing the need for frequent replacements and minimising environmental waste. It is built to last, becoming more seasoned and naturally non-stick with each use. So, if you haven’t yet, I encourage you to invest in one. Treat it well, and it will reward you with years of delicious, nutritious meals that carry with them the spirit of tradition and the warmth of home.

Comments

  1. Roca CookwareJanuary 30, 2025 at 2:46 AM

    Cooking in Cast Iron Kadhai Pan by Roca Cookware is an excellent choice for both professional chefs and home cooks. This cookware enhances the flavors of food, distributes heat evenly, and retains heat for a long time. The durability of cast iron makes it a reliable choice for traditional and modern cooking. Whether you are frying, sautéing, or slow-cooking, a cast iron kadhai pan offers superior results.

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