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  • 5 Things To Look For In A New Kadhai Before Buying It

    5 Things To Look For In A New Kadhai Before Buying It

    A kadhai is one of the most frequently used utensils in our kitchens. From sauteing and deep-frying to slow-cooking, it helps with all these tasks with ease. The quality of your food often depends on the type of kadhai you’re using. If it’s not of good quality, you’ll notice that your food doesn’t turn out as well. Since it’s used extensively, you may need to replace it with a new one after some time. Are you planning to buy a new kadhai? Feeling confused about which type of kadhai would be the right pick for you? Don’t worry! We’re here to guide you. Below, we’ll share five key factors to help you make the right purchase when shopping for a kadhai. Check them out!

    Here Are 5 Factors To Keep In Mind Before Buying A Kadhai:

    1. Consider The Material

    When buying a kadhai, the first thing to consider is the material. You’ll find kadhais made from various materials, such as aluminium, stainless steel, cast iron, and non-stick. Aluminium and stainless steel kadhais are durable and lightweight, while cast iron and non-stick kadhais are more suitable for low-oil cooking. Don’t get overwhelmed by the options – simply choose the one that suits your needs.
    Also Read: To Buy Or Not To Buy? 5 Key Things To Evaluate Before Buying A Chopping Board

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    2. Assess The Size And Capacity

    Next, consider the size and capacity of the kadhai. If you have a small family, a 2-3 litre kadhai would be sufficient. However, if you have a larger family, consider buying a 5-6 litre kadhai. The more capacity it has, the more food you’ll be able to cook. So, make your decision based on your family size.

    3. Check The Handles

    Another important aspect to consider is the handles of the kadhai. Let’s face it, we frequently touch the handles while cooking. If they’re too hot, there’s a high risk of burns or injuries. To prevent this, always choose a kadhai with sturdy, heat-resistant handles. This way, you’ll be able to handle the kadhai with confidence.

    4. Induction Compatibility

    If you’re using an induction cooktop instead of a gas stove, ensure that the kadhai you buy is compatible. Not all kadhais are induction-friendly, so always pick the right one. If the kadhai is made of stainless steel and has a flat bottom, it can be used on an induction stovetop. For a gas stovetop, you can use any material, as they are all compatible.

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    5. Budget

    The market offers various types of kadhais at different price points. While it can be tempting to buy an expensive one, do so only if it meets your specific needs. Avoid overspending and always purchase a kadhai from a trusted brand. This way, it will last you a long time, and you won’t have to spend excessively on your purchase.
    Also Read: 6 Factors You Should Always Consider Before Buying A Packet Of Bread

    Now that you know about these tips, keep them in mind and make an informed decision while buying a kadhai for your everyday cooking.

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  • How Iron Kadhai Helps Increase Iron Level In Your Food – Experts Weigh In

    How Iron Kadhai Helps Increase Iron Level In Your Food – Experts Weigh In

    Iron is a crucial nutrient in our body that helps develop cells, keeps you energetic, and promotes skin, hair, and overall health. Deficiency of the nutrient leads to dizziness, fatigue, sleep apnea, and more. This is why, you will find health experts stressing on including iron-rich foods in your diet to stay well-nourished. Now, a mere Google search will show you a long list of food items that can help balance iron levels in the body. But did you know your cooking techniques play an equally important role in the scenario? The utensils you use on a daily basis also define how your health profile will look like. Wonder how? Take iron utensils for instance. According to celebrity nutritionist Rujuta Diwekar, “Cooking in iron kadhai makes your food iron-rich.” Let’s take a closer look.

    How Iron Utensils Help Boost Iron Levels In Your Body?

    Iron pots and pans have been in use since time immemorial, but it’s only now that people have been more conscious about its benefits. The food when heated in iron cookware, reacts and absorbs some iron from the utensil, fortifying its goodness. According to a comparative study, published in the Journal of the American Dietetic Association, researchers looked into the amount of iron in 20 different types of foods before and after cooking them in iron pans. It was found that around 90 percent of the foods contained more iron when cooked in iron cookware.
    Also Read:Beyond Spinach: 5 Delicious Iron-Rich Foods You Need To Try

    Another research, published in the journal PLOS ONE, found that using iron cookware had some evidence of reduced iron deficiency and anaemia risks in children. However, it was also found that the effects of iron absorption in these cases, depend much on your age, the size of the pot, and the type of food you are cooking. For instance, it is suggested to not cook acidic food in iron cookware as it may react and erode the nutrients in the food.

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    Dos And Don’ts To Remember While Using Iron Cookware:

    – Never use acidic ingredients:

    Cooking ingredients like lemon, vinegar, or anything that is acidic in nature in iron pots may ruin the goodness of the food. In fact, it may add a metallic flavour to the food.

    – Don’t keep the food on iron pan after cooking:

    While cooking iron pan adds to the goodness of the food, keeping it as it is for long may evaporate all the goodness. Iron pan retains heat for a long time, which is why, food keeps cooking even after you switch off the gas. And as we know, overcooking ruins the nutrients in food, alongside increasing of it getting burnt.

    – Always season the tawa:

    It is important to keep iron kadhai seasoned to cook the food effortlessly. Food gets stuck to the unseasoned tawa, ruining the final product. All you need to do is brush some oil on the pan and heat it well.

    – Wash it gently:

    Avoid using hard scrub while cleaning iron cookware. It may erode the seasoning, further making it hard for you to cook your next batch of dishes. The best way is to rub some salt on the tawa, along with some baking soda, and rinse thoroughly.
    Now that you know about the goodness of iron cookware, we suggest, bringing it out from the loft and starting using it, keeping all the precautionary measures in mind. Happy and healthy cooking, guys!

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