Mastering the Iron Kadai: Expert Tips from Premalatha Chandran

The iron kadai, a cornerstone in traditional cooking, is making a comeback in modern kitchens, thanks to its health benefits and durability. However, many home cooks are hesitant to use iron kadais, fearing the seasoning and maintenance process. Premalatha Chandran, a renowned recipe developer, blogger, YouTuber, and certified baker, demystifies this process, offering valuable insights into selecting, seasoning, and maintaining an iron kadai. Her practical tips are aimed at helping you integrate this versatile cooking utensil into your daily cooking routine seamlessly.

Choosing the Right Iron Kadai

• Size Matters: For small families of up to four members, an 8-inch kadai is sufficient. Larger families of 6 to 7 members should opt for a 12-inch kadai. It's advisable to choose a deep kadai for its multipurpose use.
• Handle With Care: The handles should be long or thick enough for comfortable handling, ensuring the kadai is not too heavy to heat up slowly, nor too light to cause the food to burn quickly.

Seasoning Your Iron Kadai

• Initial Preparation: Soak the new, unseasoned iron kadai in starch water for 8 hours, followed by a thorough wash with dishwashing soap or liquid. Repeat this process once more for thorough cleaning.
• The Seasoning Process: Grease the kadai with castor oil and heat it. Roast sliced onions in it to aid the seasoning process.
• Post-Seasoning Care: After roasting, wash the kadai well. It's now ready for use, suitable for frying, roasting, and even making dishes like appam.

Maintaining Your Iron Kadai

• Post-Use Care: After every use, wipe the kadai clean and dry it completely to prevent rusting. Apply a thin layer of oil and store it properly. If not in use for an extended period, cover it with a cloth to protect it further.

Do's and Don'ts for Iron Kadai Care

• Avoid Acidic Substances: Avoid using lemon juice or other acidic ingredients during cooking, as they can impart a metallic flavor to the food.
• Immediate Transfer of Cooked Food: Don't let the food sit in the kadai for too long after cooking. Transfer it to a bowl immediately to prevent the food from turning black and to maintain the seasoning of the kadai.

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Premalatha Chandran's expert advice takes the mystery out of using and maintaining an iron kadai. Embracing this traditional cooking tool not only adds a rustic charm to your kitchen but also contributes to healthier cooking practices. With these simple yet effective tips, you can easily incorporate an iron kadai into your daily cooking, ensuring your meals are not just delicious but cooked in a utensil that stands the test of time.