Preparation & How To Season The Black Iron Kadai must be prepared and seasoned before use. First clean the Tawa thoroughly to remove any manufacturers protective oil & rust, then dry completely. Now to season, heat the Tawa for a few minutes until its entire surface is hot. The first time you do this you may see parts of the black surface begin to peel away, this is fine as sometimes a protective layer is added by manufacturer for safe transit. With a cloth wipe on a thin layer of oil, then turn up the heat to burn it off, and let it cool down. Cleaning Rinse the Black Iron Tawa with hot water. Gently lift off or scrub away food particles with a non metallic scrubber. Rinse, Dry the surface and to finish drying, place over medium to high flame and 'burn', to sterilise it ready for your next cooking session. It is best not to wash with detergents, as it will take away all your hard work with seasoning.
Available in sizes 7" to 20".
Iron material and curved base are the key features which will make this is your favourite pot in your kitchen. Riveted handles are known to be the sturdiest handles, due to there strong constuction as they are permanently attached. This means with this karahi you will never have to worry about the handles becoming loose, breaking or having to be tightened. Strong handle attachment shall ensure that you can easily pick up or placed down the karahi and will not have any built up residue from food or water around the rivets.
Make food more healthier and without lots of oil with this iron karahi. Once the karahi has heated up, just adding the oil and spreading it on the surface will give a thin and sufficient layer of oil to evenly cook food without burning it. This iron karahi will be able to cook food several inches above the surface therefore, now you can get tasty, evenly cooked and healthier food all at the same time.