Stainless steel is one of the most versatile kitchen appliance materials. Stainless steel Kadai is a rage these days, and they can be bought online or in showrooms. It is one of the best cookwares for healthy cooking and is also highly durable, non-corrosive and has great heat retention. While it is important to buy the best stainless steel kadai to get the maximum benefits from it, that is not enough. Maintaining it properly and also not making costly mistakes ensures that you do not ruin it and get the best use of your stainless steel kadai.
Tips for using Stainless Steel Kadai
Before Preparation
- Wash before first use with a little vinegar and warm soapy water to take out any oil that was left during the manufacturing.
- Thaw the food to room temperature as cold food can stick to the pan. Also, steel undergoes contraction when in contact with cooler temperatures. So if you are cooking food by taking them out of the refrigerator, rest it at room temperature for about 15 minutes. Also, remove excess water from the food using a paper towel or a cloth before cooking.
- Do not use high heat and rush preheating. Rushing through preheating may lead to overheating of the Kadai and also burning of the food.
- Do a water test to determine if the Kadai is hot enough for pouring oil. Drop a small amount of water into it, if it dances and glides on the surface it is preheated properly and oil can be added.
During cooking
- Add oil only after preheating the Kadhai and once it is hot add oil to it. That is because the steel is ‘static’ when the pan is hot and it creates a non-stick surface temporarily. Watch the Kadhai know if the oil is hot enough(should shimmer) to add the ingredients.
- If you are salting water to cook food, do it only after the water comes to a boil. Adding salt before boiling can lead to tiny pockmarks that are irreparable.
Cooking Different Dishes in Kadai
Stainless steel is popular in Indian kitchens as it is versatile and healthy. But a slightly different cooking technique has to be followed when compared to other cookware to make food without damaging it.
- Cooking sauces and meat: A kadhai is a good utensil to cook sauces and meat. But the rule is to not remove the meat until it leaves the sides of the kadai naturally. Also, it is advised to cook at low heat to avoid sticking.
- Acidic foods: Cooking acidic foods like tomatoes can be done, but they should not be stored inside them. That is because the salt and the acids harm the surface and make it look dull.
- Eggs: You can easily cook eggs in a stainless steel Kadai provided you do it at the perfect temperature. It should not be too hot or cold and you should also add some oil or butter before adding in the eggs.
Cleaning
- Do not wash the pan until it is completely cooled. Soaking a Kadai in cold water leads to warping.
- Always use dishwashing soap and a soft scrub for everyday cleaning.
- If the Kadai is messy with items stuck to it, do not use metal scrubbing pads or abrasive cleaners. Soak it in warm soapy water or use baking soda to remove the mess.
- If the pan is discoloured due to overheating, use white vinegar with water and swirl it around. Use a sponge to remove the stains.
Maintenance
- Do not add oil to a cold pan as it can burn and leave a black mark.
- Avoid cutting in your Kadai as it can scratch the surface
- Do not use very high heat as it leads to discoloration.
- Use a non-abrasive spatula while cooking.
Proper care for your stainless steel kadai is essential to maintaining its quality and longevity. Regular cleaning, avoiding harsh chemicals, and proper storage will ensure its durability and keep it in optimal condition. With these tips, you can enjoy your stainless steel kadai for years to come.