How To Use And Clean An Iron Kadai For The First Time

Welcome to the wonderful world of Indian cooking with traditional cookware! 

Using a cast iron kadai isn't just about the authentic taste; it’s also a great way to naturally add extra iron to your food. While it may look a bit intimidating at first, getting your cooking kadai ready is actually quite simple and worth the effort. 

Let’s dive into the guide on how to prep, use, and maintain your iron cookware perfectly. 

Start Here: Cleaning Your Iron Kadai Before First Use

Almost all the new kadais available in the market have an industrial oil or wax coating on their surfaces to avoid rust formation. This needs to be removed thoroughly so that food does not taste bad and remains healthy and safe to eat.

Here is how to clean iron kadai first time so it is safe and ready for your kitchen. 

• Wash it with warm water and a mild dish soap to remove the initial factory oil. 
• Scrape out any leftover oil from the surface using a gentle scrubber

The One Step You Shouldn’t Skip: Kadai Seasoning

Seasoning involves developing a very smooth film of oil on the metal, which acts as a barrier against the elements. This ensures that there is no formation of rust, and it helps in preventing food from sticking to the bottom of the kadai. These tips are the key to converting your iron kadai into a state-of-the-art non-stick kadai.

• Apply a thin layer of vegetable oil all over its surface, place it over the burner, and let it smoke a little.
• Then allow the kadai to cool thoroughly, remove the excess oil, and season it again.

Using Your Iron Kadai for the First Time

After seasoning the kadai, you will be able to use it for high-temperature operations such as deep frying and making crispy stir-fries. Due to its ability to retain heat for a long time compared to steel, it can ensure an even cooking process with little reduction in temperature. 

Begin by using easy recipes as the pan adjusts to the temperature and oils in the kitchen.

• Start by frying some onions or preparing any dry vegetable preparation to develop an initial non-stick coating.
• Preheat your kadai for a minute on low flame before you add oil or other ingredients into it.

Everyday Cleaning of Iron Kadai After Use

Taking care of the kadai after each cooking process helps maintain the perfect condition for generations and keeps it rust-free. Try to steer clear of those chemical products that may damage the kadai seasoning layer, which you have built over the years. 

This is how to use iron kadai first time, especially when you're cleaning it after its first use.

• Rinse it with water only and then gently scrub it using a brush while the kadai is warm.
• Wipe it dry immediately with a cloth to make sure no moisture is left behind.

What to Do If Your Kadai Gets Burnt

When starting to cook in a new kadai, it is natural to sometimes burn your food due to the heat that comes from the iron. However, there is no need for panic since iron kadai are extremely durable and can easily be returned to their original form.

Here is how to clean a burnt iron kadai without damaging the metal or the seasoning underneath.

• Place some water mixed with baking soda in the pan and boil it to remove the burnt food.
• Rub the surface of the pan using a lemon slice and salt before applying oil to the surface.

A Few Simple Habits That Make a Big Difference

Always dry your kadai after washing: This is the easiest way to avoid rust stains.

Apply a light layer of oil after each use: This helps protect the metal for the next cooking session.

Avoid leaving it soaked in water: Moisture is the enemy of iron, so never leave it in the sink overnight.

Give it time to build its natural seasoning: The more you use the kadai, the better it becomes.

Transitioning to iron cooking utensils is a process that pays off by giving you enhanced taste and healthy advantages in the long run. Although an iron kadai is an indispensable element in the kitchen, you may consider checking out Nestasia’s broad selection of glass cooking pots, saucepans, brass cookware, and honeycomb cookware for an entire ensemble. We have a variety of products that include cookware, casseroles, baking dishes, food storage containers, and other kitchen essentials.

FAQs

Why is my new iron kadai turning black? 

This is actually a good sign as it indicates the formation of a non-stick surface through oil and metal bonding. With continuous use, this surface will eventually harden, resulting in improved performance of the cast iron kadai.

How long does it take for an iron kadai to become non-stick? 

With consistent usage, you should be able to see noticeable improvements within 4-5 cooking sessions as the seasoning develops. To hasten the process, you may opt to deep fry some snacks at the outset.

Can I cook everything in an iron kadai from day one? 

It's best to avoid cooking acidic foods such as tomatoes, lemons, and tamarind in the first month or two after purchasing the kadai. This is due to the risk of losing the first layers of oil.

What should I do if my iron kadai starts rusting? 

No need to panic, as rusting is a surface phenomenon only. You have to scrub the rust off using sandpaper or steel wool and clean thoroughly. After cleaning, dry it instantly on the stove and cover it with a new layer of oil to protect it.

Why does my food stick even after seasoning?

Food may stick due to insufficient heating of the kadai before applying oil or excessive application of oil. Make sure you heat the kadai well, even before pouring any oil in it, so that food doesn't stick to it while cooking.