Stainless Clad Kadai: Indian Cooking with Western Craftsmanship

By Made In Cookware - UK | Published: 2026-10-25

Category: How-to Guides

Learn how to use a stainless clad kadai for Indian cooking—from tempering to deep-frying—with even heating and easy cleanup.

Quick answer

A stainless clad kadai combines traditional Indian cooking versatility with even, responsive heat and effortless cleanup—ideal for everything from tadka to bhuna.

Why a stainless clad kadai works for Indian dishes

Traditional iron or carbon steel kadai's need constant seasoning and can react with acidic ingredients like tomatoes or tamarind. A stainless clad version—like the 5-ply Stainless Clad Kadai from Made In—gives you even heating across the wide bowl without the maintenance or metallic taste.

Trade-offs to know

Stainless steel conducts heat efficiently but doesn't hold it as long as cast iron, so you'll need to adjust burner settings more actively during long simmers. Also, without seasoning, food can stick if you skip preheating or use too little oil—a minor learning curve that pays off in easy cleaning.

How to cook with a stainless clad kadai

1. Preheat the kadai over medium heat: Place the dry kadai on the burner for 2–3 minutes until a drop of water sizzles on contact. This prevents food from sticking. Common mistake: starting with cold oil on low heat, which causes proteins to adhere.
2. Add oil and test the temperature: Pour in enough oil to coat the base—about 1–2 tablespoons for stir-fries or more for deep-frying. Wait until the oil shimmers (not smokes) before adding ingredients. For tadka, drop in a cumin seed; if it fizzles immediately, the oil is ready. Checkpoint: oil shimmers but doesn't smoke—avoid overheating to preserve the stainless finish.
3. Build your base (bhuna): Sauté onions until translucent, then add ginger-garlic paste and spices like turmeric or cumin. Stir frequently with a wooden or silicone spatula. The 5-ply construction distributes heat evenly, so you won't get burnt patches. Scrape up any fond with a splash of water—it adds flavor.
4. Add tomatoes or leafy greens: Acidic ingredients won't react with the stainless surface, so you can cook tomatoes, yogurt, or spinach without a metallic taste. Simmer gently until the raw smell fades. Lower the heat slightly if the sauce reduces too fast. Checkpoint: if sauce reduces too quickly, reduce burner setting—stainless responds faster than cast iron.
5. Deep-fry snacks (pakoras, poori): Fill the kadai no more than halfway with oil. The sloped sides let you lower items gently without splashing. Use a thermometer; the kadai's responsive heat keeps oil temperature steady. Remove food with a slotted spoon and drain on paper towels.
6. Clean immediately after cooking: Let the kadai cool slightly, then fill with warm water and a drop of dish soap. Stuck bits lift easily with a soft sponge or nylon brush. Avoid steel wool to protect the stainless surface. The heavy base won't warp under hot water. Checkpoint: never pour cold water into a hot kadai—let it cool first to prevent warping.

Our recommendation

Stainless Clad Kadai: 5-ply stainless steel construction with a wide bowl and sloping sides heats evenly and quickly. You get consistent results for tadka (seeds popping in oil), stir-fried vegetables, and deep-fried pakoras without hot spots.
Stainless Clad Kadai