which kadai is good for cooking - #24425
I am trying to figure out which kadai is good for cooking, seriously! I’ve been having some trouble with the one I have now. A friend gifted me this non-stick one, but it seems like the coating's coming off after just a few months, and I’m not sure if that's safe. Plus, I can never get that perfect roti or stir-fried veggies that I see on cooking shows! One time, I tried making a curry in it, and everything just stuck to the bottom like glue. Then I wondered if maybe a cast iron kadai would be better? I’ve heard they’re supposed to give a nice flavor, but my grandma says they need special care. What if I don’t have the time to maintain it properly? And what about stainless steel? I’ve been looking online for reviews on which kadai is good for cooking, but there are just so many options with different materials. Some people swear by copper, and others say it can be a pain to handle. Can anyone share their experience with different kinds? I really want to make sure whatever I get works well, doesn’t rust or degrade like this current one! Any tips would be super helpful!
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