Karahi

(12"approx) (Black Iron karahi, Kadai, kadahi)

traditional Rustic look Black Iron karahi.

Preparation & How To Season

To season heat karahi 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 normal as it is a protective layer added at manufacture and should be taken off before use. With a cloth wipe on a thin layer of oil, then turn up the heat to burn it off, and let it cool down. It is essential not to let the oil pool in the bottom of the karahi, as a thick gel can formin the curved base. Repeat this process building up at least half a dozen thin layers, burning in each layer before applying the next. Be careful when handling hot items. The karahi will appear to have a rustic iron look in parts which is quite normal.

Cleaning

Rinse the Karahi with hot water.

Gently lift off or scrub away food particles with a non metallic scrubber or with a Bamboo wok cleaner brush.

Rinse.

Dry the interior and exterior with paper towels.

To finish drying, place over medium to high flame and 'burn', to sterilise it ready for your next cooking session.

Never use washing-up liquid. Wipe the inside with a small amount of vegetable oil. This helps prevent rusting. (Note: this step may not be necessary if you properly seasoned and it gets a lot of use.

Store until ready to use again.

Safety: never fill more than one third with oil for deep-fat frying

Tips: ''Never scrub with an abrasive cleanser, as this can damage the seasoned surface. Instead, wash in hot water. If necessary, you can use a brush or nonmetallic scrubber to remove any particles of food sticking to the bottom, ideally use a bamboo wok cleaner. Do not put in the dishwasher. If rust appears or it is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. Wipe dry with paper towels. The bottom will build up a layer of carbon, but don't worry. This will prevent it going rusty. . '' - the asian cookshop