Black Iron Karahi (Karhai, Kadai)
Traditional Rustic look Black Iron Karahi with riveted handles [handle colour can vary]. Rounded base, perfectly suited for Indian cooking.
Available in 3 different sizes.
SMALL IRON KARAHI: approx 10" bowl diameter, handle to handle 12''.
MEDIUM IRON KARAHI: approx 11.5" bowl diameter, handle to handle 14''.
LARGE IRON KARAHI: approx 15" bowl diameter, handle to handle 17.5''.
Preparation & How To Season
- The karahi must be prepared and seasoned before use.
- First clean the karahi thoroughly to remove any manufacturers protective oil & rust, then dry completely.
- Now to season, heat the 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 fine as sometimes a protective layer is added at manufacture for safe transit.
- 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 form in 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 Iron karahi may have an uneven rustic look in parts which is quite normal.
- 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.
- 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.
- TIP: It is best not to wash with detergents, as it will take away all your hard work seasoning.
- 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, remove the rust [with scouring pad etc] and re-season it, being careful to remove all the rust. Keeping iron cookware well seasoned and oiled will help prevent rusting. 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.
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