Small Karahi Pan (Flat Based Small Steel Indian Karhai/Kadai)
Small Karahi Pan (Flat Based Steel Indian Karhai/Kadai)
Available in approx 6'' & 8''. Please choose below.
This Traditional Steel Indian Karahi is made from carbon steel and has a flat base perfect for added stability. Remember to clean initially and season as below.
Carbon steel is preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick patina surface that lasts.
This Karahi is protected by a factory applied antirust oil which must be removed before starting. Wash and scrub both the interior and exterior of your karahi thoroughly with a cream cleanser to remove the special antirust coating. Rinse and dry thoroughly over your gas ring or electric hot plate. Put in two tablespoons of cooking oil [any will do except olive oil, groundnut is preferred]. When the oil is warm rub the interior with a paper towel until the whole surface is lightly coated with oil. Heat the karahi slowly for about 15 mins wiping occasionally with more oil. You will see it start to darken in colour. This means your karahi is becoming seasoned and with use it will get darker and even black.
Never scrub your karahi after it has become seasoned especially with any harsh cleaners or scouring pads. Just wash it gently under the tap with plain hot water and gently wipe off food debris with a sponge or traditionally a Bamboo brush cleaner.
If food has burned on or you think it has to be washed more thouroughly, try to remove food debris as carefully as possible without harsh detergents or scouring pads. Rinse and dry the inside and outside with paper towels. Then to finish drying, place the karahi over a medium heat and 'burn' to sterilise it ready for your next cooking session. Wipe the inside of the karahi with a small amount of oil and season as before.
Always remember to season before storing for any lengthy period of time to avoid rusting. If rust does occur gently remove this by using a little cream cleanser on the spot and then re-season.
the asian cookshop tip: ''Do not put the karahi 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. The karahi will build up a black layer, but don't worry this will prevent it going rusty and helps the non stick process."