Indian Iron Wok - Loha Kadai for Cooking

Iron Wok / Kadai Benefits

• While cooking a small amount of iron is absorbed into the foods which benefits those with iron deficiencies (Iron deficiency affects 20% to 25% of the world population)
• Flat-bottom so it sits flat on all types of stovetops
• Iron is tough and near impossible to damage this strong cookware
• Long lasting, your iron wok/kadai will be your companion for generations
• Chemical-free, very safe for preparing food as it is not coated with any synthetic or harmful materials
• Naturally non-stick, more you use the wok, the better and more seasoned it becomes 
• Cost-effective, buy once and benefit forever 
• Easy to clean - see instructions below
• Known to retain heat longer 
• Raw and natural, ingredients include ONLY iron and nothing else

Season your iron wok / kadai:

STEP 1 - wash and scrub

• Upon purchase, wash in hot soapy water while scrubbing the vessel well (you will not damage it)
• Continue scrubbing with dishwashing soap for 5-10 minutes until the metal is not releasing black colour onto your hands when rubbed with finger
• Never put in dishwasher

STEP 2 - remove moisture and humidity

• Iron as a material can easily form rust so to avoid this you must dry the washed vessel immediately with a paper towel (careful not to use a new dish cloth as it may discolour it)
• Then place it on the stovetop on medium heat to let the vessel completely dry off and reduce any moisture from locking in

STEP 3 - seasoning the pan
Iron as a material can easily form rust so to avoid this you must season it

• Immediately after washing and heating the vessel, turn off the heat and while it’s still hot, carefully pour coconut oil (or any cooking oil of your choice into the wok) and using a brush or paper towel layer the whole inside of the wok with the oil. Remove from stove with oven mitts and place it upside down on an old kitchen towel and oil the outside of the wok the same way. 
• Leave on the cloth for 24 hours
• You may season it multiple times before achieving the full benefit. Repeat steps 1-2-3 approximately 3-4 times (over 3-4 days) until wok is shiny and not releasing any colour onto paper towel when dried clean. This will ensure your wok is fully seasoned, non-stick, and ready to cook in. 

*If the wok has not been used in a while it may need to be seasoned again.
While a regularly used pan is being seasoned each time you cook in it with oil. Deep frying is also beneficial in an iron wok as this helps to season the wok deeply.

For best care, after each use: repeat steps 1-2-3 (season just once with oil, wipe it clean with a cloth to remove access oil and store in a dry place).

Use for: roasting, sautéing, grilling, broiling, shallow frying in a small quantity of oil or deep-frying in plenty of oil. Best to remove food into another container after cooking is complete and avoid sitting in wok for long periods. 

To remove sticker from iron wok / kadai: use hot soapy water and scrub off or use steel wool pad as scrubber for ease. 

Note:

• Each item is unique, made with pure iron, and might carry variations of color, slight pattern and other inefficiencies.
• Body has a natural patina created to avoid rusting while importing from India. Once washed well and seasoned, it will go away.
• With time your wok will continue to change in colour and shine. This adds character to the iron vessel.