The Essential Guide to Kadai Sizes for Everyday Cooking in 2025

Kadais come in a range of sizes, typically measured in diameters. Common sizes are 20cm, 24cm, 26cm, 28cm, and 30cm, but there are also variations available that range from smaller 16cm kadais to larger 32cm or more. The size you choose should match the number of servings you typically prepare, the types of food you cook, and the space available in your kitchen.

Here’s a breakdown of the most common kadai sizes

Cast Iron Kadai

Overview: Cast iron is a timeless and durable material, cherished for its ability to retain and evenly distribute heat. It's ideal for slow cooking, deep frying, and searing.

Advantages:

• Heat Retention: Cast iron is excellent at retaining heat, which is crucial for deep frying and slow cooking curries. The even heat distribution prevents hot spots, ensuring consistent cooking throughout.
• Flavor Enhancement: Over time, a well-seasoned cast iron kadai can develop a natural non-stick surface, which enhances the flavors of your food. The seasoning process builds up a layer of oil, creating a surface that is both non-reactive and naturally non-stick.
• Versatility: Cast iron is compatible with gas, electric, and induction stovetops, as well as ovens. This makes it a flexible option for a variety of cooking techniques.
• Durability: Cast iron is virtually indestructible if properly cared for. It can last for generations, making it a great long-term investment.

Disadvantages:

• Weight: Cast iron is heavy, which can make it cumbersome to handle, especially when cooking large amounts of food.
• Maintenance: Cast iron requires proper seasoning to maintain its non-stick properties and to prevent rust. After each use, it must be cleaned carefully and dried immediately.
• Reactiveness: Although well-seasoned cast iron is non-reactive, if the seasoning is damaged, it may react with acidic ingredients like tomatoes or vinegar, affecting the taste and texture of your food.

Best for: Slow-cooked curries, deep frying, stir-fries, and dishes that require high heat and long cooking times.

Stainless Steel Kadai

Overview: Stainless steel is a popular material for cookware due to its strength, resistance to corrosion, and ease of maintenance. Stainless steel kadais are often crafted with multiple layers, combining stainless steel with an aluminum or copper core to improve heat distribution.

Advantages:

• Durability: Stainless steel is highly durable, resistant to rust, corrosion, and stains. It is also non-reactive with acidic or alkaline foods, preserving the taste and color of your dishes.
• Heat Distribution: High-quality stainless steel kadais often feature multi-layered construction (e.g., triply stainless steel), which ensures even heat distribution. This reduces the chances of hot spots and ensures consistent cooking.
• Ease of Maintenance: Stainless steel is dishwasher-safe and doesn’t require special seasoning or care like cast iron. It’s easy to clean, resistant to scratches, and generally long-lasting.
• Non-Reactive: Stainless steel won’t react with acidic ingredients, making it ideal for making curries with tomatoes, lemon, or other acidic components.

Disadvantages:

• Poor Heat Retention: While stainless steel heats up quickly, it doesn’t retain heat as well as cast iron. For dishes that require consistent heat for a long time (such as deep frying or slow cooking), stainless steel might not be the best choice unless it has an aluminum or copper core.
• Sticking: If not properly preheated or if there isn’t enough oil, food can stick to the surface. This can be a problem for deep frying or cooking delicate dishes.

Best for: Stir-frying, making curry, and cooking a variety of dishes on medium to high heat. It is especially good for recipes that require constant stirring, as it allows for easy cleaning and no flavor interference.

Non-Stick Kadai

Overview: Non-stick kadais are coated with a special non-stick surface that allows food to cook without sticking to the surface. These kadais are made from various metals such as aluminum or steel and are coated with a layer of Teflon, ceramic, or other non-stick materials.

Advantages:

• Easy Cooking: The non-stick surface requires little to no oil, which makes it a great option for low-fat cooking. This is ideal for frying, sautéing, or preparing foods that tend to stick.
• Easy to Clean: Non-stick kadais are easy to clean, requiring just a quick wipe or rinse. There’s no need to scrub or soak the pan, which is especially convenient for everyday cooking.
• Lightweight: Non-stick kadais are typically lighter than cast iron and stainless steel options, making them easier to handle, especially when stirring or tossing food.
• Even Cooking: Some non-stick kadais are made with aluminum bases that provide quick and even heat distribution, helping to prevent hot spots.

Disadvantages:

• Durability: Non-stick coatings can wear off over time, especially if you use metal utensils, cook at high temperatures, or don’t take care of the pan properly. Once the coating starts to degrade, it can lead to uneven cooking or food sticking.
• Chemical Concerns: Traditional non-stick coatings like Teflon have raised health concerns when overheated, releasing harmful chemicals into the air. However, newer ceramic or PFOA-free coatings are considered safer and more environmentally friendly.
• Heat Resistance: Non-stick cookware is not suitable for very high heat, as extreme temperatures can damage the coating. This limits its use for deep frying and other high-heat cooking techniques.

Best for: Quick and easy cooking, sautéing, low-fat frying, and dishes that require minimal oil. Non-stick kadais are perfect for cooking delicate foods like fish, eggs, and vegetables, as they won’t stick to the surface.

Choosing the Right Kadai Material for Your Needs in 2025

In 2025, choosing the right kadai material depends on your cooking style, preference, and the type of dishes you most frequently prepare. Here’s a quick guide to help you decide:

• For Deep Frying: Cast iron and stainless steel are the best materials for deep frying, as they can handle high temperatures and distribute heat evenly. Cast iron is particularly excellent for retaining heat, while stainless steel with a thick base can also be a great option.
• For Curries and Slow Cooking: If you often make rich, slow-cooked curries or stews, cast iron is the preferred material due to its superior heat retention and even cooking. Stainless steel is also a good option, especially for curries that involve acidic ingredients like tomatoes, as it won’t react with them.
• For Everyday Cooking: Non-stick kadais are ideal for everyday cooking due to their convenience and ease of maintenance. They’re perfect for quick stir-fries, sautéing, or low-fat frying, especially if you want to use minimal oil.
• For Health-Conscious Cooking: If you prioritize health-conscious cooking with less oil, a non-stick or ceramic-coated kada