Are you planning to cook a flavourful curry, crispy sauteed vegetables or traditional Indian simmering dessert? The traditional Indian Kadahi or Kadhai will be the first cooking vessel that comes to mind. Dry sabzis or hearty dals, veg or non-veg dishes, spicy or gravied, slow cooked or stir fried, the kadai has been the cookware of choice down the ages. With a rich heritage that included royal kitchens, the simple and unassuming kadhai, has now evolved into an easy-clean, smaller version and continues to grace almost all the modern home and restaurant kitchens in the country.

Hundreds of years back the original cooking bowl or Indian wok was created by hand, most likely from cast iron or bronze, to withstand high fire/cooking temperatures. A rounded shape helped with even heat distribution. Large sized, heavy bottomed kadais were perfect for cooking huge portions for entire communities and often ended up becoming the centre of celebrations. Family names were frequently etched on to the vessel. Understandably, the kadai has survived to this day. You may have seen it frequently in wedding and festival kitchens, continuing to cater to large gatherings.


The ancient cooking bowl that has been relied upon by generations of cooks is now available in many sizes, created using various materials, one of the most popular being the triply construction. Triply is a high technology triple layer system where the sandwiched aluminium core ensures efficient heat distribution. The outer stainless steel on either side ensures heat retention. Together the materials prevent hot spots which lead to uneven cooking. Here the heat radiates evenly across the base and rises along the sides up to the rims of the cookware, making sure the contents are evenly cooked.

Easy-to-use, efficient cookware that helps your preparations to turn out well every time, the kadhai is a favourite with both home and professional chefs. As it heats up faster and cooks evenly, your recipes will be ready in lesser time using medium flame settings. It is common knowledge that cookware with heat-trapping lids saves time and fuel. Plus, you can cook healthier meals as the lid locks in nutrients as well as keeps the preparation warm. Enjoy low-oil, healthy stir fried and curry meals every day. When health and special occasions like birthdays permit, you may indulge in crisp pakoras, golden pooris and other deep-fried delights!

Sturdy, fuel saving tri-ply cookware both heats up and cools down quickly. Not only does it come in handy on an everyday basis, it is easy to clean and maintain as well.



Before first use Rinse in warm soapy water and let dry completely. Usage As the cookware heats up quickly, avoid high flame setting to prevent overcooking. Less-oil cooking Try cutting down on oil/butter consumption gradually. It’s possible to bring down oil usage for most recipes by 20%. Reduced-water cooking While cooking with the lid, the quantity of water in the recipe can be reduced. Food storage Stainless steel surface being food-safe, the cooked contents can stay in triply cookware until serving time. Tools Opt for good quality stainless steel, food-grade wooden or BPA-free silicone cooking tools. Silicone is long-lasting, flexible, versatile and resistant to odors and stains. Cleaning Hand-wash with warm, soapy water and use a soft, superior quality sponge. Avoid harsh sponges. Care Avoid knocking on the rim with metal spoons and ladles or leaving them inside the kadhai. While cooking, place a small plate on the side of the stove instead, to place the cooking tools in.

While all triply cookware is suitable for gas burners, some products can be used with induction tops and other cooking mediums as well. They are not meant for microwave use. Always consult the manual that accompanies your purchase.

Let’s look at one of the triply kadhai options from Safe Shop, recently introduced under its kitchen and tableware brand, Miakasa.


Miakasa SS Kadhai with Lid (3 pc set)

Easy-to-use, efficiently designed kadhai. Technology and design combined perfectly for every home chef. Each piece has its own lid with an inbuilt steam vent that helps save time and fuel. You can cook healthy meals as the lid locks in nutrients while cooking and keeps the ready preparation warm for longer. Another reason it will soon be your favourite is because the food-safe stainless-steel layer keeps the flavours intact. Stainless steel is non-reactive so both acidic and alkaline foods retain their taste.

Whether you use a gas, induction or ceramic hob, your cookware will retain consistent temperature and your recipes will turn out well every time. Built to last this fuel saving tri-ply cookware both heats up and cools down quickly. The sturdy set comes with a warranty.

Depending on the number of people being catered to, you can select the kadhai size. Medium and large size is ideal for gravies that require more water, can splutter or when simmering is a part of the process. Small kadhai is perfect for dry sabzi, a quick tadka or when cooking for fewer people. 

Avoid knocking on the rim while cooking so the lid maintains its fit. Use food grade steel, wooden or silicone tools to keep it looking new for longer.  You are sure to pull out this versatile vessel every day to cook one item or another. We hope you enjoy cooking wholesome meals for years to come!

A few kitchen tips-

If refrigerated, allow vegetables and other items to come to room temperature, for even cooking.

Pre-heat the kadhai to medium temperature for a minute or two before you start to cook.

Many cooks prefer seasoning their stainless-steel triply kadhai to use it as smooth-surfaced, non-stick cookware. It’s a simple process using a small quantity of cooking oil, that can be repeated as often as required.