A karahi pan (also called kadai or kadhai) is a staple in South Asian cooking. With its deep, rounded base and sturdy handles, it’s perfect for frying, simmering curries, or even preparing traditional dishes like Chicken Karahi. More and more kitchens are discovering its versatility.
In this guide, we’ll answer common questions about karahi pans, compare them to other cookware, and share tips for choosing and caring for one that lasts.
Is a karahi pan good for deep-frying?
Yes—a karahi pan is excellent for deep-frying. Its deep, bowl-shaped design allows oil to pool in the centre, which ensures even cooking and minimizes splattering. This makes it ideal for frying foods like pakoras, puris, samosas, and even French fries.
Unlike shallow pans, the depth of a karahi pan helps maintain a stable oil temperature, which is essential for crispy, golden results. For home cooks who love trying South Asian snacks, this pan is a reliable option. Just remember to avoid overfilling it with oil—two-thirds capacity is usually safe.
Is a flat or curved pan better for chapati?
For making chapati, a flat pan (tawa) is better than a curved karahi pan. The flat surface ensures even cooking and allows the chapati to puff up properly. A karahi pan, with its rounded base, isn’t designed for flatbreads.
That said, a karahi is still useful for preparing accompaniments like curries, while a flat tawa handles chapati or roti. Having both pans in your kitchen is ideal if you want to recreate a full Indian meal.
How does a karahi pan compare to a kadhai?
The terms karahi and kadhai often cause confusion, but they refer to the same type of pan. In India, the word “kadhai” is common, while in Pakistan, “karahi” is the preferred term. Both names describe the same cookware: a round, deep pan with two loop handles.
That said, regional variations exist. Some kadai pans are slightly shallower, while others feature flatter bases to suit modern stovetops. But whether you call it karahi or kadhai, the pan’s purpose remains the same: frying, sautéing, and simmering curries and gravies.
Can you cook curry in a karahi pan?
Absolutely—karahi pans are perfect for cooking curry. In fact, the popular dish “Chicken Karahi” gets its name from the very pan it’s prepared in. The curved sides make stirring easier, preventing ingredients from spilling, while the thick base retains heat for even simmering.
You can use a karahi pan to cook a wide range of curries, from butter chicken to vegetarian daals. Its design helps reduce liquid quickly, intensifying flavours. Many chefs recommend stainless steel or cast-iron karahi pans for curries, as they hold heat longer and enhance the richness of the dish.
Is a karahi pan the same as a wok?
At first glance, a karahi pan looks similar to a wok, but they’re not identical. Here are the key differences:
· Shape: Woks usually have sloped, rounded sides, while karahi pans often feature more vertical walls with a flatter base.
· Handles: Woks come with a long single handle (sometimes two), whereas karahi pans traditionally have two loop handles.
· Cooking style: Woks are used for high-heat stir-frying, tossing ingredients quickly. Karahi pans, on the other hand, are better for slower cooking, simmering curries, or deep-frying.
In short, while they share similarities, a wok and a karahi pan serve slightly different purposes. If you cook a lot of Asian stir-fries, go for a wok; if Indian or Pakistani curries are your go-to, invest in a karahi.
Are kadai pans oven-safe?
The oven safety of a kadai pan depends on its material.
· Cast iron karahi/kadhai pans are oven-safe, making them suitable for roasting or baking dishes.
· Stainless steel pans may also be oven-safe, but always check the manufacturer’s guidelines.
· Non-stick kadai pans are generally not recommended for oven use, as high heat can damage the coating.
So, if you’re planning to use your kadai in the oven, opt for cast iron—it’s durable, versatile, and performs beautifully under high heat.
What is the best pan for cooking Indian curry?
When it comes to Indian curry, the karahi pan is one of the best options. Its design allows spices to bloom in hot oil, and the high sides prevent spillage during simmering. Cast iron karahis are especially popular because they retain heat well, giving curries a depth of flavour that stainless steel sometimes lacks.
However, for everyday convenience, stainless steel pans are easier to clean and lighter to handle. If you’re cooking large batches of curry at home, consider having both: cast iron for authentic flavours and stainless steel for quick weekday meals.
How do you season a karahi pan?
If you’ve purchased a cast iron karahi pan, seasoning it is crucial for performance and longevity. Here’s a step-by-step guide:
1. Wash: Rinse the new pan with warm water and mild soap to remove any factory coating.
2. Dry: Thoroughly dry with a towel to prevent rust.
3. Oil: Apply a thin layer of cooking oil (canola or vegetable oil works well).
4. Heat: Place the pan in a preheated oven at 350°F (175°C) for one hour, or heat it on the stovetop until the oil polymerizes.
5. Cool: Let it cool naturally, then wipe off any excess oil.
Seasoning creates a non-stick surface over time, making it easier to cook curries and fry foods without sticking. With regular use and occasional re-seasoning, your karahi will become better seasoned and more flavourful.
How long does a kadai pan last?
A high-quality kadai pan can last decades if properly cared for. Cast iron pans often get passed down through generations because they become more durable and flavour-enhancing with age. Stainless steel pans may not last quite as long but can still serve you for 10–15 years if maintained.
The key to longevity is proper care:
· Avoid overheating empty pans.
· Season cast iron regularly.
· Hand-wash non-stick kadai pans to protect the coating.
· Dry thoroughly to prevent rust.
With attention and care, your kadai pan could become a treasured family kitchen item.