Cook / Cast Iron / Kadai & Wok
Made for the way you cook
From crisp vegetables to rich curries, one kadai for everyday cooking.
Brings oil together for deep frying with a lower volume of oil.
Make sauteing and stirring easier while the iron holds its heat.
Suited to crisp dry dishes as well as slow-cooked chole and rajma.
Put it to work
Size it up
*Approximate people served for one shared dish, based on litre capacity. Allow room to stir; portions vary by recipe and appetite.
The cast-iron difference
A seasoned cooking surface, a protective treatment and a comfortable wood grip. Get to know what each one does.
01 / Ready for the first cook
The pan arrives pre-seasoned to help food release. Its hard-nitriding treatment helps protect the iron against rust.
Keep the seasoning in good shape: dry after washing and wipe on a thin layer of oil.
02 / A natural grip
Hardwood handles give you a comfortable grip on the pan. The range is made lighter than traditional cast iron for easier everyday handling.
Made for the hob. Keep the wooden handles away from direct flame; these pieces are not oven-safe.
03 / A clear view of the cooking
The kadai pairs its cast-iron bowl with a glass lid edged in food-grade silicone, so you can see the food as it cooks.
Care
Pre-seasoned, and better every time you cook in it. A little oil after each wash is all it asks.
The full care guideWash once, dry, then oil every surface.
Wash with warm water and mild soap, this once. Dry it thoroughly, then wipe a thin layer of vegetable oil over every surface.
Warm the pan first; oil or fat for all but rotis.
Warm the pan before food goes in, and use a little oil or fat with anything but rotis.
Gas and induction.
Cast iron works on gas and induction.
Warm water, soft scrubber, coarse salt.
Let it cool a little, then clean with warm water and a soft scrubber. Coarse salt lifts stubborn residue.
Straight after washing, so it can't rust.
Dry it straight after washing so it can't rust, then wipe on a thin layer of oil to keep the seasoning.
Rust? Steel wool, then wash, dry and oil.
If rust appears, remove it with steel wool, then wash, dry and oil it again.
Our cast iron comes pre-seasoned and gets better with use. Before the first cook, wash it, dry it and oil every surface. After each wash, dry it straight away and wipe on a thin layer of oil.
Yes. It works on gas and induction.
No. Cast iron is made for the hob: gas and induction.
No. After the first wash, clean it with warm water and a soft scrubber, without soap; coarse salt lifts stubborn residue. Dry it straight away, then wipe on a thin layer of oil.
A hard nitriding treatment protects the iron against rust. Dry it straight after washing and wipe on a thin layer of oil; if rust ever appears, remove it with steel wool, then wash, dry and oil it again.
It is made lighter than traditional cast iron, so it is easy to lift on and off the flame.
