Craftenka Traditional Iron Kadhai Deep Bottom Kadai/Fry Pan/Frying Kadai Handmade Loha Lokhand with Golden Handle 11 INCH / 28 cm

Must buy. Very nice product. Smooth finish. 11 inches wok is large enough for a family of 3-4.It says it is pre-seasoned. Looks so.But I seasoned it once more as mentioned in pamphlet.The black color can be removed with lemon and soda.Handle also gets hot when heated.

It is more of Wok than kadhai, lightly weight yet enough to handle, thickness is good. It is apt for cooking meals for 4-5 adults, sturdy, the handles helps to hold while stirring bare hand.Cons. Cleaning initially is time consuming as the black paint keeps coming even after 5 -6 rounds of baking powder & lemon treatment. Toon me around 10 washes to finally use it after cooking with onion as instructed

This Iron Kadia is not worth it at all. It oxidised so quickly that we weren't able to make use of it even once. The inside showed signs of rust and residue which is potentially creating food poisoning or worse. It also had a very sticky yet greasy, black residue which wouldn't budge even after washing it multiple times. Not recommended and has to be removed from Amazon as a product of sale. It would be practical to buy from a local vendor or from an iron smith.

Ease of cleaningGets rusty every time even after using for more than one year. Normally after a month's use or so it gets rusty if not used regularly.

After using more than a year I am super happy with the product better than bigger brands

The Kadai is very good in design, strong and heavy. But too much carbon content. Before start using, you need wash three or four times using baking soda, lemon or tamarind. Not recommendable to use dish wash detergent for the first time use. Use Baking soda or rock salt and rub well under all the carbon is washed out, dry under sun for a while and then use.

One of handle is very loose and had to return.

I like the kadhai, using it every day for cooking different sabji and fish too.Only thing is that it heats very fast, you have to keep an eye on the food cooking in it, or the food gets burned.I wash the kadhai and keep it upside down for further use...so no rust deposits on the surface.