Cookware 9

Wok/stir fry pan - nonreactive

Monksmonks | Oct 9, 201304:20 AM

I would love some advice. I live in the Delhi area now, and am learning to cook some North Indian dishes. My in-laws are Rajasthani and use aluminum kadai pots as their go-to equipment. I think this is a more modern idea, not a traditional one.

I've been using a heavy aluminum kadai myself, but I have some concerns. One is that the surface is just plain aluminum and I am wary of getting aluminum in my food, especially because tomatoes are in virtually every dish. I'm also wary of said tomatoes harming the surface of the aluminum. This has already happened with my aluminum pressure cooker.

What is something I could use in place of the kadai that is non reactive with acidic foods, doesn't stick, distributed heat well, and doesn't cause me to ingest lots of metal?

My limited research into carbon steel woks and cast iron woks is that they are reactive.

Is there some kind of stainless steel wok/kadai shaped cooking utensil that would work? Available in India or the US? (I'm making a trip to the US soon.)

Many thanks in advance!

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