Nothing can beat the combination of aloo-puri, chai-pakora, chutney-samosas, and many more when it comes to Indian fried food. To make these mouth-watering dishes, you need a good quality deep-fry pan or what we often call ‘Kadai.’
However, it can be a little tricky to get your desired product because of the variety of options available in the market. If you’re the one who researches before purchasing, you will like the buying guide with proper reasoning that we have prepared on the best Kadai for cooking, and we've included top brands with the best price or budget for you, Prestige, Hawkins, Zishta, and more.
Vinod Cookware Zest
Q56 Futura Non-Stick Kadhai
SmartBuy Induction Bottom Kadhai
Rapid Kadhai 24 cm with Lid
Non-Stick Deep-Fry Kadhai
Simply Chef Non-Stick Kadhai with Lid
Traditional Large Cast Iron Kadhai
Induction Bottom Kadhai with Lid
Omega Select Plus Kadai with Lid
Induction Bottom Kadhai
Hard Anodised Small Kadai
A Kadai for Joint Families
A Perfect Choice for Experienced Cooks
Sturdy Non-Stick Kadai for a Family of 3 to 4 People
A Kadai that Will Give You Even Heating
High-Quality Kadai With 2-Year Warranty
Those Who Are Looking for a Traditional Cast Iron Kadai
Medium-Size Kadai for 3-4 People
A Non-Stick Kadai for Your Puris and Mathis
A Large Kadai Which Will Work on Both Induction and Gas
A Mini and Lightweight Kadai That Can Serve 1 or 2 People
|Price Starts at||₹1,408.00||₹799.00||₹599.00||₹1,200.00||₹1,080.00||₹1,450.00||₹1,310.00||₹1,090.00||₹669.00||₹479.00|
|Material||Aluminium||Aluminium||Aluminium||Aluminium||Aluminium||Cast Iron||Aluminium||Aluminium||Stainless steel||Aluminium|
|Size||4 litres||3.5 litres||2.6 litres||2.5 litres||-||1.75 litres||2.6 litres||1.7 litres||3.4 litres||1 litre|
|Diameter||28 cm||26 cm||26 cm||25.6 cm||24 cm||25.4 cm||22 cm||20 cm||-||16.5 cm|
Let us now jump to the part you’ve all been waiting for, our top 10 picks for the best deep-fry pans/Kadais you can buy online in India. We hope you’ll be able to find a product on this list to suit your needs, and if you’re lucky you might be able to get it at a discounted rate as Amazon and Flipkart often have sales!
Deep-fry pans can vary based on their size, shape, and material used. There are also other specifications you may want to check, such as the handle length and whether the utensil is non-stick. It would help if you chose the Kadai which has most of the features you need and matches your cooking style too.
You should choose the size of the Kadai based on how much food you usually make. If you have a family of four, then 2.5 litres Kadai, with a diameter of around 26 cm would do. On the other hand, if you need a Kadai for one or two people, then 1 to 1.5 litres Kadai with a 16 to 22 cm diameter will be fine.
Pans weighing 2.5 litres and above are heavy and take time to heat-up, whereas, 1.5 litres or less are lightweight and gets heated quickly. A longer diameter ensures there’s enough space for heat distribution, and the depth makes sure the food is appropriately deep-fried.
There are various kinds of metals and alloys used for making frying pans, and each of them has different characteristics. The following sections will discuss the advantages and disadvantages of each of these.
Since deep-frying requires the use of a lot of oil, an aluminium Kadai would be one of the pros as it is corrosion-resistant. It does not react with oil, so it is perfect for those who want to reuse oil. Aluminium types are also usually less expensive, so they’re great for those looking for an affordable option.
However, some cons of using aluminium-based kadai are - since aluminium is much softer compared to other materials, you would have to be careful while cleaning it. Furthermore, it can suffer from scratches and dents easily, it only works on gas stoves, and you cannot wash it in a dishwasher either.
Cast iron has excellent heat conduction and retention properties, second only to those of copper. Kadais made with cast iron are useful because they become non-stick when coated with oil. Although these are moderately priced too, they are relatively easy to clean and durable, so they will last you a long time if used correctly.
While deep-frying, you need a pan which can retain the heat. Cast iron pans not only heats-up quickly, but they also distribute the heat properly, giving you an evenly cooked food which can be one of the pros you shouldn’t miss out on. Moreover, if you are a fan of grilled chicken and fish or even paneer tikka, you can bake or grill them in a cast iron pan.
There are some cons to these types of pans; one of them is their heavyweight. Cast iron pans are not only some of the heaviest on this list; they are also not the best choice for those who want to reuse oil. They will rust if you don’t wash them after one use, degrading the quality of the pan.
Stainless steel Kadai is another great option, especially for those who use induction cooktops, as it is induction safe. The pros of the aluminium type are that it is also corrosion-resistant, so you can reuse the oil, they are dishwasher safe, and easier to clean.
Although, it is essential to note that steel is not the best conductor of heat and doesn’t distribute the heat equally. Due to this unequal distribution of heat, certain areas of the pan become much hotter and can sometimes burn food if you’re not paying close attention while cooking.
Deep-frying as the name says should be deep, so if your Kadai lacks that, you won’t be able to deep-fry the food from both inner and outer areas properly. Ever seen the depth of Kadai a halwai has?
Yes, Indian deep-fried foods need that much depth and width to cook, especially in the case of dishes like samosas, vadas, or even jalebis! Though it might vary depending on the quantity.
A deep-frying pan with enough thickness and depth will also retain more heat, so your food will be less susceptible to burning. For your reference, the average depth of an Indian Kadai is 5 to 6 cm. However, one downside can be that it might take a few more minutes to heat up, thus slowing down your pace of cooking.
There are two types of handles a Kadai can have, one long handle or two shorter ones. The long handle keeps your hands safely away from the hot vessel when you’re holding it, while two smaller ones are better for a sturdier grip because they distribute the weight evenly.
Both of these have their demerits; the longer one can put the load on one hand, making it heavier and slippery. In comparison, the shorter ones put your hands at risk of burning.
Do not get confused with non-stick coating and the type of materials. Non-stick cookware means a layer of Teflon that is coated with materials such as aluminium, cast iron, ceramic, and more so that food does not stick on the surface.
Non-stick Kadais are also easier to clean as you do not need to put too much effort to remove any food that may be stuck, and they use less oil for cooking.
This point might not directly relate to deep-frying, but it is useful when buying a Kadai, as we rarely use a pan for one sole purpose.
If you are looking for more kitchen supplies, you are covered here. We have all the products that will make your kitchen tools elegant. Here, have a look!
A kadai may seem like a product you do not need to think much about before buying, but if you want to make sure you buy the perfect product, then you must look at all of the specifications like material - stainless steel for those who prefer induction-based cooking and iron for those who want to get even heat while cooking.
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