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A new kadhai seems to be perfect, shiny, smooth, clean, and perfectly ready to use. But the first time you begin cooking in it, that food sticking to the surface can quickly pull away that excitement. This usually occurs because most kadhais, particularly iron or steel ones, are not naturally non-stick. They demand a bit of preparation before they begin to perform the way you expect them to.
Think of it like beginning to wear a new pair of shoes; it needs a little time and some walking steps to be comfortable. Preparing your new kadhai is a simple step, but skipping it can lead to burnt masala bases, uneven cooking, and a lot of unnecessary scrubbing later. With a few simple, useful steps, you can make a surface that appears better over the passing time.
You do not need to make it completely non-stick like a coated pan, but to lessen the sticking and improve the cooking performance. Once you get this right, everyday cooking, right from sabzis to tadkas, becomes much smoother and more satisfying.
Wash Off Factory Residue Properly
A brand-new kadhai usually has a thin layer of factory coating, oil, or dust that is not visible but hampers the overall cooking. Just to let you know, simply rinsing it is not enough. Use warm water and a light scrub to clean it nicely, especially around the edges and base. This step guarantees you are not cooking over any remains that could cause sticking or affect the taste.
If you skip this step and just start frying onions, you will notice the uneven browning or a bit of smell. That is often the remains reacting to the heat. A proper first wash will set the base for everything that you will cook.
Pro Tip: After washing, dry the kadhai thoroughly on the stove. Any leftover moisture can lead to rust or uneven seasoning later.
(Image credit: Freepik)
Heat And Oil The Surface
Once clean, place the kadhai on low heat and let it dry thoroughly. After this, add a small amount of oil and spread it through the surface, including the sides as well. Let it heat until the oil begins to lightly smoke, then switch off the flame. This will make the first thin layer that will help in reducing the sticking.
This step is particularly important for the iron kadhais, which require oil seasoning to make a natural coating over time. Without this, food tends to stick and will burn more easily.
Pro Tip: Use oils that have a higher smoke point, like mustard oil or groundnut oil, for better initial seasoning.
Start With Simple, Low-Stick Cooking
Don’t straight away jump into cooking gentle dishes such as eggs or paneer. Begin with simple recipes such as sautéed vegetables or potatoes, which will not stick easily. These dishes will help in making the layer of seasoning naturally while you cook.
For example, cooking the sliced potatoes with a little oil will allow the surface to get used to the heat and the interaction of oil without harming the base. Over time, you will notice the food releasing more easily from the surface without sticking.
Pro Tip: Avoid the acidic ingredients, such as tomatoes, in the first few uses, as they can interfere with the seasoning process.
Control Heat Instead Of Increasing It
One of the common mistakes is putting the flame too high when the food begins to stick. This actually makes things even worse. Rather, cook on medium heat and give the kadhai a bit of time so that it heats evenly before you add any ingredients to it.
A well-heated kadhai will help in cooking food properly without clinging too much. For example, if you add the onions to a kadhai that is still not warm enough, they will stick and will not get cooked evenly. But if the pan is heated evenly, they will cook smoothly.
Pro Tip: You can test the heat by sprinkling a few drops of water; if they sizzle gently, the kadhai is ready to use.
Use Enough Oil
While you may want to use little oil, for a new kadhai, you will need to use a bit of a generous amount at the start. This helps in making a smoother cooking surface, and the food gets cooked through without sticking too much.
Over time, as the kadhai gets seasoned, you can slowly reduce the oil. But in the early phases, using too little oil can lead to irritation plus uneven cooking.
Pro Tip: Spread oil evenly before you add ingredients, in place of pouring it in one place, which helps make a more uniform cooking surface.
(Image credit: Freepik)
Clean Gently And Avoid Harsh Scrubbing
After cooking, do not scrub too harshly with scrubbers or strong detergents, particularly if the kadhai is new. These can strip away the thin layer of seasoning you have started making. Rather, use warm water and a soft scrub to clean it gently.
If food still sticks, soak the kadhai for a few minutes rather than scrubbing aggressively. Over time, as the surface enhances, cleaning will become easy.
Pro Tip: After washing, lightly heat the kadhai and apply a thin layer of oil before keeping it away; it helps in maintaining the non-stick base.
