By Aishwarya S
April 11, 2026
Cast-iron kadais are almost like heirloom cookware in your kitchen arsenal. When kept clean and functional, they can last for decades in the family. The secret to maintaining cast-iron kadais lies in proper seasoning, storage and cleanliness.
Cast-iron kadais need to be coated with a non-stick oil layer that keeps them rust-free. This process is called seasoning. Create this cushioning before using the kadai for the first time.
A cast-iron kadai is layered with oily seasoning, so scrubbing it too hard can strip this coating off. Clean with soap and a soft scrubber. Heat water in the kadai to loosen stuck residue.
Once the kadai is cleaned, dry it off immediately by dabbing the water with a soft cloth or simply heating the kadai on low flame. Moisture can spell ruin for cast-iron cookware.
Seasoning will protect the cast-iron kadai but to truly make it last generations, coat it in a light layer of oil once every few days. Do this before storing the kadai to prevent rusting.
Ingredients like tomatoes or tamarind are acidic enough to rub off the seasoning from the kadai. Avoid cooking with acidic ingredients often, or oil the kadai after each use.