Meyer Pre-Seasoned Cast Iron 24cm Deep Kadai/Wok is pure cast iron. It is entirely chemical-free, which means that unlike nonstick cookware, this cast iron kadhai has no chemical coating. Cast iron actually increases the amount of healthy iron in food. Additionally, it enhances flavour and improves food quality. This cast iron kadai is best for heat retention and uniform heating. If you want to buy cast iron kadai online, you can easily trust Meyer kadai for healthy and hassle-free cooking.
Vegetable oil pre-seasoning makes kadhai inherently nonstick. With this pre-seasoned cast iron kadai, you can cook without any effort or the hassle of initial seasoning. This high-quality kadai works well for everyday cooking. In addition to deep frying with a cast iron kadai, you can cook sabzis, biriyanis, curries, gravies, etc. Use this kadai conveniently for campfires, induction stoves, gas stoves, and OTG.
You can cut costs by using a cast iron kadai. Faster cooking also saves gas. In contrast to nonstick kadais, which must be replaced frequently, it will last for generations.
Why should you buy Meyer cast iron kadai?
· It is a robust product and with good maintenance, will last a lifetime.
· Even if the surface of a well-seasoned pan is non-stick, you may still need to add a little oil when cooking extremely sticky items.
· It can easily be kitchen’s workhorse. It works well in the oven and on the stovetop (and even on the grill) because of its good heat retention.
· In your cast iron pan, you can cook anything from veggies to chicken to eggs to pizza!
· No other pan sears or browns protein better!
· It has got a single handle with an ergonomic design and no rivets, screws, or weld joints. Even with a lot of food in the pan, you can effortlessly manoeuvre it thanks to the extra-long handle's secure and pleasant grip. The handle thus offers you a seamless experience by fusing functionality, safety, and beautiful design.
· Due to its width, depth, and structure, this cookware can easily transition between the roles of frypan and skillet. So, it is ideal for braising, baking, broiling, searing, sautéing, and deep frying.
3 reasons why cooking in Meyer cast iron kadai is good for you!
1. Less oil can be used
Cast-iron cookware with that wonderful sheen is a sign of a well-seasoned skillet, making it practically nonstick. Of course, the health benefit of cooking in cast iron is that you won't need to use copious amounts of oil to brown crispy potatoes or sear chicken.
2. It Provides a Chemical-Free Alternative to Nonstick Pans
PFCs (perfluorocarbons), a substance associated to liver damage, cancer, and developmental issues, are included in the repellant coating that prevents food from sticking to nonstick pots and pans. When nonstick cookware are heated on a high heat, PFCs are released from them as fumes, which can then be inhaled. When the pan's surface is scratched, we can also eat them. This makes cast-iron pans, both conventional and ceramic-coated, excellent substitutes for nonstick pans.
3. It Iron-Fortifies Your Food
Cast iron can leach some iron into your food, which is a beneficial thing even if it doesn't leach chemicals. Around the world, iron deficiency is pretty typical. In actuality, 10% of American women lack enough iron. Cast iron can enhance iron content in food by up to 20 times when cooking it, particularly when cooking anything acidic like tomato sauce. Try these chicken tacos with charred tomatoes.
A cast-iron recipe has the added benefit of keeping the meal warm if it is kept in the cooking pot. Additionally, it presents a Pinterest-worthy photo chance! A hot pad should be placed underneath the skillet before serving, and the handle should be handled with an oven mitt or hot pad.
How to maintain Meyer cast iron kadai?
· Your seasoning may become messed up if you cook acidic foods in cast iron. If you cook items like tomatoes, wines, and vinegars frequently, your cast iron skillet may start to lose its seasoning. This does not preclude using a cast iron pan to cook foods that are acidic. It simply implies that before preparing additional items, you might need to reseason it.
· Avoid subjecting your cast iron cookware to sharp temperature variations. This involves putting it directly from the heat into a bowl of cold water. You run the chance of breaking the pan.
· Fish that is flaky or meats with delicate skin can be difficult to remove from the pan. When you flip your fish or meat, it will disintegrate because of this.
· Cast iron skillets and pans pick up the flavour of whatever you cook in them. This is wonderful when preparing steaks, meats, vegetables, and other dishes that benefit from the addition of various flavours. If you cook fish in your pan and then cook brownies in it a few days later, it may not be the ideal combination. You might wish to have a few cast iron skillets or pans to address this. Another for meats, steaks, sauces, and vegetables, and one for desserts and sweet recipes.