No More Rusty Kadhais: 5 Tips For Keeping Your Kadhai In Top Shape
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Iron woks, also known as "lohe ki kadhai," were a staple in many Indian households well before the cast-iron craze. These cookware items are thicker and heavier than other kadhais and are often reserved for frying pooris or pakoras. Growing up, many of us remember our mothers extolling the virtues of cooking with cast iron and how it added iron to our diets. While it may have seemed funny at the time, it's true that food prepared in an iron kadhai can increase the dish's iron content. However, cast-iron skillets require careful maintenance and are naturally prone to rust. To prevent rusting, here are some tips you can follow.Also Read: Kitchen Tips: 5 Easy Ways To Clean Your Baking Tools And EquipmentCan A Rusted Iron Kadhai Or Utensil Be Fixed?The brown rust in kadhai can be hard...