Kadai in hindi, wok in chinese. Traditionally this pan used to be made of heavy iron, or its alloy. It is large deep, saucer shaped. It has two heavy duty handled on both sides, to enable to lift it off the fire when necessary. It is quite heavy, since it is meant to be on the fire for long periods of time, and keeps the vegetables etc. which are being cooked/stir fried/sauteed, from burning. In rural India you will still find brass and copper (tin lined) kadais, which used to be very commonly used a few decades back, and keeping them in shining condition was every housewife's pride.

Nowadays we have sizes from 5" to 50" in width. Nuclear families have brought about the changes in sizes, since previously joint families required food to be cooked for 10 to 15or more people.

Nowadays, nonstick ones, copper coated and copper based ones, teflon coated ones, enamelware and steel and alloyed ones are available. Fancy ones can be used on the table as serving ware, too. My most favourite pans are earthen ones.

By Saroj Kering