16 Inch Heavy Duty Iron Karahi Kadai | Large Black Deep Round Cooking Wok with Double Loop Handles | Traditional Indian Pakistani Curry Pan for Frying, Cooking, Stir Frying & Family Meals

16 Inch Iron Karahi, Heavy Duty Black Kadai

This 16 inch iron karahi, about 40.6cm across, is a large, heavy-duty black iron kadai with a deep, rounded bowl and two metal loop handles. It is made for the traditional South Asian way of cooking: big batches of curry, frying pakoras and samosas, and stir-frying for a large family or a gathering.

Iron handles high heat and holds it well, which is exactly what a karahi needs for frying spices, browning onions and reducing a masala quickly. No lid is included.

Key features of the 16 inch iron karahi

• Size: 16 inch (about 40.6cm)
• Material: iron, heavy duty
• Colour: black
• Shape: deep, curved, round bowl
• Handles: 2 metal loop side handles
• Lid: not included
• Quantity: 1 piece

Cooking for a crowd

A 16 inch iron karahi is the pan for big occasions: chicken or lamb karahi for a family dinner, a large pan of chana or aloo for a party, deep-frying pakoras and samosas for Ramadan iftar or Eid, or a big batch of haleem or halwa. The wide, deep bowl gives plenty of room to stir without spilling.

It is also a good size for catering at home events, community gatherings and outdoor cooking where a large flame is available.

Frying safely

When deep or shallow frying, never fill the karahi more than about a third with oil, heat it steadily rather than on full power, and add food a few pieces at a time so the oil does not bubble over. Keep a lid or baking tray nearby to cover the pan in an emergency, never use water on hot oil, and never leave hot oil unattended.

Let used oil cool completely in the karahi before pouring it into a container.

Cooking in an iron pan

Iron holds heat well once it is hot, which is why cooks use it for searing, frying and the fast, high-heat cooking of stir-fries and karahi dishes. Warm the 16 inch iron karahi gradually over a medium flame for a minute or two, add oil, and let the oil heat before the food goes in; food added to a properly hot pan sears and releases rather than sticking.

Avoid crowding the pan: cook in batches so the temperature stays high and the food browns instead of stewing in its own juices.

Keeping iron in good condition

Iron can rust if it is left wet. Wash the 16 inch iron karahi by hand in hot water with a little washing-up liquid and a brush, rinse it, then dry it straight away with a towel or over a low flame for a minute. While it is still warm, wipe a very thin layer of cooking oil over the inside with kitchen paper. This habit keeps the surface protected and helps food release better over time.

Do not soak the pan or leave it to drain on a rack, and do not put it in the dishwasher. If a spot of rust ever appears, scrub it off, rinse, dry and oil the pan again.

Building a natural non-stick layer

Iron pans improve with use. Each time you cook with a little oil and wipe the pan with oil after drying it, a thin, smooth layer builds up on the surface that helps food release. Fatty foods such as fried eggs, sautéed potatoes and bacon help that layer form in the early weeks; very acidic dishes such as tomato sauces simmered for a long time are best cooked once the pan is well used.

If food sticks in the first few uses, add a little more oil, make sure the 16 inch iron karahi is properly hot before the food goes in, and give it time: food that has formed a crust releases on its own.

Iron or non-stick?

Non-stick pans are convenient for delicate food at gentle heat, but they do not like very high heat or metal utensils. Iron is the opposite: it is made for high heat and hard use, it browns food deeply, and it can last for decades. Many cooks keep both, using iron for searing, stir-frying and karahi-style cooking, and non-stick for eggs and pancakes. A 16 inch iron karahi is the dependable workhorse of that pair.

Hob and handling

The listing does not confirm which hobs the 16 inch iron karahi suits, so check it on your own hob before use and follow your cooker’s guidance. Metal handles and the pan itself get very hot: always use oven gloves or a thick cloth, and set the hot pan down on a trivet or wooden board, never straight on a worktop or tablecloth.

Handling a large karahi

A full 16 inch iron karahi is heavy. Lift it with both hands using the two loop handles and oven gloves, and plan where it will go before you pick it up. Use a burner large enough to heat the base evenly, and make sure the pan sits steady on the pan supports before you start cooking. Store the 16 inch iron karahi dry and lightly oiled, hanging by a handle or on a low shelf.

At a glance

• 16 Inch Iron Karahi (about 40.6cm)
• Heavy duty iron
• Deep round bowl
• 2 loop handles
• Black finish
• No lid

16 Inch Iron Karahi questions

What size is it? 16 inches, about 40.6cm across.

What is it made from? Heavy-duty iron.

Is a lid included? No.

Which hobs does it suit? Hob compatibility is not confirmed; check it on your own hob and use a burner large enough for the base.

What can I cook in it? Curries, fried snacks, stir-fries and large family meals.

How do I stop the 16 inch iron karahi rusting? Dry it straight after washing and wipe a thin layer of oil inside.

Do the handles get hot? Yes, very hot. Always use heat protection.

How many people does it serve? A 16 inch iron karahi cooks large batches for big families and gatherings.

Is it good for deep frying? Yes, with care: fill it no more than about a third with oil and never leave hot oil unattended.

Looking for more like this karahi? Browse the full Cookware collection or the rest of the Kitchen Utensils shop. To learn more, see this overview of the karahi.