Aahara Unglazed Clay/Mitti/Earthen Kadai for Cooking.

A handmade, unglazed black clay kadai for traditional slow cooking. Fired the traditional way and stone-polished by hand to a smooth, mirror-like finish.

Why cook in a clay kadai

• Gentle, even heat: clay heats slowly and holds warmth, so sabzi, dal and curries cook gently without burning.
• Moisture stays in: the slightly porous clay lets heat and steam circulate, keeping food moist and tender.
• Rich taste & aroma: the earthy flavour of mitti ka khana, the way it was cooked for generations.
• No coatings: made from natural clay, with no glaze, paint or non-stick coating.

How to use

• Before first use: soak in water for 24 hours, wash inside and out, and dry in sunlight for a few hours. This seasons the kadai and makes it stronger.
• Use on a gas stove or traditional chulha, on low to medium flame. Not for induction.
• Avoid sudden temperature changes, such as pouring cold water into a hot kadai.
• Clean with warm water and a soft brush. Avoid harsh soaps and steel scrubbers.

Each piece is handmade, so shape and size may vary slightly (up to 10%).