Cast Iron Deep Kadai – 24cm

The quality of this kadai is genuinely excellent — heavy, well-made, heats evenly, and I can see it getting better with each use. The reason I'm giving four stars rather than five is that the learning curve took me longer than I expected. The first week I overheated it a couple of times and food stuck badly. Once I understood that cast iron needs lower heat settings than I was used to with non-stick, everything improved. If the product page included more detail on heat management tips, new cast iron users like me would have a smoother start. That said, after a month of use, I'm fully converted and love this kadai.

I've been using non-stick pans my whole life and always hesitated to switch. My mother-in-law kept insisting I try cast iron and honestly I'm embarrassed it took me this long. This kadai is incredible. Made chicken curry last week and the base just didn't scorch at all. Consistent heat throughout. The seasoning was already good out of the box — I did the re-season step anyway as instructed and now it's even better. My family says the food tastes different (better). I think they're right.

I cook for a family of five and sometimes the 24cm size is just a touch small for large batches of curry or biryani. The quality of this kadai is excellent — the cast iron is solid, the seasoning is good, the handles are sturdy. For a family of 3–4 it would be perfect. I need to do two batches occasionally when cooking for the whole family, which is a minor inconvenience. If Evvolife comes out with a 26cm or 28cm version, I'll order immediately. Giving four stars only because of size — on quality alone it's five stars.

We deep fry a lot at home — pakodas, bondas, murukku during festivals. I was using a regular steel kadai before and the oil temperature kept fluctuating, making the snacks either too oily or undercooked. This cast iron kadai holds the heat so well that once the oil reaches temperature, it stays there. The pakodas are crispy, evenly fried, and drain well. The size is perfect for a family of four. Very satisfied.

Honestly this feels like something that will outlast me. The weight tells you immediately that this is not some flimsy product. My grandmother used cast iron and her pans are still being used in the house. I bought this with that same intention — something I can pass down. First use was making dal tadka and the tadka sizzled perfectly. No sticking, no burning. The dual handles make it very safe to lift when full.

The product itself deserves full marks — solid cast iron, good pre-seasoning, easy to use once you get the hang of it. My only feedback is that delivery took 9 days rather than the advertised 5–7 business days. I understand these things happen, and the product arrived safely without any damage, so it's not a deal-breaker. The kadai has been in daily use since it arrived and is excellent. Just mentioning the delivery timeline as feedback for the brand. Would still recommend to others.

I cook on high flame a lot — restaurant-style stir fries and wok-fried vegetables. Most non-stick pans warn you against high heat. This kadai thrives on it. After a month of heavy use, the surface has become noticeably more non-stick than when it arrived. No chemical smell, no coating flaking off. I've recommended it to four people in my apartment building already.

First use: I made an egg omelette and it stuck slightly despite preheating and oiling as instructed. Was a little disappointed. But I followed the seasoning process again as recommended, cooked a few oil-heavy dishes (tadka, sabzi with mustard oil), and by the end of week one the surface improved noticeably. Week two onwards — no sticking at all. I now understand that the initial sticking was a seasoning issue and cast iron genuinely needs a break-in period. Giving four stars because the initial experience was frustrating, but the long-term performance has been excellent. Would recommend with the caveat that you need patience in the first week.

I ordered this along with the tawa combo and both are excellent. The kadai specifically is perfect for everyday cooking. I make sabzi, dal, and small batches of frying in it. The heat distribution is even — I had one side of my old pan always burning — this doesn't do that. Cleanup is simple once you know the routine: warm water, soft brush, dry on flame, oil. Takes 2 minutes.

My non-stick finally gave up and I decided not to replace it with another coated pan. Read about cast iron online for weeks before ordering this. No regrets. The transition took maybe a week — adjusting my heat settings and cooking style — but now it's completely natural. Food doesn't stick if you preheat it right. The care instructions that came with it are clear and practical.

I was a bit worried about cooking acidic dishes like sambar and rasam in cast iron since I'd read about it online. Started with oil-based dishes first to build the seasoning. After about three weeks of regular cooking, I tried a light sambar — no issues at all. The flavor was clean and rich. The depth of this kadai is ideal for liquid-heavy South Indian gravies. Really glad I bought it.

Ordered on a Monday, arrived by Friday. Packaging was solid — the kadai was wrapped well and arrived with zero damage. It's heavy but manageable. Used it the very same evening to make aloo matar. Came out beautifully. The handles are sturdy and the loop design makes it easy to pick up even when wearing kitchen gloves. Would order from Evvolife again without hesitation.

I switched to cast iron specifically because of health concerns about PTFE and Teflon coatings. This kadai is exactly what I was looking for — 100% chemical-free, seasoned only with vegetable oil. I did the initial seasoning process as recommended and have been cooking in it for two months now. No health worries, and the food genuinely tastes better. Highly recommend to anyone who cares about what goes into their cooking.

I cook biryani every weekend for the family. The key is a heavy-bottomed vessel that distributes heat evenly without hot spots. This kadai does exactly that — when I put it on low flame for dum, the bottom layer of rice doesn't burn, the steam circulates evenly, and the whole biryani cooks uniformly. I've tried many vessels before. This is the best result I've gotten. The 24cm size is perfect for 4–5 servings.

Something about cooking tadka in cast iron just hits differently. The mustard seeds splutter perfectly, the curry leaves go crispy, and the hing blooms properly in the heat. I read somewhere that cast iron retains and radiates heat differently than steel or aluminium and I believe it after using this. My dal and sambhar have a richer, more restaurant-like flavour now. My kids have started asking what I changed in my cooking!

I have an induction cooktop and was worried about compatibility. The product page says it's induction-safe and it is — sits flat on the induction surface with no wobble. Heats up evenly. I made fish curry and the gravy thickened beautifully without sticking. The induction settings needed adjustment (lower heat than I'd normally use) but once I figured that out, perfect results every time.

Unboxed it and was immediately impressed by how solid it felt. The finish is smooth, the pre-seasoning is even, and the handles feel robust. Doesn't look like something cheap. Used it to make palak paneer for guests and everyone asked where I bought the kadai. The food cooked evenly, nothing stuck, and cleaning was simple. A genuinely premium product at a fair price.

Three months in and this kadai keeps getting better. When I first used it, I was careful and followed the instructions closely. Week by week the surface has darkened and become more naturally non-stick. Now I can fry eggs in it without any sticking. It's like the pan rewards you for cooking in it regularly. This is the magic of cast iron that nobody tells you about until you experience it yourself.

I cook in large quantities — often for 6–8 people. My previous kadai would sometimes warp under heavy use on high flame. This cast iron one doesn't move. Even when I fill it nearly full with curry, it sits stable on the gas burner. The dual handles make lifting it safe and comfortable. The weight (3kg empty) does mean you need both hands, but that also tells you how solid it is.

The 24cm size is the sweet spot — big enough for a family of 3–4 but not overwhelming to store or handle. I use it almost daily for sabzi, eggs in the morning, and occasional deep frying. The depth is excellent — I can fry without worrying about oil splashing. The curved bottom means oil pools naturally in the centre, which is ideal for frying smaller items like pakodas or bhajiyas.

Bought this as a housewarming gift for my cousin who just got married. She called me two weeks later to say it's become her favourite kitchen item. I ended up ordering one for myself too. The packaging was nice enough to gift directly without rewrapping. For anyone looking for a practical, long-lasting gift for someone who cooks — this is it.

I never appreciated what 'even heat distribution' meant until I used this kadai. With my aluminium vessel, one side always cooked faster and I'd constantly have to stir to avoid burning. With this, the heat spreads uniformly across the entire base and sides. Vegetables cook evenly, gravies simmer without scorching. It's a small difference that makes a huge impact on the quality of food.

I've had non-stick pans that started flaking after a year — little bits of coating coming off into the food. That always scared me but I didn't know what alternative to use. Cast iron is the answer. This kadai has no coating — it's just iron, seasoned with vegetable oil. Nothing to flake, nothing to leach. I cook confidently now, especially when making food for my 4-year-old daughter.

The thick base of this kadai makes it ideal for slow-cooked meat dishes. I made mutton curry — let it cook on a low simmer for 45 minutes — and the result was better than what I get in most restaurants. The heat retention means the curry stays at a consistent temperature without needing to keep adjusting the flame. The meat was tender, the gravy was rich. Will be my go-to for meat dishes from now on.

My husband was skeptical about cast iron — thought it was old-fashioned and heavy to use. After using this kadai for a month, he's the one who now reminds me to oil it after washing. The results speak for themselves. Curries taste richer, fried food is crispier, and the pan just gets better over time. Our non-stick pan is sitting unused in the back of the cabinet now.

I specifically needed a kadai for deep frying — my old one was too shallow and oil would splatter everywhere. The depth of this 24cm kadai is excellent. I can fry samosas, puris, and mathri without any issue. The oil heats evenly and stays at temperature even after adding cold items to fry. The cleanup isn't as bad as I expected — a warm water rinse and brush, then oil, done.

I tried making a baked dish in this kadai — started it on the stovetop and finished in the oven. The cast iron handled the oven temperature perfectly. No issues, no warping, food cooked evenly top and bottom. This versatility is something you can't get from a non-stick or regular steel kadai. If you bake or do oven cooking as well as stovetop, cast iron is the clear choice.

I bought this in December and have used it almost every day since. Three months of daily cooking — curries, frying, tadka, stir fry — and it looks better now than when it arrived. The seasoning has deepened to a dark, near-black finish. It's more non-stick now than it was initially. This is the opposite of what happens with coated pans that degrade over time. Genuinely impressed.