To make your terracotta kadai durable and ready for cooking, please follow these steps before first use and during regular cooking:
Step 1: Soak in Water – Submerge the new kadai completely in plain water overnight (8–10 hours).
Step 2: Sun-Dry – Remove it from the water and let it dry completely under direct sunlight.
Step 3: Oil / Ghee Seasoning – Apply a generous layer of cooking oil or ghee all over the kadai (inside and outside) so it absorbs into the clay pores. Place it in the sun again to dry.
Step 4: Hot Water Treatment – Pour warm water into the kadai and let it sit for a few minutes. This helps the oil set deep into the clay to create a natural non-stick coating. Discard the water and sun-dry the kadai completely.
Step 5: Pre-Oil Before Heating – Always add oil or water to the dry kadai before placing it on the gas stove. Never heat an empty clay kadai on hot flame.
Step 6: Handle with Care – Avoid using metal tongs or kitchen pincers (Sandshi) to lift a hot kadai, as the pressure can crack or break the warm clay. Always use heat-resistant oven mitts or a dry cloth to handle it.
