This series is a small effort to set people interested in Indian cooking in the right direction regarding the types of purchase to make.
Today I will introduce, not that it needs introduction the Indian style saute pan.
Vada Satti as we say in our house in Tamil or Kadai in Hindi or a skillet or saute pan in English is a wide mouthed pan with a slightly deeper center allowing easy evaporation of the moisture. This is an essential utensil in the Indian kitchen and its utility is endless. Roasting, pickling, sauteing, deep frying all are done in this vessel. Some of these come with handles on either side.
Whenever a recipe requires sauteing this is the pan I turn to. If the sauteing/roasting has to be done for a longer time a non-stick pan might work out better and faster. I prefer the kadai made with hard aluminum or iron to the ones made of stainless vessel. Stainless steel requires using liberal amounts of oil as food tends to stick easily.
Saute pans or kadai these days are made with non-stick surfaces or are hard anodized on which food tends to stick less. Using non-stick pans comes with its own set of problems. The peeling surface, the overheating chemical reaction problems etc., Do the research and find one that works best.
anodized saute pan
Kadai is the first one to be showcased because I consider it an essential in any Indian Kitchen. If a kadai or a wok is hard to find not to despair, a flat bottomed saute pan will work well as a substitute.
stainless steel saute pan with copper bottom with handle
Cooks and readers do you have a favorite Saute Pan?