I am looking to buy a Steel Kadhai for my kitchen. So I want to know which types of steel kadhai are better for cooking food for a short period of time. Heavy bottom kadhai or Light bottom kadhai?
Please give me suggestions.
Hi Guest, Become a Member to gain access to the Member Forums, Member Map, Member Calendar of Events, and Rally Point overland trip planner! Click this link Learn More for more information!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.