The kadai, an Indian wok, is a kitchen staple, used for frying snacks like appalam/papad, poori, vada, and bajji. Its deep design and flat base suit fried delicacies and gravies. Traditional kadais are large pots used at festivals and weddings, with a bowl shape and sturdy handles. However, avoid cooking tamarind-based or citric foods in iron kadais. Acidic foods can cause excess iron release, resulting in a bitter taste. Cook such dishes in alternative cookware. Transfer food promptly from ironware to prevent prolonged contact and maintain kadai longevity.