The Indus Valley Super Smooth Cast Iron Kadai with Glass Lid | Medium, 10.2Inch/26 cm, 2.5Ltr, 2.4kg | Naturally Nonstick, Pre-Seasoned Kadhai, 100% Pure & Toxin-Free, No Chemical Coating

Perfect for cooking, it is heavy, of course, as it is meant to be. Cast iron is loads better than other cooking utensil materials , it naturally adds iron to the diet and is not harmfy. OF course you need to take care of it, as it is made up of iron and could therefore rust, but we have been using it for while and it is working perfectly. No complaints at all. This is a must have if you want to protect your health, non stick cookwares carry dangerous chemicals that leach over time slowly into your food. So be careful.

The iron kadahi is ok. But the glass lid broke off during very first use. Highly disappointed. This product quickly does not stand anywhere as compared to Futura, whose glass lid is still intact after many years of use.

I just got myself the Indus Valley Super Smooth Cast Iron Kadai with a Glass Lid, and I chose the medium size which measures 10.2 inches/26 cm and has a capacity of 2.5 liters. Being a cooking enthusiast and a stickler for top-notch cookware, I must admit that this kadai has blown me away! You won't believe the incredible benefits of this kadai's pre-seasoned cast iron material! It's a total game-changer. Not only does it heat up evenly, but it also holds onto that heat for a super long time, making it perfect for those recipes that require slow cooking or simmering. Plus, the pre-seasoning adds an extra touch of flavor to your food, making it taste even more delicious. Trust us, this kadai is a total winner! The kadai is just the size of a family of four to six people. With its 2.5-liter capacity, you can easily make your favorite curries, stir-fries, and even deep-fry snacks. Plus, its medium size is perfect for easy storage in my kitchen without consuming too much space.

I’m writing this review after using it for a month. The kadai is really good — I’ve noticed I need much less oil compared to my steel kadhai. Food does not stick while cooking, which is great. The only downside is that after every wash, I need to apply a light coat of oil before storing it, otherwise a bit of rust starts to appear

I love cooking in this because of the thickness of the material; there is even heat distribution, and cooking is faster. I expected that cast iron kadais would rust, as I have used them before, but this one rusts unbelievably fast. The picture is after one month of usage. You need to wash it, then heat the kadai to remove any moisture, and possibly apply a layer of oil to prevent it from rusting. However, just washing it and wiping off the water doesn't work; it still forms a powdery brown layer on the surface. This is the only thing I am disappointed in the kadai; it requires a lot of effort to prevent rusting. Otherwise, I am happy with cooking on it.