Steel nonstick utensils, such as kadhai (wok), frypan, and dosa tawa, combine the durability of stainless steel with the nonstick properties that make cooking and cleaning easier. Here’s a brief overview of each:
- Steel Nonstick Kadhai (Wok):
- Material: Usually made of stainless steel with a nonstick coating on the cooking surface.
- Use: Ideal for stir-frying, deep-frying, sautéing, and preparing curries. The nonstick coating makes it easy to cook with less oil and facilitates easy cleaning.
- Steel Nonstick Frypan:
- Material: Typically constructed from stainless steel with a nonstick layer on the cooking surface.
- Use: Perfect for frying, searing, and shallow cooking. The nonstick feature reduces the chances of food sticking to the pan, making it convenient for cooking delicate items like eggs and pancakes.
- Steel Nonstick Dosa Tawa:
- Material: Made of stainless steel, usually with a nonstick coating on the cooking surface.
- Use: Specifically designed for making dosas, crepes, pancakes, and similar flatbreads. The nonstick surface ensures that the dosas can be flipped easily and doesn’t stick to the pan.
