I have used meyer cast iron kadahi, n I ordered this by Vinod, it’s pretty good and definitely worth the price . Advice to others don’t go for “Indus Valley “ it’s not this good.

The product comes with the minute details of how to take care of it. So far we have not faced any problem with it, it cooks well, hold the heat well for very long time even after off the gas stove. We are satisfied with the quality so far. The pocket holder are useless though, as they are not heat resistant you will feel the heat instantly you lift the pan with them so use thick cloth for your safety.

Good kadahi for shallow frying or making dry veggies.Cooked veggies tastes well and definitely super beneficial for healthy cooking .

I was wanting to buy this pan since long. Most of the pans I had were of aluminium, so when I received this pan I was extremely happy. Look wise its elegant, no stickiness at all, whatever u cook, it comes out amazingly well, and the smoky flavour is awesome, the pan is extremely durable (in case u have a glass cooking top, handle with care) I observed that despite of cleaning well, it used to leave stains when dry until i came across someone who said that we need to grease the pan after wash and keep it in a muslin cloth for longevity of the product, and i did the same and its perfect now😊 Go buy it🌟🌟🌟🌟🌟

It is a pre-seasoned kadai, so I started using it immediately. For the first time in my life, I had to throw away cooked food because it smelt and tasted ironish. I thought it is because its a new kadai and things might improve with time. After every use, I washed and oiled the kadai. However, the same thing happened 2 more times and I thought that I will re season it. I followed some online tutorials (soaked it in rice water for a day, cleaned with salt, boiled in tamarind water, and finally by frying onion). However, the food always turned black, although it did not effect the food taste that much. Moreover, whenever I wash the kadai the foam turns brownish. After using the kadai for almost 30 times, the decoloration of food problem seems solved. Pros: Sturdy and stylish Con: 1) decoloration of food. Takes a long time to solve this issue. 2) heating and oiling the kadai is a must after every single use. Otherwise it gets rusted. The rusting proves that the material is cast iron. However, a well seasoned kadai does not rust this frequently. Conclusion: You can get similar cast iron kadai with at cheaper price from any cast iron shops in Madurai (I found this info recently and I ordered a few tawas). This is an expensive and high maintenance kadai.

Good quality. Item as expected.

Smooth finish, heavy, well seasoned, sturdy and looks durable. Like the product very. I highly recommend this.

Eminently suited for Indian cooking. Vinod is a well regarded brand in India and the product certainly looks and feels like it is of good quality. If it is anything like the Vinod pressure cooker I bought many, many years ago (and still use) this may well be a keeper.

We received so fast delivery. The delivery guy is very humble, and the product was amazing. Everyone must buy this..❤️❤️❤️❤️

I’ve now made around 20 curries using this Kadai. Having read a few reviews I was concerned that I wouldn’t be able to maintain it well but it’s just brilliant and looks pretty much new (picture after 3 months of use) and is now beautifully non-stick. I use it on my induction hob (at between 5 and 7 on a scale 1-9) and regularly heat it to smoking with a thin layer of oil applied and this has kept it non-stick. I would definitely recommend this one.

Excellent. Very well made but not suitable for ceramic, induction hobs.