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.