Is your old kadhai burning your food or wobbling on the stove?
In an Indian kitchen, the Kadhai (or Wok) is the true workhorse. You need a vessel that distributes heat evenly, doesn’t react with acidic food (like tomatoes/tamarind), and lasts for decades.
The trend has shifted from aluminium to Tri-Ply Stainless Steel – a technology where a layer of aluminium is sandwiched between two layers of steel, giving you the best of both worlds: fast heating and 100% food safety.
In this guide, we review the Top 6 Kadhais available on Amazon India, ranking them by durability, heat distribution, and value for money.
In this guide, we review the Top 7 Induction Cooktops available on Amazon India, ranking them by performance, durability, and Indian-menu features.
1. Vinod Platinum Tri-Ply Extra Deep Kadai
Vinod is a pioneer in “SAS” (Stainless-Aluminium-Stainless) technology. This specific model is “Extra Deep,” making it perfect for Indian deep-frying without oil spilling over. A heavy-duty kadhai with a 3-layer construction. The inner layer is food-grade 18/8 stainless steel, ensuring zero chemical reaction with food. The deep shape reduces oil splatter.
Pros:
• Extra Deep Shape: Perfect for frying samosas or puris with less oil mess.
• SAS Technology: Prevents burning of food at the bottom.
• Sturdy riveted handles.
Cons:
• It is slightly heavier than standard steel kadhais.
• The lid knob can get hot during long cooking.
2. Milton Pro Cook Stainless Steel Kadhai
Milton is not just about water bottles; their cookware is surprisingly robust. This model features a “Sandwich Bottom” or Tri-ply structure designed for induction and gas efficiency. A polished stainless steel kadhai that looks elegant on the dining table. It is compatible with all heat sources, including induction, and is dishwasher safe.
Pros:
• Versatile: Works on Gas, Induction, and Hot Plate.
• Dishwasher Safe: Easy to clean without corrosion.
• Elegant finish suitable for serving directly.
Cons:
• Handles are steel, so they will get hot (requires a cloth to lift).
• Slightly wider shape requires more oil for deep frying compared to deep models.
3. Sumeet Cook Smart Tri-Ply Kadhai
If you want the benefits of Tri-Ply technology without the high price tag of premium brands, Sumeet is the go-to choice. This kadhai offers the standard 3-layer construction (Inner Steel, Middle Aluminium, Outer Steel). It heats up 2x faster than normal steel cookware, saving gas.
Pros:
• Budget-Friendly: Great entry point for Tri-ply cookware.
• Matte Finish: The interior has a matte finish that hides scratches better.
• Lightweight and easy to handle.
Cons:
• The steel thickness is slightly less than Hawkins or Vinod.
• Lid quality is average.
4. Hawkins Stainless Steel Tri-Ply Kadai
Hawkins is arguably the most trusted cookware brand in India. This SSK40G model is a masterpiece of durability and design. Unlike others where only the bottom is thick, this entire kadhai body is Tri-Ply (3mm thick). It retains heat brilliantly, making it ideal for slow cooking curries. It usually comes with a heavy glass lid.
Pros:
• Superior Build: 3mm thickness ensures food almost never burns.
• Glass Lid: Allows you to monitor cooking without lifting the cover.
• Rosewood or heat-resistant handles (depending on the variant) stay cool.
Cons:
• Premium pricing.
• Heavy to lift with one hand when full.
5. The Indus Valley Tri-Ply Stainless Steel Kadai
Indus Valley focuses heavily on “Healthier Cookware.” This Tri-ply kadhai is marketed as a chemical-free alternative to non-stick. A fully Tri-ply cookware that ensures even heat distribution from the base to the rim. It is naturally non-stick if seasoned correctly with oil and heat.
Pros:
• Health Focus: No chemical coatings.
• Even Heating: Prevents “hot spots” where food usually burns.
• Sturdy, industrial build quality.
Cons:
• Price point is close to established brands like Hawkins.
• Requires proper seasoning to prevent sticking initially.
6. Hawkins Futura Non-Stick Kadhai
For those who want to cook with minimal oil, the Hawkins Futura Hard Anodized Non-Stick is the legendary choice. This is not your cheap non-stick pan. It is made of Hard Anodized Aluminium (tougher than steel) with a high-quality non-stick coating. It has a unique round bottom perfect for stir-fries.
Pros:
• Low Oil Cooking: Nothing sticks to it.
• Hard Anodized Base: Will not pit, tarnish, or corrode.
• Heats up extremely fast.
Cons:
• Not Metal Spoon Friendly: You must use wooden or silicone spatulas.
• The coating has a lifespan (unlike steel which lasts forever).
💡 Buying Guide: How to Choose the Right Kadhai?
1. What is Tri-Ply? Tri-ply means the cookware has three layers:
• Inner: 304 Stainless Steel (Safe for food).
• Middle: Aluminium (Spreads heat fast).
• Outer: 430 Magnetic Steel (Works on Induction).
• Verdict: Always choose Tri-Ply over single-layer steel to avoid burning food.
2. Stainless Steel vs. Non-Stick?
• Choose Stainless Steel (Vinod/Hawkins/Indus Valley): If you want a kadhai that lasts 20+ years, allows rough usage (metal spoons), and is excellent for deep frying.
• Choose Non-Stick (Futura): If you are on a strict diet and want to cook vegetables or delicate items like fish with very little oil.
Final Verdict
If you want a kadhai that you will pass down to the next generation, invest in the Hawkins Stainless Steel Tri-Ply.
If you do a lot of deep frying (Poori/Pakoda), the Vinod Platinum Extra Deep is the most practical design.
Happy Cooking!
Hi, I’m Ankit. I created Utensil Insight to help you cook better. I find the best tools so you can feel confident in the kitchen, no matter what you are making.