Here at Cooksmill, we have a wide range of Indian Karahi Woks. We have flat base black iron, oval black iron, round black iron and stainless steel.

Black Iron Karahi’s are round cooking pots with deep sides and a flat base that originated in the Indian subcontinent. Traditional Black Iron Karahi’s are used for shallow or deep frying and are especially famous for stews and curries, often named Karahi after the cooking pot. Flat Base Karahi’s can be used to cook a wide range of dishes, including Jalebi and curry.

When your Karahi first arrives, it will be unseasoned and still have the manufacturer's protective coating. Before cooking on the pan, thoroughly remove any of the oil and coating on the pan. Once dry, wipe the Karahi with a thin layer of oil using a clean cloth. Then, turn the heat up on your hob and burn this oil off. After this, your Karahi is ready to season and use.

Stainless Steel Karahi’s are round cooking pots with deep sides and a flat base that originated in the Indian subcontinent. Traditional Stainless Steel Karahi’s are used for shallow or deep frying and are especially famous for stews and curries, often named Karahi after the cooking pot. Stainless Steel Karahi’s are also used to serve food at the table.

The stainless steel makes it easy for you to cook, deep-fry, pre-heat, or serve a range of traditional dishes and worldwide dishes. The handles make it easy to carry and move, allowing the dish to double as a serving dish as well as a cooking dish.

Unlike the Cast Iron Karahi, stainless steel Karahi's require less maintenance. They can be washed in the dishwasher and stored with other cookware items. This makes the stainless steel pan better for busier kitchens that have less storage and cooking space and need to switch out pans frequently.