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School Of Wok

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I have an Indian kadai/karahi similar in some ways to a wok.  Because I am on induction, I need a suitable one so use stainless steel with an aluminium sandwich from VINOD.  Seasoning needed, and once seasoned can be washed, but no detergent or abrasives.  May be a bit more than you are looking to pay, but they do several sizes etc.


I find that the carbon steel ones designed for gas (but with a flattened bottom to make then 'induction compatible') - the heat doesn't spread up the sides well enough.  These triple layer ones are better, but still not as good as carbon steel used on gas.

Edited by JohnfromUK
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