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A karahi is a deep, wide cooking dish with a rounded base and curved sides, traditionally used in India. It can be made of cast iron, aluminum, or non-stick anodized aluminum with a copper core. It can be used for frying, braising, and simmering, and can also be used as a serving dish.
A karahi is a cooking dish mostly used in India and surrounding regions. The shape of the dish is deep and wide with a rounded base and curved sides. The handle can vary, but a traditional design has handles on each side of the pan that swing outward and rise above the rim. Pans can range in size from small, almost single-serving dishes to large, expansive dishes that can be used to make food for a group. In addition to being used to cook food, a karahi can also be used to serve food at a table, especially when used with elaborate karahi stands designed to hold the dish in an elegant base.
A traditional karahi is a round pan with deep, sloping sides ending in a rounded base. Some versions have a flat bottom, so they can be used on a flat range and remain stable. The shape of the karahi is designed to distribute heat evenly across the cooking surface, with a slightly hotter area in the bottom center of the pan. Frying pans were originally used on pit fires contained in ovens with a large circular opening at the top, and the pot fit snugly into that opening. On a flat stovetop, the pan can be placed on a metal stand so that it stands steady and receives as much heat as possible from the burners.
Almost any type of cooking can be done in a karahi. Foods can be fried quickly over high heat or can be braised slowly. Soups can be simmered in the pan and the oil pooled on the rounded bottom to allow for frying while using less oil than in a more traditional pot. The skillet is most effective when used to slowly stew different foods for a long time, because the heat is distributed throughout the food and the wide top exposes more of the liquid to the air, allowing it to reduce quickly.
There are several materials that can be used to make a karahi. One of the most popular and oldest materials used is cast iron, which gives the pan a high level of heat retention and an evenly heated surface that can take on non-stick properties when well seasoned. Aluminum is a less expensive option, but it is reactive and can taint the taste of food when used. Most commonly, a karahi can be made from non-stick anodized aluminum with a copper core, offering both heat retention and heat distribution while being very durable.
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