WS 4mm DKD 1.5 Ltr (SPATTER) (IB)
-550x550w.jpeg "WS 4mm DKD 1.5 Ltr (SPATTER) (IB)")
-80x80w.jpeg "WS 4mm DKD 1.5 Ltr (SPATTER) (IB)")
- Model: 4.0 mm
- JAN: 59
Deep Kadhai
1.5litres
Small pot. Big flavour. Made for the tadka.
A compact 4 mm aluminium kadhai with a PFOA-free non-stick coating, induction base, riveted handles and a glass lid. Sized for small households and small batches.
The specs
Everything from the listing.
| Brand | Worldstar |
|---|---|
| Type | Deep kadhai with lid |
| Capacity | 1.5 litres |
| Thickness | 4 mm |
| Material | Aluminium, five-layer build per listing |
| Coating | PFOA free non-stick |
| Base | Induction base, also works on gas |
| Handles | Bakelite molded handle plus riveted fixed handles |
| Lid | Glass lid |
| Finish and warranty | Not confirmed, no photo supplied for this size |
Heads upPhotos of the larger Worldstar kadai show two riveted steel side handles with Bakelite grips. Check the unit you buy to confirm this size matches. Capacity to the brim is not usable capacity, so plan on less when frying.
Highlights
What each feature does in a small kadhai.
4 mm thick body
Even heat with no hot spots, so tadka and gravies do not scorch.
Five-layer build
Adds strength and holds heat for steady cooking.
Non-stick coating
Use less oil and clean up quickly.
PFOA free
Made without PFOA, the chemical older coatings were criticised for.
Induction base
Works on induction cooktops and also on gas.
Glass lid
Watch the pot without lifting the lid and losing heat.
Handles
A Bakelite grip and riveted side handles make it easier to lift.
Non-reactive surface
Tomato and tamarind dishes keep their true taste.
Right size for
A compact 1.5 litre kadhai suits small households and small batches.
Tadka and tempering
Heat ghee or oil and bloom spices in seconds.
Sabzi for two to three
Dry and semi-dry vegetables, paneer and eggs.
Small-batch frying
Pakoras, cutlets and papad for two.
Dal and curry
A bowl of dal fry or a small curry.
Breakfast
Poha, upma, sheera and scrambled eggs.
Noodles and pasta
One-pot noodles, fried rice and sauces.
Sweets
Small portions of halwa or kheer.
Boiling and reheating
Milk, soups and leftovers.
Dos and don’ts
Small habits for a long-lasting coating.
Do
- Preheat on low to medium heat and add oil before the food
- Use wooden, silicone or nylon spoons
- Keep oil no more than half the depth when deep frying
- Dry food well before frying to reduce splatter
- Match the burner to the base
- Use the glass lid for simmering and steaming
- Let it cool fully before washing
- Use mitts when lifting by the side handles
Don’t
- Use metal spoons, whisks or knives inside
- Scrub with steel wool or harsh powders
- Heat it empty or on high flame
- Pour cold water into a hot kadhai
- Use aerosol cooking spray
- Cut food inside the pan
- Put it in an oven or under a grill
- Leave hot oil unattended
Tadka in four steps
The kadhai’s favourite job.
- Warm the oil. Low to medium heat, never smoking.
- Add whole spices. Mustard seeds, cumin and dried chillies go in first.
- Add aromatics. Curry leaves, garlic or asafoetida for a few seconds.
- Pour and serve. Pour over dal or curry straight away.
Care routine
Four quick steps.
- Cool down. Rest it on a trivet until warm.
- Wipe out oil. A paper towel lifts most of it.
- Hand wash gently. Mild soap, soft sponge, warm water.
- Dry and store. Dry fully and wash the lid separately.
Dishwasher?The listing says dishwasher safe, but harsh detergents wear down non-stick coatings. Hand washing is the safer choice.
Works on
Yes
- Induction cooktop
- Gas stove
- Electric coil or radiant cooktop
Avoid
- Oven, broiler or microwave
- Open fire or tandoor
- Flames that climb the sides
Warning signs
Time to replace if you see these.
Food starts sticking
The coating is wearing thin.
Flaking or peeling
Stop using it if coating comes off.
Warped base
A rocking base heats unevenly and may fail on induction.
Loose handles
Stop using it for hot liquids until fixed.