Both kadai and saucepan are commonly used cooking utensils that are similar in appearance. They both have wide, shallow lids with loop handles to make it easier to lift them from the stove.
Their structures are almost identical and can be used for many of the same tasks. However, kadai and saucepan have their differences that set them apart.
Whether you’re just moving out of your parents’ home or upgrading your kitchen utensils, it’s a good idea to know how they differ so you can choose which one best fits your needs as a cook. Here is what you need to know about kadai vs saucepan:
What is a Kadai?
Kadai is a type of deep, wide Indian cooking vessel that is used for frying and simmering food. It is traditionally shaped like a small, round, open-top wok, with two short handles on opposite sides of the rim. Together, the shape and name are derived from the Persian word ‘kadeh’ (‘kadai’ in Hindi), which means ‘pot’. Kadai originated in Northern India as an iron cooking vessel.
It is used in many parts of South Asia, where it is used for cooking curries and stews. A kadai has different uses compared to a skillet because it has a much deeper volume and can be used for slow cooking.
What is a Saucepan?
Saucepans are used for cooking stews, boiling water, and other kitchen tasks such as popping popcorn or making sauces. They are smaller than stock pots, but larger than sauce cups.
They have curved sides that allow for easy stirring and are often made with one or two handles. Because of their wide and shallow shape, saucepans are easy to handle and store. A saucepan can also be used for baking as it can be used to hold liquid when baking cakes and cookies.
Saucepans are usually made of stainless steel, copper, or aluminium. Copper or aluminium are great conductors of heat, while stainless steel is a good all-rounder. They are typically rated between 0.5mm and 2mm in thickness.
Differences Between Kadai and Saucepan
The number of differences between a kadai and a saucepan may come as a surprise.
But here goes: Kadai Saucepan – Shape: Kadai are circular and wide, while saucepans are long and narrower – Storage: Kadai are easy to store due to their circular shape, while saucepans take up more space due to their length
– Capacity: Kadai have larger capacity and are better for slow cooking, while saucepans have small capacity and are best for quick cooking – Lid: Kadai have a wide, shallow lid that facilitates stirring, while saucepans have a small lid that does not let the steam out
– Ease of Use: Kadai are easy to use due to their large, wide design, while saucepans are simple to use due to their small size – Price: Kadai are cheaper than the saucepans
Which One to Choose?
If you want a large cooking vessel that is versatile and great for cooking stews and other slow-cooked dishes, then a kadai is your choice. If, on the other hand, you want a small cooking vessel with good heat conduction properties and that can be used for making sauces, then a saucepan is for you. Kadai can be used to cook many dishes such as fried rice, curries, goulash, and dal.
Saucepan can be used for making sauces, boiling water, and melting butter. Kadai has larger capacity and is better for slow cooking, whereas saucepan has small capacity and is best for quick cooking. Kadai is a round vessel, while saucepan is long and narrow.
Kadai has a wide, shallow lid that facilitates stirring, while saucepan has a small lid that does not let the steam out. Kadai is easier to use due to its large, wide design, while saucepan is simple to use due to its small size. Kadai is cheaper than the saucepans.
Wrapping Up
Kadai and saucepan are similar cooking vessels that are commonly used in Indian cooking. They both have wide, shallow lids with loop handles to make it easier to lift them from the stove. Kadai are circular and wide, while saucepans are long and narrower.
Kadai have larger capacity and are better for slow cooking, while saucepans have small capacity and are best for quick cooking. Kadai are easier to use due to their large, wide design, while saucepans are simple to use due to their small size. Kadai are cheaper than the saucepans.
If you want a large cooking vessel that is versatile and great for cooking stews and other slow-cooked dishes, then a kadai is your choice. If, on the other hand, you want a small cooking vessel with good heat conduction properties and that can be used for making sauces, then a saucepan is for you.