Milk Kadai (Parchi)
6 mm plate throughout — built for milk that must not catch.
Kadai & Woks
Deep Kadai
3 mm and 6 mm plate, 10 to 40 inches across.
A deep-bellied kadai for frying and slow bhuna work at volume. Every size is offered in both 3 mm and 6 mm plate, so the same diameter can be specified light for a hotel line or heavy for a halwai who keeps it on the fire all day.
- Eighteen sizes, 10 to 40 — 10 in to 40 in diameter
- Choice of 3 mm or 6 mm plate in every size
- Capacities from 2 to 130 litres
- Deep profile for high-volume frying without spill-over
Trade and bulk enquiries only — we sell through dealers and direct to kitchens.
Request a quotation +91 93069 58900Typically used forHalwai frying, restaurant bhuna and curry batches, sweet shops, catering.
Sizes & specifications
| Size | Thickness (mm) | Diameter (in) | Height (in) | Weight @ 3 mm (kg) | Weight @ 6 mm (kg) | Capacity (L) |
|---|---|---|---|---|---|---|
| 10 | 3 mm / 6 mm | 10" | 3" | 1.600 | 3.200 | 2.00 |
| 12 | 3 mm / 6 mm | 12" | 3.5" | 2.100 | 4.200 | 3.00 |
| 13 | 3 mm / 6 mm | 13" | 4" | 2.700 | 5.400 | 4.00 |
| 14 | 3 mm / 6 mm | 14" | 5" | 4.200 | 8.400 | 6.00 |
| 16 | 3 mm / 6 mm | 16" | 5.5" | 5.100 | 10.200 | 8.00 |
| 18 | 3 mm / 6 mm | 18" | 6" | 6.200 | 12.400 | 10.00 |
| 20 | 3 mm / 6 mm | 20" | 6.5" | 7.200 | 14.400 | 12.00 |
| 22 | 3 mm / 6 mm | 22" | 7" | 8.800 | 17.600 | 18.00 |
| 24 | 3 mm / 6 mm | 24" | 8" | 10.100 | 20.200 | 30.00 |
| 26 | 3 mm / 6 mm | 26" | 9" | 12.900 | 25.800 | 40.00 |
| 28 | 3 mm / 6 mm | 28" | 10" | 14.500 | 29.000 | 50.00 |
| 30 | 3 mm / 6 mm | 30" | 10.5" | 16.100 | 32.200 | 60.00 |
| 32 | 3 mm / 6 mm | 32" | 11" | 17.800 | 35.600 | 70.00 |
| 34 | 3 mm / 6 mm | 34" | 11.5" | 19.700 | 39.400 | 80.00 |
| 35 | 3 mm / 6 mm | 35" | 13" | 20.700 | 43.400 | 90.00 |
| 37 | 3 mm / 6 mm | 37" | 13" | 23.700 | 47.000 | 100.00 |
| 39 | 3 mm / 6 mm | 39" | 13" | 25.800 | 51.600 | 110.00 |
| 40 | 3 mm / 6 mm | 40" | 13" | 28.000 | 56.000 | 130.00 |
Sizes outside this table can be made to order. Ask us
More on this in the journal
- Why stainless steel is the safest metal to cook Indian food inCooking in steel
- Heat, mass and gauge: why a 6 mm kadai cooks differently from a 3 mm oneCooking in steel
- Why a wide pan cooks unevenly, and what fixes itCooking in steel
- Deep frying at scale: oil temperature and thermal massCooking in steel
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Magnetic stainless steel with a true induction-flat base.