Sustainable & Great Fun
Our Kadais are made using the same traditional methods as the original iron Kadai by riveting plates together to form a perfect bowl. However, these Kadais are made from recycled oil drums which not only recycles a waste product but is lighter and more manoeuvrable than the originals. Attractive drop handles allow the Kadai to be easily moved, even when in use.
All prices include a wrought iron stand available in high or low, a removable steel grill for cooking, forged tongs and wire brush. Every Kadai comes complete with a gauze filter.
The Kadai comes in three sizes: 60cm, 70cm and 80cm diameter. As a guide the 60cm is great for 4 – 6 people, the 70cm can easily cater for 6 – 10 people and the 80cm is great for big parties of 10+ people.
However, you don’t always have to use the whole Kadai so if you are using a larger Kadai for a small number of people just use charcoal across one half.
Care and Maintenance
The Kadai will look after itself with minimal maintenance as there are no moving parts and it is a simple sturdy design. The bowl is made from recycled oil drums which have the benefit of being a high grade steel that lasts well and can be left out in all weathers. To extend the life of your Kadai we would recommend bringing it under cover for the winter or when not in use for long periods. It will take on a natural rust finish which requires no maintenance.
The grills have been pre-coated with cooking oil that has been heated to cure them similar to a wok. After use it is advisable to clean the grills with a wire brush and hot soapy water, dry with a cloth and store in a dry place.
Instructions for Use
To avoid the Kadai’s filling up with rain water when not in use each Kadai is supplied with a gauze filter which sits over a hole in the base. Cover this with 5cm to 10cm of coarse sand evenly spread out over the bottom. This will not only help retain heat for improved cooking but primarily the combination of sand and gauze filter will separate the water from the ash so that only clean water comes out the bottom of your Kadai.
When the ash bed has built up or if it is damp and you want to light your fire bowl scoop out the ash and any dirty sand and replace with fresh dry sand. Place you charcoal on the sand and light in the normal way. The Grills are supplied in two parts for ease of cleaning and should be crossed over each other and placed in the bowl. This prevents food falling through the grills.
Transform your Kadai in to a Firebowl
When you have finished barbequing lift out the grills with the tongs provided and add small pieces of wood to get the fire going. It may smoke a little until the flames take hold. Then build the fire as normal to sit and enjoy warmth all evening. If you have been using a high stand to cook it is at this point you may like to transfer to a low stand to take more advantage of the heat.
Regular vegetable oiling of the grills & engine oil for the bowl will keep them in good condition. Please burn off the engine oil before barbequing next time.
The grills can become sticky from the vegetable oil but this will burn off on their first use
The amount of sharp sand at the base can be varied according to numbers eating, to reduce the amount of charcoal required
Use fire lighters or lighter fluid to get the charcoal or wood going
The centre of the grill is the hottest area and the outside edge is perfect for keeping food warm
Only burn very dry wood to avoid excessive smoke
Periodically wire wool the bowl, stand and tongs to remove any loose rust
The handles should remain cool enough to move the Kadai to a different location after barbequing
A low and high stand offers the option of varying heights that can be changed when lit
We are always keen to hear your views, experiences and thoughts about the Kadai Fire Bowl and welcome any comments and photographs to firstname.lastname@example.org