A well-used kadai is the heart of every Indian kitchen, but over time, burnt stains can build up, leaving it looking dull and tough to clean. Whether it’s from frying, sautéing, or simmering curries, that stubborn black layer at the bottom can be a real pain. Here are five easy and effective ways to remove burnt stains from your kadai using ingredients you likely already have at home.
This classic kitchen combo works wonders on burnt cookware. Sprinkle a generous amount of baking soda onto the burnt area, then pour vinegar over it. Let the fizzing stop, then scrub with a scouring pad or sponge. Rinse with warm water. This method is especially effective for stainless steel kadais.
If you’re looking for a natural scrub, this is a great option. Sprinkle coarse salt over the stain, then rub a cut lemon over it in circular motions. The salt acts as a scrub while the lemon helps cut through the grease and burnt food. Rinse and repeat if needed.
For lighter stains or as a first step before scrubbing, fill the kadai with water and add a few drops of dish soap. Bring it to a boil and let it simmer for 10–15 minutes. This helps loosen burnt food particles, making them easier to clean afterwards.
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A traditional and natural cleaning hack, tamarind works well due to its acidic nature. Apply tamarind paste to the affected area, let it sit for 15–20 minutes, and scrub gently. It’s particularly effective for aluminium or iron kadais and leaves behind a clean, polished surface.
Make a thick paste of baking soda and a small amount of laundry detergent. Apply it over the burnt stain and leave it overnight. Scrub the next morning with warm water. This method is best used occasionally and not on non-stick surfaces.
Avoid using steel wool or abrasive cleaners on non-stick or coated kadais. For tough stains, it’s often a combination of soaking and scrubbing that does the trick. Consistent cleaning after each use can prevent buildup and keep your kadai in top shape.
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