A karahi is a type of thick, circular, and deep cooking pot, similar in shape to a wok, from the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi, Afghan, and Caribbean cuisines. Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word karahi emanates from karah, a bigger version of karahi traditionally used in the subcontinent for boiling milk and producing thick cream.
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Karahi in the context of Wok
A wok (simplified Chinese: 镬; traditional Chinese: 鑊; pinyin: huò; Cantonese Yale: wohk) is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is often done with utensils called chǎn (spatula) or sháo (ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking includes the Cantonese tradition of wok hei, "breath of the wok".
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Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi.
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