Compare how pan types like cast iron or kadai impact oil temperature consistency and deep-frying results.
Yes, cast iron provides better temperature stability than a thin-walled kadai, helping maintain consistent heat during deep frying.
Cast iron pans retain and distribute heat more evenly than thinner aluminum or steel kadais. This helps maintain oil temperature even when cold food is added, reducing the risk of soggy or greasy results. However, kadais heat up faster, making them better for quick batches, but harder to regulate consistently.
Use a cast iron kadai for large or dense items like vadas and a regular kadai for smaller snacks like puris or pakoras.