For information, help and advice on how to get the best out of your Kadai Fire Bowls, this section should be your first port of call. We’ll be adding to this as time goes on.
Kadai Fire Bowl – Care and Usage Guide
Congratulations if you have recently purchased a Recycled Kadai™ Fire Bowl, it should give you years of trouble free barbequing and endless hours of fun watching flames dance the night away. Originating from northern India they have been used as large cooking pots over roaring fires at festivals and weddings as well as day to day use. The tried and tested design has not changed for centuries with riveted plates formed into a bowl shape and fitted with carrying handles.
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 in all weathers and can be left outside but we would recommend bringing it under cover for the winter to extend its life span. 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™ filling up with rain water when not in use we have fitted a removable gauze filter to 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 near 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.
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 might smoke a little until the flames take hold then add more wood and enjoy!
- 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
- After barbequing add the wood as soon as possible to convert your Kadai™ to a fire bowl
- 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