Sahar Fire Bowl Set – 100cm

Manufactured from recycled iron, these Kadais are lightweight and have a consistent thickness and finish. We stock a number of accessories that can be purchased alongside the fire pits themselves.

The Kadai design originates from Northern India, where it was used as a large cooking pots at festivals and weddings, as well as for general day-to-day cooking. The tried-and-tested design has not changed for centuries, with riveted plates formed into a bowl shape and fitted with strong handles.

When using a Kadai for open-fire cooking, we recommend very dry wood. The drier the wood, the less smoke the fire will produce. If you are using the Kadai to cook food over, we suggest charcoal, but once wood has burnt down to embers, that works well too.

Place the Kadai fire pit on a hard, level, non-combustible surface.

Cover the inside of the Kadai evenly with approximately 5cm of builders’ sand; do not use beach sand, as this contains salt. Using sand has several benefits, e.g., heat is retained for longer, and it raises the level of the charcoal. Wood burns better on sand than it does directly on metal.

The steel will age, and surface rust will appear over time; this is not a defect but adds a patina to the fire bowl. The waxy finish can be maintained by spraying it with a product like Penetrol, which is available at a hardware store.

Origin: India

SKU:3647