Wok / Cooking Wok

The karahi is the most versatile and most used cooking vessel in Pakistani kitchens — it fries, deep-fries, makes curries, pops popcorn, and roasts spices. Pakistani karahis are typically heavier and deeper than Chinese woks; cast-iron karahis retain heat exceptionally well for bhunna. The dish 'chicken karahi' is named after the vessel it's cooked and served in. Restaurant karahis are seasoned over years of use, developing a non-stick patina that home cooks try to replicate by never washing with soap.