Your Travel Kadai is made from mild steel, so natural oxidisation and surface rust will develop over time, especially when exposed to heat and outdoor conditions. This is expected and does not affect the performance of the bowl; it forms part of the character and patina of a well-used Kadai. Regular care will help protect the metal and keep your Travel Kadai in good condition for years of outdoor cooking.

Allow your Travel Kadai to cool completely before cleaning, then remove ash and debris from the bowl and keep the Kadai Beads clear so airflow and drainage are not blocked. We recommend treating the bowl and mild steel accessories with a suitable protective oil, such as Owatrol Oil, once a year or whenever the metal shows signs of heavy oxidisation. Store the Travel Kadai dry where possible, and pack it away in the cotton duffle bag only once it is fully cool and clean.

Yes, the Travel Kadai can be used with both charcoal and suitable dry wood. Charcoal is best for barbecue cooking because it creates steady, long-lasting heat, while wood is ideal when you want more flame, warmth and atmosphere after cooking. Always use the Travel Kadai only in places where fires are permitted, seek permission where needed and leave no trace when cooking outdoors.