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Some of Asian recipes in AllEasyRecipes.com suggest that the Indian "KARHAI" and the Chinese "WOK" be used as deepfrying utensils.
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| Karhai |
Wok |
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The karhai is deeper and narrower than the wok, but both have rounded bottoms, so that as little as 3 cups of
oil will fill them to a depth of 2 or 3 inches for deep frying.
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