Choosing a Stainless Steel Tandoor
A tandoor bakes naan, roti and kulcha on its clay walls and roasts kebabs and tikkas on skewers inside, at temperatures an ordinary oven cannot easily reach. A commercial tandoor combines a traditional clay pot with an insulated stainless steel body that keeps the heat in and the outside safer to stand next to.
Before you order, decide
- Charcoal or gas: charcoal gives the classic flavour; gas is cleaner and easier where charcoal is restricted.
- Size: choose the pot size by how many naans and skewers you need per hour.
- Round or square body: depending on space and whether it stands against a wall.
- Ventilation and fire safety: a hood above and clear space around are essential.
New clay pots need slow seasoning before full use; follow the curing instructions to avoid cracks.
