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Tempering Spices: The primary use of a tadka pan is to temper whole spices in hot oil or ghee. This process helps release the essential oils and flavors of the spices, enhancing the taste of the dish. Common spices used for tempering include mustard seeds, cumin seeds, fenugreek seeds, curry leaves, dried red chilies, and asafoetida. Infusing Oil: Tadka pans are used to infuse oil or ghee with the flavors of spices and aromatics. This flavored oil is then used as a base for various dishes like dal, curries, and vegetable preparations. Preparing Tadka or Chaunk: The tempered spices and oil mixture is often referred to as "tadka" or "chaunk." Once the tadka is ready, it is poured over the prepared dish to add the final burst of flavors. Making Seasoned Oil: Tadka pans can be used to prepare seasoned oil that can be stored and used as a condiment or flavor enhancer for various dishes. For example, garlic-infused oil or mustard-infused oil. Sautéing: Apart from tempering, tadka pans can be used for regular sautéing of vegetables, nuts, and seeds. The sturdy handle makes it easy to toss and stir the ingredients. Roasting and Toasting: Tadka pans can be used to roast or toast small quantities of spices, nuts, and seeds. Roasting intensifies their flavors and adds a depth of taste to the dishes. Frying: The small size of tadka pans makes them suitable for shallow frying small quantities of ingredients like papad (thin Indian crackers) or puris (deep-fried Indian bread). Preparing Tadka Mixtures: Tadka pans can be used to prepare various tadka mixtures with different spice combinations to suit specific recipes or personal preferences.