(1) Degchi, bulbous pots fashioned from clay, tinned copper, or iron, are designed to nestle into concave openings in stoves, where their rounded bottoms are swathed in fire from burning wood, charcoal, or dried cow dung. Lest anyone get burned on those live flames, a pair of long-handled metal tongs, called (2) pakkad, are always at the ready for grasping degchi and other vessels and moving them onto and away from the fire. The Indian wok, or (3) karahi, has a set of handles for maneuvering it into position atop the heat. Though traditionally made of cast iron, karahis today may be formed from stainless steel, copper, or a nonstick material. All of them are used to simmer stews, fry spices, or deep-fry foods like the stuffed pastries called samosas.