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Cast iron vessels are known for their durability and even heat distribution. They are great for cooking as they can be used on the stovetop, in the oven, or over a campfire. However, they do require some maintenance to prevent rusting, such as seasoning and proper cleaning. Is there anything specific you’d like to know about cast iron vessels?

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7.5 Inch Preseasoned cast Iron Kadai

$39.00
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9 inch Preseasoned cast Iron Kadai

$46.00
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Cast Iron Appakkal

Original price was: $30.00.Current price is: $25.00.
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Cast Iron Vadachatti 2.5L

$45.90
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Non Stick Dosa Pan
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Dosa Tawa 10 Inch Pre-Seasoned Cast Iron Skillet, Black

$40.00
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Iron Commercial / Hotel Kadai – 37×27 cm

$30.00
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Iron Deep Kadai Induction Base Steel Handle – 2L

Original price was: $33.90.Current price is: $24.00.
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Iron Kadai – 2.5L

Original price was: $35.00.Current price is: $30.00.
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Iron Kadai – 6L

$59.00
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Iron Kadai – 3.5L

$45.00
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Iron Kadai 26 Inch

$152.00
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Iron Kadai Flat base Jalebi kadai – 4.5L

$59.00
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Iron Paniyaram/ Ponganalu Pan 7 Kuzhi Ss Handle

Original price was: $20.90.Current price is: $17.00.
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Pre Seasoned Cast Iron Kadai 11 Inches

$55.00
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Pre Seasoned Cast Iron Paniyarakkal 7 Pits

$29.00
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For Indian cooking, a few types of cast iron vessels are particularly popular:
  • Tawa: A flat or slightly concave griddle used for making Indian bread like roti, chapati, and paratha.
  • Kadai: A deep, thick-bottomed wok ideal for deep-frying, sautéing, and preparing curries.
  • Appam pan: Used for making appam, a type of South Indian pancake with a soft center and a crispy lace edge.

    These vessels are well-suited for the diverse and flavorful dishes of Indian cuisine due to their heat retention and even cooking properties. In the Indian way of seasoning a cast iron vessel, you can follow these steps:
  • Wash the cast iron vessel with warm water and a mild detergent. Scrub it with a sponge or brush to remove any impurities and dry it thoroughly.
  • Heat the vessel on a stove and let it become completely dry.
  • Once dry, turn off the heat and let it cool for a few minutes.
  • Apply a thin layer of cooking oil (preferably a high-smoke-point oil like mustard oil or sesame oil) to the entire surface, inside and out, using a cloth or paper towel.
  • Place the oiled vessel back on the stove over low heat for about 10-15 minutes to allow the oil to penetrate the iron.
  • Turn off the heat and let the vessel cool completely.
  • This traditional method helps build a natural non-stick coating. Remember to re-season the vessel periodically to maintain its seasoning
  • A cast iron dosa tawa is a traditional Indian cookware item used specifically for making dosas, a type of thin, crispy South Indian pancake. The tawa is a flat or slightly concave griddle with a handle, typically made of cast iron. Its heavy and durable nature allows for even heat distribution, making it ideal for achieving the perfect texture and browning of dosas. Using a cast iron dosa tawa can enhance the flavor and texture of dosas, making them delicious and crispy. If you have any more questions about cookware or anything else, feel free to ask!