CARE OF TRADITIONAL CULINARY UTENSILS WITH A TRADITIONAL TOUCH

CAST IRON UTENSILS :

Enhance your kitchen experience with this traditional Indian cast iron cookware. This cookware provides superior heat distribution for consistent cooking results, and its durable cast iron construction ensures long-lasting use. Enjoy delicious, flavor-filled recipes with the help of this timeless cookware.

SEASONING OF CAST IRON COOKWARE :

* BENIFITS OF SEASONING :

Seasoning cast iron cookware offers several benefits that enhance its performance and make it a favorite among chefs and home cooks. Here are the key benefits of seasoning cast iron cookware:

  1. Nonstick Surface: Seasoning creates a natural nonstick surface on the cast iron. As the oil bonds with the metal through polymerization, it forms a smooth and durable layer that helps prevent food from sticking to the surface.

  2. Enhanced Flavor: Over time, the seasoning layer absorbs flavors from the foods you cook, contributing to richer and more flavorful dishes with each use.

  3. Even Heat Distribution: A well-seasoned cast iron cookware heats evenly across its surface, ensuring consistent cooking results and preventing hotspots.

  4. Heat Retention: Cast iron has excellent heat retention properties. Seasoning helps retain and distribute heat effectively, making it suitable for cooking that requires maintaining steady temperatures.

  5. Versatility: Seasoned cast iron cookware is versatile and can be used for a wide variety of cooking techniques, from searing and frying to baking and slow-cooking.

  6. Durability: A properly seasoned cast iron cookware becomes more resistant to rust and corrosion, thus increasing its longevity.

  7. Easy Cleanup: The nonstick surface created by seasoning makes cleaning cast iron cookware easier. Food residues are less likely to adhere to the surface, simplifying the cleaning process.

  8. Reduced Rust: The seasoning layer acts as a protective barrier, preventing moisture from reaching the underlying iron and reducing the risk of rust formation.

  9. Chemical-Free Cooking: Seasoning eliminates the need for synthetic nonstick coatings that can degrade over time and release potentially harmful chemicals.

  10. Health Benefits: Cast iron cookware can add a small amount of dietary iron to your food, which can be beneficial for individuals who need to boost their iron intake.

  11. Traditional Cooking: Seasoned cast iron cookware carries a sense of tradition and history, connecting you with generations of cooks who have relied on its reliable performance.

  12. Minimal Maintenance: Once properly seasoned, cast iron cookware requires relatively low maintenance. Regular cooking and light cleaning help maintain the seasoning layer.

  13. Cost-Effective: Cast iron cookware is relatively affordable and, with proper care, can last for decades, providing excellent value for its cost.

Seasoning cast iron cookware is an essential step to create a natural nonstick surface, prevent rust, and enhance the flavor of your dishes. Here's how to season your cast iron cookware:

What You'll Need:

  1. Cast iron cookware
  2. Mild dish soap
  3. Scrub brush or sponge
  4. Towel or paper towels
  5. Cooking oil (vegetable oil, flaxseed oil, canola oil, etc.)

Steps:

  1. Clean the Cookware: If your cast iron cookware is new, wash it with mild dish soap and a scrub brush or sponge to remove any protective coating or debris. If it's used, scrub off any food residue or rust.

  2. Dry Thoroughly: After washing, dry the cookware thoroughly using a towel or paper towels. It's crucial to prevent moisture from remaining on the surface to avoid rust.

  3. Preheat the Oven: Preheat your oven to around 350°F to 400°F (175°C to 200°C).

  4. Apply Oil: Pour a small amount of cooking oil onto a paper towel or cloth. Spread a thin, even layer of oil all over the interior and exterior of the cookware, including the handle and lid if applicable. Make sure to cover all surfaces, but don't apply too much oil—excess oil can become sticky.

  5. Place Upside Down: Place the cookware upside down on the oven rack to catch any excess oil drips. You can also put a baking sheet or aluminum foil under the cookware for easier cleanup.

  6. Wipe Excess Oil: After seasoning, some excess oil may remain. Use a clean cloth or paper towel to gently wipe off any excess oil, leaving a smooth and even finish.

Your cast iron cookware is now seasoned and ready to use! Over time, as you cook with the cookware, it will develop a natural nonstick patina that improves with each use. Remember to avoid using harsh detergents or abrasive scrubbers when cleaning, as they can strip away the seasoning. Regularly using and maintaining your seasoned cast iron cookware will help it become a versatile and cherished kitchen tool that lasts for generations.

 

WHAT KIND OFFOOD CAN BE COOKED IN CAST IRON COOKWARE ?

Indian cuisine has a rich tradition of using cast iron cookware for various dishes. The even heat distribution and retention of cast iron make it suitable for a wide range of Indian cooking techniques. Here are some Indian food items commonly cooked in cast iron cookware:

  1. Chapati and Roti: Cast iron tawas (flat griddles) are often used to make chapatis, rotis, and parathas. The high heat retention ensures even cooking and gives a nice char to the bread.

  2. Dosa and Uttapam: Dosa, a thin fermented crepe, and uttapam, a thick pancake with toppings, are cooked on cast iron tawas. The even heat distribution helps achieve the desired texture and color.

  3. Aloo Paratha: Stuffed potato flatbreads, known as aloo parathas, are commonly made on cast iron tawas. The high heat is essential for achieving a crispy exterior.

  4. Biryani: Cast iron Dutch ovens are often used for slow-cooking biryanis. The heavy bottom prevents burning and allows for uniform cooking.

  5. Curries and Stews: Cast iron pots are great for preparing Indian curries, stews, and lentil dishes. They distribute heat evenly and help in retaining flavors.

  6. Tadka (Tempering): Many Indian dishes start with a tempering of spices. A cast iron tadka pan is perfect for this, as it heats the oil uniformly, releasing the flavors of the spices.

  7. Upma and Poha: These breakfast dishes, made from semolina or flattened rice, are often cooked on cast iron tawas for a nice texture and even cooking.

  8. Paniyaram: These round, fluffy dumplings made from fermented batter are cooked in a cast iron paniyaram pan, giving them a crispy exterior.

  9. Chapati Basket (Tandoor): In some regions, a cast iron tandoor or griddle is used to cook chapatis and rotis directly over an open flame.

  10. Sukka (Dry Curries): Dry vegetable dishes, or sukka, are often prepared in cast iron pans. The dry heat helps in achieving the desired caramelization.

  11. Sambhar and Rasam: These South Indian staples are often prepared in cast iron pots, enhancing the flavors and maintaining heat throughout the meal.

  12. Halwa and Sheera: Sweet dishes like halwa and sheera are made in cast iron pans for their even heating and ability to prevent sticking.

  13. Chettinad Dishes: Cast iron cookware is traditionally used in Chettinad cuisine, known for its bold flavors and use of spices.

  14. Dosai Kal (Crepe Pan): A specialized pan called a dosai kal is used for making dosas, ensuring they are thin and crispy.

  15. Appam: These South Indian rice pancakes are often cooked in a curved cast iron appam pan, giving them their unique shape.

Remember to properly season and care for your cast iron cookware to ensure the best cooking results and maintain the flavors of these traditional Indian dishes.