Iron kadhai has long been a staple in Indian kitchens. From royal Mughal delicacies to modern street food, this cookware enjoys a special status. But owning and using an iron kadhai is no child’s play; it demands preparation and maintenance. Recently, Masterchef Pankaj Bhadouria shared a simple cooking trick on Instagram to turn a regular kadhai into a non-stick one.
Unlike its modern counterparts, cast iron kadhais don’t have a smooth surface. Instead, their surface has millions of tiny microscopic pores. This rough texture can make it tricky to cook dishes needing a flat, even surface, such as omelettes and pancakes.
Older kadhais develop a natural non-stick layer after years of seasoning. But a new kadhai needs extra care. Bhadouria’s method involves heating the kadhai over the stove, pouring oil over the hot surface, wiping it with paper tissue, and then adding oil again. This simple process creates a smooth, non-stick finish where food slides off effortlessly.
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Why Choose Cast Iron?
Nutritionist and dietician Nitika Soin explains that cooking with cast iron naturally adds iron to your diet. “Cast iron is a non-toxic material that doesn’t release harmful substances like chemical-coated non-stick pans,” she says. It offers excellent heat retention and even cooking, making it ideal for deep-frying, simmering, stir-frying, and slow cooking.
Cast iron cookware is incredibly durable and can last a lifetime or more. However, Soin cautions that “cooking acidic foods like tomatoes, lemon juice, wine, and vinegar in iron utensils can cause unwanted iron flavors and reactions.”
Also, food cooked too long in iron pans may develop a metallic taste. Furthermore, cleaning cast iron properly after each use is essential to prevent rust and maintain the non-stick seasoning. Since it can absorb flavours, a thorough cleaning ensures that the next dish won’t taste like the previous one.
Iron Kadhai vs. Modern Non-Stick Pans
When choosing between iron and non-stick, the decision largely depends on what you want to cook. Non-stick pans require less oil, making them ideal for delicate foods like eggs and pancakes, and for beginners seeking convenience. They also offer easy cleanup, since food residues wipe off quickly.
Cast iron, on the other hand, offers superior heat distribution and durability. “For crispy textures or professional-level cooking, non-stick pans need more skill and oil, while cast iron provides versatility, “ notes Soin. She adds that cast iron is especially beneficial for those managing calorie intake or obesity.
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With a little effort and care, an iron kadhai can be transformed into a non-stick powerhouse, combining tradition with modern convenience. The ultimate choice, thus, depends on your cooking goals, she concludes.
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
Dining and Cooking