Slide away non-stick kadhai and pick up cast iron kadhai, which contributes to fighting iron deficiency while also making food healthy. However, it is a delicate material that needs seasoning and pampering for a longer shelf life. In this article, we have jotted down the steps on how to season iron kadhai. Read below to learn more.
Cooking food depends a lot on the tools you use. Notably, cast iron is probably one of the oldest and most needed utensils used in the kitchen. This utensil comes in handy for almost everything, from cooking an omelette for breakfast to sautéing veggies for dinner. It is a prized possession in the kitchen, known for its versatility and ease of use. Besides, the cast iron kadhai or tawa not only helps you fight iron deficiency but also makes food healthy.
The strong and sturdy pan is built to last for years; however, like any other cookware, it needs to be taken care of. The trick to maintaining a cast iron kadhai and making it last a lifetime lies in ‘seasoning’ or ‘curing’ it. Cast iron is a delicate material that is prone to rust or chipping, and therefore, it needs pampering from time to time.
You might have noticed that your food sticks to the pan. It is because the cast iron kadhai is not seasoned properly. Seasoning is the process of adding a protective coating that enables you to use the kadhai better. Also, a properly seasoned kadhai will give you the crispiest pancakes or the best-fried chicken without using too much oil. Moreover, cast iron kadhai will not rust if it is properly seasoned.
Take a look at how to season a cast-iron kadhai.
When the cooking is done, transfer the food immediately to a serving bowl or plate. You can use a spoon, ladle, or similar utensil to scrape out any traces of food, sauce, or oil left behind. The longer you wait to remove the food from the kadhai, the harder it will be to clean it.
Allow the kadhai to cool down completely. An iron kadhai can reach a temperature of several hundred degrees. After the kadhai becomes cool, wipe out the surface with a damp paper towel. Make sure not to oversaturate the paper towel, as too much water can cause the cookware to deteriorate prematurely.
If a damp paper towel is not enough, you can reach out for a soft kitchen sponge, soft-bristled nylon brush, or folded towel. You can also use mild liquid soap to increase your cleaning power. However, before removing the tough residue, you can make a solution of salt and water to make a thick paste and rub it over the iron kadhai. Then wash it with mild liquid soap and water.
This is one of the simplest ways to season your cast-iron kadhai. You can use sunflower oil or canola oil; however, a lot of people swear by flaxseed oil. Pour in some oil and gently rub it all over the surface evenly. Then use a paper towel to wipe off the excess oil. The surface of iron kadhai is porous, and the pores tend to soak up all the oil, creating a non-stick surface. People tend to prefer flaxseed oil more, as it dries the hardest and creates a long-lasting coating. You can also use butter.
Place the kadhai upside down in the oven and heat it to the highest setting. The heat allows the oil to break down and bond with the kadhai while forming a firm layer. Leave it in the oven for an hour, after which you can turn off the flame and remove the kadhai when it is completely cool.