How to Use Iron Cookware And Season Them
Image Credit: Iron cookware (Picture Courtesy: Unsplash)

In today’s time of non-stick pans and kadhais, a very less number of people actually use iron cookware. However, those who use them know that it is worth the extra muscle power used to handle them owing to their heaviness. Cooking in iron pans is not only satisfying but also good for health? How? Well, it is the easiest way to include iron in your diet and get rid of iron deficiency. Iron utensils are good for people suffering from sleep apnea or irritable bowel syndrome. In addition, iron pans and kadhais are long-lasting, reliable, low-maintenance, and non-toxic. Moreover, you can make them non-stick cookware after seasoning properly. However, before opting for an iron utensil for cooking, you must be aware of a few dos and don’ts. 

Picture Courtesy: Unsplash


Do not add anything acidic

While cooking in an iron utensil, avoid the use of lemon or any other citric juice as it can add a metallic flavor to your dish.

Don’t forget to transfer food from an iron vessel 

Unlike other cookware, iron utensils are not good for keeping the food for longer in them. Always transfer it to a bowl otherwise your dish will turn black in no time. 

How to turn it into a non-stick pan

For using an iron Tawa as a non-stick pan, you need to add a half-cut onion in oil and apply it over the surface of the Tawa. And, it’s done. Yes, it is that simple. Apart from this, you can use a muslin cloth to apply the oil over the Tawa. Let the vessel heat up and you are all good to go. 

How to clean iron utensils

To get rid of the oil spread around the iron cookware, you need to use warm water and a scraper. Rinse your utensil with these to remove the bits. You can also use Kosher salt and lukewarm oil to clean your iron cookware.