Here’s to tradition, health and happiness! Let’s go back to our roots and churn out rotis that have the exotic Indian taste intact with Meyer Cast Iron Tawa. The cast-iron tawa can be your alternative to non-stick cookware if you know the how and why and when of Seasoning well. So, here’s clearing your doubts, amplifying your seasoning skill and busting some myths along the way. Read on to know more…
Seasoning = Adding life to your cookware
When seasoning is not about adding flavour to food with salt, pepper and other spices but life to your cast iron cookware- tawa/skillet/pan- through a very simple process. Seasoning your cast iron tawa is a cake walk!
Clean your cast iron cookware how you clean it always and let it dry. Parched & Perfect.
Apply a thin layer of oil on the cookware and using a kitchen towel or tissue paper, spread all over the cookware surface.
Heat the pan on high flame for about 10-15 minutes.
Repeat the process for 2-3 times before cooking and after cleaning for the first few uses.
Four steps = Four Benefits:
You get a Natural Non-Stick cookware
Will keep rust at bay.
Adds life to the cookware
Oil: Which one to use & not to use:
Really, this shouldn’t be a concern. All cooking oils and fats qualify as the eligible partner for your seasoning project. However, if you want a choice, we suggest Vegetable oil of any kind. How much is too much? Don’t splurge too much of it. A tablespoon often does the trick.