A conductor of heat, knowing how to control the temperature and to take advantage of its healing properties is vital when you cook with cast iron.
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 hows and whys and when of Seasoning well. So, here’s clearing your doubts, amplifying your seasoning skill and busting some myths along the way.
Seasoning is not only about adding flavour to food with salt, pepper and other spices but adding life to your cast iron cookware - tawa/skillet/pan/Kadai - through a very simple process. Seasoning your cast iron tawa is a cakewalk!
Clean your cast iron cookware 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 10-15 minutes.
Repeat the process 2-3 times before cooking and after cleaning for first few uses.
Four Steps = Four Benefits:
You get a Natural Non-Stick cookware
Will keep rust at bay.
Adds life to the cookware
Which Oil to Use?
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 vegetable oil often does the trick.