Is Stainless Steel Dosa Tawa Better Than Cast Iron Dosa Tawa?

A stainless steel dosa tawa is a type of flat cooking pan used to make dosas and other Indian flatbreads. Unlike cast iron tawas, which are made of iron, stainless steel tawas are made of stainless steel material.

Key Features Of A Stainless Steel Dosa Tawa:

Here are some features and characteristics of stainless steel dosa tawas:

Material: Stainless steel dosa tawas are made of stainless steel, which is a strong material that doesn't rust and is often used to make dishes.

Lightweight: Most stainless steel tawas are lighter compared to cast iron tawas, which makes them easier to move around.

Even Heat: Stainless steel tawas are good at transferring heat, so the heat is spread out evenly across the cooking area.

Non-reactive surface: Stainless steel dosa tawa is non-reactive, meaning it doesn't combine with acidic or alkaline foods. This means that the dosa batter or other ingredients won't get a metallic taste.

Quick to heat up: Stainless steel dosa tawas heat swiftly, which cuts down on the time it takes to get ready to cook and speeds up the process.

Versatility: Stainless steel dosa tawas are easily used to make more than just dosas. They can also be used to make pancakes, parathas and even fried foods.

Easy to Clean: Stainless steel dosa tawa is easy to clean and keep in good shape. It can be put in the dishwasher and cleaned with water and dish soap.

No need of seasoning: Unlike cast iron dosa tawas, stainless steel dosa tawas don't need to be seasoned before they can be used, so you can start cooking with them right away.

How to Use A Stainless Steel Dosa?

Using a stainless steel dosa tawa is similar to using other flat cooking pans. Here's a step-by-step guide on how to use a stainless steel dosa tawa to make delicious dosas:

Before First Use:

1. Wash the stainless steel dosa tawa with warm soapy water to remove any manufacturing residues or dust.
2. Rinse thoroughly and dry the tawa completely.

Seasoning (Optional): Unlike cast iron tawas, stainless steel dosa tawas don't need to be seasoned. Some people choose to briefly season a stainless steel dosa tawa with oil or ghee prior to using it for the first time to make it less likely to stick.

1. Coat the entire cooking surface of the stainless steel dosa tawa with a thin layer of oil or ghee.
2. Heat the tawa over a medium flame for a few minutes, until the oil or ghee starts to smoke.
3. Take the stainless steel dosa tawa off the flames and let it cool. Clean up any extra oil or butter.

Making Dosas:

1. Put the stainless steel dosa tawa on a stovetop over medium heat. Warm it up for as long as it's all the same temperature.
2. Put a few drops of liquid on the top of the stainless steel dosa tawa. If the water bubbles up and goes away right away, the tawa is ready to use.
3. Put a scoop of dosa batter in the middle of the stainless steel dosa tawa.
4. Swiftly spread the batter in a thin, even layer with the back of the spoon or the bottom of a flat-bottomed cup.
5. If you want, drizzle a little oil or ghee around the sides of each dosa and sprinkle a few drops on top.
6. Cook the dosa over a medium-high heat until the sides are golden brown and the top is crispy.
7. Flip the dosa carefully with a flat spoon and cook the other side for a few minutes until it's done.
8. Take the dosa off the tawa and do it all over again to make more.

After Use:

1. Allow the tawa to cool down completely after use.
2. Wash the tawa with warm water and a soft sponge or brush to remove any food residues.
3. If needed, use a mild dish soap or baking soda for tougher stains.
4. Rinse thoroughly and wipe the tawa dry with a clean cloth.
5. Store the tawa in a dry place to prevent any potential moisture-related issues.

Cast Iron Dosa Tawa Vs Stainless Steel Dosa Tawa

The choice between a cast iron dosa tawa and a stainless steel dosa tawa depends on your cooking preferences, needs, and priorities. Both tawas have their own special features and benefits. Here's a comparison that will help you decide:

Cast Iron Dosa Tawa:

1. Heat Retention: Cast iron tawas have excellent heat retention properties, which means they stay hot for a longer time even after the heat source is removed. This helps in achieving a crispy texture for dosas.
2. Even Heat Distribution: Cast iron tawas provide even heat distribution, ensuring that dosas cook uniformly without any hotspots.
3. Natural Non-Stick Surface: Cast iron tawas have a natural non-stick surface when they are properly seasoned. This reduces the amount of oil or ghee that is required during the cooking process, resulting in dosas that are healthier.
4. Durability: Cast iron tawas are known for their durability and can last for generations with proper care.
5. Versatility: Cast iron tawas can be used to cook more than just dosas. They can also be used to make chapatis,  pancakes, parathas, and more.

Stainless Steel Dosa Tawa:

Quick to heat: Stainless steel dosa tawas heat promptly, which cuts down on time spent preheating and makes cooking go faster.

2. Lightweight: Stainless steel dosa tawas are easier to handle and move around because they are lighter than cast iron tawas.
3. Surface that doesn't react with food: The surface of stainless steel doesn't react with acidic or alkaline foods, so dosa batter and other ingredients don't change.
4. Easy to clean and maintain: Stainless steel dosa tawas are easy to clean and keep in good shape. They can be put in the machine and cleaned with water and dish soap.
5. They don't rust: Stainless steel dosa tawas don't rust, so they can be used every day and are easy to clean.

Considerations:

1. Cast iron tawas require seasoning to develop their non-stick surface, while stainless steel tawas do not need seasoning.
2. Stainless steel tawas may require a little more oil or ghee during cooking compared to seasoned cast iron tawas.
3. Cast iron tawas are heavier than stainless steel tawas, which may be a factor for some users.
4. Both types of tawas have their unique cooking properties, and the choice ultimately depends on personal preferences and cooking habits.

Conclusion:

In summary, if you prefer excellent heat retention, natural non-stick properties, and enhanced durability, a cast iron dosa tawa might be the right choice. On the other hand, if quick heating, lightweight design, non-reactive properties, and ease of cleaning are more important to you, a stainless steel dosa tawa might be a better fit.