Bhagya Cast Iron Cookware Iron Pre-Seasoned CookwareTawa for Dosa/Roti/Chapahi on Gas and inductions (10 inches Flat Double Handle, Black)

Cast iron is known for its weight, and for good reason! Its thick, solid structure makes it incredibly durable—so much so that your grandmother’s cast iron dosa tawa may still be in use today. Cast iron is built to last and can withstand generations of use. While it’s heavier than most modern cookware, many find it manageable with a bit of practice. Every product we craft is designed for daily use, where balance is key. We carefully consider both dimensions and weight to ensure the best cooking experience.

If the cookware is too light, it may be easier to handle, but its heat retention would be poor, causing food to burn easily. On the other hand, if it’s too heavy, it can become difficult to maneuver and take longer to heat up. That’s why we strike a perfect balance between weight and functionality, a principle we call Practical Design. This ensures that our cast iron cookware offers excellent heat retention without being unwieldy—so you can enjoy the best of both worlds in your kitchen.

We’re here to clarify a common misconception about cast iron: while it’s often said to heat evenly, the reality is quite different. Cast iron excels at retaining heat but falls short in conducting it. If you’re using a burner that’s significantly smaller than the pan, you’ll notice uneven heating, with the area directly over the burner becoming much hotter than the edges.

To tackle this issue, use a stovetop burner that closely matches the size of your pan. Additionally, make sure to give the pan ample time to heat up properly; we recommend preheating your tawa or pan for at least 6-7 minutes before you start cooking.

To prevent cast iron from rusting, follow these steps:

1. Season regularly: Apply a thin layer of gingelly oil to the pan after each use and heat it to maintain its protective coating.
2. Dry thoroughly: Always dry the pan completely after washing to avoid moisture buildup.
3. Avoid soaking: Don’t leave cast iron in water for long periods, as this can lead to rust.
4. Store in a dry place: Keep the pan in a dry environment, and consider placing a paper towel inside to absorb any moisture.
5. Use it often: Regular use helps maintain the seasoning, which protects against rust.

Following these practices will keep your cast iron rust-free and in top shape.

If your cast iron skillet develops rust, don’t worry—it’s easy to fix! Follow these simple steps to remove the rust and get back to cooking:

1. Scrub the rust: Use something lightly abrasive, like a stiff brush or scouring pad, to scrub and remove the rust, focusing on the affected areas.
2. Wash the pan: Once the rust is gone, wash the skillet with warm water and mild soap (it’s okay to use soap this time).
3. Dry thoroughly: Immediately dry the skillet with a towel to prevent further rusting.
4. Re-season the skillet: Apply a thin layer of gingelly oil and heat it on the stovetop to restore the protective layer. Not only will this turn into a nice, non-stick layer of seasoning the next time you heat your skillet up, but it will also protect your pan from rusting while it’s not in use.

Once you’ve completed these steps, your skillet will be ready for use again!

Food can stick if the pan isn’t properly seasoned or if it’s not hot enough before you start cooking. Ensure it’s well-seasoned and preheated.

Yes, using a small amount of mild soap is fine occasionally, but it’s best to avoid harsh dishwashing soaps or liquids that can strip the seasoning.

Yes, cast iron is oven-safe and can withstand high temperatures, making it perfect for stovetop-to-oven cooking and ideal for baking as well.