eKitchen Cast Pre-Seasoned Iron Flat Tawa/Pan/Dosa Kal Diameter -11 inches / 280mm / 28 cms

Product Description

Diameter- 11 inches / 28 cms Thickness- 5 mm Weight - 2.5 Kgs

Works on any stove top,induction stove,open fire and charcoal. Store in a closed cabinet / Before every use, heating up the pan sterilizes it. DO NOT WASH OR SOAK IN WATER

Wipe the pan thoroughly before and after cooking / Re-season the pan after use / Use the pans frequently to avoid rust.

Food cooks evenly on cast iron / Tough and durable / Acts like non-stick pans when seasoned well- REFER YOUTUBE VIDEOS FOR CAST IRON SEASONING TUTORIALS


Imported from INDIA

3 Health Reasons to Cook with Cast Iron Cooking with Cast Iron Fortifies Your Food with Iron While cast iron doesn’t
leach chemicals, it can leach some iron into your food...and that’s a good thing. Iron deficiency is fairly common
worldwide, especially among women. In fact, 10% of American women are iron-deficient. Cooking food, especially something
acidic like tomato sauce in a cast-iron skillet can increase iron content, by as much as 20 times. Cast Iron is a
Chemical-Free Alternative to Nonstick Pans Another benefit to using cast-iron pans in place of nonstick pans is that you
avoid the harmful chemicals that are found in nonstick pans. The repellent coating that keeps food from sticking to
nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer, developmental
problems and, according to one 2011 study in the Journal of Clinical Endocrinology & Metabolism, early menopause. PFCs
get released—and inhaled—from nonstick pans in the form of fumes when pans are heated on high heat. Likewise, we can
ingest them when the surface of the pan gets scratched. Both regular and ceramic-coated cast-iron pans are great
alternatives to nonstick pans for this reason. You Can Cook With Less Oil When You Use a Cast-Iron Skillet That lovely
sheen on cast-iron cookware is the sign of a well-seasoned pan, which renders it virtually nonstick. The health bonus,
of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast-iron.
To season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half inch of
cooking oil, then heat until the oil starts to smoke. Carefully pour the salt and oil into a bowl, then use a ball of
paper towels to rub the inside of the pan until it is smooth. To clean cast iron, never use soap. Simply gently rub your
pan/ skillet with a soft brush and hot water and dry it completely. Do not remove the natural black oil coating

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