We’re bringing together India’s best cast iron cookware—pre-seasoned cast iron tawas, cast iron pans/skillets, and cast iron kadai built for daily cooking. Cast iron holds heat evenly, browns beautifully, and gets naturally non-stick with proper seasoning. Most pieces work across gas and induction, so our kitchen stays flexible. Browse everyday sizes for rotis and dosas, deep kadai for curries, and heavy pans for searing. We keep things simple: solid materials, practical designs, and quality that ages well. Explore the range below and pick the size and style that fits how we cook.
Cast Iron Tawa
Flat, sturdy, and made for everyday rotis and dosa. Our cast iron tawa distributes heat uniformly, helping batter spread thin and brown evenly. Choose concave or flat profiles depending on our preference; larger 12-inch options suit dosas, while 10–11-inch works well for rotis and parathas. With regular light oiling after wash, the surface develops a naturally non-stick patina.
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Cast Iron Pan (Skillet)
A versatile cast iron pan (skillet) that sears, sautés, and bakes—great for vegetables, paneer, meats, and breads. The thick base retains heat so food cooks evenly and stays hot at the table. Go for 10–12-inch sizes for family portions; helper handles make lifting easier. Seasoned from the start and ready to use, it only gets better with time.
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Cast Iron Kadai
Deep walls and a rounded base make the cast iron kadai ideal for tadkas, curries, and shallow frying. Heat retention reduces temperature drop when we add ingredients, helping flavors bloom and sauces thicken. Pick sizes based on servings; a mid-size kadai covers most weeknight meals, while larger pieces handle feasts.
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Cast Iron Grill & Griddle
For bold sear marks and weekend grilling indoors, our cast iron grill and flat griddle plates deliver high heat and even browning. Use the ridged surface for paneer, vegetables, and sandwiches; flip to a flat griddle for uttapams and parathas. These pieces are sturdy, easy to maintain, and perfect for fast, high-heat cooking.
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Cast Iron Appam & Paniyaram
Our appam and paniyaram/appe pans focus heat so batter cooks through with crisp edges and soft centers. Pre-seasoning supports easy release; a light brush of oil before cooking keeps results consistent. Great for breakfasts, snacks, and festive spreads.
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Our Top Picks
- Best for Dosa: 12-inch pre-seasoned cast iron dosa tawa—wide surface for thin, even dosas.
- Best Everyday Pan: 10-inch cast iron skillet—balanced depth for searing, sautéing, and oven finishes.
- Best Family Kadai: Medium cast iron kadai—deep walls for curries and fry-ups, steady simmering.
- Best for Induction: Flat-base cast iron tawa/pan—stable contact on induction for fast, even heating.
Why we choose cast iron (quick benefits) - Even heat & superb sear: Consistent browning and better flavor.
- Naturally non-stick with care: Patina improves the more we cook.
- Free from synthetic coatings: Just iron and oil when we season.
- Gas & often induction-compatible: Flexible across cooktops.
- Built to last: Durable pieces that age well in our kitchen.
Care & Seasoning (quick guide)
- Wash with warm water and a soft scrub; avoid harsh detergents.
- Dry completely on low heat.
- Wipe a thin layer of cooking oil across the surface.
- Heat for a few minutes to bond the oil; cool and store dry.
- If food sticks, repeat a light oil-and-heat cycle to refresh the patina.
