How to season and maintain Iron Kadai /இரும்பு சட்டியை பழக்கப்படுத்துவது எப்படி?/Within half an hour

How to season a Iron kadai/இரும்பு வடைச்சட்டியை பழக்கப்படுத்துவது எப்படி?

Sometimes we can get so focused on what food we should or should not be eating that we lose sight of the bigger picture. It’s not just the food that matters, it’s how we prepare it.

And the pots and pans we cook with are just as important as the food that goes in them.

Naturally Non-stick

Non-stick pans made with Teflon are everywhere these days, but they aren’t good for our health. When heated to high temperatures, and especially when the pan is dry (like when you’re preheating a pan before searing meat or stir-frying), they release chemicals into the air called perfluorinated compounds (PFCs). Scratched non-stick releases even more PFCs into your food.

When “seasoned” properly, iron pans are naturally non-stick, just without the chemicals.

Some people find Iron Kadai difficult to care for, so here’s my simple solution. 

And unlike any other cookware, cast iron improves with age.