Is a Cast Iron Fry Pan Worth It in an Indian Kitchen? Is a cast iron fry pan worth it? What it does that a tawa or kadai cannot: eggs, searing, shallow frying, oven finishing, and which size to pick. After every use
Wash
Warm water and a brush while the pan is still slightly warm.
Dry
Completely, straight away — cloth first, then a brief low flame.
Lightly oil
A very thin film, wiped over and then wiped back.
Store dry
Somewhere ventilated, not sealed in a damp cupboard.
When food sticks
Nine times out of ten the pan was not hot enough, or there was too little oil. Preheat gently for longer, add a little more oil, and give the food a moment before you try to move it.
When the surface looks dull or patchy
This is normal as seasoning develops unevenly. Keep cooking and keep oiling after washing; the surface evens out over time.
When rust appears
Scrub the affected area until the rust is gone, wash, dry the pan completely, apply a thin layer of oil and heat it through. Then cook on it — use is what brings the surface back.
When seasoning flakes
Flaking usually means the oil layers were applied too thickly. Scrub the loose flakes away, then rebuild with very thin layers — thin is the whole secret.
Storage
Store dry and uncovered where air can reach it. If you stack pieces, put a cloth or a paper sheet between them so moisture cannot sit in between.
What to avoid
- Leaving the pan wet, or air-drying it on a rack
- Soaking it in water for long periods
- Pouring cold water into a very hot pan
- Storing food in the pan overnight
- Thick oil layers when re-seasoning
Still unsure about something?
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