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RIVEDA — Cooking in Its Purest Form
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Cooking in Its Purest Form

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Cast iron pan over an open flame

Cast Iron Cookware

Cooking in its purest form.

Thoughtfully made cast iron cookware for everyday cooking — built around simplicity, heat, and the food you love to make.

17 cast iron pieces◆Appam pans◆Tawas◆Fry pans◆Kadai◆Griddles◆Dutch oven◆ZED certified foundry◆Cast in Rajkot◆

Cook simply. Cook deeply. Cook with cast iron.

Cast iron asks little and gives back for years. It holds heat, it takes on the character of what you cook, and it becomes familiar in a way few materials do. RIVEDA is built around that idea — cookware for the meals you make most.

About RIVEDA
Cast iron fry pan on a wooden kitchen table Home-cooked vegetables served at the table Cast iron pan heating over a flame

The Range

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Made for the meals
you make most

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Why cast iron

A material that cooks the way you remember.

Heat retention

Cast iron holds heat well once it is properly preheated, which supports steady, even cooking.

Versatility

Designed for everyday kitchen cooking across compatible heat sources — from flatbreads to slow-cooked dishes.

Durability

A substantial material built for repeated use, and one that can be maintained rather than replaced.

Natural surface

Seasoning develops through use and care, gradually improving how the surface behaves.

Read the full guide
Food cooking in a cast iron pan on a stove

The RIVEDA difference

Cookware shaped around Indian kitchens.

Thoughtful product design

Sizes, depths and handle configurations chosen for how dosas, rotis and curries are actually cooked.

A range, not a single pan

Seventeen cast iron pieces across appam pans, tawas, fry pans, kadai, griddles and a Dutch oven.

Care guidance included

Clear seasoning and care instructions, so a first-time cast iron user knows exactly what to do.

Direct conversation

Questions about a size or a use? Message RIVEDA on WhatsApp and speak to us directly.

From first use to well-seasoned

Cast iron is not difficult. It simply responds well to consistent care. Here is the whole journey.

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Learn cast iron

All guides

Spotlight

The 26 cm Roti Tawa

A flat 26 cm face and one long handle — wide enough for a stuffed paratha, light enough at 2.0 kg to lift and turn through a whole batch of rotis.

Code
RV-RT-002
Size
26 CM
Weight
2.0 KG
RIVEDA cast iron roti tawa, 26 cm
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From iron to table

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Cast iron pot over a fire

Good cookware shouldn't just sit in your kitchen. It should become part of it.

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Caring for it

Wash

Warm water, a brush or soft scrubber, a little mild soap if needed.

Dry

Dry completely, straight away. This is the habit that matters most.

Oil

Wipe a very thin film of cooking oil over the surface.

Store

Keep it dry and uncovered, or with a cloth between stacked pieces.

Full care guide

Caring for it

Wash

Warm water and a little mild dish soap. No scouring pads needed.

Dry

Wipe dry or leave to air dry — silicon will not rust or stain.

Store

Keep it flat or in a drawer. No oiling and no seasoning required.

Take care

Keep it clear of open flame and hot burners, and away from cutting edges.

Dishwasher suitability and maximum temperature rating for this item are to be supplied.

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Why cast iron

The oldest cookware still worth buying new.

If you have never cooked on cast iron, this page is for you. No metallurgy — just what it is, how it behaves, and what it asks of you.

What is cast iron?

Cast iron is iron poured into a mould and allowed to set — which is why a cast iron pan is a single, thick, solid piece with no coating bonded on top. That thickness is the whole point: it takes a while to warm up, and then it stays warm.

Why it cooks differently

Thin pans lose heat the moment food touches them. A preheated cast iron pan carries enough stored heat to keep going — so a dosa crisps instead of steaming, and a paratha browns instead of drying out. It also means you cook on lower flame than you might expect.

Food cooking in a cast iron pan
Preheat gently, then cook on a lower flame than you would use on a thin pan.

Seasoning, simply

Seasoning is a thin layer of oil that has been heated onto the iron until it hardens into a smooth, dark surface. It is not a coating applied in a factory and it is not permanent — it builds up through cooking and care, and it can be repaired at home if it wears back.

Read the seasoning guide

Cast iron vs other cookware

Cast ironNon-stickStainless steel
Heat retentionHighLowModerate
Heats upSlowlyQuicklyQuickly
SurfaceSeasoning built by useApplied coating that wearsBare metal
CareDry and oil after washingAvoid scratchingLow maintenance

Common myths

“You can never use soap.”

A little mild soap is fine. Leaving the pan wet is the real problem.

“It is too heavy to use daily.”

Weight varies. Our lightest tawa is 1.5 kg — choose the size that suits your hands and your stove.

“Rust means the pan is finished.”

Surface rust can be scrubbed off, dried and re-oiled. Cast iron is repairable in a way coated pans are not.

How to get started

Pick the one thing you cook most — dosa, roti, curry — and start with that piece. One pan used often teaches you more than three used occasionally.

Seasoning guide

A surface you build yourself.

Seasoning is oil, heated onto iron until it hardens. Every time you cook and care for the pan, it gets a little better.

Why it matters

A well-seasoned surface releases food more easily and resists rust. It is also the reason cast iron improves rather than degrades with use.

  1. 01WashRinse the new piece in warm water to remove any packing residue, using a brush and a little mild soap if you wish.
  2. 02Dry completelyWipe with a cloth, then leave it on a low flame for a short while until no moisture remains anywhere on the surface.
  3. 03Apply a very thin layer of oilUse a cooking oil you normally use. Spread it over the whole surface, then wipe most of it back off — the pan should look barely oiled, not wet.
  4. 04HeatWarm the pan through so the oil sets onto the iron rather than sitting on it. Exact temperature and duration to be confirmed by RIVEDA — placeholder.
  5. 05Let it coolLet the pan come down to room temperature on its own. Avoid cooling it quickly with water.
  6. 06Cook regularlyThis is the real seasoning process. Cooking with a little oil, then washing and drying properly, builds the surface far better than any one-off routine.

A note on specifics: we deliberately do not publish exact oven temperatures, timings or a single recommended oil here. Once RIVEDA's approved process is confirmed, those values belong in this section.

Care & maintenance

Cast iron is not difficult. It responds well to consistent care.

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?

Send us a photo on WhatsApp and we'll tell you what we'd do.

Cooking guide

How to cook well on iron.

Short, practical guides. Recipes will live here too, once we start publishing them.

Free download

The RIVEDA Guide

Everything on this page in one printable document — use, seasoning and care, ready to keep in the kitchen.

Cast iron pan on a table

Cooking on cast iron

Lower flame, longer preheat, less stirring. The three habits that change everything.

Pan heating over a flame

How to preheat

Start on medium, give it time, and test with a drop of water before the batter goes in.

Food cooking in a pan

How much oil to use

Enough to see a sheen. Cast iron needs a little fat to release food cleanly.

How to cook dosa

Preheat, wipe with oil, drop the flame slightly, pour and spread outward in one motion. Wait for the edges to lift.

Shop dosa tawas

How to cook roti

A hot, dry tawa. Roll evenly, cook until spots appear, flip, then finish over the flame if that is how you make them.

Shop roti tawas

How to cook on a kadai

Build the base slowly — a cast iron kadai holds heat, so onions and masala need less flame than you expect.

Shop kadai

First-time user guide

Wash, dry, oil, cook something forgiving. Do that four or five times and the pan starts behaving.

Start here

Mistakes to avoid

  • Cooking on high flame throughout
  • Not preheating long enough
  • Washing and leaving it wet
  • Thick oil layers when seasoning
  • Giving up after two attempts

RIVEDA

Cooking in its purest form.

Why we started

Most kitchens in India already knew cast iron — a tawa handed down, a kadai that outlived every other pan in the house. What was missing was a modern range of it: consistent sizes, considered shapes, and clear guidance for people cooking on it for the first time. RIVEDA exists to make that range.

Home-cooked food served at a table

What we believe

That cookware should be bought once and used often. That a material you can repair is better than one you must replace. And that the honest thing to sell alongside a cast iron pan is the knowledge of how to look after it.

How we think about cookware

Every piece in the range answers to a specific way of cooking. A 22 cm tawa because not everyone wants to lift 3 kg every morning. A 12-pit appam pan because some households cook for eight. A smooth-surface tawa because thin dosas want a smooth surface. Nothing in the catalogue is there to make the list look longer.

Built for everyday cooking

Seventeen cast iron pieces across appam pans, tawas, fry pans, kadai, griddles and a Dutch oven, plus silicon accessories for handling them. Enough range to cook a whole day's meals; small enough that we know every piece in it.

Where it is made

RIVEDA is a cookware brand of Metalix Ferrocast, an iron casting works in the J.K Industrial Zone, Piplana, Rajkot — Gujarat's foundry belt. Our cookware is cast, machined and pre-seasoned in the same facility that supplies industrial and engineering castings, which is why the range is specified by weight and wall thickness rather than by finish alone.

Molten iron being poured from a ladle into moulds at the foundry
Iron at pouring temperature.

ZED certified

Our foundry holds ZED certification under the Government of India's Zero Defect Zero Effect scheme for MSME manufacturing.

Cast iron grade

Cookware is cast in food-grade FG 200 / FG 260 grey cast iron and pre-seasoned with vegetable oil.

Still to come

Team details, production photographs and any further certifications will be added here as they are confirmed.

FAQs

Questions worth answering.

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Contact

Talk to RIVEDA.

Product questions, sizes, bulk orders, retail and distribution — WhatsApp is the fastest way to reach us.

Company mailboxes

hello@rivedacookware.com General inquiries Orders, wholesale and bulk, press.
support@rivedacookware.com Customer support Care questions, replacements, order help.

Email the founders

Keyur Garsondiya garsondiyakeyur@gmail.com
Nirav Garsondiya garsondiyanirav@gmail.com

A direct line to the people who run RIVEDA — partnerships, distribution and anything that needs a decision.

Works

ZED certified foundry, cast and finished in Rajkot's foundry belt — a Metalix Ferrocast brand.

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Retail & distribution

Message us with your requirement, quantity and location and we'll come back to you directly.

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Metalix Ferrocast — J.K Industrial Zone, Piplana, Rajkot

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