Cast Iron vs Stainless Steel: Which Suits Indian Cooking, Dish by Dish? Cast iron vs stainless steel for dal, sambar, tadka, roti and frying: a dish-by-dish verdict for Indian kitchens, so you know which pan to reach for. No. It needs three habits: wash it, dry it completely, and wipe a very thin film of oil before storing. That is the whole routine.
Cookware is supplied pre-seasoned. Seasoning then continues to build through normal cooking and care — see the seasoning guide.
Cast iron works on compatible heat sources including gas and induction. Always follow your appliance manufacturer’s guidance on cookware base size and weight.
A small amount of mild dish soap is fine. What matters far more is drying the pan completely straight afterwards.
Usually the pan was not preheated long enough, or too little oil was used. Seasoning also improves with use, so release gets better over time.
Scrub the spot, wash and dry it fully, then apply a thin layer of oil and heat the pan. Surface rust is fixable and not the end of the pan.
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We sell only on rivedacookware.com and on WhatsApp +91 90999 29629; order updates also come from +91 99988 65512, and emails only from addresses ending in @rivedacookware.com. RIVEDA never asks for an OTP, UPI PIN, card number or password, never asks you to pay to release a parcel or to get a refund, and never sends a UPI collect request — refunds go back automatically to the UPI, card or bank you paid with. There is no cash on delivery. If anyone asks for these in our name, it is not us: do not pay or share anything, tell us on WhatsApp, and report it on the national cyber-crime helpline 1930 or at cybercrime.gov.in.
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Cast Iron vs Stainless Steel: Which Suits Indian Cooking, Dish by Dish? Cast iron vs stainless steel for dal, sambar, tadka, roti and frying: a dish-by-dish verdict for Indian kitchens, so you know which pan to reach for. 
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