How to Use

Cast Iron Tawa / Appam Pan / Paniyaaram Pan – Usage & Maintenance Guide

  • First Use (One-Time Preparation)

    1. Wash Thoroughly

    Before using your cast iron cookware for the first time, wash it well with soap/liquid and water. This helps remove any dust or residue from manufacturing and packaging. Avoid using harsh metal scrubber

    2. Heat on Low Flame

    Place the cookware on your stove and allow it to heat on a low flame. This helps the metal warm up gradually and prepares the surface for seasoning.

    3. Apply a Thin Layer of Oil

    Add a small quantity of cooking oil to the cooking surface (dosa side for tawas) and spread it evenly. This creates the base layer for seasoning.

    4. Sauté Chopped Onions

    Add a handful of chopped onions and sauté them until they turn golden brown. This step helps neutralize any metallic smell and assists in forming an even seasoning layer.
    Once done, discard the onions.

    5. Ready for Use

    After discarding the onions, wipe away any excess oil. The cookware is now ready to make dosas, appams, or paniyaarams. With regular use, the surface will naturally become more non-stick and smoother. (Better to do this procedure at night and leave the onion+oil mixture overnight. Later in morning discard the onions)

  • After Every Use

    1. Clean by Wiping

    Cast iron tawa/paniyaaram/aapam pan should not be washed frequently. Simply wipe the cookware clean using a dry cloth or tissue after cooking. This helps preserve the seasoning layer.

    2. Apply Oil Before Storing

    After cleaning, add 2–3 drops of oil and spread it lightly across the surface. This protects the pan from moisture exposure and maintains the seasoning.

    3. Never Store with Moisture

    Moisture is the main cause of rust in cast iron. Ensure the cookware is completely dry before storing. If you notice any moisture, heat the pan on low flame for a minute to remove it.

  • Important Notes

    • Avoid washing the cookware often, as it can strip away the seasoning.
    • If you wash it occasionally, reapply oil and follow the onion sauté method to rebuild the seasoning.
    • Store the cookware in a dry place with a thin layer of oil to prevent rust.
    • With proper care, your cast iron cookware becomes better with every use and can last for many years.
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Cast Iron Cookware - Usage & Maintenance Guide

  • First Use (One - Time Setup)

    1. Wash Thoroughly

    Before using your cast iron cookware for the first time, wash it well with mild soap and water. This removes any dust or residue from manufacturing or packaging. Avoid using harsh metal scrubber

    2. Heat and Prepare the Pan

    Place the cookware on low flame and allow it to heat gradually. Slow heating helps the surface open its pores and prepare for proper seasoning.

    3. Sauté Onions with a Little Oil

    Add a small amount of oil to the cooking surface and sauté chopped onions on low flame. This step helps remove any metallic smell and supports the initial seasoning layer.

    4. Discard and Wipe Clean

    Once the onions turn golden, discard them and wipe the pan clean using a tissue or cloth. Your cookware is now ready for regular cooking. (Better to do this procedure at night and leave the onion+oil mixture overnight. Later in morning discard the onions)

  • After Every Cooking Session

    1. Transfer Food Immediately

    Do not leave cooked food inside the pan for long periods. Acids and moisture from food can damage the seasoning and cause rusting.

    2. Avoid Leaving Food in the Pan

    Cast iron should remain dry when not in use. Always empty the cookware right after cooking.

    3. Wash and Dry Completely

    Wash the pan with mild soap only when required, and always dry it thoroughly. Any remaining moisture can lead to rust formation.

    4. Apply a Light Layer of Oil

    Once dry, apply a few drops of oil and spread it evenly. This protects the pan from moisture and keeps the seasoning intact.

  • Important Cooking Notes

    1. Avoid Tamarind and High-Acid Dishes Initially

    In the early stages of seasoning, avoid cooking tamarind, (like Rasam and puli kulambu )or other acidic foods. These can strip the seasoning layer.
    If you do cook such dishes, transfer the food immediately after cooking.

    2. Re-Seasoning When Needed

    If you notice sticking, dullness, or patches, simply repeat the seasoning process: heat the pan, apply oil, sauté onions, and wipe clean.

  • Storage Instructions

    • Ensure the cookware is completely dry before storing.
    • Always apply a thin oil coating to prevent rust.
    • Store in a cool, dry place away from moisture.
    • Avoid stacking with wet vessels on top.

  • Result

    With proper care, your cast iron cookware becomes naturally non-stick, highly durable, and improves in performance with every use.

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Thandavaala Dosa Tawa (Sheet Iron Tawa) – Starting Procedure

  • Step-by-Step Starting Procedure

    1. Wash Thoroughly

    Wash the tawa well with mild soap and water to remove any factory residue or dust. Do not use harsh metal scrubbers, as they can damage the surface.

    2. Heat the Tawa and Add Oil

    Place the tawa on low flame. Add a small amount of oil and allow it to heat gently.

    3. Add Rock Salt and Sauté

    Add a handful of rock salt and sauté it well across the entire surface of the tawa. This helps remove impurities, odour, and opens up the iron pores.
    Once done, discard the salt.

    4. Apply More Oil

    Add a little more oil and spread it evenly across the cooking surface.

    5. Sauté Finely Chopped Onions

    Add finely chopped onions and sauté until they turn brown. Ensure the onions touch every part of the tawa, including the edges. This enhances the initial seasoning and helps create an even non-stick layer.

    6. For Best Results: Leave Overnight

    After sautéing the onions, leave the oiled tawa to rest overnight. This allows the oil to settle and form a stronger base seasoning.

    7. Wipe Clean and Begin Cooking

    Discard the onions and wipe away any excess oil.
    For the first 2–3 dosas, prepare them slightly thick, similar to uthappam. This helps strengthen the seasoning layer.

    8. Start Making Thin, Crispy Dosas

    After the initial few thick dosas, you can begin making thin, crispy dosas. The tawa will now perform better, become more non-stick, and give consistent results.

  • Final Tip

    The more you use your Thandavaala Sheet Iron Tawa, the better it gets. With regular use and proper maintenance, it becomes smoother, more seasoned, and perfect for hotel-style paper roast every time.

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Soapstone care - Tips Before First Use

  • Step 1: Wash and Dry Thoroughly

    Before beginning the curing process, wash the pot gently using plain water. For the best results, use besan (gram flour) instead of harsh soaps or detergents. This helps remove surface dust and impurities without affecting the natural texture of the stone.

    After washing, allow the pot to dry completely. It is important that no moisture remains, as curing requires a fully dry surface.

    Step 2: Rice Water Boil

    Fill the pot with rice-washed water or starch water (kanji) up to three-fourths of its capacity. Place the pot on the stove and boil this liquid on a low flame only. Soapstone must heat up gradually; sudden temperature changes can damage the stone.

    Once the water comes to a boil, switch off the flame and allow it to cool down naturally. Do not pour out the liquid while the pot is hot. Repeat this boiling-and-cooling process two to three times. This step allows the micro-pores in the stone to fill and strengthens the pot from within.

    Step 3: Oil Conditioning

    After completing the rice water boil and allowing the pot to cool completely, apply a light coat of cooking oil inside the pot. Add a small amount of tamarind and turmeric and spread it evenly. This mixture helps stabilize the surface, enhances durability, and prepares the pot for real cooking.

    Keep the pot aside for 24 hours to allow the conditioning to settle properly into the stone.

    Step 4: First Cooking

    During the first few uses, begin with liquid-based dishes such as dal, rasam, sambar, or curries. These help the pot adjust to cooking temperatures gradually.

    Avoid dry roasting, frying, or placing the pot on high flame initially. Never heat an empty soapstone pot, as this can cause structural stress. Always ensure there is liquid or oil in the pot when heating.

  • Why Soapstone Breaks During First Use

    Soapstone is a natural material and requires gradual temperature adaptation. Breakage during early use typically happens due to:

    1. Sudden Temperature Change
      Placing a new pot directly on high flame causes rapid expansion, creating micro-cracks that can eventually lead to breakage.
    2. Lack of Proper Curing
      Fresh soapstone contains natural moisture and microscopic pores. Without proper curing, this moisture expands under heat and weakens the pot.
    3. Heating When Empty
      Applying heat to an empty soapstone pot builds internal stress and can cause cracking or breakage.

  • Additional Care Tips

    • Use only wooden or silicone spatulas. Metal utensils can scratch or chip the stone surface.
    • Avoid sudden temperature shifts. Do not pour cold water into a hot pot or place a hot pot on a cold surface.
    • Cook on low to medium flame. Soapstone retains heat extremely well, so high flame is unnecessary.
    • Allow the pot to cool naturally before washing or storing.
FAQ

Cast Iron Maintenance – Frequently Asked Questions

Rust forms when the pan is exposed to moisture. This can happen if the pan is not dried properly after washing or if it is stored in a damp place. Always dry fully on low flame and apply a thin coating of oil before storing.

Cast iron does not need frequent washing. For tawa, appam pans, and paniyaram pans, simply wipe after each use. Wash only if necessary (once in 15–20 days). Other cast iron pots can be washed regularly but must be dried and oiled immediately.

Mild soap can be used occasionally, but avoid strong detergents. Heavy soap use may strip the seasoning and reduce non-stick performance. If the seasoning weakens, simply re-season the pan.

Food sticks if the seasoning layer is weak or if you cooked acidic food too early. It may also stick if the pan was not preheated properly. Re-season the pan with oil and onions, and heat it well before cooking.

Scrub the rusted area gently, wash, dry completely on flame, apply oil, sauté onions, and wipe clean. This will rebuild the seasoning. For heavy rust, repeat the process 2–3 times. Light Rust: • Scrub gently, wash, dry on flame, apply oil. Baking Soda Method: • Make baking soda paste, apply 20 mins, scrub, wash, dry, oil. Moderate Rust: • Scrub with steel wool, wash, heat dry, apply oil, sauté onions, wipe. Deep Rust: • Heavy scrubbing, wash, heat dry, oil on low flame 10–15 mins, repeat seasoning. Prevention: • Always dry fully. • Apply thin oil coat. • Never store with moisture.

Yes, but only after the pan is well-seasoned. In a newly seasoned or brand-new pan, acidic foods may strip the seasoning. Avoid them during the first few uses or transfer the food immediately after cooking.