5 foods you should not cook in an iron kadhai

In most Indian households, there’s one utensil that has witnessed the culinary legacy of the family so much so that it is used in all important functions and occasions to give that authentic touch to the meals. Well, one inseparable part of Indian kitchens is that classic lohe ki kadhai (cast iron kadhai), which has been used since ages for its umpteen health benefits. Right from accentuating the taste and reducing the cooking time of meals, using this kadhai can pass on iron minerals into the foods, which makes it good for health. Here are 5 foods you must avoid cooking in an iron kadhai.

This may sound strange as many traditional style of cooking involves making fish and seafood delicacies in an iron or cast iron pan, but experts suggest that it is best to avoid cooking or frying fish in an iron kadhai as it can end up sticking to the bottom of the pan and end up sticking and ruin the texture of the dish. This is because of the flaky and sticky texture of certain fishes, which end up sticking despite adding oil and butter. So, it is best to avoid!

Whether you are making a halwa or preparing a quick ganache, making any dessert in an iron kadhai or pan can leave a metallic taste and flavour to the dish, which may ruin your sweet indulgence. So, it is best to cook such desserts in a stainless steel kadhai or oven.

Have you ever thought why despite all your efforts Pasta or Noodles end up sticking to your iron kadhai? Well, both noodles and pasta are made with flour, which has a tendency to stick to the pan and adapt the metallic taste of the iron pan, which will not only ruin the texture of the dish, but at the same time will impact the taste as well.

Another commonly used kitchen ingredient is tomato, and it is extensively used in Indian cooking, but you will be amazed to know that cooking tomato based delicacies is a strict no, if you love cooking in iron kadhai. This happens due to the presence of citric acid in tomatoes, which may react with the minerals in iron kadhai causing metallic reactions.

If you are someone who enjoys the refreshing flavour and slightly tangy taste of lemon in sabzis, curries or sweet treats, then it is best to avoid iron kadhai to keep reactions at bay. Well, this happens due to the acidic nature of lemon, which may react with iron in the pan and may trigger allergies and can also leave a metallic after taste.