How to make your iron tawa non-stick at home

We all know that non-stick cookware is not good for human health. And we also know that iron cookware not just makes food tastier but healthier too. So, how about converting your regular iron tawa into a non-stick pan for smooth cooking? This piece of information focuses on the art of converting an iron tawa into a non-stick at home and shares tips by an expert on how to use an iron tawa efficiently.

Wash & dry completely: Start with cleaning the tawa with hot water and avoid using any dishwashers or harsh detergents. Dry it completely to prevent rusting.
Heat the tawa: Place it on medium flame for 2–3 mins, as the heating opens the metal pores, preparing it for seasoning.
Apply oil generously: It is suggested to use any high-smoke-point oil (gingelly/sesame/groundnut/sunflower) and spread a generous layer all over the cooking surface.
Add a layer of salt: Also, sprinkle 2–3 tbsp of salt on the oily surface and spread evenly and heat for 2–3 mins. This will help remove impurities and close pores. Once done, discard the salt.
Season with oil again: Apply oil once more and heat on low flame for 5–7 mins and let it cool with oil on the surface. Wipe off excess oil. And now your tawa is all set to be used as a non-stick.

Chef Sanjeev Kapoor once shared a list of kitchen hacks (dos and don’ts) one must follow while using iron utensils for cooking at home. As per his post, never add lemon juice or anything citrus or acidic when cooking in an iron vessel as it may add a metallic flavour to the final dish. Also, once the food is prepared in an iron vessel, never let it sit in it. Immediately transfer it to a bowl. This helps in preventing the food from turning black.

As per Chef Sanjeev, to avoid batter from sticking to the tawa, dip an onion half in oil and apply it over the tawa. Let it heat up. The tawa is now seasoned, the chef mentioned. Also, you can use a muslin cloth instead of onion. Apply the oil over the iron tawa using muslin oil and let the tawa heat up.

As per Dimple Jangda, a wellness and nutrition expert, cast iron cookware are great because they slowly release bioavailable iron into our food which is great if you're suffering from anemia, hemoglobin issues or thalassemia minor, if you have hair loss, women health issues, this is great. You can make crepes, dosas, you can make pancakes, you can make any kind of thin bread toast also on this. Also, this is a great way of getting iron in your diet in a sustainable manner. As per study published by the National Library of Medicine, titled Effect of cooking food in iron-containing cookware on increase in blood hemoglobin level and iron content of the food: A systematic review, "It can be inferred that cooking food in iron pot escalates the levels of blood hemoglobin and iron content of the food, and thus reduces the incidences of iron deficiency anemia. The bioavailability of food containing heme iron increases more when cooked in iron pot than food having non-heme iron form. Also, the content of iron in the food was found to be increased by cooking acidic food with iron ingots."

As per experts, acidic foods like tomato-based curries or use of lemon may leach more iron, but can also affect seasoning of the pan. It is said that those with conditions like hemochromatosis (iron overload) should be cautious of food cooked in cast iron.

Dishes like saag, aloo baigan, rajma, chole, kala chana, bhindi, poriyal, rasam, and sambar are best cooked in cast iron. Also, one should make sure to pair iron-rich foods with vitamin C (like lemon, amla, tomatoes) to enhance iron absorption. Also, avoid too much dairy with iron-rich meals, as calcium competes with iron absorption.

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Disclaimer: The information provided in this article is meant for general knowledge only and should not be taken as medical advice. Always talk to your doctor before starting any new routine.