For this week’s “Indian Kitchen” and in response to requests about my cast iron cookware – here are some my very well seasoned cast iron flat pans and skillet that I use regularly and specifically to prepare chapatis, sorghum roti, dosa and ponganalu.
Traditional iron pan with thin bottom to prepare chapatis(parathas, wheat rotis) – brought it from Nandyala (my hometown in India).
Traditional iron pan with round bottom to prepare Jonna rotte(Sorghum roti) – Brought it from Nandyala
Thick bottomed, flat cast iron pan to prepare dosa, utappam, pesarattu etc – bought this at ‘Target’.
Traditional iron skillet with round impressions to hold the batter, to cook a South Indian breakfast called “ponganalu” – brought it from Nandyala.
Hi Indira,
this is an impressive collection.
awesome pictures…as always:-)
your site rocksssssss.
Comment by Saritha — March 19, 2006 @ 3:37 pm
wow – maybe i need to go to target – i didnt know you could get that kind of thing there
Comment by sam — March 19, 2006 @ 4:22 pm
Ccool pictures buddy:)
I bought my tawa’s from India. I bought a cast iron flat-bottomed pan in walmart for dosa and it is so good.
Comment by Karthi Kannan — March 19, 2006 @ 7:18 pm
Hi Indira- great informative post. I have a Q- is it hard to remove the dosa from the pan you bought from target? ‘coz the usual dosa pans from India don’t have the rim, right?
Indira replies:
Thanks Mika.
We use similar kind of thick bottomed, iron pans with rim for dosas in our area. There are the traditional ware in our part of the world (Nandyala). Thick bottom and seasoning the pan is important and I don’t think a rim edge makes a difference in outcome of dosa.
Comment by mika — March 20, 2006 @ 1:34 am
Very fun seeing your cast iron pans.
Comment by Kalyn — March 20, 2006 @ 8:37 am
Indira,
Its so interesting to read your blog as we seem to share similar interests in collecting the traditional cookware from India and make-do ones from here for the traditional cooking.
I’ve also got one of that ponagalu pan from India, the only difference is mine is square and we can make 9 at one time. I too collect ceramic jars…the exact kind that you have…I have my grandmothers “sannikalu” the elongated one…you must have seen the model in older homes…. I love cooking in my cast iron cookware(mookudulu, penalu) and those old brass cookware.
I feel so good that someone out there is like me interested in keeping the traditional cuisine alive. I appreciate the effort you put in by sharing those recipes with the rest of the world. In this mad race of life and the immigration to different environments and conviniences, its quite easy to get so much away from our cuisine and the little delicasies from back home.
Please do keep up your good work and your very own style. Its very impressive.
Thanks!
Indira replies:
In that case, the admiration is mutual.:)
Thanks for sharing my passion and writing this beautiful comment. I really appreciate it, Sakhiya.
Comment by Sakhiya — March 20, 2006 @ 10:53 am
I have a similar one with wooden handle for rotis too… It’s a breeze to make phulkas using this one, isn’t it? I got mine from Pune.
I didn’t know you’ve to use a separate tava for sorgum roti.. That’s interesting to know.
The dosa tava I use is a cast iron griddle from Lodge.. The dosas are good and tasty. I have the one with a rim too. We had two dosa tavas back home – one with rim and one without..so I’m used to both kinds.
But I still have a question. How often should I wash it and season it? (DH is bent upon telling me, if I wash my dosa tava with dishwashing liquid, the dosa will be horrible and sticky and I can forget eating dosa until the tava becomes ok. Is that so?) How do you season this dosa tava? Oil it and put it in the oven? Or stovetop?
Indira replies:
We use a specific iron pan to prepare sorghum roti in our area, Kay. The iron pan has ‘ ) ‘ kind of shape – a concave curvy kind of shape. This is the traditional iron pan, people use to cook sorghum roti in Andhra.
About seasoning the pans – I’m going to list the things I do to maintain them in good shape.
I use them only for their purpose.
No making an omlete on a chapati or dosa pan – that kind of thing big no no.
I rarely wash them, I clean them with a wet paper towel, that’s all the cleaning I do.
I never leave them in a sink, exposed to water. Water is the seasoning killer.
Whenever I use dosa or ponganala pan – I startout by applying atleast one teaspoon to one tablespoon of oil on the surface, usually with a paper towel, brush or with a cut onion.
Mine are so old, they have nearly 12 years of service on them. They are well-seasoned, and I usually don’t do much other than the steps I mentioned above.
Hope this helps.!
These cast iron pans, the first few months are usually tough. But once they age, like us, they also season well and withstand the abuse stickylessly.:)
Comment by Kay — March 21, 2006 @ 10:16 am
Ah! That makes sense now.. Thanks very much, Indira! 🙂 My cast iron tavas are still less than one year old. And I occasionaly wash them with soap (Ouch!) Ok, from now on, it’s going to be just a wet paper towel at my kitchen too.
12 years of use on the tavas – I can understand how well seasoned they must be now!
I’ve been using my dosa tava for omelettes, ever since I stopped using nonstick. 🙁
I know you don’t use nonstick tava, and if you dont use these pans for omelettes, what do you use for omelettes then? (sorry to keep asking questions!)
Comment by Kay — March 22, 2006 @ 10:41 am
I am trying to make this question fit into the right category — oh well. It is about a wet mixer. I had been recommended Surmeet (no longer available in Northern California). Do you have any thoughts about what to purchase here in US? My blender and food processor will not soaked dhal and rice for iddli, I think the machine will burn up before it gets near to smooth! Otherwise, I love your site and the photos of kitchen is such a sweet thing. Thank you.
Comment by charlotte — March 22, 2006 @ 3:43 pm
My question above (#(9)was off the mark. I meant to ask about the Mixies, such as Sumeet. Which is good to buy? The wet grinder would be wonderful to own, but for now looking at the Mixie and when I called around in Northern Calif. stores were no longer carrying the Sumeet. Mixie?
Indira replies:
That’s ok Charlotte, I understood your question.
The mixie I use is Sumeet and in my view, nothing works better than this type of mixer for Indian recipes – to grind both wet and dry ingredients. Some of my friends recently purchased a mixer from this “Sumeet” online store. Check it out.
Hope this helps.
Comment by charlotte — March 22, 2006 @ 9:45 pm
Hi Indira
I use a non-stick farberware pan for dosas. I find it convenient and easy to clean and like the fact that i can make dosas with very little or no oil. Is there any negaives in your opinion about using a non-stick tawa?
🙂 Kavitha
Comment by Kavitha — April 19, 2006 @ 10:35 am
this might work for the ponganalu. they are used to make a sweet dish called Aebleskiver
http://www.target.com/gp/detail.html/sr=1-13/qid=1145479837 /ref=sr_1_13/602-8172115-1887836?%5Fencoding=UTF8&asin=B000810A3S
Comment by Kavitha — April 19, 2006 @ 4:56 pm
thanks for your lovely post about cast iron dosa pans. With the recent hue and cry about cooking on non-stick pans, your post came as a great resource for me. I am thinking of getting rid of my non-stick dosa pan that I had been using from India, and wanted to buy a functional dosa pan. I am definitely going to buy the lodge brand one – 10 and a 1/2 inch diameter – i am ordering one from amazon to start with. It’s very inexpensive – under 10 dollars.
Have a couple of questions:
1) do cast iron pans need a lot of oil to make crispy dosas? Also, how many minutes each side for a regular dosa?
2) I love the pictures on your blog. I discovered your blog site just recently, and I have been totally in awe. Is photography your hobby? thanks for anwsering.
Indira replies:
Under 10 – not a bad deal. Good for you.
1. Cast iron pans need lot of oil to cook – I think it’s an urban myth and false information perpetuated by non-stick companies to sell thier products :). Well seasoned cast iron pan works perfectly, just one rub with onion and little bit of oil, that’s all one need to do for perfect crispy dosas. Please check my post about masala dosa for an idea. I’ve never felt any need to use lot of oil to prepare dosas because of cast iron pan.
2. Thanks for your nice words about my blog. When I started this blog, Indian recipes with photos was very scarce to nill. Recipes with beautiful images on the web or in cookbooks always attracted me, so I decided to start a blog with images of our food. Photography was not a hobby at that time, you can see how bad some of earlier photos look. I gradually learned to take good photos and still learning. Photography of food turned into a big hobby now.:)
Do let me know, your tries with cast iron pans. Thanks!
Comment by desimom — April 25, 2006 @ 10:18 pm
thanks for your reply, Indra. Like your collection, I too would like to go for a pre-seasoned griddle/tava for dosas. I will keep you posted on my outcomes. I agree with you on the marketing gimmicks that non-stick product makers like dupont play. There are so many recent lawsuits against Dupont that makes teflon – non-stick pans when overheated release toxic fumes. I was so naiive about nonstick and have been using non-stick the past few years. Better late than never – I am glad I am transitioning to cast iron – thanks to your post and the lovely collection that you carry. I am going to start collecting them as well.
Regarding your pictures, you must be using a very high quality camera. I have a store on ebay that I manage – I would love your recommendations on the kind of camera that you use. It will be very helpful in taking better pictures of my ebay auctions. They are so professional. Do you use a tent or lamp? Also, you should consider writing a cookbook sometime. You are such a pro at cooking, writing and photography! You have the perfect skillset for a cookbook.
Thanks for reading. Today it’s avocado chapati and spinach-toor dhal at my house for lunch!!! I am so glad I can get my 3 yr old daughter to eat rotis with avocados from now on, who would otherwise not eat them plain!! Thanks to you!!
Indira replies:
Hi DM, my first camera was Nikon coolpix 5400. Recently I purchased a Nikon 70S for my foodblog. Vijay, my husband is a professional photographer and he recommended this camera. I am glad I went with his suggestion, taking food photos in a hurry is really easy with this one. I don’t use tent or lamp or any such extra things. Natural sunlight, manual control and good quality lenses – that’s how I take pictures.
I hope you had a wonderful meal with your family! Those two together taste great.
Comment by desimom — April 26, 2006 @ 11:56 am
To add to the comments check this website it talks about why we should use cast iron pans instead of non-stick http://users.wpi.edu/~radha/about/cooking/no_nonstick.htm
Comment by DosaLover — May 8, 2006 @ 3:02 am
i bought the lodge pan and tried to make dosas and they stuck so hard on to the pan. i even tried to season with oil on the onion first, but it looks like that did not work. please help!
Comment by tito — July 27, 2006 @ 9:01 pm
Hello Indira,
I recently visited an indian restaurant with some friends and loved the Roti (nan) with beef curry. I am going to buy a Cast Iron Tava pan today, and already have some golden temple flour (is that the best brand to buy?) The instructions the on package says one cup water to one cup flour and add a little bit more water until its perfect. It also mentions to add a teaspoon of oil to make it easier to work with. Does this sound right to you? How to make the perfect roti (nan) for my wife!
Steven
Comment by Steven — August 11, 2006 @ 10:26 am
hi ,i just made this pan at work,id never seen one ,just made from what i have heard,now i see i got it close any way
Comment by chris swann — September 30, 2006 @ 2:12 am
Where can I buy a traditional iron pan for cooking chapatis as per first photo above … please!
Comment by Sally — October 31, 2006 @ 6:18 am
hi indira
wow wow wow. thats all i can say looking at ur kitchen collections. i recently got a dosa tawa cast iron lodge griddle. i want to know about cleaning after cooking. u say u just wipe with wet paper towel. is that enough to begin with. since urs are well seasoned and old they are non stick but the first timers like mine might have some dosa / adai stuck. how do i clean it? what scrubber should i use? pl advice in detail. thanks
Comment by moonlight — November 9, 2006 @ 8:02 am
Dear Indira,
Inspired by your collections, I recently bought an iron khadai. After using and washing it dry, I happened to notice it was kind of getting rusty. I would like to know if there is a proper way to use and wash the khadai.
thanks,
Deepa
Comment by Deepa — November 10, 2006 @ 8:10 am
Hi Indira
I have ont tava but somehow after the first use itself the grey color of tave turned black and now it looks really bad with black stains on it and even my aluminium kadai’s have turned like that ..Is there something u could recommend on what i shud use to clean them and maintian it ..THANKS IN ADVANCE
Brgds
Medha
Comment by Medha — November 15, 2006 @ 11:29 am
Hi Indira
Awaiting ur reply …Thanks
Comment by Medha — December 1, 2006 @ 10:25 am
Indiraji,
I had seen a link to a pongal type cast-iron pan for (I think) $20 on Amazon on your site but I am unable to find it now. The Target link doesn’t work (they probably don’t sell it in Target anymore?). So now am stuck – I tried a few kitchen stores but to no avail and am trying to find a pan like above for about $20.
I asked my MIL in India and she can only find aluminium ones which I am not too keen on.
Please help. If it is not too much trouble can you email me the link(s)?
Thanks in anticipation.
Indira replies:
Hello Neel: Please click here to find the Ponganala pennam, the cast-iron pan. The link is from “Mahanandi Selections” at Amazon. Hope that helps.
Happy shopping and ponganam making.
Comment by Neel — January 6, 2007 @ 6:12 pm
I would really like to purchase all four of those pans you have posted on this site. I have checked the suggested sites and did not find all the pans. I find the cast iron tava pan at Williams-Sonoma for $90.00 but was hoping you could make some suggestion or give some other sites where I might be able to purchase the pans.
Thanks
Comment by Toya — February 7, 2007 @ 3:28 pm
Hi, I was hoping that you could tell me where we can find the flat pan to make the roti bread. We live in Raleigh, NC and we are not sure where to find it. Thanks in advance for your help.
Comment by Areinia Adams — April 23, 2007 @ 6:33 am
Hi Indira,
I use a non -stick tawa..
but now facing a problem….
i had cooked paranthas on the tawa once and now there is stiff grease around the corners of teh tawa…and it is not going now.
I have used liquid detergents also to clean the same.
Pl\ease help.
Comment by Hina — May 14, 2007 @ 8:30 pm
Hi,
I really love your content. For an unseasoned chef like me your recipes give lot of inspiration. My new found love is cast iron; trust me I have gotten rid of my non stick cookware! Now, I am in search of good, inexpensive Aebleskiver Pan for Ponganalu (it is called guliyappa in my mother tongue) Do you have any suggestion?
Thank you,
Pailoor
Comment by Rakshitha — July 16, 2007 @ 5:11 pm
hi,
Your blog is so informative, but would like to seek your valuable advice in choosing the best dosa pan with which one can make masala dosa too.
I am in chennai and because of salt water,iron vessels are becoming rusty, so thought of checking the quality of intallium dosa pan.
Also please suggest if non stick dosa pans cause any harm to health.
Thanks in advance,
veena
Hi Veena,
Personally I do not like to use non-stick vessels. There is information out there which says, on high heating they release toxic gases. Do a Google search about “non-stick vessels, are they good for health?” You will find tons of information. Go through with it to make an informed decision.
So sorry to hear about rust issue. Usually wiping off with a kitchen towel or paper immediately after washing the iron pan prevents onset of rust. A well seasoned cast iron pan is a great thing to have in the kitchen.
Hope this helps.
– Indira
Comment by veena — September 18, 2007 @ 8:40 am
Hi I just bought a traditional iron pan to make rotis on, & the problem is that when i try to use it, it smells like a chemical is burning. when i cook on it the roti takes on the chemical. Do you know how i could clean it & get rid of the chemical smell (i tried scrubbing it with hot soapy water)?
Comment by Payal — September 25, 2007 @ 6:44 pm
Hi Indira,
REad with interest this article about cast iron. Went to target today but could not find the kind of dosa pan. Could u give me the name of the brand and size in inches.
Thanks.
Comment by vimmi — December 9, 2007 @ 2:04 pm
Hi Indira,
I am an avid reader of your blog and find it very interesting! I was wondering if you would consider giving some tips about seasoning and care of cast iron utensils. I am planning to equip my kitchen with cast iron stuff and would love to get some expert advice on their care.
If you have already blogged about this, I may have missed it…so please do provide me the link.
Thanks!
Sangeetha
Hi Sangeetha,
Thanks for your good words.
About taking care of cast iron – I have written a list. Here is the link.
for seasoning – apply generous amounts of oil first few times and follow the steps mentioned in taking care of cast-iron.
Hope this helps. I wish you the best with cast iron cookware.
– Indira
Comment by Sangeetha — February 27, 2008 @ 10:21 am
Great pans indira. my mom has similar sorghum roti pan and its even more concave. i have eaten rtis she made as a child from this pan. Im sad to not see a idli stand in ur collection.aluminium one which makes 16 idlies.my mom also had a iron puri press which has ceramic face inside.(i saw a similar one on amazon which is called tortilla press made of aluminium).she also had a thin iron reku(thick sheet) which she used on top of the lid while making biryani in order to make the rice on top cook faster(which is a problem while making biryani with huge amounts of rice and meat, the rice on top tends to remain uncooked with the low heat coming from underneath on the stove).
I have enjoyed food cooked from these utensils as a child and as i grew up. the sad part is me and my sister had been pushing my mom to throw them. in india, with the fast lifestyle with no time to spare and with her declining health, we thought it would be better if she used non stick and faster methods to cook and take rest.
forgot to mention she had a huge granite stone pastle and mortar she used for making chutneys.she also made purnam(for poli)by grinding from this and it tasted good. she had a long cylindrical wooden pounder to pound raw turmeric, dry coconut, jaggery etc. anything made from this mortar and pestle tasted but it was hard work i think.(probably it wa sthe strength training exercise they did in olden days which we do now in gym)right?
given the time we housewives have here in US, we can afford to collect and use them happily.
Hi Srividya,
Thank you for the good words and the wishes. I greatly appreciate your comments.
About the things you have mentioned, yes, I remember them all. and my mother in India still uses them for regular, day to day cooking. Somehow the food prepared using these old world utensils tastes so much better than our fast faced cooking.
Thanks again.
-Indira
Comment by srividya — March 28, 2008 @ 3:13 pm
pl tell me how to season new cast iron dosa tava
Comment by G.POORANAM — May 18, 2008 @ 8:41 pm
Please tell me the size of the Thick Cast Iron Griddle for making Dosas. I found 10.5″ at target but thatz too small for making big dosas, am I right?
Comment by Barnali — March 2, 2009 @ 1:26 am
I would like to know where I can purchase the Chapalti pans u have shown on your website.
Thank you.
Comment by Donald Bair — April 19, 2010 @ 8:23 pm
It is good information Indira. I have a doubt. Can we use same Tawa for chapathi and Dosa or to use seperately ?? please give your suggestion.
Hi Subha, I guess you could use the same tawa for both. There won’t be any problem with chapati making but dosa won’t come off that easily and will stick to the pan. It is best to have separate tawas, one each for chapati and dosa. It will definitely make it easy to prepare nice, golden dosas.
– Indira
Comment by Subha — May 24, 2010 @ 5:51 am
Thank you for the suggestion Indira, a really useful one. As given in the photographs, I will use a thick pan for Dosa and a slightly thinner one for chapti.
Comment by Subha — May 25, 2010 @ 6:12 am
Hi Indira,
Very good suggestion on seasoning,Your blog is very interesting and it has given me lot of consiousness in maintaining my cookware. I was wondering how to maintain my utensils, your tips are very handy, I live in India and paper towels are little rough here, I think I should look out for softer ones. Another doubt how good is anodized cookware?, there are lot more out in the market?, can I use an anodized tawa for dosa as they have thick bottom.
Comment by Subha — May 25, 2010 @ 6:44 am
An interesting collection you have there, without your captions I’d be lost as to what their uses are. Do you have to use these tools to make the dishes you mentioned or can you substitute these for western alternatives?
John.
Comment by kitchen equipment — September 1, 2010 @ 1:14 pm
Hello Indira,
I prepared our Andhra specials through your recipes , they came out very tasty .
one thing i like very much is you give exact ratio of “no of servings ” : quantity :).
Actually after visiting this page ,i came to know the iron tawa good qualities , and i brought Thin tawa one from Hyd 6 months back and using for prepare crispydosa, pesarattu and puff-chapathi, i am taking with care of it by following u r list.
actually recently what i observer is small layer is coming of from handle part ,it is look like paint , i have electric coil stove
do you have any idea what’s went wrong.
Thanks in advance
Yamuna
Comment by Yamuna — March 28, 2011 @ 9:22 pm
I am very happy to see such good cast iron tawa , i dont know as to where to buy it in mumbai
Comment by BHARAT — August 23, 2011 @ 5:33 am
Hi Indira,
I love your blog..came across it just recently.You have fantastic recipes,been trying out most of them.I live in Hyderabad and used to travel frequently to Nandyal on work.Wish I came across your blog then, would have surely bought these iron pans.I recently got a Lodge cast iron skillet from the US.Im totally confused what to use it for.The maintenance seems so difficult!Any suggestions what I can use it for and how to season it quickly?Are you familiar with Hyd? If yes, do you know if I can get these pans here?
Comment by Shital — October 15, 2011 @ 2:51 pm
I love ur website and i highly appreciate the hardwork and time u put behing this..i am from Vizag,Andhra Pradesh..can u tell me whr can i purchase these here or maybe online in indian currency..the one i tried from the malls are fake..so please sugget whr can i find genuine ones???
Comment by Usha — April 29, 2013 @ 12:06 am
I would like to know what should be the thickness of tawa for making rotis- is 4mm better than 5mm…please help!!!
Comment by Megha — May 29, 2013 @ 12:49 pm
Hello Team
Where can I buy the traditional solid / thick bottom pan as depicted in this wesite in the UK??
Many thanks and have a good day.
ag
Comment by Ag — May 29, 2013 @ 7:53 pm
Hi
I just came through your site while i was searching for iron pans. where can i buy these online pls help me
Comment by Purna — September 18, 2013 @ 3:55 am
please let me know where to purchase these pots and also an iron appam kadai
Comment by shanta — October 27, 2013 @ 2:15 am
I follow ur website for Andhra recipes.
I bought an iron pan in a local steel shop.
when i’m washing that pan for the first time,i see lot of black powder sticking to my hands.what is that black powder ?
And is there any difference between iron and cast-iron kadai?
Comment by teena — November 10, 2013 @ 1:01 am
what is the name (brand) of the cast iron dosa tava you got at target?
Comment by shruthi — January 29, 2014 @ 12:48 am
Where can i get these iron kadhai and tawa in Pune city
Comment by Payal — February 1, 2014 @ 1:04 am
Will cast iron tawa work fine on a electric coil top and on induction top? I always thought it heated up very slowly.
Comment by sinduja — May 2, 2014 @ 4:14 pm
could you please tell me where can I get this kind of tawa to buy. Do you all sell this tawa? If so how much is it?-Traditional iron pan with round bottom to prepare Jonna rotte(Sorghum roti) – Brought it from Nandyala
Comment by joseph — June 3, 2014 @ 9:19 pm
Thank u for giving detailed information on Tavas. I have one doubt. If Dosa Pan is used for making chapatis by mistake, then we cant get dosas properly from that Pan. How this Pan again can be put in use for Dosas properly
Comment by damodaram — June 14, 2014 @ 5:04 am
your collection is great. though I am doubtful about the iron content in the tawas. there is no proof that they may contain lead, hence the safety of these wonderful tools gets a bit worrying!!!!!!
Comment by indigo — July 17, 2014 @ 2:39 pm
can you use cast iron pans for cooking curries with tomato and turmeric, or for frying with turmeric. DOes it stain the pan?
Comment by vrishali — September 25, 2014 @ 6:01 am
Where can i Get this Iron Tawa to prepare dosa?
Comment by Swati Satam — December 18, 2014 @ 6:49 am
where can I get good cast iron flat tawa and also one for cooking vegetables (some what shallow) both cast iron in Chennai.
Comment by VENKAT — June 24, 2015 @ 6:51 am
Please tell me the Where can i get Traditional Indian Iron Flat Pans And Skillet (cast iron cookware) in kolkata(calcutta) city .
Comment by Liton Halder — July 24, 2015 @ 9:48 am
Please tell me from where I can buy these products in Ernakulam, kerala.
Comment by Treasa Joby — November 9, 2015 @ 11:17 pm
I want to buy these pot but don’t know from where to purchase.please help
Comment by Saroj rajanya — February 28, 2016 @ 12:24 am
I m from delhi
Comment by Saroj rajanya — February 28, 2016 @ 12:25 am
Hello Indira,
Can you please let me know where in Nandyala can i find cast iron cookware. I would more like to have these made for my restaurant
Thanks
Eswar
Comment by Eswar — July 14, 2016 @ 4:15 am
I am from delhi , interested in buying original cast iron kadai, wok, tawa….
Comment by ADIL — September 2, 2016 @ 12:37 pm
Hi,
I’m from Hyderabad . Wish to buy Traditional iron pan with round bottom to prepare Jonna rotte(Sorghum roti) . How can i purchase the it.
Thanks
Comment by Rekha — November 2, 2016 @ 5:42 am
where can I buy that thick bottom flat cast iron pan with handle in hyderabad
Comment by Lakshmi — July 6, 2017 @ 9:01 am
Hi Indira,
I have one doubt with the pan in toppest pan , i.e. pan used for making chapatji.how you seasoned it well?I have one with me but it’s completely sticking the chapatji while cooking ..
Comment by noufi — May 9, 2018 @ 11:10 pm