Cast Iron Tawa Health Benefits and Usage India’s No.1 cast iron cookware
Shrinica Cast Iron Tawa Quick Overview • • • • •
Free of chemicals Even heat cooking Long lifespan of the cookware Adds iron to your food 100% Pre-seasoned and ready to use • FREE silicon hand grippers worth INR 200 • Best-selling product • India’s No.1 cast iron cookware
Pots, Pans, and Containers Uses of Pots and Pans • Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items. • Sizes: 6-14 inches (160-360 mm) top diameter
• Cast-iron Skillet: used for panfrying when steady, even heat is desired.
Before First Use
Clean the product with a Nylon brush and hot water
Dry it with a clean cloth.
Apply oil generously on the working surface.
Heat it with low a m e till it smokes.
Switch off the stove and allow it to cool.
Now you are good to go.
Cast-iron is cookware are some of the most heavy-duty kitchen equipment there are and, if properly cared for, will last you a lifetime. Cast iron's seasoning is chemically linked to the metal, making it exceptionally durable. Use a scrub brush to clean your pan, then thoroughly dry it. Apply oil to the pan's whole surface (inside and out). Bake for one hour with the pan upside down on the top rack. Turn off the oven and let the pan in there to cool entirely (you can just leave it overnight) Visit: Shrinica Cast Iron Dosa Tawa
It's also worth re-seasoning them When food starts to stick to your cast-iron cookware or the once-shiny black pan begins to fade, it's time to re-season it (which means the food may start sticking soon). This is how you do it: Simply preheat your oven to 350° to 400° Fahrenheit. Foil the bottom of the pan. Use hot soapy water. Dry it with clean cloth.
Maintenance After use just wash with water.
Soap should never be used to clean cast iron cookware (unless you're going to re-season them). This is fantastic news for those of us who are hassled with too many responsibilities when it comes to cooking at home. To clean, simply scrub with a firm brush in extremely hot water. Boil water in the cookware and let it sit for 10-15 minutes if the food has stuck to the pan. Rinse once more. Another thing to keep in mind is that cast-iron should never be allowed to drip dry; instead, towel-dry it right away to avoid rusting. You can also lay your cast-iron over low heat on the stove to dry it entirely after patting it down with a clean towel.