When it comes to cooking, a lot of it depends on the cookware you use. The iron cookware is probably one of the oldest and most needed utensils in the kitchen. The cookware used should be a good conductor of heat in order to cook food uniformly, and it should be easy to clean. Iron qualifies on both parameters. Traditionally, it is believed that cooking in iron utensils, such as karhai and wok can provide us with a plethora of health benefits. It is known for its versatility as it could be used for just about everything from frying an omelette and chicken to sauteing veggies. Have a look!

Iron cookware increases iron content in food

Iron cookware can fortify food with iron by increasing the iron content of the food. According to various researches, iron leached into food from iron pots is essential for increasing hemoglobin and iron concentrations in iron deficient

It is safe

Unlike non-stick and aluminium cookware, here there is no danger of ingesting cancer causing particles or heavy metals. It is one of the safest utensils for your kitchen.

Cooking curries

Curries and vegetables get a lovely dark hue when cooked in an iron kadhai. You must immediately transfer the food to some other utensil if you want to avoid the colour from darkening further

Metallic taste

Sometimes if the food is too acidic, it gets a metallic taste. Hence you should use ironware only for cooking and not storing food

Should you buy expensive cast iron kadhais?

These days a lot of brands are selling cast iron cookware at exorbitant prices. There is no need to buy them if you can source a good quality wok from the local ironsmith. Just insure that the kadhai you buy is not too light or the food will burn easily.

How to maintain it

Iron needs a little extra maintenance to prevent rust. Clean your seasoned ironware by scrubbing it with table salt as it acts as an abrasive and absorbs grease from it. Wash the karahi with a mild detergent and store it with a thin coat of vegetable oil to protect it from rust. Don’t forget to dry it completely using a towel or heat up on the stove to evaporate the water as it can rust easily.

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