Suggestions for cast iron tawa for making dosa

  • Thread starter Thread starter Tejas01
  • Start date Start date
  • Replies Replies 41
  • Views Views 5,376
Tejas01

Tejas01

Dream big in life.
Messages
3,530
Location
Mumbai
ISP
Airtel XStream Fiber
While I was almost decided on getting the non-stick tawa for dosas but seeing the benefits of cast iron over non-stick made me to change my mind.
I need some suggestions as to which brand should I go for and the quality of the same.
I am looking for a flat tawa instead of a bordered ones at the edges to help in easy removing of dosas.
Are there any cons of getting a smaller than 12 inch/30cms tawa. Most of them on Amazon are 12inches ones.

Also how should we maintain it?
 
Solution
Tejas01
Forgot to update this thread... I have got a Meyer's cast iron tawa from a local store for ₹2600. Will season it and hopefully it will be ready by Saturday.
Sort by date Sort by votes
I am also looking to get some cast iron stuff. Check meyer for quality.

What are its advantages over non-stick?

I know it's supposed to last for a very long time but needs to be used (washed) carefully. Indian dishes are more oily so is cast iron a good option?
 
Upvote 0
Not sure about brands but I have been using one since 2-3 years. I am happy with it

In terms of maintenance, the only thing you need to do is clean it up after every usage, dry it and apply some oil on it so that it doesn't rust. Nothing else is needed apart from this
 
Upvote 0
@Smh
Advantages.
1. Non-carcenogenic as inhaling teflon smoke and its residues sticking to food causes cancer.
2. Cast-iron with time adds iron to your food.
3. Inproves the satiety of the food than non-stick ones.
Regarding excess oil, that depends on individual. If you are primarily using it for dosas, then a tablespoon is more than enough to ensure crispiness and non-stickyness.
Regarding maintenance, as Manu said just wipe it clean it water(no scrub) with oil.


Source

I saw this video to get a hang of how to season it. If you read her comments she mentions wash it prior to using it and not before. This is primarily to ensure that whatever oil is left on tawa after cooking needs to be absorbed to maintain its non-sticky nature and prevent rust.
 
Upvote 0
Lol... that comment at the end of video.. :ROFLMAO::ROFLMAO:
Thanks for the vid. But I still prefer seeing desi ways of seasoning and maintaining it.
Wth is canola oil..
 
Upvote 0
@Smh Do you have experience with Meyer's crockery?
I mean, it's on the expensive side, no doubt, but the majority of reviews on Amazon all seem to be 4* and above. So just wanted to confirm if this brand is genuinely a good one or I am being played out by the reviews??
 
Upvote 0
You must log in or register to reply here.
Back