Selecting your ideal Kadai: Cast Iron Vs Pure Iron

Selecting Your Ideal Kadai Cast Iron vs Pure Iron-Zishta Traditional Cookware

Have you ever wondered about the difference between cast iron and iron cookware? Well, we've got the scoop for you! We'll explain the distinctions, where each is best used, and help you decide which one suits your needs.

Based on our documentation of oral traditions from the communities making these for centuries, generations who have used it in the past & scientific understanding, we bring to you the below insights.

Let's start with the cooking time. Depending on whether your dish requires a longer or shorter cooking time, you'll want to pick the right cookware – either iron or cast iron. Now, let's dive into some cookware like Kadai, skillet, and paddu pan, where longer cooking times are often needed. These cookware options can be made from both iron and cast iron. But when it comes to longer cooking times, cast iron cookware takes the cake. Why? Because cast iron is thicker and heats food more evenly than regular iron. This means your food won't burn, and you won't need as much oil to prevent sticking. Plus, cast iron adds more iron to your food and gets even better with time. These cookware lasts for generations.

Zishta Iron & Cast Iron Cookware 

Zishta has partnered with talented artisans from the Tenkasi region in Tamil Nadu to create our incredible iron and cast iron cookware. This craft has been around for over 300 years, known for producing top-notch, hand-crafted cookware made from high-quality railway-grade iron. A few years back, there were over 30 units and today there is only 1 small foundry due to unavailability of labour. It is so far the only known place to use railway grade Iron which is also called as first-grade Iron. The Iron tawa made here has the unique traditional process of heating it to red hot using hay and coal and beating it to remove any impurities.

Making Sengottai Iron Dosa Kallu-2-Zishta Traditional Cookware     Making Sengottai Iron Dosa Kallu-1-Zishta Traditional Cookware

The key ingredient into making the best-cast iron cookware here is the sand cast made of the local river sand. Their age-old technique of sand casting using sand from the local river has set this artisan cluster apart. It is also the only known place to melt pure Iron to make cast iron cookware. The entire process is manual thereby creating a completely handcrafted authentic product. The process ends with treatment using hay & gingely oil (til/ Sesame oil). 

Making Sengottai Iron Dosa Kallu-3-Zishta Traditional Cookware

So, if you're in search of cookware that's not only exceptional in quality but also carries a rich tradition, look no further than Zishta's Iron & Cast Iron Cookware. It's a blend of centuries-old craftsmanship and modern cooking convenience, making your culinary journey a true delight.

Alos, read our blog Selecting your ideal Tawa: Cast Iron Vs Pure Iron.

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I want iron tava and kadai for healthier cooking

Poorva  Kamat

Poorva Kamat

I want big size cast iron ladhai for coming daily sabjee



Which kadai is better for deep frying – cast iron or pure iron?

Ajay More

Ajay More

Need iron kadai for making somosa , sweets etc..
Size 14inch in diameter.

Please tell us cost .

Prabhat Shobha

Prabhat Shobha

Do you have medium size pure Iron Kadai and Tava?Please tell their size and cost.

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