Zishta Breakfast Medium Cast Iron Combo: Iron Dosa Tawa, Cast Iron Kadai & Paddu/Appe

Your Price: ₹2,900.00

(Incl. of all taxes)

Your Price: ₹3,330.00

(Incl. of all taxes)

In stock
Only 9 unit left!
Estimated delivery date between 03-Jun-2022 to 05-Jun-2022

About Zishta Breakfast Medium Cast Iron Combo: Iron Dosa Tawa, Cast Iron Kadai & Paddu/Appe

  • Breakfast with Dosa, Paratha or to Poha/Upma with a guilt free Kuzhipaniyarams: This combo is co-created with our customers looking at varied cuisines and cultural aspects.  
  • This combo has one medium size pure iron tawa with one medium size kadai and a 7 cavities Kuzhipaniyara pan.
  • Zishta cast iron cookware is made using the traditional sand molds from the local river sand, known for it's specialty of fine sand as it is in a high flow region of the river. Pure railway grade iron is used in the casting process.
  • The dosa tawa is made of pure iron which has a longer life and has been traditionally seasoned using charcoal heat and sesame oil, rubbed in with husk.  
  • The thickness & quality of Zishta cast iron kadai gives it longer life, higher iron density, retains heat longer and consumes less oil. Your curries tastier now and no more harmful chemicals in your kitchen
  • Zishta cast iron cookware are tested in NABL accredited laboratory and comply with EU standards for Restriction of Hazardous Substances (RoHS).

Product Specifications

ProductWeight (Kg)Depth In CM Diameter In CM Capacity (Liter)
Medium  Kadai
Pure Iron Dosa Tawa
2.0 - 25.4 -
7 Kuzhi Paniyara Pan 2.0 3.8 17.8 -


All our products are handcrafted and this results in each product being unique and slightly different from each other and therefore will have minor variations on dimensions & weight.

  • Traditional use of Iron and cast iron dates back many centuries.
  • Traditional cooking involved use of Cow dung or wood fire for cooking and Iron provided the most effective medium to retain heat and cook food evenly.
  • Traditional cast iron and pure iron products are made heavy and thick to help in better cooking process as Indian Cuisine involves steady and long duration slow cooking
  • The artisans of Tenkasi have mastered the art of making cast iron over last 150 years. 
  • The key ingredient into making the best cast iron cookware is the sand cast made of the local river sand.
  • The finesse of the sand used helps in making cookware with minimal surface carbon deposition. 
  • Sand molds made in shape of different cookware is first created and molten iron is poured into these molds and cooled.
  • The result is smooth surfaced, low carbon cookware with high density iron making it one of the most durable cast iron cookware
  • A Variation of the traditional sengottai dosa kallu, this uses the same high quality iron for making the cookware.
  • The process starts with beating and heating sheets of iron to remove all impurities.
  • Later the same is cut to smooth surfaces and treated with charcoal heat, husk and sesame oil to provide a smooth cooking Surface. 
  • Help to increase haemoglobin count and thereby reduces incidence of anaemia
  • Iron metals last for several generations
  • Food cooks evenly due to high heat emissivity
  • No harmful metals or chemicals. Tested for quality.
  • Wash well before first use
  • This cast iron kadai is pre-seasoned with husk and gingely oil. Even then, it is worthwhile to heat the kadai, pour a few spoons of oil, cut onion, fry it all over for 10 minutes in low flame and throw the onion. If needed, repeat this process. 
  • Wash it and it is ready to use
  • Do not soak in water for long before wash
  • If it will not be used for more than a week, then apply a slight coating of oil and leave it
  • This pure iron tawa is pre-seasoned with husk and gingely oil. Even then, it is worthwhile to heat the tawa till it is hot, apply oil on the surface, rub a piece of onion all over and then allow it to cool.
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