Zishta Medium Cast Iron Combo: Iron Dosa Tawa, Cast Iron Kadai with Tadka Ladle

Your Price: ₹2,530.00

(Incl. of all taxes)

Your Price: ₹3,000.00

(Incl. of all taxes)

In stock
Only 17 unit left!
Estimated delivery date between 03-Jun-2022 to 05-Jun-2022

About Zishta Medium Cast Iron Combo: Iron Dosa Tawa, Cast Iron Kadai with Tadka Ladle

  • A Medium size family (Family of 3-4) perfect fit for morning breakfast and afternoon curries or roasts. 
  • This combo has one Medium size pure iron tawa with one medium size kadai for the veggies or meat and a tadka ladle to spice up your cooking. 
  • Zishta cast iron kadai 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 -
Broad Tadka Ladle 0.3 3.8 13.9 -


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 moulds made in shape of different cookware is first created and molten iron is poured into these moulds 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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