11 Reasons to Buy Cast Iron Cookware in India

Final thoughts: bring a touch of home — and smart cooking — into your North American kitchen

Choosing cast iron cookware means more than buying a pan. It’s adopting a tool that supports healthier iron intake, non-toxic high-heat cooking, and authentic flavour development for Indian dishes. For North American readers who cook dosa for weekend breakfasts, simmer dal for the week, or want a reliable frypan for pakoras, cast iron offers practical benefits and a long service life. When shopping, look for pieces labelled for induction if you need them, check for trusted sellers (Indian cookware brands and reputable retailers), and prefer pans with clear guidance on seasoning and care from the manufacturer. If you’re new to cast iron, start with one versatile piece: a medium-sized kadhai or a 10–12-inch tawa can cover many recipes. Try making a simple tomato-based curry in it and note the subtle iron boost and the steady simmer. Over months of use, your pan will become a familiar kitchen companion, improving release and flavour while saving money over time. With basic care — drying, light oiling, and occasional reseasoning — the pan will serve you and perhaps your grandchildren, just as dadi’s cookware served previous generations.