11 Reasons to Buy Cast Iron Cookware in India

4. Even heat distribution and better searing

A thick cast-iron pan evens out hot spots that thin pans create. This is important when you brown onions, sear meat, or bhuna masala until the oil separates and flavours deepen. Even heat helps spices toast uniformly, releasing richer aromas and a balanced flavour profile. Chefs and cookware guides (OmiChef) emphasize that cast iron gives a reliable surface for getting that browned, caramelised edge that many Indian dishes rely on. If you cook bhuna-style gravies or sear kebabs, cast iron helps you get consistent results across the whole pan rather than small patches of overcooked food.