11 Reasons to Buy Cast Iron Cookware in India

6. Builds a seasoned, naturally non-stick surface over time

Unlike factory non-stick layers, a cast-iron surface gets smoother with repeated seasoning and use. Seasoning is the process of polymerising oil onto the metal by heating it; over time, this layer becomes a stable, food-friendly coating. For dosa-lovers, a well-seasoned tawa offers excellent release; for rotis and parathas, a seasoned surface needs less oil. Milton and Roca explain that patient cooks see improvement in release and flavour from everyday use. The learning curve is small: regular light oiling, proper heating, and avoiding long soaks keep the seasoning intact. For migrating cooks who want the pan to improve rather than wear out, cast iron rewards daily practice.