Discover the pros and cons of using cast iron tawas and pans for everyday cooking. Long-term benefits, drawbacks, and maintenance tips, including a comparison with nonstick cookware.
Thinking of Buying Cast Iron Cookware? Read This First
Advantages and Disadvantages of Cast Iron Tawas and Pans for Long-Term Cooking
Cast iron cookware has made a solid comeback in modern kitchens—and for good reason. From Indian households to Western gourmet setups, cast iron tawas and pans are praised for their durability, natural finish, and ability to transform everyday meals into flavorful delights. But just like any other cookware, they come with both benefits and drawbacks. This blog will help you decide whether cast iron is the right long-term cooking companion for your kitchen.
Benefits of Using Cast Iron Cookware
1. Excellent Heat Retention
One of the biggest perks of cast iron is its ability to retain heat evenly. Whether you're making dosas, chapatis, or searing meat, the pan stays hot for a long time, ensuring consistent cooking across the surface.
2. Uniform Heat Distribution
Once it heats up, it cooks food without cold spots. This is especially helpful for dishes that require slow, even cooking without burning.
3. Incredibly Durable
A good-quality cast iron tawa can last a lifetime—or longer. With the right care, it can even be passed down to future generations.
4. Develops Natural Non-Stick Coating
Over time and with proper seasoning, cast iron becomes naturally non-stick, making it ideal for Indian flatbreads, pancakes, or omelets without worrying about food sticking.
5. Chemical-Free Cooking
No synthetic coatings, no toxic fumes. Cast iron offers a completely natural cooking surface that's safe and healthy.
6. Boosts Iron Intake
Cooking in cast iron can actually increase the iron content in your food—great for those suffering from mild iron deficiency or anemia.
7. Multi-Functional
You can use cast iron pans on gas stoves, induction tops, ovens, and open flames. It’s perfect for searing, sautéing, baking, frying, and more.
8. High Heat Tolerance
Cast iron can handle very high temperatures, making it ideal for tasks that require intense heat, like roasting or shallow frying.
9. Environmentally Friendly
Since it's incredibly long-lasting and recyclable, cast iron is a sustainable option in the long run.
Drawbacks of Cast Iron Cookware
1. Quite Heavy
Cast iron cookware can be quite heavy and difficult to lift, especially when full. This may be a concern for seniors or anyone with joint pain.
2. Needs Regular Seasoning
To maintain its non-stick layer and rust resistance, it requires regular oiling and seasoning after each use—which may feel tedious to some.
3. Susceptible to Rust
If not dried and oiled properly after washing, cast iron can develop rust, ruining the cooking surface over time.
4. Slower to Heat Up
Cast iron takes a little longer to heat than aluminum or stainless steel pans. But once it’s hot, it stays that way for longer.
5. Not Ideal for Acidic Foods
Cooking acidic foods like tomatoes, vinegar-based sauces, or lemon juice can break down the seasoning and even give your food a metallic taste.
6. Not Dishwasher Safe
These pans must be hand-washed (ideally without soap) and dried immediately. They can’t go in the dishwasher, which some may find inconvenient.
7. May Warp Over Time (Low-Quality Models)
Cheap cast iron cookware may warp or develop uneven bases if exposed to sudden temperature shifts or mishandled.
8. Needs Careful Storage
Stacking cast iron with other pans or storing it while damp can damage the seasoning or lead to rust. A little extra care is needed.
Cast Iron vs. Nonstick Cookware: A Side-by-Side Comparison
| Feature | Cast Iron | Nonstick |
|---|---|---|
| Heat Retention | Excellent – stays hot longer | Moderate – loses heat quickly |
| Heat Distribution | Even after preheating | Even but often thinner material |
| Durability | Can last decades with care | Wears out in 1–3 years |
| Weight | Heavy | Lightweight and easy to handle |
| Non-Stick Surface | Natural, improves with use | Chemically coated (Teflon or ceramic) |
| Health Impact | Can increase iron in food | Some coatings may release fumes when overheated |
| Maintenance | Requires seasoning and drying | Low maintenance, easy to clean |
| Cooking Versatility | Gas, oven, induction, grill | Mainly stovetop; limited oven use |
| Recyclability | Fully recyclable and eco-friendly | Less eco-friendly, shorter lifespan |
Tips for Long-Term Maintenance
- After every wash, dry the pan immediately and apply a thin layer of oil.
- Store in a dry place with a paper towel to absorb any moisture.
- Avoid metal scrubbers—use salt or a soft brush to clean tough stains.
- Cook with moderate heat and gradually raise the temperature to prevent warping.
- Re-season regularly by heating the pan and applying oil evenly.
Final Thoughts
Cast iron tawas and pans offer a timeless, healthy, and durable way to cook—but they aren’t for everyone. If you're willing to invest a little time in seasoning and care, cast iron can become your best kitchen ally. Whether you’re flipping fluffy dosas or searing kebabs, this age-old cookware still holds its ground in today’s fast-paced kitchens.
Looking to upgrade your cookware? Consider your cooking habits and health goals—cast iron may be just the legacy cookware you need.
Frequently Asked Questions (FAQ)
1. Is cooking with cast iron safe for health?
Yes, cast iron cookware is safe and even beneficial for health. It is free from harmful chemicals found in nonstick coatings and can naturally increase the iron content in food, which helps people with iron deficiency.
2. Does cast iron cookware rust easily?
Cast iron can rust if it is not properly dried and oiled after washing. To prevent rust, always wipe the pan dry immediately and apply a thin coat of cooking oil before storing.
3. How often should I season a cast iron pan or tawa?
Ideally, light seasoning should be done after every use. Simply heating the pan, applying oil, and letting it cool helps maintain its non-stick surface and prevents rusting.
4. Can I cook acidic foods like tomato curry in a cast iron pan?
It's best to avoid cooking highly acidic foods like tomato sauces or vinegar-based recipes frequently in cast iron, especially if the pan is not well-seasoned. Acids can strip the seasoning and impart a metallic taste.
5. Which is better: cast iron or nonstick cookware?
Both have their advantages. Cast iron is more durable, chemical-free, and retains heat longer, while nonstick is lightweight and easier to clean. If long-term durability and health benefits are your priority, cast iron is the better option.
6. Can cast iron pans be used on induction stoves?
Yes, cast iron works perfectly on induction cooktops—as long as the base is flat. It is also compatible with gas, electric, and oven cooking.
7. Why is my cast iron tawa sticky after cooking?
Stickiness usually occurs due to excess oil or inadequate seasoning. To fix this, reheat the pan, wipe off any excess oil, and allow it to bake dry to restore the natural non-stick layer.
8. How long does cast iron cookware last?
With proper care, cast iron pans and tawas can last a lifetime or even be passed down for generations. Unlike modern nonstick cookware, they do not degrade over time when maintained correctly.
9. Is cast iron suitable for daily Indian cooking?
Absolutely. Cast iron is excellent for making Indian staples like rotis, dosas, curries, sabzis, and even deep-fried dishes. It enhances flavor and ensures even cooking.
10. Can I wash cast iron with soap?
It’s best to avoid using soap regularly, as it may strip the seasoning. Instead, clean with hot water, a soft brush, or coarse salt. Occasionally, a mild soap can be used, followed by re-seasoning.
