“For years, dosa has been made in cast iron or iron tawas, but of late people are using non-stick tawas too But they have a small teflon coating on it that slowly peels off with usage and once the coating has peeled off, it is time to replace the tawa. But sometimes we keep using it and later realize that we are consuming poisonous substances. On the other hand, Iron tawas work best with more and more usage. There is no sign of wear and tear!
Iron tawas may need a little more oil but not a lot, but once seasoned/conditioned, the iron tawa is your best friend and it works better than a non-stick tawa. Non-stick tawas last maybe a year or two, iron tawas will last a lifetime. While cooking with flat iron Tawa, you first heat the pan on high and then add oil and spread it around by moving the pan.
A thin layer of oil all over the cooking surface is all you need to cook the food evenly without burning it.
Iron cookware improves with age and frequent use, unlike that of chemical-coated cookware, which can only deteriorate as you use it.
You will find that you can cut down on cooking oil once you shift from aluminum or stainless steel pans to iron or cast iron pans”

• Size : 10″