We all know that non stick cookwares have plenty of benefits like consuming less oil, less time, easy to wash but the darkest side of non stick cookwares reveals it is carcinogenic in nature. Many studies proved that our exposure to these non stick leads to cancer in pancreas, testes, liver and even miscarriages. This is because cooking at high temperature in Teflon coating pan emits toxic particles and gases. Even Dupont (teflon maker) has a brocher which says not to use non stick cookware near birds but promises that teflon is safe for humans. If these toxic PFOA (perfluorooctanic acid) can kill birds, what they can do to us?
So its time to switch over to our cast iron cookwares which has been with us since the dawn of the iron age. Key is the better you season your cast iron the more non stick it becomes. Cast iron hold heat wonderfully and are inexpensive adding a little iron to your diet as well.
Seasoing cast iron :
Cast iron cookwares needs pre season before use. Here are the few tips which i follow
# When you buy a new one, wash it well to scrub the iron out and heat the tawa with sprinkled salt on it. Saute it until brown and wipe it off with a cloth. Then apply a light coating of oil and store it.
# Fry onions before first use and try making adai or omelet before trying your dosa batter.
# you can also rub the tawa with onion or brinjal before each use.
# Never wash tawa when it is hot, just wash it with plain water. If its too oily you can use soap water but make sure you dont scrub it hard.
# Use thick tawa for dosa and thin one for roti, chappathi.
Cast iron cooking yields you better taste and healthy too. From savory to sweet try cooking in cast iron and throw away those pans with non-stick coatings as well as those made from anodized aluminum.
CAST IRON YOUR VOTE !!