4 foods you must avoid cooking in an iron pan or kadhai

Cooking in that black iron kadhai has been a quintessential part of every Indian kitchen so much so that these iron pans have been passed on from one generation to another, and it is believed that cooking in iron kadhai simply adds on to the nutrition and taste of the dish. In fact, iron pans and kadhais are considered to be the safest utensils to cook in as compared to teflon and other coated pans, but what if we tell you that there are some foods that you should never cook in an iron kadhai or a pan. Read on to know more about it!

You should avoid cooking tarty foods that are acidic in nature like lemon, tomatoes, vinegar as this may trigger reactions and give your delicacies a metallic taste. This is why you should never cook tangy chutneys or tomato based curries like rasam, kadhi, lemon and curd preparations in an iron kadhai. However, if you want to quickly stir and toss these delights, then you must use a proper cast iron pan, but make sure you don't slow cook acidic foods in an iron pan.

While many cultures around the world cook egg, rice and pasta delicacies in a cast iron pan, food experts believe that these foods tend to stick to the pan due to their basic texture and it is best to avoid cooking in such pans. However, if you want to quickly saute or fry them, cast iron pan is a great choice.

Fishes and some seafoods are flaky in nature and might stick to the pan while cooking. Despite the use of oil and butter, the sticky and flaky texture of some fishes can tend to stick to the pan and taste effect the taste and texture of the fish. So, it is best to avoid slow cooking in an iron kadhai.

While most Indian sweets are prepared in kadhai, you would notice not many people cook in iron kadhais, this is because the iron pans retain the smell of delicacies even after washing them thoroughly and this might change the taste and aroma of your desserts. In fact, iron pans leave a metallic taste in the delicacies, when food is cooked using the slow cooking process. So, if you don’t want your desserts to taste or smell weird, then avoid cook them in a cast iron pan.

Never scrub the pans using harsh scrubbers or too light sponges. Make sure you clean your pan nicely with a mild liquid wash.

To prevent rusting of iron pans, after washing, wipe them off and apply a small layer of oil and keep in a clean dry place.

Never store or keep your cooked food in iron pans for hours as it may leave a metallic taste or smell. Always transfer the dish and immediately clean the slightly hot pan to avoid rusting of the pan and to discard the smell.

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