Wednesday, December 18, 2013

Cooking in Cast Iron





































Hi friends, welcome to how-to section and this time I will be talking about Cooking in Cast Iron kadai/wok. 

After delicious preparations in clay pot, I have started experimenting with Iron vessels.

I got one Cast Iron Kadai (Irumbu ilupaichatti in tamil) from my mother and did crispy potato in it. It added a good flavor to my food also consumed less oil.

Have we ever thought why our grannies used Iron wok? Nope we don't have time or we don't care about it. We store our kitchen with loads of Teflon coated non-stick pans in different sizes, shapes and colours. I am sure after reading this article you will jump over to traditional utensils from those attractive non stick pans.

Benefits: 

It adds up iron to your diet

When we cook in cast Iron wok it reacts with food and adds iron to them which in turn helps to reduce the risk of anaemia. That's the reason the food gets its darker shade. 

Consumes less oil

Iron Wok has natural non stick properties which helps in consuming less oil while cooking. When I am doing potato roast I always prefer Iron wok as it absorbs less oil and gives nice crispy potatoes. 

Energy Saving

When heated, the heat gets absorbed quickly and spreads evenly in the kadai . Also it retains heat for a longer time which intern helps us to save energy.

How to Season/cure Iron Wok:


For the benefit of first time users, I am here with the curing process.

1) The Kadai/wok has to be filled with diluted tamarind paste and salt for at-least half an hour before use. 

2) Discard this paste and using rock salt (coarse) scrub completely using a scrubber.

3) Wash with warm soapy water and dry. If you get sabena (dish wash powder available in India) use it with soapy water.

4) Apply a thin coat of vegetable oil using paper towel inside and outside the wok.

The job is done!!! Your wok/Kadai is ready to be used.

How to Clean rusted wok:

1) Cleaning with dish washing powder like Sabena will help the Cast Iron Kadai/wok avoid rust.

2) In case of rusting, use a steel scrubber to scrap and wash till the rust is removed.

3) Don't use lemon or any other acidic substance for cleaning, as it will corrode the Kadai/wok.

4) Apply oil inside the surface of Kadai/wok and heat it until it dries.

Now your iron vessel is ready for use.

Cooking in Cast Iron wok:

1) Cooking on low flame is preferred when using a large burner in gas stove.

2) Iron kadai gives best results when used for frying purpose like Urad dal vadai.

3) When you cook in Iron Kadai, food taste remains the same but there is slight change in colour.

4) After cooking, transfer the food to serving container immediately.

Post cooking care:

After use, wash it well with warm soapy water or dish washing powder. Apply vegetable oil inside the wok/Kadai and use paper towels to cover it until next use.

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