Cookware
Kadais, tawas and pans built for high-heat Indian cooking — from crispy dosas to deep-fried pakoras.
Cookware for Indian kitchens
Indian food needs cookware that handles high heat, heavy masalas and daily use. Choose cast iron for dosas and rotis that crisp up perfectly, triply stainless steel for even heating without hot spots, and non-stick when you want to cook with less oil.
Caring for your cookware
- Season iron tawas and kadhais with a thin coat of oil after washing.
- Use wooden or silicone tools on non-stick pans.
- Never pour cold water on a hot pan — it can warp the base.