Handmade iron utensils have been an integral part of culinary traditions for centuries

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Handmade iron utensils have been an integral part of Indian culinary traditions for centuries. These utensils are not only functional but also play a significant role in the cultural and culinary heritage of the country. Here are some traditional handmade iron utensils commonly used in India:

  1. Kadai: A kadai is a deep, wide-mouthed frying pan with slightly curved sides and sturdy iron handles. It is commonly used for frying, sautéing, and making various Indian dishes like curries, pakoras, and sweets.
  2. Tava: A tava is a flat, round griddle or skillet used for making various Indian bread such as chapati, roti, paratha, and dosa. It is also used to roast spices and dry roast ingredients.
  3. Handi: A handi is a deep, heavy-bottomed vessel with a round bottom and wide mouth. It’s used for slow-cooking stews, curries, and biryanis, often over an open flame or in a tandoor.
  4. Karahi: A karahi is similar to a kadai but has a steeper, rounded shape. It’s typically used for deep frying, particularly for making popular Indian snacks like pakoras and samosas.
  5. Appachatti: An appachatti is a small, shallow pan with multiple small, round, and shallow depressions. It is used to make appams, a popular South Indian rice pancake.
  6. Paniyaram Pan: This is a special pan used for making paniyaram, a South Indian dish made from fermented rice batter. It consists of multiple small, round molds for cooking bite-sized dumplings.
  7. Bhagona: A bhagona is a traditional Indian pot with a lid, often used for slow-cooking and simmering dishes. It’s commonly used for making dal (lentil soup) and other slow-cooked curries.
  8. Degchi: A degchi is a deep, round-bottomed cooking vessel, often used in North Indian cuisine. It’s employed for slow cooking and simmering rich and flavorful dishes.
  9. Sigdi: A sigdi is a portable, small iron stove used for grilling and roasting dishes, especially in street food preparations.
  10. Lota or Kalash: These are traditional iron water pots used to store and cool water. They often have intricate designs and are also used in religious rituals.
  11. Patila: A patila is a traditional, medium-sized, round-bottomed cooking vessel used for boiling, making gravies, and cooking vegetables.

Handmade iron utensils are appreciated for their durability, heat retention, and the unique flavor they add to dishes. They are a symbol of India’s culinary heritage and continue to be an essential part of Indian kitchens. However, it’s important to note that maintaining iron utensils requires proper seasoning and care to prevent rust and ensure longevity.