Iron tawas and skillets, often referred to as “tava” and “kadai” in India, are popular and versatile cookware items used extensively in Indian kitchens. They are typically made of cast iron or wrought iron and are valued for their even heat distribution and ability to retain high temperatures. Here’s a look at their common uses and significance in Indian cooking:

1. Iron Tava (Tawa):

Chapati and Roti Making: The tava is a flat, round griddle that’s used for making chapatis, rotis, parathas, and other Indian flatbreads. It is placed directly on the stovetop, and the flatbread is cooked directly on its hot surface.
Dosa and Uttapam: Tavas are also used for making dosas and uttapams, popular South Indian dishes. They have a large cooking surface and distribute heat evenly, making them ideal for these thin, crispy pancakes.
Roasting: Tavas are used for roasting various ingredients like spices, nuts, and seeds. They are also used for dry roasting flours for making various sweets and snacks.
Searing and Frying: The flat surface of the tava is excellent for searing and frying dishes like kebabs, pakoras, and more.

2. Iron Kadai (Kadhai):

Curry and Stir-Fry Dishes: The kadai is a deep, thick-walled, and wok-like pan used for cooking curries, stir-fries, and various sautéed dishes. It’s particularly well-suited for cooking dishes that require high heat and rapid stirring, like bhindi masala and kadai paneer.
Deep Frying: Kadais are commonly used for deep-frying pakoras, samosas, and other snacks.
Simmering: They are also used for slow-cooking dishes like biryanis and simmered curries.
Dry Roasting and Toasting: Similar to the tava, kadais are used for dry roasting and toasting various ingredients.

Significance and Care:

Iron tawas and skillets are highly valued in Indian cooking due to their durability and ability to retain heat evenly. They can last for generations when properly maintained.
Seasoning: Cast iron cookware, including tawas and kadais, needs to be seasoned regularly. Seasoning involves coating the surface with oil and heating it, which creates a natural non-stick layer.
Maintenance: To maintain these iron utensils, it’s important to dry them thoroughly after washing to prevent rusting. Avoid using soap or harsh detergents, as they can strip away the seasoning.
Versatility: These utensils are prized for their versatility in Indian cuisine. They are used for a wide range of cooking techniques and can go from stovetop to oven with ease.
Traditional and Heirloom Value: In many Indian households, iron tawas and kadais are considered heirlooms, often passed down through generations. They are symbolic of traditional cooking methods and are highly regarded for their contribution to authentic Indian flavors.

Iron tawas and kadais remain an integral part of Indian culinary traditions, and many cooks continue to use them for the unique qualities they bring to cooking.