Cast Iron Cookware
Heritage Cookware
Cast Iron Cookware
Cast iron has been a mainstay of South Indian cooking for generations. It heats steadily, holds that heat for a long time and, once seasoned, develops a naturally slick surface that improves with regular use, which is why so many households still make their dosas, paniyaram (gunta ponganalu) and vegetable fries in it. There is no coating to chip or wear off, and with simple care a cast iron pan can serve a family for many years.
Multiple sizes & finishes Prices on request In our Sullurupeta showroom
Cast Iron Cookware — all products
About the collection
Choosing cast iron cookware
We carry cast iron from Prestige, Bergner and Stahl: dosa tawas in 28 and 30 cm with single or double handles, kadais from 20 to 28 cm, fry pans from 20 to 28 cm, and paniyaram pans with or without a lid. Some sizes come in both lightweight and heavy versions, so you can weigh easy handling against steadier heat. Prices are on request; visit our Sullurupeta showroom, or WhatsApp +91 90807 22578 with the size you need.
01
Lightweight or heavy?
Heavier cast iron holds heat longer and cooks more evenly, which helps with crisp dosas and shallow frying. Lightweight versions heat up faster and are easier to lift and wash every day. Hold both in the showroom before you decide.
02
Build the seasoning gradually
Ask whether the piece is pre-seasoned. Either way, the surface improves with use: cook with a little oil for the first few weeks, and hold back on long-simmered tamarind or tomato dishes until the seasoning has built up.
03
Planning to use induction?
Cast iron is magnetic, so flat-based pieces such as dosa tawas and fry pans work on induction as well as gas. Lift them rather than sliding them across a glass cooktop, and heat them up gradually.
Read our guide: How to Season and Care for Cast Iron Cookware
Questions
Cast Iron Cookware: your questions
How do I season a cast iron dosa tawa?
Coat the tawa with a thin layer of oil and heat it until the oil just begins to smoke, then let it cool; repeat this three or four times. For the first few weeks, cook with a little extra oil and rub the hot tawa with a cut onion before pouring the batter, a traditional trick that helps dosas release.
Why is my cast iron pan rusting?
Cast iron rusts when it is left wet or stored without a film of oil. Scrub the rusty patch, rinse, dry the pan on the flame, then rub on a little oil and heat it to re-season. After that, dry it immediately after every wash and keep a light coat of oil on it.
Which cast iron brands do you stock in Sullurupeta?
Ramachandhraa Stores in Sullurupeta carries cast iron cookware from Prestige, Bergner and Stahl, including dosa tawas, kadais, fry pans and paniyaram pans, some in both lightweight and heavy versions. See them at our showroom on Gandla Street, opposite SBI Bank, Tuesday to Sunday from 9:00 AM to 9:00 PM, or WhatsApp +91 90807 22578 for prices.
Ramachandhraa Stores · Sullurupeta
See the cast iron cookware in person
Visit us on Gandla Street, opposite SBI Bank, or send us a WhatsApp message with what you need — we will reply with sizes, finishes and today’s prices.