Can You Cook Tomato and Tamarind Dishes in a Cast Iron Kadai

Can You Cook Tomato and Tamarind Dishes in a Cast Iron Kadai?

Byorevia
2 min read

It is one of the most asked questions about iron cookware: can I make tomato gravy in my cast iron kadai? The honest answer is that it depends on how long you cook and how well seasoned the pan is. Here is what actually happens, so you can decide for yourself.

In This Guide
  1. What Acid Does to Iron
  2. When It Is Generally Fine
  3. When to Use Another Pan
  4. How to Look After the Pan if You Do Cook Acidic Food
  5. A Simple Rule of Thumb

What Acid Does to Iron

Tomato, tamarind, lemon, vinegar and curd are all acidic. Acid can slowly wear away the seasoning layer on an iron pan and may give the food a faint metallic taste or a darker colour, especially if the food sits in the pan for a long time. It does not make the pan unusable. It just means the surface needs a little more care.

When It Is Generally Fine

  • The pan is well seasoned, with a dark, smooth surface
  • The dish cooks for a short time, such as a quick tomato tadka, a sabzi with a little tomato or a squeeze of lemon at the end
  • You move the food out of the pan once it is cooked

When to Use Another Pan

  • A long slow simmer of a sour curry such as sambar, rasam or a tamarind heavy gravy
  • A brand new pan or one that was only just seasoned
  • Food that you plan to store or reheat in the same pan

For these, a triply stainless steel pot is the stress-free choice. See our triply kadais.

Shop Triply Kadais →

How to Look After the Pan if You Do Cook Acidic Food

  1. Cook the dish, then transfer it to a bowl or serving dish soon after
  2. Wash the pan with hot water and a soft scrub
  3. Dry it on a low flame
  4. Wipe a thin layer of oil over the surface
  5. If the pan looks dull or patchy, add a fresh layer of seasoning. Our seasoning guide shows how

A Simple Rule of Thumb

Use cast iron for browning, frying, roasting and quick sabzis. Use triply stainless steel for long, sour or watery curries. That way each pan does what it is best at and both last longer. If you want to compare the materials in more detail, read cast iron vs triply vs non-stick.

Explore our pre-seasoned cast iron kadais.

Shop Pre-seasoned Cast Iron Kadais →
Written byorevia

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