Scouting for the Best Cast Iron Cookware Sets in India for Home Use? We’ve made your task easy by creating a list of the Top 10 Best Cast Iron Cookware In India keeping features, cost and utility in mind.

Scroll down to shop for our top 10 Best Cast Iron Cookware In India picks. We promise you that if you choose from among these models, you will not be disappointed with your purchase.

Conscious and sustainable cooking has led to the search for new, healthier, lighter and non-toxic cooking methods. In this regard, cast iron cookware is back in fashion.

Made of ferrous alloy with a good percentage of carbon, more than 2.11%, they allow you to cook all foods uniformly and perfectly.

Particularly suitable for domestic use, they perform very well with various cooking methods: induction, on a gas stove, in the oven or on the barbecue.

Khojdeal has made a list of top 10 best cast iron cookware in India that you should have in your kitchen. We have also made a list of top cast iron cookware brands that we have shared later on in this article.

Best Cast Iron Cookware Sets in India

No matter what your budget, below you’ll find the Best Cast Iron Cookware In India to fit your price range. For more background information on cast iron cookware, see our FAQs and buying advice below.

Cast Iron CookwareDiameterPrice
AmazonBasics Cast Iron Skillet (Pre-Seasoned)15-inchesRs. 1,999
Bharath Agencies Cast Iron Dosa Tawa (Pre-Seasoned)12-inchesRs. 799
Meyer Cast Iron Kadai with Lid (Pre-Seasoned)12-inchesRs. 4,500
Meyer Cast Iron Skillet (Pre-Seasoned)9-inchesRs. 2,399
Rock Tawa Cast Iron Dutch Oven (Pre-Seasoned)10-inchesRs. 2,500
Rock Tawa Induction Base Cast Iron Tawa (Pre-Seasoned)10.5-inchesRs. 950
urbanhouse Cast Iron Dosa Tawa (Pre-Seasoned)12-inchesRs. 1,199
Meyer Cast Iron Fry and Grill Pans (Pre-Seasoned)10-inches & 8-inchesRs. 5,100
Embassy Cast Iron Skillet (Pre-Seasoned)8-inchesRs. 943
Wonderchef Ferro Cast Iron Casserole with Lid8-inchesRs. 2,299
AmazonBasics Cast Iron Wok (Pre-Seasoned)14-inchesRs. 1,999
Healthy Choices Cast Iron Frying Pan (Pre-Seasoned)10.5-inchesRs. 1,299
The Indus Valley Cast Iron Kadai (Pre-Seasoned)10-inchesRs. 1,105
Dynamic Cookwares Cast Iron Mini Paniyaram Pan (Pre-Seasoned)NARs. 1,399
Highkind Cast Iron Dosa Tawa (Pre-Seasoned)12-inchesRs. 1,229

Cast Iron Cookware Buying Guide

Enameled or Uncoated

The enameling increases the resistance to temperature enormously and makes the cookware non-stick, thus preventing the food from burning and sticking to the bottom. In addition, this extra layer created with a vitrification process also gives a touch of design to the pot, because it makes it more pleasant from an aesthetic point of view.

Enameled cast iron cookware has other advantages too. First of all, it does not absorb humidity, liquids or odors. Consequently, it does not stain and above all does not contaminate the taste of food with the aromas of previously cooked food.

Furthermore, it facilitates cleaning operations, which instead turn out to be more complicated in cookware that is uncoated.

Uncoated cast iron cookware can either be pre-seasoned or not. Pre-seasoned cookware is ready for use straight out of the box. On the other hand, cookware that’s not pre-seasoned needs to be seasoned before usage.

The one shortcoming of uncoated cast iron is that cast iron is a reactive metal, and the seasoning can be damaged if you cook acidic foods in it for long periods of time. The food can then take on a metallic taste.

Dimension and capacity

It is important to always evaluate the size of the cast iron cookware you are about to buy, just to understand if it is suitable for your needs. If you intend to use it for cooking generous portions, for the whole family, then you will have to opt for a larger product with a high liter capacity. Consider that to prepare a meal for 5 people you need a saucepan of at least 30 centimeters in diameter and with a capacity of about 9-10 liters. On the other hand, if you need to cook for just 2 people, a capacity of 4 or 5 liters should be enough.

Overall Size and Weight

One of the downsides to cast iron is that it is much heavier than cookware of a similar size that’s made from other materials. Therefore, it’s wise to keep the weight and overall size in mind so you don’t buy something that you can’t lift after you’ve filled it with food. The weight might also affect your storage options, since shelves need to be strong enough.

Lid or no lid

The lid of a cast iron cookware is very useful, since it is designed to ensure an airtight closure, effectively transforming it into a sort of steam cooker. In fact, the steam generates condensation, which forms under the lid, and then the droplets fall on the food from there, hydrating it and restoring its original aroma. It is advisable to always choose a pot, pan or wok with this feature, so as to trap steam to ensure the maintenance of a perfect level of moisture.

Thickness

The thicker the cast iron cookware, the more evenly it will heat. It will also retain the heat for a longer time as compared to thinner ones. However, more thickness also translates to more weight which might make it difficult to handle and clean. So, if you’re looking for a cast iron cookware that cooks perfectly and evenly, go for a model that’s thicker.

Handles

Since cast iron is heavy and it retains heat, the handle configuration is important. The handles need to be sturdy, and they need to be large enough to make them easy to hold onto when using oven mitts or potholders. And if they are equipped with a cool touch feature, its even better.

Type of Cookware

Cast iron cookware is great for specific purposes, which is why you won’t see entire cookware sets made from cast iron. Consider what you’re going to cook and then find the pan, pot, wok or griddle that fits the purpose.

Characteristics of Cast Iron Cookware

Cast iron is a material made of iron and carbon (the latter present at high percentages, i.e. higher than 2%) which has the characteristic of perfectly radiating heat. In fact, cast iron pans slowly diffuse the heat and distribute it to the foods evenly, allowing you to perfectly cook meat, fish, and vegetables.

A few cast-iron cookware pieces are coated with an enameled layer which makes them very beautiful to the eye, but above all, if the enamel is of quality, it provides resistance to temperature changes and allows you to cook even at high temperatures.

Cast iron is also an insulating material, so these pans can be used to store food in the refrigerator. Lately some models are coated with non-stick material inside, to allow cooking without added fats and without the danger of food sticking to the bottom, as well as to facilitate cleaning operations.

Advantages of Cast Iron Cookware

The cast iron cookware has the main advantage of being used on different cooking hobs and being an iron alloy also on induction ones. Being very versatile they can be used for

  • Baking
  • Grilling
  • Roasting
  • Caramelizing
  • Making soups and gravies
  • Stewing and braising

In fact, they are particularly suitable for those foods that require long cooking and low heat; therefore, they are ideal for roasts, stews, braised meats etc. However, cast iron cookware are not only used for these types of cooking, in fact they are also perfect for grilling since, like iron cookware, they favor the  Maillard reaction, that is the “crust” that is formed due to the caramelization of sugars, which takes place on the outside of the flesh with blood.

Cast iron cookware and pans have the main advantage of cooking food evenly and release heat even when the fire is out. Furthermore, thanks to their insulating power, they retain the cold well, so they can also be used in the refrigerator to store previously cooked food in the same pan, without having to transfer them.

All these properties make them ideal for guaranteeing a healthier and less fatty cooking, particularly suitable for all those who follow a low-calorie diet. The lightness of the dishes does not compromise the taste in any way.

Disadvantages of cast iron cookware

The main disadvantage of cast iron cookware is its weight. Cast iron is a very heavy material and therefore the pans will also be heavy. This entails a difficulty in moving and handling especially those of a certain size.

recent times this cookware has been equipped with insulating handles, which also facilitate the movement and use of the utensils, as they too are very heavy and resistant, even if they make the weight of the cookware higher overall.

Another disadvantage of cast iron is due to its porosity which leads it to absorb odors, especially when cooking fish or something very spicy. Finally, another negative point is the difficulty in maintenance and cleaning. In fact, the cast iron cookware must be completely cold before being washed, to avoid the thermal shock that could ruin them.

Furthermore, very small quantities of detergents must be used without using scouring pads or sponges which can ruin the coating. To facilitate cleaning, some are coated with non-stick material, easier to clean, but just as delicate as it could be ruined if metal or abrasive objects are used.

How to Treat a Cast Iron Cookware?

Cast iron is one of the most loved materials by chefs because it guarantees uniform heat and a non-stick cooking surface. In addition, it is very resistant and can last really long if you know how to take care of it. In order to ensure that the cast iron cookware to remains non-stick over time and rust does not form on it, it is necessary to treat them. If you use the right techniques, your cookware will last for decades.

Cleaning and Treating an Encrusted Cast Iron Cookware

If you want to clean a cast iron cookware that you inherited or purchased in a market, it is likely that you will have to deal with rust and a thick layer of black and encrusted dirt. The tool might look uninviting, but don’t worry; you will be able to get it back practically like new without making too much effort.

1. Put the cookware in a self-cleaning oven.

Start the oven cleaning cycle. Alternatively, you can put the cookware directly on the coal for 30 minutes when you light the barbecue or camp fire. Let it warm until it turns a dull red color. The incrustations will flake and fall into ash.

Afterwards, let the cookware cool slightly to prevent the cast iron from cracking and then proceed with the following steps.

If there is more rust than scale, try sanding the cookware with an abrasive steel scouring pad.

2. Wash the cast iron cookware with hot soapy water.

Rub it with the abrasive side of the dish sponge. If the cookware you want to treat is new, it is likely that it is coated with a layer of oil or wax which serves to prevent rust. If so, this is an essential step because you need to remove that coating before treating the cookware. Leave it immersed in the soapy boiling water for 5 minutes, then rinse it and let it dry naturally.

3. Dry the cookware well.

The best method is to put it in the oven at 175 ° C for a few minutes, to be sure that all the water evaporates. The oil must be able to penetrate inside the metal to act as a protective barrier and as you know the water and oil do not mix.

4. Grease the cookware with the lard inside and out.

If you prefer, you can use corn oil or edible vegetable fat. Over time, the oil will make the cookware sticky, so the best choice is lard. Remember to also grease any lid on both sides.

5. Place the cookware and lid in the oven, upside down.

Set the temperature within a range between 150 and 260 ° C, according to your preferences. Allow the cookware to warm up for at least an hour to make sure that the lard (or the chosen fat) fixes on the cast iron, thus creating a non-stick and rust-resistant patina.

Place a sheet of aluminum foil or a large disposable aluminum container under the lid and cookware, on a lower oven shelf, to collect the fat that will run off. Leave the cookware to cool in the oven until it has reached room temperature.

6. Repeat the treatment.

To get the best possible result, repeat steps 3 to 5 a second time.

7. Take regular care of your cookware.

Whenever you need to wash it, treat it again to ensure the good durability of the protective coating. Put the cookware on the stove and pour about ¾ of teaspoon of seed oil (or another cooking fat) into it.

Roll up a sheet of paper towel and use it to distribute the oil over the entire surface of the cookware, inside and outside.

Light the fire and allow the oil to warm up until it starts to smoke.If you use electric cookers, heat the cookware slowly to prevent the cast iron from cracking.

Cover the cookware and turn off the stove. Wait for it to cool completely and remove the excess fat before putting it back in the kitchen cabinet. If over time it should become sticky because you have chosen to treat it with oil instead of lard, use it to cook bacon. Once cold, it will no longer be sticky.

Cleaning and treating a regular Cast Iron Cookware

1. Use a self-cleaning oven to remove scale from the cookware.

Set the shortest cleaning cycle (generally 3 hours). At the end of the process, the cast iron will be practically new. Let the cookware cool down to the next day. Wash away residues using only water and an abrasive sponge.

Dry the cookware with kitchen paper, then immediately put it back in the oven at 180 ° C for about ten minutes.

2. Take the cookware out of the oven after 10 minutes, it should be perfectly dry.

Roll up a piece of paper towel, grease it with lard or another solid cooking grease and pass it on the cast iron. If necessary, you can also use oil, but it would be better to use a solid fat at this stage.

If you have decided to use the oil anyway, it is important to apply a little (albeit distributing it everywhere). The cast iron must shine, but must not drip and there must be no accumulation of liquid inside the cookware, to avoid problems later.

3. Put the cookware in the oven.

Turn it on at 260-290 ° C. The inside of the cookware should face down. In this way the fat will flow outside instead of inside and will not accumulate on the bottom.

The high temperature of the oven causes the fat to “cook” on the cookware rather than simply “drying out”. Leave the cookware to heat in the oven for an hour.

Note: during this step it is better to deactivate the fire alarms in the kitchen because a lot of smoke may escape from the oven. Open the windows or turn on a fan to ventilate the room.

4. Take the cookware out of the oven after an hour.

Immediately apply another layer of very thin fat and then let the cookware cool completely before putting it back in the kitchen cabinet.

Other Tips

  • If you wash the cast iron cookware too aggressively (for example if you use an abrasive sponge), also remove the protective patina as well as dirt. Use a gentler tool or treat them again regularly to restore the protective coating.
  • If you happen to burn food in a cookware, add a little water and scrape the incrustation gently using a flat metal scoop. You may need to treat the cookware again later to restore the protective patina.
  • After cleaning the cookware, it is always better to put it in the oven at 180 ° C for about ten minutes to make sure that all the water evaporates leaving it perfectly dry.
  • It is very important to turn the food in a cookware with a flat stainless-steel scoop, otherwise the bottom may become uneven.
  • Some companies treat their cast iron cookware before putting it on sale. Do an online search to find out which are the most careful and prestigious brands.
  • If an encrusted patina forms on the cookware, it means that you are not punchy enough when you wash it. Follow the instructions of the first method.
  • Before placing the cookware in the kitchen cabinet, put a few sheets of paper towels or a cloth between the edge of the cookware and the lid to allow air to pass through.
  • Don’t wash your cast iron cookware too often. It takes very little to remove food residues immediately after cooking: add a little oil and coarse salt while the cookware is still hot, gently scrape the bottom with kitchen paper and then empty it before putting it back in its place.

Warnings

  • If you wash cast iron cookware and cookware with dishwashing liquid, you also remove the protective coating in addition to the dirt. Clean them without using soap if you intend to reuse them to cook such food or treat them again every time if you feel the need to use detergent.
  • It is best to avoid cooking tomatoes or other acidic foods in cast iron cookware, unless they are well treated.

How to Remove Rust from Cast Iron?

Cast iron cookware can easily rust. Fortunately, there are several ways to solve this. If you have noticed that on one of your cast iron cookware there is a small circumscribed area attacked by rust, you can try removing it with salt.

Instead, if the rusty area is very large, you may need to dip it in the vinegar. To prevent the problem from happening again in the future, take care of your cast iron cookware as explained below.

Use salt

1. Sprinkle the rusty cookware with the salt.

The cast iron must be covered with a rather thick layer of salt. The amount of salt needed varies according to the size of the cookware.

To give an example, for a 30 cm diameter cast iron skillet you will need to use about a pound of salt.

2. Now rub the cast iron with a potato.

It should be tough enough to allow you to remove the rust by rubbing the salt against the cast iron. Cut it in half and place it on the cookware with the pulp facing downwards, then use it to rub the salt against the rust in order to remove it from the cast iron.

Press the potato hard against the cookware as you rub, the rust will come off more easily. Move in circular motions.

If you are looking to remove rust from a cookware, don’t forget to also remove it from the sides and bottom too.

3. Rinse and dry the cookware.

When you have successfully removed the rust, rinse the cast iron with running water from the sink. Be careful to remove any salt and potato residue, then immediately dry the cookware with kitchen paper. Finally, heat it on the stove over low heat to evaporate even the last traces of humidity.

It is very important to dry the cookware immediately. The water causes the cast iron to rust, therefore leaving the damp rust would quickly return.

4. Treat the cookware with the oil to make sure that a protective coating forms on the cast iron surface.

Unfortunately, by scratching it with salt, in addition to rust, you will also have removed the patina that protects the cast iron. To restore it, grease it by rubbing it with a sheet of kitchen paper soaked in seed or olive oil. Then take a clean sheet of kitchen paper and remove the excess oil. At this point, put the cookware on the stove and let it heat over low heat for about 30 minutes. The oil will create a protective coating on the cast iron surface.

After removing the cookware from the stove, dab it again with kitchen paper to absorb the last residues of oil. Keep it in a moisture-free place.

Use vinegar

1. Mix water and white wine vinegar in equal parts.

This method is very effective and works even if rust has attacked a large area of ​​the cookware. The amount of water and vinegar needed depends on the size of the cookware, as it must be completely immersed in the acid solution.

Pour the water and the white wine vinegar into the container in which you intend to soak the cookware; you can use the sink or a basin.

2. Immerse the rusty cookware in the mixture of water and vinegar.

Check that it is completely submerged. You can soak it in the sink or basin until the rust has come off.

3. Occasionally check the situation.

The soaking time varies based on the amount of rust. In general, it is better not to leave the cast iron in the bath for more than 8 hours, but depending on the result you can remove it from the mixture of water and vinegar even earlier.

Check every half hour or so and remove the cookware from the water as soon as the rust is gone. By letting it soak even after the rust has dissolved, the vinegar will begin to directly affect the cast iron.

4. Wash the cookware.

After removing it from the water and vinegar bath, it is important to wash it immediately. Rub it with a soft sponge soaked in soapy water to remove any vinegar residue. Use a mild detergent and avoid abrasive sponges because they can damage the cast iron. If you want, instead of the sponge, you can use a dish brush.

5. Put the cookware in the oven.

First dry it by dabbing it with a tea towel or kitchen paper, then put it in the hot oven for half an hour to evaporate the residual moisture.

6. Restores the protective layer on the cast iron.

In addition to rust, the vinegar will also have removed the protective coating that generally protects cast iron cookware, so you need to recreate it.

Soak a sheet of kitchen paper with the seed or olive oil and then rub it on all the cast iron parts of the cookware. When finished, put it back in the hot oven (175 ° C) for 45-60 minutes.

Preventing the formation of rust

1. Clean the cast iron cookware properly, otherwise it may rust again.

First, never leave it to soak in water after use. It is important to wash it immediately with coarse salt to remove food residues. Unless it’s really very dirty, it’s best to avoid using detergent.

Once cleaned, dry it completely instead of letting it drain in the dish drainer together with the rest of the dishes.

2. Keep it dry.

Make sure it doesn’t accidentally get wet. Never leave the cast iron cookware in the sink and do not put it in the dishwasher. Cast iron rusts if it stays wet.

3. Store it in a dry place.

Choose a place protected from water and moisture to prevent rust from forming. Cover it with a paper towel before putting it in one of the kitchen cabinets. This will protect it from dust and you won’t have to rinse it before using it again.

How to Clean a Cast Iron Cookware?

Treating a cast iron cookware is essential to recreate a non-stick treatment and prevent rust. To preserve this treatment, you need to take some precautions when cleaning. With the right attention, your cast iron cookware will improve over time and use, becoming the queen of your kitchen. Here’s what you need to do exactly.

Method 1 – Clean the cookware in the traditional way

1. Rinse the cookware with hot water after cooking. Remove the large residues of food and then fill it completely with water.

2. Boil the water. Carefully put the cookware back on the heat and bring the water to a boil. Let the water boil for several minutes to dissolve the leftover food.

3. With a wide spatula, lightly scratch the edges and the bottom of the cookware to remove the more resistant residues. Do this while the water is boiling, but only for a few minutes. Excessive contact with other metal tools can ruin the cookware coating.

4. Throw the dirty water into the sink. Turn off the heat and put the cookware back on it. Be very careful when you move the cookware full of water. Since cast iron is an excellent heat conductor, the handle, like the rest of the cookware, will also be very hot. Use a tea towel or oven gloves to grab it.

5. Moisten a couple of paper napkins and quickly pass them over the surface of the cookware. If you do it right, you should notice a thin layer of dark residue on the napkins.

6. Apply a thin layer of fat, such as vegetable oil. You can also use spray oil which is very useful for this purpose. Use some kitchen paper to even out the layer of oil on both the edges and the bottom. This should make the inside of the cookware shiny and smooth.

7. Store the cookware in a dry and cold place, cover it with kitchen paper instead of a lid, to prevent moisture from forming.

Method 2 – Clean the cookware with potatoes and sodium bicarbonate

1. Cut a raw potato in half lengthwise or breadthwise (based on the size of your cookware). If your cookware is very large, it is better to cut the potato lengthwise, to have a larger cleaning surface. This method is great for dealing with rust stains on cast iron cookware.

2. Apply a thin layer of baking soda to the surface of the potato. The bicarbonate is slightly abrasive and also has detergent properties, and is known as a natural cleaning product.

3. Rub the cookware with the potato and baking soda, being particularly careful with the most problematic areas. Rub the bottom and edges. If the cookware becomes too slippery, cut the first layer of potato away and put more baking soda back on.

4. Treat the cookware after cleaning it. You will probably need to restore the surface treatment after rubbing your cookware a lot.

Techniques That Don’t Help Clean a Cast Iron Cookware

1. Avoid using soaps and detergents. They are great for cleaning most of your kitchen equipment, but you need to avoid them with cast iron tools. The sulphides present in most cleaning products dissolve the surface treatment oil and spoil it, leaving the cookware exposed and vulnerable from the first day of use.

2. Never put a cast iron cookware in the dishwasher. The process is different, but the reason is the same as indicated above. This appliance spoils the treatment and promotes the formation of rust.

3. Avoid using steel wool to clean your cast iron cookware. It is actually useful for removing food deposits, but it spoils the surface treatment and forces you to start over. Better to use the potato method for cleaning.

Tips

  • After drying it with a cloth, you can lightly heat the cookware on a stove, or in the oven; in this way you are sure you have eliminated all traces of humidity.
  • Adequately grease the cookware with oil after each drying, you will keep the metal lubricated decreasing the risk of the onset of rust.
  • Grease the bottom of the cookware often with a light layer of oil or another vegetable fat. Do not use lard, lard or another animal fat, because they tend to become rancid.
  • A very rusty, or corroded, cast iron cookware can be cleaned using an electric grinder. With this operation it is possible to ‘save’ almost all the cookware that would normally be thrown away, perhaps labeled as too old. Immediately after cleaning it, treat it with oil, or with another grease, it will last for years.
  • If you really can’t help washing the cookware with soap, be sure to rinse it thoroughly. Dry it very carefully and grease it properly.

Warnings

  • Avoid rinsing a still hot cookware with cold water, the metal could crack or even break.
  • It is impossible to distinguish a hot cookware from a cold cookware, be very careful when it is placed on a stove.
  • It also dries all kitchen utensils you usually keep inside the cookware very well. Placing a slightly moist cookware on the cookware could generate rust.
  • An iron cookware heats up completely, including the handle; be very careful if you handle it with bare hands to avoid burning yourself.

How to Store Cast Iron Cookware?

Well-kept cast iron cookware is a joy to use and possess. They are versatile, cook evenly, are relatively easy to clean, and last for decades! They just need some maintenance and thoughtful care.

1. Thoroughly clean the cookware. Rust is a frequent problem when leaving untreated cast iron cookware exposed to liquids. Steel wool or a soapy scouring pad is usually sufficient to remove surface rust. If, however, the rust has seriously affected the surface, leaving marks, scraping or sanding treatments may be necessary.

Another common problem is dirt that doesn’t go away (usually food left there for days). If by chance you have an anthill on hand, you can leave your pot at the mercy of the “creatures”, and make them work hard.

2. Heat the oven to 120-150 ° C.

3. Coat the cookware with lard or bacon fat. Do not use vegetable oil, because it would leave a sticky patina on the surface, and the cookware would not be treated properly.

4. Put the cookware upside down in the oven. To collect any dripping, put an aluminum foil or a cookware on the bottom shelf. After 15 minutes remove the cookware from the oven and drain the fat.

5. Put the cookware back in the oven and leave it for another 2 hours.

6. You should repeat the procedure several times to make the treatment more resistant over time. Also, the first time you use the cookware try to cook high-fat foods, such as fries or sautés: the fat present in these foods will make the treatment more resistant.

Tips

  • You can enhance the treatment with fries, sautés, or with other high-fat cooking methods. If you make French fries, fried onions or meatballs, use the cast iron pot as well: it will thank you!
  • Remember to never leave the cookware unprotected. If you use it, grease it first with a thin layer of oil.
  • To reprocess a cookware, clean it, dry it and simply follow the steps described above.
  • For vegetarians, margarine or other vegetable seasoning is a good substitute for lard or bacon. Alternatively, the cookware will also be treated by repeated use over time of olive oil or peanuts. Finally, pass a sheet of kitchen paper or a dish towel over the surface.
  • To remove rust, you can also use an anti-rust spray, which you can find in hardware or DIY stores. Follow the instructions on the bottle: they are quite simple.
  • Keep the cookware in a dry place, such as in the oven or on the lower shelf of the stove, so that it does not get damp.

Warnings

  • The dark layer that forms on the surface is a good thing: do not scrape it off with degreasing detergent or abrasive materials.
  • Read the anti-rust spray warnings carefully. It is poisonous if ingested, but it is exceptional for removing rust. If in doubt whether to use it or not in relation to the dishes you intend to prepare, forget it.
  • When not in use, always keep the cast iron cookware clean and dry.

Foods That You Should Not Cook In Cast Iron Cookware

You must be wondering about what not to cook in cast iron cookware. Don’t worry, below we’ve made an infographic to show what you can avoid cooking in cast iron pan or skillet.

Foods That You Should Not Cook In Cast Iron Cookware Infographic

Top 10 Best Cast Iron Cookware Brands in India

Khojdeal has listed down top 10 best selling cookware brands dealing in cast iron. This list will help you choose the best cast iron skillet for your home.

  • Bhagya Cast Iron Cookware
  • Lodge
  • Indus Valley
  • Siva Naturals
  • Meyer
  • Dynamic Cookwares
  • Zishta
  • Wonderchef
  • Crisol
  • Healthy Choices

Top 10 Best Cast Iron Cookware 2020 – Reviewed

  1. Lodge Logic Pre-Seasoned Cast Iron Skillet (12-inch)
  2. Bharath Agencies Pre-Seasoned Cast Iron Dosa Tawa (12-inch)
  3. HighKind Pre-Seasoned Cast Iron Skillet (10.25-inch)
  4. Ferus Cast Iron Kadai (26 cm)
  5. Rock Tawa Pre-Seasoned Cast Iron Dosa Tawa (12-inch)
  6. Amazon Brand – Solimo Cast Iron Fry Pan (21 cm)
  7. The Indus Valley Cast Iron Kadhai
  8. Le Creuset Cast Iron Wok with Glass Lid (32 cm)
  9. Mosaic Cast Iron Kadai (1.5 liters)
  10. Victoria Pre-seasoned Cast Iron Comal Griddle (10.5-inch)

1. Lodge Logic Pre-Seasoned Cast Iron Skillet (12-inch)

Check Today's Price

Key product features

  • Diameter: 12 inches
  • Usage: Sauté, sear, fry, bake and stir fry
  • Brutally tough for decades of cooking
  • Seasoned for a natural, easy-release finish that improves with use
  • Unparalleled in heat retention and even heating
  • Assist handle for better control
  • Use in the oven, on the stove, on the grill, or over a campfire
  • Great for induction cooktops

Why we like this cast iron cookware?

Lodge 12-inch seasoned cast iron skillet offers both elegance and versatility to your kitchen. Whether you’re learning to cook, or a seasoned expert, this pan is timeless. If well cared for, it can be passed down from one generation of chefs to the next.

This skillet translates beautifully from the kitchen to the table as you make every meal a memory. Lodge cookware is pre-seasoned, so you can make your family’s favorite recipe without needing to season the skillet first.

The updated handle, sloped sides and innovative loop assist handle bring a contemporary look and feel to your kitchen, allowing you to pan fry the perfect egg, or easily grill up some Brussel sprouts over an open flame.

You can use it on the stove top or the campfire (just not the microwave), and enjoy the easy-release finish that cast iron is known for. After hand washing your cookware, simply place it on a burner for a few minutes and then rub in a thin layer of oil to help maintain your hard-earned seasoning.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Can be used with a variety of heat sourcesNo warranty information is available
Pre-seasoned and ready-to-use 
Virtual non-stick surface 
Brutally tough for decades of cooking 
Assist handles for easier handling 

2. Bharath Agencies Pre-Seasoned Cast Iron Dosa Tawa (12-inch)

Check Today's Price

Key product features

  • Diameter: 12-inches
  • Ideal for cutting down on oil and butter use
  • Use on gas, electric or induction stoves
  • Increases iron content of food which is good for health
  • Easy to clean and maintain
  • Color: Black
  • Shape: Round
  • Pre-seasoned
  • Loop handle for better leverage & easier handling
  • Versatile: Make pizza, cookies, pancakes, dosa, roti, fry eggs or bacon, broil, Roast, grill veggies and meats

Why we like this cast iron cookware?

This 12-inch cast iron dosa tawa is pre-seasoned at high temperatures using 100% non-GMO flaxseed oil for a natural easy-release seasoning that gets even better with time. It comes with a loop handle for better leverage and easier handling.

It is a multi-functional kitchen cookware, for making Dosa, paratha, omelet, roti, chapati. You don’t have to worry about consuming more oil in your dosa and chapati, as the cast iron absorbs the oil and cooks evenly.

The heavy cast iron tawa provides even heat distribution and can withstand high temperatures, making it quicker and easier to use than nonstick. Despite its large 12-inch cooking surface it has a relatively low profile, making it easy to store.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Pre-seasonedDoes not have a handle for easy handling
Multi-purpose 
Easy to maintain 
Compact design; easy storage 
Economical 

3. HighKind Pre-Seasoned Cast Iron Skillet (10.25-inch)

Check Today's Price

Key product features

  • Diameter: 10.25-inches
  • Durable
  • Pre-seasoned
  • Meant for healthy and safe cooking
  • Low maintenance
  • Ideal heat retention for even cooking
  • Can be used on gas, electric or induction cooktops

Why we like this cast iron cookware?

This cast-iron skillet heats very evenly, making it one of our favorites for cooking larger batches of food without fear of the center overheating or the edges being too cool. We also like the short handle, which makes moving it on and off the burner easy.

Since its pre-seasoned, this skillet is ready for use right out of the box. You can rest assured that there are no chemicals used in the seasoning, making it 100% natural and safe.

This frying pan can serve you in a variety of ways. Your family will be delighted with all the new recipes you can try out in your kitchen every day. Roasting, shallow frying, searing and sautéing, deep-frying, are all super convenient with this frying pan.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Ergonomic handle for easy handlingSize of the cooking surface could have been better
Pre-seasoned 
Smooth finish 
Durable 
Value for money 

4. Ferus Cast Iron Kadai (26 cm)

Check Today's Price

Key product features

  • Color: Red and Grey
  • Size (L x W): 26 cm x 26 cm
  • Finish: Metallic
  • Gas Stovetop Compatible
  • 2-year manufacturer warranty
  • Requires seasoning before first use
  • User-friendly handles for easy lifting and transport

Why we like this cast iron cookware?

A wonderful addition to any cookware collection, this Ferus Cast Iron Kadai makes it easy to create delicious stir-fry dishes at home. The wok’s small base, flared sides, and wide shape keep food neatly contained as it’s continuously stirred on the stovetop.

Made with heavy-duty cast iron, the cookware retains heat well and distributes it evenly. Heat spreads thoroughly across the base and up the sides for optimal cooking results. Its rugged construction and exceptional balance make it a pleasure to cook with.

The Ferus Cast Iron Kadai can be used on all cooking surfaces, including on a stovetop, under the broiler, or on a barbecue. When using it on ceramic- or glass-topped cooking surfaces, avoid dragging the cookware to protect the cooking surface.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
2-year manufacturer warrantyRequires seasoning before first use
Compact size; not very heavy 
Perfect for Indian cooking 
Neat, mess-free design 
Durable construction 

5. Rock Tawa Pre-Seasoned Cast Iron Dosa Tawa (12-inch)

Check Today's Price

Key product features

  • Diameter: 12-inch
  • Ideal for cutting down on oil and butter use
  • Use on gas, electric or induction stovetops
  • Increases iron content of food
  • Easy to clean and maintain
  • Color: Black
  • Shape: Round

Why we like this cast iron cookware?

Go traditional with this Rock Dosa Tawa pan made out of pre-seasoned cast iron. Make round dosas with ease that are not only spectacular looking, but also nutritious and healthy. You can now embark on your new diet plan with convenience. You don’t have to worry about consuming more oil in your dosas, as the cast iron absorbs the oil and evenly cooks them to perfection. Eat as many dosas as you want with less guilt.

This Rock Dosa Tawa pan is constructed in the right size of 12 inches, which makes perfect sized dosas to be served fresh and hot. The pan has skillet-like feature with narrow edges. This makes it easy to pick and flip the crisp and thin dosas as well as turn them onto a plate to serve or in a hot-box. Since the Rock Dosa Tawa is made of pre-seasoned cast iron, food cooked in this pan doesn’t interact with the chemicals, but instead increases the iron content in the food being cooked in it. It also heats up faster, thus requiring less time to cook the dosas evenly.

Since the Rock Dosa Tawa pan is made out of cast iron, you can maintain it with ease. You can easily clean and stack it with the rest of your pans and pots at home. Also, cast iron is meant to be durable and sturdy, thus this Rock Dosa Tawa pan will last long. Moreover, the pan will not suffer from bends and cracks. This Rock Dosa Tawa pan can be used on gas, electric as well as induction cooktops, making it a very versatile pan. It can also be used for making pancakes, omelets as well as frying food.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Pre-seasonedA wooden handle grip would have made handling more easy
Ideal for healthy, oil-free cooking 
Easy to maintain 
Easy to store 
Reasonably priced 

6. Amazon Brand – Solimo Cast Iron Fry Pan (21 cm)

Check Today's Price

Key product features

  • Made from super premium cast iron
  • 100% food grade
  • Heavy gauge for best possible heating and retention
  • Coated with a vitreous, enamel finish for a glossy colorful look
  • Ideal for shallow frying vegetables, meat, seafood etc.
  • Can be used on all cooking surfaces including stovetop, oven, broiler & barbecue
  • Enamel coating prevents rusting of cast iron and improves durability
  • Capacity of 1350ml
  • Oven safe up to 400-degree Fahrenheit
  • Dimensions: 341.17 X 228.13 X 71.79 mm
  • Bottom thickness: 4.65mm
  • Depth: 46mm

Why we like this cast iron cookware?

This food-safe Solimo Cast Iron Fry Pan is ideal for marinating, sauteing and shallow-frying. Designed from 100% food-grade cast iron, this fry pan is non-reactive, long-lasting and durable. The vitreous, enamel coating on the pan prevents rusting and keeps food from sticking.

Your food is heated evenly in this thick-bottomed vessel with the effective heat retention and distribution of the heavy gauge. Equipped with a capacity of 1,350 ml, this pan gives you enough room for a comfortable cooking experience.

Along with the stove-top, this fry pan can also be placed on various cooking surfaces like barbecue and broiler. You can use it to prepare food on the stove and then finish the cooking in the oven, since it is oven safe up to 400° F.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Designed from 100% food-grade cast ironNo lid
Thick-bottomed vessel for effective heat retention and distribution 
Suitable for all cooking surfaces 
Handle with thumb grip for easy handling 
Aesthetic finish 

7. The Indus Valley Cast Iron Kadhai

Check Today's Price

Key product features

  • Diameter: 10 Inch
  • Chemical free
  • Compatible with gas stove top only
  • Heats evenly
  • Pre-seasoned
  • Not suitable for induction or oven
  • Durable construction
  • Two loop side handles for a steady, secure hold

Why we like this cast iron cookware?

With the quality and build of this cast iron kadhai, you can expect superior heat distribution and retention when cooking in the kitchen. This excellent heat distribution allows you to cook and serve a hot meal that satisfies everyone. Due it’s cast iron construction; you won’t find uneven hot or cold spots while cooking.

For added convenience, this cast iron wok comes pre-seasoned so you can get cooking as soon as it arrives at your door. With proper maintenance and care of your cast iron kadhai, you will be able to extend the lifespan and use and turn it into a reliable kitchen companion.

The versatility of this cast iron cookware will make it your go-to companion in the kitchen. Create and whip up a variety of stir-fried food, delicious breakfast snacks, savory pasta sauces, and much more.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Durable constructionCompatible with gas stove top only
Pre-seasoned for convenience 
Superior heat retention 
Two loop side handles for a steady, secure hold 
Easy to store 

8. Le Creuset Cast Iron Wok with Glass Lid (32 cm)

Check Today's Price

Key product features

  • Iconic cooking vessel for Chinese and Oriental cooking
  • Suitable for both slow and fast cooking
  • Traditionally made in cast iron
  • Sold with a glass lid
  • Suitable for all heat sources (including induction)
  • Made in France.
  • Oven safe to 190 ° C
  • Dishwasher safe
  • Diameter: 32cm
  • Grill safe
  • Freezer safe
  • Lifetime Guarantee

Why we like this cast iron cookware?

Handcrafted from premium cast iron at the Le Creuset foundry in northern France, the Le Creuset cast iron Wok fuses tradition with modern design. The Wok is based on the traditional shape, but has been modernized to be suitable for all hob types (including induction).

This Le Creuset cast iron cookware distributes heat evenly for better cooking results and retains heat effectively, ensuring food stays warm for longer. The unique enamel finish is not only durable and easy to clean, but also looks beautiful when presented at the table.

It has a flat underside for stability and handles on either side for easy lifting. The deep bowl provides a greater cooking surface and the tight-fitting glass lid helps boost moisture and enhances flavor, for perfectly cooked food.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Enamel interior helps make light work of cleaningExpensive
Tight-fitting lid locks in moisture; enhances flavor 
Dishwasher Safe 
Freezer Compatible 
Lifetime Guarantee 

9. Mosaic Cast Iron Kadai (1.5 liters)

Check Today's Price

Key product features

  • Diameter: 9.8 Inches
  • Capacity: 1.5 liters
  • Pre-seasoned
  • Color: Black
  • Shape: Round
  • Dual loop-style handles for a secure grip when moving
  • Stable, flat base
  • Compact and well-designed
  • Heats quickly and evenly

Why we like this cast iron cookware?

The Mosaic Cast Iron Kadai is made of cast iron, which retains heat better than other metals and makes for short work of everything from a stir fry to a summer vegetable sauté. The flattened bottom is ideal for all cooking surfaces, including induction.

This Mosaic Cast Iron Kadai is pre-seasoned with no synthetic chemicals; just soy-based vegetable oil. The more you use your iron, the better the seasoning becomes. Comfortable handles are double riveted for strength.

Don’t let the extremely reasonable price tag fool you. The Mosaic Cast Iron Kadai is a decent, sturdy model that gives excellent results for all kinds of cooking. It has an exceptionally smooth finish, too, which helps prevent food from sticking and renders even results.

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Reasonably pricedNo lid
Pre-seasoned 
Dual loop-style handles for a secure grip when moving 
Wide base keeps it sturdy and safe on all cooking surfaces 
Heats quickly and evenly 

10. Victoria Pre-seasoned Cast Iron Comal Griddle (10.5-inch)

Check Today's Price

Key product features

  • Diameter: 10.5-inch
  • Great for tortillas, pancakes, flatbreads, veggies and more
  • Sloped cooking surface
  • Larger and curved handle
  • Pre-seasoned Griddle; ready-to-use
  • 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning
  • Usable on all heat sources: Gas, electric, induction, oven, camping, grill etc.
  • High quality commercial iron casting for durability and excellent heat retention
  • Made in Colombia
  • 90-day warranty
  • Bigger hanging hole

Why we like this cast iron cookware?

The Victoria Pre-seasoned Cast Iron Griddle / Round Comal is a kitchen classic and the go-to griddle of choice. After the first few uses, you’ll wonder how you ever got your meals ready without it.

It was made using the authentic method that Victoria has been using for decades in Colombia to create strong, dependable cookware that can be passed on from generation to generation.

It has been pre-seasoned with 100% Non-GMO Flaxseed Oil, jump-starting its journey to your personal natural nonstick cooking surface. The handles are curved, bigger, more ergonomic, and quite frankly, more beautiful too. Longer and curvy handles don’t just translate to better maneuverability, but also to cooler handle temperatures on the stove

Pros & Cons

Pros (What we liked)Cons (What we didn’t like)
Larger and curved handle than traditional comals for more stability and maneuverabilityExpensive
High quality commercial iron casting for durability and excellent heat retention 
Versatile 
Handle with hanging hole for easy storage 
Pre-seasoned and ready to use 

Conclusion

With its versatility and plentiful benefits, cast iron cookware should have a place in your kitchen. Whether you’re looking at purchasing a cast iron cookware for the first time or simple want to add to your existing arsenal, we’ve rounded up the best cast iron cookware in India that will elevate your meals.

If you’re looking for an economical and versatile model, go for the Amazon Brand – Solimo Cast Iron Fry Pan. It is made from super premium cast iron that is 100% food grade. The enamel coating prevents rusting of cast iron and helps the product last longer.

For those willing to spend a fortune can purchase Le Creuset Cast Iron Wok with Glass Lid. With a lifetime warranty, this cast iron cookware will last for generations.


Related Articles


Loved our blog on Best Cast Iron Cookware In India? Do share it with your friends on Facebook, Twitter, and Instagram.