In India, cookware materials like stainless steel and cast iron have been trusted for centuries. Whether you’re preparing a quick snack or an elaborate feast, these two materials are staples in Indian kitchens for their durability, versatility, and unmatched cooking performance.
Stainless steel pans, often celebrated for their sleek finish and ease of maintenance, are perfect for everyday use, while cast iron pans, with their ability to retain heat and develop a seasoned surface, have been passed down through generations as the perfect tool for slow-cooked, flavorful dishes.
The choice of material isn’t just about tradition—these materials enhance cooking experiences, ensuring that everything from a simple stir-fry to an intricate biryani turns out just right.
Let’s explore the different uses of pans, from frying to baking, and how these versatile tools come to life in Indian kitchens.
Frying
Frying is one of the most common and cherished cooking techniques in Indian cuisine. From samosas to pakoras, a crispy exterior is essential. Cast iron pans are favoured for this, as their ability to maintain consistent heat helps in achieving the perfect crispiness. Cast iron retains heat exceptionally well, making it ideal for deep-frying or shallow-frying.
In Indian kitchens, stainless steel frying pans also do a stellar job when frying dishes like bhajis or parathas. Stainless steel pans, especially those with a copper or aluminium base, heat up quickly and evenly, which is crucial for achieving the perfect fry every time.
Sautéing
Sautéing, a cooking technique that involves cooking food quickly in a little oil, is another favorite in Indian cooking. Whether it’s the onions and tomatoes for a dal tadka or sautéing the veggies for a paneer tikka, the right pan is essential.
Stainless steel pans are often preferred for sautéing because they can withstand high temperatures and allow for quick cooking. The even heat distribution makes them perfect for fast sautéing, which is essential when creating aromatic masalas and dishes like vegetable biryani or chole masala.
Searing
Searing meat or vegetables to lock in flavor is an art in itself, and for this, cast iron pans are highly valued in kitchens. Whether it’s searing mutton kebabs or paneer cubes for grilling, cast iron’s ability to retain and distribute heat ensures that you get a golden-brown, crisp exterior while keeping the inside tender and juicy.
In fact, many Indian chefs use cast iron skillets for searing meats before adding them to curries like butter chicken or lamb rogan josh. The even cooking surface enhances the flavors, giving the dish a rich, well-rounded taste.
Boiling
While boiling isn’t typically thought of as a pan-related cooking technique, some dishes require it. For example, khichdi or pulses need to be boiled to the perfect consistency. Stainless steel pots are great for this because they are easy to handle, don’t react with the food, and don’t rust.
In many households, you’ll often see stainless steel pots used for boiling rice, lentils, or vegetables because of their durability and non-reactive nature, making them ideal for everyday boiling tasks.
Simmering
Simmering, the slow and gentle cooking of dishes over low heat, is a signature technique in Indian kitchens. Whether it’s a slow-cooked dal or a flavorful vegetable curry, simmering ensures that the flavors meld together perfectly. Cast iron pots, particularly Dutch ovens, are ideal for this method because they maintain an even, low heat.
In Indian cooking, simmering is often used in dishes like mutton curry, where the meat needs to cook slowly to become tender. Cast iron’s heat retention ensures that the dish stays hot and cooks evenly.
Braising
In India, braising is the technique of slow-cooking meat or vegetables in a small amount of liquid to tenderize them and enhance the flavors. This technique is often used for dishes like biryani or korma. While traditionally done in large clay pots, cast iron Dutch ovens are increasingly being used for their superior heat retention and even cooking.
Whether you’re making sali boti or a rich shahi korma, cast iron ensures that the flavors develop and deepen over time, making the dish rich, hearty, and absolutely irresistible.
Roasting
Roasting, whether it’s in an oven or on the stovetop, brings out the natural flavors of the food. In Indian cuisine, roasted vegetables are often used in dishes like sabzi or aloo gobi. Cast iron skillets are perfect for this, as they can go from stovetop to oven and retain a steady, even heat.
For those looking to recreate restaurant-style tandoori chicken at home, cast iron pans offer a great alternative, ensuring that the meat gets that perfect crisp and smoky flavor, similar to the traditional tandoor.
Baking
When it comes to baking in India, especially when preparing naan or parathas, cast iron pans (like a cast iron tava) are essential for getting that crispy crust and soft interior. The cast iron's ability to reach high temperatures and hold them consistently makes it a go-to for all types of flatbreads and baked goods.
On the other hand, stainless steel is also used in baking, particularly for making cakes or muffins. The even heat distribution ensures that your batter rises perfectly, giving you a fluffy, evenly baked product.
Stewing
Stewing in India often refers to dishes that are simmered for hours to develop deep, rich flavors. Stews like sambhar, rasam, or kofta curry rely on the slow cooking process, and here, cast iron is particularly useful. Its heat retention allows for longer cooking times, perfect for breaking down tough ingredients and melding the flavors together.
Sambhar (a lentil stew) or kofta curry (dumplings in a rich gravy) are classic examples of dishes that benefit from stewing. Cast iron ensures that the dish stays warm and evenly cooked, absorbing all those beautiful flavors.
Grilling
Grilling has become increasingly popular in India, thanks to the infusion of international cuisines. Whether it’s chicken tikka or vegetable skewers, a cast iron grill pan is a perfect tool to achieve those gorgeous grill marks and smoky flavors.
Many modern Indian kitchens now incorporate grilling as a technique for both vegetarian and non-vegetarian dishes. From Mexican-inspired fajitas to Italian-style grilled vegetables, a cast iron pan can add that smoky, authentic touch to any international dish.
From frying to baking, pans are versatile tools that can transform the way we cook. In our country, both stainless steel and cast-iron cookware have been embraced for their unique properties. While stainless steel shines in terms of ease of use and maintenance, cast iron brings unmatched flavor, texture, and tradition to every dish.
So, whether you're searing kebabs, simmering dal, or baking the perfect naan, the right pan makes all the difference. Ready to level up your kitchen? Explore the finest stainless steel and cast-iron cookware at thinKitchen—where international quality meets your Indian cooking needs.