Our styles of living from day to day are so fast paced and filled with engagements, meetings and multitude of happenings that we fail to realise all what we have lost in the process of succumbing to urban lifestyles.
Our styles of living from day to day are so fast paced and filled with engagements, meetings and multitude of happenings that we fail to realise all what we have lost in the process of succumbing to urban lifestyles.
Everything is compressed into quick, easy and less time consuming. One of the areas where we have short changed ourselves in is the way we cook. It’s not just about the cuisine or ingredients.When was the last time we paid serious attention to our choice of cooking utensils?
The brass uralis, the thick walled mann panai, irumbu vadachatti etc have all been replaced by what…non-stick cookware. And why is it so popular ? Because it requires less oil and is easy to wash up !
Wake up people ! Did you ever hear of our grandparents needing iron supplements ? I don’t even remember my parents and others of their generation being told to check their iron and calcium values.
While we groan over the fact that we have to scrub the grime off an iron pan, we fail to realise that food cooked in these vessels are naturally fortified with iron. Traditional cookware was more than just a container to cook in. It was instrumental in adding minerals and vitamins to the ingredients that were cooked in it.
I for one cannot imagine forsaking my dosa kal for a non-stick tava. It may be a bit temperamental at times and refuse to let go of the dosai maaavu until we seasoned the surface again with the cut side of a raw onion but at other times it is the perfect griddle for delicious golden, crisp dosai.
When seasoned properly and heated to the right temperature, these cast iron utensils develop a natural non-stick coating. The application of heat ensures that the oil seals the pores of the cast iron and forms an even coating. The excess oil can simply be wiped off with some newspaper and kept covered. After getting accustomed to plastic and rubber handles, the iron handles of cast iron cookware must be held with caution either by using either a kitchen towel or quilted mitts. I always keep oven mitts handy when using my iron pots and pans just so I don’t forget and end up burning my fingers. Another rule I follow is to never soak the iron utensils as it will lead to rust. Once it is properly seasoned, all it requires is a brisk rinsing with a scouring powder or any natural fibre.
Over the years my cast iron cookware has become an important part of my recipes. The idea of adding health to our family’s meals not just by picking the right produce but also using traditional cooking utensils is most satisfying.
Besides, who needs to ingest the excess chemicals that form the coating for non-stick pans. One small scratch and it is immediately deemed unfit for cooking because the chemicals may leech into the food. Ceramic coating, marble coating are all different kinds of non-stick ware that is made more attractive by the colours used.
The irrumbu kal and chatti can be passed on from one generation to the next as it only gets better with time. We have friends coming from as far away as SriLanka and Malaysia looking for an authentic, well made iron kadai.
It’s time to dig out the old irrumbu saamanam and get back to cooking food in the manner in which it was meant to. Boost your health the natural way and toss those iron supplements right back to where they came from !
Everything is compressed into quick, easy and less time consuming. One of the areas where we have short changed ourselves in is the way we cook. It’s not just about the cuisine or ingredients.When was the last time we paid serious attention to our choice of cooking utensils?
The brass uralis, the thick walled mann panai, irumbu vadachatti etc have all been replaced by what…non-stick cookware. And why is it so popular ? Because it requires less oil and is easy to wash up !
Wake up people ! Did you ever hear of our grandparents needing iron supplements ? I don’t even remember my parents and others of their generation being told to check their iron and calcium values.
While we groan over the fact that we have to scrub the grime off an iron pan, we fail to realise that food cooked in these vessels are naturally fortified with iron. Traditional cookware was more than just a container to cook in. It was instrumental in adding minerals and vitamins to the ingredients that were cooked in it.
I for one cannot imagine forsaking my dosa kal for a non-stick tava. It may be a bit temperamental at times and refuse to let go of the dosai maaavu until we seasoned the surface again with the cut side of a raw onion but at other times it is the perfect griddle for delicious golden, crisp dosai.
When seasoned properly and heated to the right temperature, these cast iron utensils develop a natural non-stick coating. The application of heat ensures that the oil seals the pores of the cast iron and forms an even coating. The excess oil can simply be wiped off with some newspaper and kept covered. After getting accustomed to plastic and rubber handles, the iron handles of cast iron cookware must be held with caution either by using either a kitchen towel or quilted mitts. I always keep oven mitts handy when using my iron pots and pans just so I don’t forget and end up burning my fingers. Another rule I follow is to never soak the iron utensils as it will lead to rust. Once it is properly seasoned, all it requires is a brisk rinsing with a scouring powder or any natural fibre.
Over the years my cast iron cookware has become an important part of my recipes. The idea of adding health to our family’s meals not just by picking the right produce but also using traditional cooking utensils is most satisfying.
Besides, who needs to ingest the excess chemicals that form the coating for non-stick pans. One small scratch and it is immediately deemed unfit for cooking because the chemicals may leech into the food. Ceramic coating, marble coating are all different kinds of non-stick ware that is made more attractive by the colours used.
The irrumbu kal and chatti can be passed on from one generation to the next as it only gets better with time. We have friends coming from as far away as SriLanka and Malaysia looking for an authentic, well made iron kadai.
It’s time to dig out the old irrumbu saamanam and get back to cooking food in the manner in which it was meant to. Boost your health the natural way and toss those iron supplements right back to where they came from !