IRON KADAI / erumbu ekupachatti

Dear LM,
I have a Iron Ilupakarandi - slightly a big one with a looong handle (used for seasoning). Every day i use it and I wash it with a scrubber and immediately wipe it clean with kitchen towel and dry it in sun(in balcony). If i leave the water droplets on it alone, i find rust, else its clean.

Thanks for the idea on coconut oil,Water+salt. Let me try it out next time.
I'm all ears for any other suggestion.

 

hi lm,

i have followed you here.. I used to have two non stick tavas one for dosa and one for adai/rotis..somehow, with my morning busy schedule the dosas used to not come if the roti's were made before..

I got fascinated seeing someone i know make adai's on a iron tava...so i brought one last year..now i have a good tempered one, that has become a shiny one, in the centre....

i always leave a little oil rubbed on it to keep it in shining condition...

to bring it to the condition of use, initially, i used to rub in the left over water of the mavadu..on it..then clean it..sometimes it was very sour curds... overnight..and give it a good scrub with the metal scrubber in the mornings....

i have heard people rub sliced onions..or rub with cut ladyfinger heads that we usually throw :idea

it has to come to the stage where when you wipe a tissue, it should not discolor...

and after cleaning, ensure it is dry or it tends to get rusted because of the hardness of water.

 

I have an Iron Dosa tava at home which ha not been used at all.I want to start using it but it looks slightly rusted. Kindly tell me what must be done to start using it.Actually i want to make chappatis in it.