That one common utensil available in every Indian household - Iron Kadhai. This black-coloured utensil is often passed down from one generation to another and is used extensively to make a wide variety of dishes.
No matter how much access we have to new cookware, the iron skillet remains the most cherished items among all.
While cooking in an iron skillet (Kadhai) is considered part of Indian tradition, there are some few downfalls of cooking in an iron utensil
There are certain foods that you should avoid cooking in an iron kadhai as they may trigger food reactions and ruin the overall taste and texture of the dish you're cooking.
Since tomatoes are acidic in nature, they may trigger reactions and cause the metal to leach into the food. This would give a metallic taste to your dish, spoiling its flavour.
The sulphur present in eggs can react with the iron, causing them to turn grey and giving them an unappetising taste. Not only that, the reaction between iron and sulphur could also make your kadhai rust and discoloured
Another food you should avoid cooking in an iron kadhai is fish. The acids present in fish can react with the iron, causing it to stick to the bottom of the pan and alter its taste and texture
Many of us are not aware that cooking pasta in an iron kadhai is not healthy, especially when making a pasta dish with a tomato-based sauce. This is because the acidity of the tomatoes can cause the iron to react