1. Why does the surface of my pan have rust? Iron naturally rusts when not oiled or coated. It is normal.
Follow the seasoning guide included with your purchase to maintain the surface of your dosa pan.
2. Do these pans have a coating?
No, there are no chemical layers, coatings or risk of peeling.
Our makers rub the pans with organic sesame oil (gingelly oil) to seal them prior to sending them to us. This is oen of their traditional cooking oils.
3. When do I need to season my pan?
Only when you receive your pan prior to cooking the first time.
It's a good habit to rub your pan with oil after use - though with time, it will need less oiling, especially if you're using it frequently.
4. Why is the pan so heavy?
The pans are proudly made from thick and dense pure grade iron. The thickness of the pan retains heat really well and ensures even heating and cooking.
5. Why is my dosa sticking?
Always ensure the surface is rubbed with oil before making dosa to prevent sticking and that the pan is hot before pouring on the batter. The dosa will lift itself off around the edges when ready to be flipped.
Between dosas, you can splash the surface with water and wipe it off with a cloth before ladling on batter for the next dosa. This helps to cool the pan down to optimum temperature.
6. Can I use this dosa pan for cooking other things?
Yes, use it like a hot plate for grilling. Note, iron can get smoky so be sure to cook with your exhaust fan on or cook by a window / outside.
7. Is pure iron the same as cast iron?
No, pure iron contains less carbon than cast iron. It is cut to shape and heated in a forge until red hot, then hand-hammered into the desired shape. The handle is welded onto the dosa pan body.
Cast iron is melted into a liquid and poured into moulds. It is often mass-produced in large factories.
