It's been a while since I'm thinking of a dedicated space featuring handy hints and solutions to common kitchen woes. Your contribution is welcome. Email me your titbits. You make sure they are tried and tested ones. I will make sure they figure under the label 'kitchen fixes and solutions' with due credit.
To start with here is a small care tip for your iron tawa. I use the traditional iron-griddle pan for rotis, paranthas and dosas. Iron tawa always produce better results when compared to your non-stick pans. The only issue with iron is its tendency to rust. Make sure the griddle is washed and scrubbed properly before use. Rub the heated iron surface with a drop of oil using a halved onion to remove any traces of rust. This also ensures a non sticky effect on your pan. Chop and discard the rubbed surface of the onion. After use, coat the surfaces, both top and bottom with a thin film of oil to prevent rusting. I have been seeing my folks do this religiously for ages and now I know why.
To start with here is a small care tip for your iron tawa. I use the traditional iron-griddle pan for rotis, paranthas and dosas. Iron tawa always produce better results when compared to your non-stick pans. The only issue with iron is its tendency to rust. Make sure the griddle is washed and scrubbed properly before use. Rub the heated iron surface with a drop of oil using a halved onion to remove any traces of rust. This also ensures a non sticky effect on your pan. Chop and discard the rubbed surface of the onion. After use, coat the surfaces, both top and bottom with a thin film of oil to prevent rusting. I have been seeing my folks do this religiously for ages and now I know why.
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