The Secret To Seasoning Your Iron Paniyaram Pan

Seasoning an iron paniyaram pan is essential to create a non-stick surface and prevent rust. The process involves washing and drying the pan, applying oil, and heating it. Here's a step-by-step guide:

- Wash the pan with hot water and a brush to remove any manufacturing residues or impurities.

- Dry the pan completely with a clean cloth or paper towel. Ensure there are no water droplets left on the surface.

- Apply a thin, even layer of cooking oil to the entire surface of the pan, including the cavities. Use a paper towel or cloth to spread the oil evenly.

- Place the pan on the stove and heat it until it begins to smoke. This allows the oil to penetrate and bond with the iron.

- Turn off the heat and let the pan cool completely.

- Repeat the oiling and heating process 2-3 more times to achieve a good seasoning layer.

- Your seasoned iron paniyaram pan is now ready to use!

Remember to maintain your pan by rinsing it with hot water after each use and avoiding the use of soap. Dry it thoroughly and store it in a dry place. Reapply a thin layer of oil occasionally to maintain the seasoning.

How to Season an Iron Paniyaram Pan

How to clean an iron paniyaram pan

To clean an iron paniyaram pan, it is recommended that you do not use a dishwasher or leave it to soak in water, as this could cause rust. Instead, hand wash the pan with a small amount of soap and a scrub pad, then dry it thoroughly with a cloth or paper towel.

It is important to ensure that the pan is completely dry before applying a thin layer of cooking oil to the surface to prevent rusting. You can then store the pan in a cool, dry place.

If your pan is new, you may need to season it before use. To do this, boil water in the pan, then wash it with warm, soapy water and a steel scrubber or scrub pad. Dry the pan with a paper towel or cloth, then place it on a gas stove and heat it until the water evaporates. Spread a layer of cooking oil on the entire pan, then heat it until it begins to smoke. Sauté some chopped onions or vegetable waste until brown, then discard the contents and wipe the pan thoroughly before storing it in a dry place.

How to season a new iron paniyaram pan

To season a new iron paniyaram pan, you will need to wash, dry, and oil the pan before heating it in the oven or on the stovetop. This process will create a protective coating that will prevent rusting and food from sticking to the pan. Here is a step-by-step guide:

Step 1: Wash and Dry the Pan

Start by giving your new iron paniyaram pan a good scrub with warm, soapy water. You can use a mild dishwashing soap and a steel scrubber or scrub pad. Rinse the pan thoroughly and ensure that it is completely dry before moving on to the next step. You can use a paper towel or cloth to pat it dry, and then place the pan on a stovetop flame for a minute or two to drive off any remaining moisture.

Step 2: Coat with Cooking Oil

Once your pan is clean and dry, it's time to coat it with cooking oil. You can use any edible oil, such as vegetable, canola, corn oil, or cold-pressed vegetable oil. Rub the oil all over the pan, inside and out, including the handle. Make sure to buff the pan thoroughly so that it no longer looks greasy. Excess oil can pool during the seasoning process, forming hardened droplets or turning sticky if left unused for a few days.

Step 3: Heat the Pan

Now, it's time to heat the oiled pan. You can do this in an oven or on a stovetop.

Option 1: Oven Method

Preheat your oven to 450°F (230°C). Place the oiled pan in the oven and leave it there for 30 minutes. It may get a little smoky, so make sure your kitchen is well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. Repeat the oiling and heating process 3 to 4 times to set a good initial layer of seasoning.

Option 2: Stovetop Method

Place the washed and oiled cast iron pan on the stove and turn the flame to high. As the water dries up, remove the pan and place it upside down on the counter. Drip a few drops of oil and apply it all over the outside of the pan. Return the pan to the stove and add about 1/4 to 1/2 teaspoon of oil to the inside of the pan, using a silicone or coconut fibre brush to spread it evenly. After 2 to 3 minutes, the pan will begin to smoke. Let it smoke for another minute, then simmer the flame completely. When the smoking reduces, add another 1/4 to 1/2 teaspoon of oil and smear it all around the inside of the pan. Let it simmer for another 2 to 3 minutes. Repeat the oiling and heating process 2 to 3 times, or until the oil is absorbed and the pan has a glossy, opaque look.

Step 4: Cool and Store

Once you have completed the heating process, allow the pan to cool completely. Your seasoned iron paniyaram pan is now ready to use! After each use, be sure to rinse it with hot water (without soap) and dry it thoroughly before storing it in a dry place. To maintain the seasoning, you can reapply a thin layer of cooking oil after each use.

How to remove rust from an iron paniyaram pan

To remove rust from an iron paniyaram pan, you can try the following methods:

For Light Rusting:

If your pan is only lightly rusted, you can start by rinsing the pan. Then, scrub it well with dish wash detergent and warm water, two or three times, until the rust is gone and the water runs clear. You can use a steel wool scrubber or scouring pad for this step. If the outside of the pan is rusty, apply the same treatment.

For Heavy Rusting:

If your pan is heavily rusted, you will need to use rock salt in addition to the above method. Sprinkle rock salt generously on the pan and scrub it well with a steel wool scrubber. Rinse, and repeat this process two more times until the rust is completely gone. Then, follow the steps for a lightly rusted pan, using dish wash detergent to scrub the pan until the water runs clear.

Vinegar Soak:

Another method for removing rust is to use a vinegar soak. Mix equal parts water and distilled white vinegar in a container that will fit your pan, ensuring that the container is deep enough so that the entire pan, including the handle, can be submerged. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away. This can take anywhere from one hour to eight hours, so frequent check-ins are important.

After removing the rust, you will need to dry the pan thoroughly and reseason it with oil to create a protective layer.

Maintenance:

To prevent rust from forming on your iron paniyaram pan, it is important to properly maintain and season your pan. Always ensure that your pan is completely dry before putting it away and store it in a dry, low-humidity spot. You can also apply a thin layer of cooking oil to the surface of the pan after each use to prevent rusting.

How to store an iron paniyaram pan

To store an iron paniyaram pan, it is important to ensure that the pan is completely dry. You can do this by washing the pan with mild dish soap and patting it dry with a cloth. Make sure there are no water droplets left on the surface. Place the pan on the stovetop and heat it up to get rid of any remaining moisture. Then, apply a coat of cooking oil all over its surface.

Once the pan is seasoned, it can be stored on a dry kitchen shelf. The Trilonium cast iron paniyaram pan, for example, has a dual handle design that provides a good grip and saves space. It is recommended to season cast iron pans with cooking oil after each use to maintain their non-stick finish and prevent rusting.

Some cast iron paniyaram pans, like the Indus Valley Pre-Seasoned Cast Iron Paniyaram Pan, come with specific care instructions. For this particular product, it is recommended to wash, dry, and apply a thin layer of cooking oil to the surface before storing it in a cool, dry place.

How to cook with an iron paniyaram pan

An iron paniyaram pan is a specialised cookware item used in South Indian cuisine, particularly in Tamil Nadu and Kerala. It is used to make a popular South Indian snack called "paniyaram". The pan consists of cavities that resemble small, shallow wells, which is where the batter is poured and the dumplings are cooked.

• Before using the pan for the first time, it is recommended to pre-season it.
• Use the pan on a low to medium flame.
• After each use, wash the pan with liquid dishwashing soap and hot water. You can use a scrub pad to gently scrub away any food particles.
• Wipe the pan with a kitchen towel or paper towel to remove any water droplets and moisture.
• Place the pan on the stovetop and heat it up again to get rid of water droplets and moisture.
• Apply a coat of cooking oil all over its surface.
• Always store the pan in a dry place once it is completely dry.
• Wash the pan with hot water and a brush to remove any manufacturing residues or impurities.
• Dry the pan completely with a clean cloth or paper towel.
• Apply a thin, even layer of oil to the entire surface of the pan, including the cavities. Use a paper towel or cloth to spread the oil evenly.
• Heat the pan until it begins to smoke. This heating process helps the oil penetrate and bond with the iron.
• Turn off the heat and allow the pan to cool completely.
• Repeat the oiling and heating process 2-3 times or more to achieve a good seasoning layer.
• Your seasoned iron paniyaram pan is now ready to use!

It is important to note that the iron paniyaram pan should not be used in a microwave oven or placed in a dishwasher. It is safe to use on gas stoves and campfires.

Frequently asked questions