How to Season a Cast Iron Tawa

A cast iron tawa is one of the most rewarding pieces of cookware you can own. Properly seasoned, it develops a natural non-stick surface, lasts for decades, and adds a little iron to your food — but a brand-new tawa needs a bit of care first.

Why Seasoning Matters

Seasoning is the process of baking a thin layer of oil into the iron so it forms a smooth, water-resistant coating. Without it, food sticks and the tawa is prone to rust.

Step by Step

1. Wash the new tawa with warm water and a mild dish soap to remove any factory coating, then dry it completely on low heat.
2. Apply a thin layer of oil — gingelly (sesame) or any neutral cooking oil works well. Wipe off the excess so only a sheen remains.
3. Heat it on a low-medium flame for 10–15 minutes until it stops smoking, then let it cool.
4. Repeat the oil-and-heat cycle two or three times for a strong base layer.

Daily Care

• After cooking, clean with hot water and a soft scrubber — avoid harsh detergents.
• Dry immediately and wipe with a few drops of oil before storing.
• Cook a few dosas or parathas in the first week; the oil from regular cooking deepens the seasoning.

A little attention now means a tawa that only gets better with age. Browse our full range of iron and cast iron cookware at Mangal & Mangal Super Store.