Cooking in an Iron Kadai Now and Then
A well-seasoned iron kadai for dal or sabzi a few times a week, a small food-iron boost. Not a fix for low haemoglobin, and not for those told to limit iron.
Important: this remedy is only a supportive home measure. Keep taking any medicine your doctor has prescribed, monitor your readings, and consult your doctor before adding anything new.
A little iron from the pan
Food cooked in an iron pan picks up a small amount of iron, especially acidic or watery dishes like tomato sabzi or dal cooked for a while. This can add a little to the diet and is a very old habit in Indian kitchens. It is not a treatment for anaemia, which needs a blood test and a doctor's plan.
Season a new kadai well, dry it fully after washing and wipe a little oil on it to prevent rust. Do not store food in the kadai. Skip it if you have haemochromatosis, thalassaemia or been told to limit iron. Do not rely on it to treat low haemoglobin.
Ingredients
- A well-seasoned iron kadai
- A little oil to coat after washing
- Dal or a tomato-based sabzi to cook
How to prepare
- Wash gently, dry fully on the flame and wipe a little oil on.
- Season a new kadai before first use.
How to use
- Cook dal or sabzi in it a few times a week.
- Move the food to another vessel to store.
Helpful habits
- Acidic foods like tomato pick up a bit more iron.
- Do not scrub off the seasoning with harsh soap.
Precautions
- Skip it if you have haemochromatosis, thalassaemia or were told to limit iron.
- Do not store food in the kadai.
- Not a fix for low haemoglobin; get it checked.
Frequently asked questions
Will an iron kadai cure anaemia?
- No. It adds only a little iron.
Does it rust?
- Yes if left wet. Dry it and oil it lightly.
Is it safe?
- For most people yes, as a part of a varied diet.
