The ‘Cast Iron’ Spell Returns in Kitchens

For years, non-stick pans defined convenience in the modern Indian kitchen. Lightweight, easy to clean, and requiring minimal oil, they felt like the perfect solution for busy households. But beneath that glossy surface, concerns have been quietly growing. Questions about toxic coatings, chemical leaching, and long-term health risks have prompted many families to reconsider what they are cooking their food in. As awareness spreads about the dangers of PFAS (per- and polyfluoroalkyl substances) and other materials used in non-stick cookware, a familiar old hero is reclaiming its place. The age-old cast-iron kadhai, once a staple in every Indian home, is now making a strong comeback across the country.

According to nutritionist Amruta Desai, “Traditional cookware like cast iron complements the body’s natural rhythms. It supports wholesome, low-toxin cooking, which reflects in better digestion, more consistent energy, and overall well-being.”

From chefs to homemakers to doctors, a diverse range of voices is now steering India back toward cookware that is safer, sturdier, and more nutrient-friendly. The traditional cast-iron kadhais, tawas and skillets for daily cooking.

Hidden Dangers of Non-Stick

Non-stick cookware works because of synthetic coatings that create a frictionless surface.

But many of these coatings contain PFAS chemicals known for their persistence in the environment and in the human body. These substances are being studied worldwide for potential links to hormonal imbalances, immune system disruption, and even certain cancers. “When non-stick coatings are heated beyond their tolerance, especially at the high temperatures common in Indian cooking, they begin to degrade,” explains Dr. Kavita Sharma, an oncologist at Bhabha hospital, Mumbai. “The breakdown can release toxic fumes or microscopic particles that find their way into the air or the food. Long-term exposure may pose health risks.”

Indian cooking frequently involves intense heat, tadkas, deep-frying, roasting, and bhunao often reaching temperatures far above what non-stick pans are designed to handle. And then there’s the issue of scratches.

Metal utensils, abrasive scrubs, or simple wear and tear can strip the surface layer by layer. Once the coating chips, peeling becomes inevitable, and the underlying layers become unstable. It’s these concerns, grounded in science and amplified by personal experience, that have sent many households searching for safer alternatives.

Return of Cast Iron

Cast iron has resurfaced not as a nostalgic choice, but as a practical one. A kitchen tool that once belonged to grandmothers is now trending for all the right reasons. Chefs, especially those cooking regional or rustic cuisines, swear by it. “Cast iron transforms food,” says Chef Karan Singh, who runs a restaurant in Mumbai. “It heats evenly, holds that heat longer, and gives dishes a depth of flavour that non-stick simply cannot replicate. When I cook onions or fry pakoras in cast iron, the caramelisation and crispiness are on a completely different level.” Beyond performance, the absence of chemicals is a major driving force behind the shift. Cast iron is simply metal, no coatings, no plastics, no synthetics. For families looking for safety and transparency, that simplicity is deeply reassuring.

Natural Source of Iron

Perhaps one of cast iron’s most unique benefits is what it gives back: iron itself. Cooking in cast iron enriches food with small amounts of dietary iron, a nutrient many Indians lack. “When you cook in cast iron, the food absorbs small quantities of iron,” says Dr. Sharma. “This can be beneficial, especially for women and children who are prone to iron deficiency. It’s a natural and gentle way to support iron levels.”

This nutritional advantage has persuaded many homemakers to revive or purchase cast-iron cookware. Manasi Jagtap, a homemaker, switched to cast iron after being diagnosed with mild anaemia postpartum. “My doctor suggested using cast iron regularly. I started with a dosa tawa, then added a kadhai. After a few months, I genuinely felt better,” she says.

While it’s not a substitute for medical treatment, it is a meaningful addition to healthier cooking practices. Social media has accelerated the trend, too. Videos showing how to season, clean, or restore cast iron have demystified the process and encouraged new users to take the leap.

Breaking the Myth

For many years, cast iron was dismissed as too heavy, too sticky, or too high-maintenance. But modern users are finding that once seasoned properly, cast iron becomes naturally non-stick without any chemicals. “Seasoning is not complicated,” says Chef Karan. “You oil the surface lightly, heat it, and repeat the process a few times. Over time, the pan develops a smooth patina. The more you cook in it, the better it gets.”

Today, many brands offer pre-seasoned cookware, making it easier for first-time users to get started. Cleaning is also simple: wash, dry thoroughly, and apply a thin coat of oil. Done. What once felt like hard work now feels like mindful cooking.

Doctors Recommended

While cast iron is an excellent choice for many dishes, doctors advise a balanced approach to cookware overall. “No single material is perfect,” notes

Dr. Sharma. “Cast iron is wonderful for sautéing, frying, and slow cooking. But very acidic foods like tomato-based gravies or dishes with vinegar can cause excess iron to leach into the food and alter taste. Use stainless steel for those. And always rotate different cookware for a more balanc-ed kitchen.” This means you don’t need to throw away every pan you own. Rather, use cast iron for what it excels at, and let steel or clay handle the rest.

Trustworthy Traditions

The return of the cast-iron kadhai is not a trend. It’s a return to wisdom. A move toward cookware that nourishes instead of contaminating. It represents a shift toward cooking that prioritises safety, quality, and authenticity. So the next time a heavy cast-iron kadhai lands on your stove with a reassuring thud, remember that you’re not just cooking. You’re choosing health. You’re choosing tradition. You’re choosing a material that has stood the test of time. And sometimes, going back is the most powerful way to move forward.

A Non-Sticky Affair

Reducing reliance on non-stick cookware comes with larger health and lifestyle advantages:

• Lower exposure to synthetic chemicals

• Better nutrient absorption

• More stable digestion

• A reduction in environmental waste

• Better heat control in cooking

• Potential improvement in energy levels

Making The Switch

If you’re planning to switch, start small. Within weeks, your cast-iron kadhai begins to feel like an old friend solid, dependable, and surprisingly easy to live with.

• Begin with a tawa or small kadhai.

• Avoid acidic foods initially.

• Get familiar with your pan’s behaviour.

• Season regularly.

• Rotate cookware.

• Balance cast iron with steel, clay, or glass.