Cast iron's even heat and steady browning — without the seasoning. Never rusts, never reacts with tomato, tamarind or lemon.
Enameled cast iron fry pans in three sizes. The 8 inch for eggs and tadka, the 10 inch as the everyday all-rounder, the 12 inch for family-size frying and searing. All work on gas and induction.
Save Rs. 1,750
Save Rs. 750
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A 12 inch / 30 cm enameled cast iron tawa in two handle styles. Two loop handles for dosas, or a single long handle that is easier to lift and turn for rotis and parathas.
Save Rs. 1,500
Save Rs. 1,500
Bare cast iron cooks beautifully and asks a lot in return — seasoning, careful drying, and no sour food. Enamel seals the iron and removes every one of those chores, while the cast iron core underneath keeps doing the work.
Ready to cook straight out of the box. No oiling, no curing, nothing to re-do every few weeks.
The enamel seals the iron completely, so there is no drying ritual and no orange patches if it sits a day.
Tomato, tamarind, lemon and kokum go straight in. No metallic edge to the taste, no damage to the surface.
One pan for both hobs, so it still works if you move house or switch your kitchen over.
SOLARA has been building cast iron for Indian kitchens for years — tawas, kadais, paniyaram pans and skillets — and the enameled range is the newest addition to it.
Two decisions: how big the fry pan needs to be, and which tawa handle suits the way you cook.
| Piece | Best for | Cooks for |
|---|---|---|
| Fry pan 8″ / 20 cm | Eggs, omelettes, tadka, roasting spices, a single fillet | 1–2 people |
| Fry pan 10″ / 26 cm | The everyday pan — sabzi, paneer, shallow frying, sautéing | 2–3 people |
| Fry pan 12″ / 30 cm | Family-size shallow frying, searing, one-pan meals | 4+ people |
| Dosa tawa, two loops | Full-size dosas and uttapam; flat surface, easy to grip with both hands | Everyday breakfast |
| Roti tawa, long handle | Rotis, parathas and phulkas; lift and turn with one hand | Everyday breads |
Still deciding between enameled and bare cast iron?
| Enameled cast iron | Bare cast iron | |
|---|---|---|
| Seasoning | Never needed | Needed, and repeated |
| Rust | Will not rust | Rusts if left damp |
| Sour food | Safe | Reacts with acidic food |
| Washing | Soap and sponge | Avoid soap, dry and oil after |
| Heat retention | Same cast iron core | Same cast iron core |
| Natural patina over time | No — the finish stays as bought | Yes, builds with use |
Enamel takes a little oil and medium heat. Let the pan warm through before food goes in — that one habit does most of the work.
Heat the tawa on medium until a drop of water skitters. Wipe with oil, pour and spread. The heavy base keeps the temperature steady so the edges crisp instead of steaming.
Marinate, then sear on a hot tawa with a little oil. Enamel is safe with the lemon and curd in the marinade, which bare cast iron is not.
The small pan comes up to temperature fast and holds it, so mustard seeds pop and curry leaves crackle instead of sitting in cooling oil.
Dry the fillet, oil the pan, lay it skin-side down and leave it alone. A heavy base does not drop temperature when cold fish lands on it.
It is cast iron with a layer of glass enamel fused onto the surface. You keep what cast iron does best — even heat, steady browning, crisp edges — without the bare-iron upkeep. The enamel seals the metal, so the pan never needs seasoning and will not rust.
No, and that is deliberate. Enamel is fired glass, not a sprayed non-stick coating, so there is nothing that can flake or wear off. Use a little oil over medium heat and food releases cleanly. Let the pan warm through before food goes in — that single habit does most of the work.
Never. It is ready to cook with out of the box and stays that way. No oiling, no curing, no re-seasoning.
Yes. Enamel does not react with acidic food, so sour gravies, tamarind curries, kokum and lemon dishes are all fine. Bare cast iron reacts with these; enameled cast iron does not.
The 8 inch / 20 cm suits eggs, tadka and single portions. The 10 inch / 26 cm is the everyday all-rounder for two to three people. The 12 inch / 30 cm handles family-size shallow frying and searing.
Both are 12 inch / 30 cm. The dosa tawa has two loop handles and a flat surface with room for a full-size dosa. The roti tawa has a single long handle, which is easier to lift and turn for rotis and parathas.
Let the pan cool, then wash with warm soapy water and a soft sponge and dry it. Cook on low to medium heat and avoid abrasive scourers or metal scrapers, and the finish will last for years.
Yes. Every CrownStone enameled cast iron tawa and fry pan works on gas and induction.
It is cast iron, so yes — and that weight is the point. A heavy base holds temperature when cold food goes in, which is what gives you a proper sear instead of steaming. The roti tawa's long handle makes lifting easier if that matters to you.
Same cast iron core and the same heat behaviour. The difference is the surface: bare cast iron builds a natural patina with use and needs seasoning and careful drying, while enameled cast iron arrives finished and needs neither. Pick bare if you want the traditional patina, enameled if you want it maintenance-free.
