CrownStone Essential Trio
India’s Silent Deficiency: Iron
Most Indians do not meet the recommended daily iron intake through their diet, leading to widespread iron deficiency across all age groups.
Source : Ministry of Health and Family Welfare
In General, Veg Diets Often Lack Enough Iron
Everyday Indian foods like chapati, dosa, and cheela often lack sufficient iron, leading to deficiencies across all age groups.
But here’s the game changer
Boost Iron Content by 3–5mg per Meal
A study published in the Journal of the American Dietetic Association found that cooking food in cast iron increased its iron content from 0.6 mg to 5.7 mg per serving.
Source: American Dietetic Association
1 in 2 Indians Struggle with Anemia
Fatigue and low productivity in adults Poor growth and learning in children Increased risk of death in mothers and infants A silent burden on the nation’s strength
Source: Ministry of Health and Family Welfare
3X More Iron, Naturally
Cast iron cookware boosts iron intake by up to 3X compared to regular pans — helping fight fatigue, improve health, and support a happier, stronger life.
Source: Ministry of Health and Family Welfare
Story Doesn't End Here
No PFAS. No PFOA. Just Pure Cast Iron
100% Chemical-Free
Cooking with Cast Iron
Cast iron cookware has been a trusted kitchen essential for centuries. It’s 100% chemical-free, uncoated, and safe at any temperature—offering pure, durable cooking for you and your family.
Buyer's guide
Cast Iron Combo Sets — Which Pieces You Actually Need
Buying cast iron cookware as a set costs less than buying the same pieces one at a time, and it means you start with a kitchen that covers every Indian cooking method rather than one pan that does half of them. Every piece is 100% pure iron, pre-seasoned, with no chemical non-stick coating.
What each piece is for
| Piece | Does |
|---|---|
| Tawa (12 inch) | Dosa, roti, paratha, uttapam — anything flat |
| Kadai (8–12 inch) | Deep frying, curries, sabzi, biryani |
| Fry pan (8–12 inch) | Eggs, shallow frying, searing, tadka |
| Paniyaram pan | Paddu, appe, mini uttapam |
Which combination should you start with?
- Two pieces — tawa + kadai. The highest-value pair. Between them they cover flatbreads and everything wet or fried. If you buy nothing else, buy these.
- Three pieces — tawa + kadai + fry pan. Adds the everyday small pan for eggs and tadka, so you stop reaching for a non-stick.
- With a paniyaram pan. Worth adding if your household actually makes paddu or appe; skip it otherwise and put the money into a bigger kadai.
Seasoning a set all at once
Every piece arrives pre-seasoned, so nothing needs preparing before first use. Season them together as you cook: use each piece for something fatty in the first week — parathas on the tawa, a deep fry in the kadai, eggs in the pan — and all three surfaces darken and slicken at roughly the same rate.
Method in how to season cast iron.
Care that actually matters
- Dry every piece immediately after washing. Water, not soap, is what causes rust.
- Do not stack them wet. If you stack for storage, put a cloth or paper between pieces.
- Wipe a thin oil film over each before putting them away.
- Rust on any piece is recoverable — see keeping cast iron rust-free.
Common questions
Do all the pieces work on induction? Yes — iron is magnetic, so every piece works on induction, gas and chulha.
Is a set really cheaper? Yes, every combo here is priced below the same pieces bought separately, and it ships as one order.
Is cast iron safe? There is no coating to degrade and nothing to flake. See cast iron cookware safety.