CrownStone Cast Iron 4 Pit Pan
100% Natural & Toxin-Free
Adds Iron to Food
Naturally Non-stick
Last For Generations
Free Shipping; No Cost EMI Available at Checkout
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India’s Silent
Deficiency - Iron
Most Indians do not meet the average recommended iron intake through their daily 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 chapathi, dosa, and cheela often lack enough iron, leading to deficiency in all age groups.
But here’s the game changer
Boost Iron Content By 3–5mg Per Meal
A study in the Journal of the American Dietetic Association found that cooking food in cast iron increased 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 Higher 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 3X more than 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. 100% chemical-free, uncoated, and safe at any temperature — cast iron provides pure, durable cooking for you and your family
Customer Reviews
Really amazing product. I prepared uthappam in it... Crunchy in out side, soft in inside. Really a good product worth for buying it.
I was worried about upkeep, but with a little oil and proper drying, this pan stays in perfect condition.
Looks traditional but works like a modern wonder. I’ve impressed guests with my mini snack creations.
The craftsmanship is excellent. Reminds me of my grandmother’s cookware—pure cast iron that’ll last forever.
Such a handy size pan, Great for quick meals, experimenting with new recipes
Feels premium with its heavy base. The compartments are deep enough for fluffy bites and it distributes heat evenly too.
Perfect size for bite-sized snacks. I use less oil thanks to the cast iron surface, and the results are always crisp and delicious.
Cooking with this gives that authentic feel great for making South Indian dishes like paniyaram . Heats evenly and retains heat well.
I love how evenly this 4 pit pan cooks eggs and pancakes. It’s heavy, durable, and perfect for making mini omelets or uttapams
It's gud bt I did not received the spatula as per order
Buyer's guide
Cast Iron Paniyaram & Uttapam Pans — What to Know
A cast iron paniyaram pan — also called an appe, appam, paddu or guliyappa pan — is a moulded pan with rounded cavities that turn idli or dosa batter into crisp-shelled, soft-centred balls. Cast iron is the traditional material for a reason: each cavity holds heat independently, so every piece browns evenly instead of the middle ones cooking faster.
Cavities and pan styles
- 12-cavity paniyaram pan — the standard. Makes a full family batch in one round, and the cavities are sized for classic paddu.
- 4 pit / uttapam pan — four wide, shallow wells for mini uttapam, eggs and thick pancakes. A different job from paniyaram: wider and flatter, not spherical.
If you want paddu and appe, choose the 12-cavity pan. If you want mini uttapam, fried eggs or pancakes with defined edges, the 4 pit pan is the right shape.
Getting them to release cleanly
The single most common problem is under-oiling and under-heating. Preheat the pan properly, put a few drops of oil in each cavity, let it heat, then pour batter to about three-quarters. Cover for the first couple of minutes so the tops set, then turn each one with a wooden or metal skewer. They release when the crust is ready — do not force them early.
Seasoning and care
SOLARA pans are pre-seasoned and ready to use. The cavities season faster than a flat pan because oil pools in them. After washing, dry over low heat — the wells hold water, and trapped moisture is the main cause of rust in this shape. Wipe a little oil into each cavity before storing.
Full routine in how to season cast iron.
Common questions
Does it work on induction? Yes — induction, gas and chulha. Use moderate heat; the cavities concentrate heat more than a flat surface.
What batter should I use? Leftover idli or dosa batter works best, slightly thicker than for dosa. Savoury versions take onion, chilli and curry leaf; sweet versions take jaggery and banana.
Can I make eggs in it? In the 4 pit pan, yes — it is one of the best uses for it. The 12-cavity pan is too deep and rounded for eggs.