BlackForge Cast Iron Tawa with 2 Loops
★★★★★ 4.6 · 314 reviews
BlackForge Cast Iron Tawa with 2 Loops
100% Natural & Toxin-Free
Adds Iron to Food
Naturally Non-stick
Last For Generations
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 Tawa — Buying and Using It Well
A cast iron tawa is the one pan that improves with age. It is 100% pure iron with no chemical non-stick coating, so instead of wearing out it builds a natural, polymerised oil layer — the seasoning — that gets slicker every time you cook. That is why a well-kept tawa outlives every non-stick pan you will ever buy.
Why cast iron for dosa and roti specifically
Dosa needs a surface that holds its heat when cold batter hits it. Thin non-stick tawas drop temperature instantly and steam the batter instead of crisping it. Cast iron's mass means the surface barely dips, so the edges go lacy and crisp and the dosa releases cleanly. For roti and paratha the same heat retention gives you even browning instead of pale patches.
Handle, two loops, or plain?
| Style | Best for | Trade-off |
|---|---|---|
| Plain tawa | Roti, paratha, everyday flipping; stores flat | Needs a cloth or tongs to lift |
| With a long handle | Dosa — you can tilt and spread batter one-handed | Takes more storage space |
| With two loops | Lifting a hot, heavy tawa with both hands safely | No one-handed tilt |
What size tawa should you buy?
A 12 inch tawa is the standard for Indian homes — large enough for a full-size dosa and a family roti, still liftable when hot. Smaller tawas heat faster but limit dosa size; larger ones get heavy and can overhang a domestic burner, which leaves the rim cooler than the centre.
Seasoning and first use
SOLARA tawas arrive pre-seasoned, so you can cook on day one. To build the surface faster: heat the tawa, rub a thin film of oil over it, let it smoke lightly, cool and wipe. Repeat after the first few cooks. Cook something fatty early — a paratha or a dosa with generous oil — rather than starting with something acidic like tomato.
The full routine, including how to fix a sticky or patchy surface, is in how to season cast iron.
Care that actually matters
- Wash warm, dry immediately. Water left standing is what causes rust, not soap.
- A little mild soap is fine on a well-seasoned pan. Modern dish soap will not strip polymerised seasoning.
- Wipe a drop of oil over the surface before storing.
- Rust is not fatal — scrub it back, re-season, carry on. See keeping cast iron rust-free.
Common questions
Does a cast iron tawa work on induction? Yes — iron is magnetic, so it works on induction, gas and traditional chulha. Heat induction gradually rather than starting on maximum.
Is cast iron good for health? There is no coating to break down, and cooking in iron can add a small amount of dietary iron to food. More in iron deficiency and cast iron cookware.
Why is my dosa sticking? Almost always heat, not seasoning — the tawa is too cool. Preheat properly, sprinkle water to test (it should dance and evaporate), wipe with a cut onion or an oiled cloth, then pour.
