Iron Tawa require less oil Cooking with iron Tawa is a bit different. You first heat the pan on high and then add oil and spread it around by moving the Tawa. A thin layer of oil all over the cooking surface is all you need to cook the food evenly without burning it. Iron cookware improves with age and frequent use, unlike that of chemical-coated cookware, which can only deteriorate as you use it. You will find that you can cut down on cooking oil once you shift from aluminum or stainless steel pans to cast iron pans, but it will not be cooking on Teflon coated non-stick pans as well. Iron Tawa keep food from burning If you were to keep a iron pan on the stove and start cooking immediately as you would do with an aluminum pan, the food is likely to get burnt in places. That is why they have to be preheated prior to cooking. The thermal conductivity of iron pans is very poor compared to that of copper or aluminum, and they tend to form hot spots as stainless steel utensils do. But once heated on high for a few minutes to make the pan really hot, it stays hot all over and keeps your food from burning in places.
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