FOOD COOKED IN IRON VESSEL

Nowadays food is cooked in modern way and lots of new technologies have been implemented to improve the cooking experience by reducing the risk of burning and also reduce the time of cooking. The metal which is being used in today’s era is more human friendly as per the food safety guidelines. But traditionally whenever food was cooked it was cooked in thick vessel whether t was copper and iron. This kind of thick bottom vessels were used to cook food because of tolerating the heat and also suitable for slow cooking.

The food which is cooked on top of Indian style range which is known as Chulha where wood is used as main fuel and in that utensils has to be thick enough to tolerate the heat from the wood. The first choice was always Iron kadhai because it was easy to use and in that almost all the vegetables and meat can be prepared with constant heat for long time. Many people claims that the food which is cooked in iron kadhai has more iron content as compared to other utensils. The taste of food in iron kadhai also enhanced and it is also believed that kadhai also releases iron which mixes with the food.