Iron cookware is commonly classified into two types: cast iron and pure iron. While iron vessels are generally flexible and less likely to break, cast iron cookware can be more prone to cracking or breaking.
In terms of heat performance, iron vessels heat up quickly and cool down faster. Cast iron, on the other hand, heats more slowly but retains heat for longer and cools down gradually.
Weight can also be a clue: cast iron cookware—when made with the right metal mix—tends to be heavier, while pure iron vessels are comparatively lighter. Popular iron cookware used in kitchens includes kadai, dosa tawa, paniyaram pan, idli plate, frying pans and uruli.
For maintenance, the key is to wash the vessel after cooking, dry it completely, and apply a light coat of oil to prevent rust. The source notes that cooking in iron vessels can provide iron content to the body.
Rusty iron vessels should be avoided, and astringent-tasting items should not be cooked in iron cookware.
