You get four pieces: a 30cm tawa, a 24cm kadhai, a 20cm fry pan, and a tadka pan. Each is a different size and shape, matched to a different cooking task, so the set covers everyday Indian cooking from flatbreads to tempering.

It works on both gas and induction cooktops. If you have an induction hob at home, you can use every piece in this set without an adaptor.

Pre-seasoning means the pans have been coated with a layer of oil that has been baked into the iron at high heat, forming a base non-stick surface. You can cook with them straight out of the box. Over time, with regular use and oiling, that surface gets more non-stick on its own.

Cast iron needs a little more care than stainless steel or non-stick coated pans. Hand-wash each piece with warm water, dry it immediately on the stove or with a cloth, and rub a thin layer of oil on the surface before storing. Dishwashers strip the seasoning and will cause rust, so skip the machine wash.

Yes. Cast iron cookware naturally transfers small amounts of iron into food during cooking, particularly with acidic or wet dishes. For households where dietary iron intake matters, this is a practical, incidental benefit of the material.

There is no chemical coating. The non-stick quality comes from the seasoning layer, which is polymerised oil baked into the iron. It builds up with use rather than wearing off the way a coated pan does.