This is a full-weight cast iron paniyaram pan built for traditional South Indian cooking. At 2380 grams, it's substantially heavier than non-stick alternatives — that weight is the point. Thick cast iron holds heat steadily across all 12 pits, so each paniyaram cooks through evenly and comes out with a crisp golden exterior, not a pale steamed finish. It works on both induction and gas stoves, so your cooktop isn't a constraint.

The pan arrives pre-seasoned with natural vegetable oil, which means it's ready to use from the first batch. Unlike synthetic non-stick coatings, the seasoning layer builds with every cook — the more you use it, the better the food release gets. With a 1.5 L total capacity across 12 pits, you can turn out a full batch of paniyaram, appam, or paddu in one round.

A glass lid and wooden spatula ship in the box, so you have everything needed to start cooking. The lid traps steam during cooking, helping the centres cook through without flipping too early. The wooden spatula is safe on the seasoned surface and won't scratch it.

Care is straightforward: hand wash with warm water, dry the pan immediately on low heat, and rub a few drops of oil onto the surface after each wash. This keeps the seasoning intact and the pan performing well over years of use.

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Country of Origin: India