Which Roti Tawa Is Best For Health?

The health benefits of cooking rotis dosas or even parathas depend on the tawa or the griddle used more often than not. Most probably, if you are health conscious, you have come across the performance of the two efficiently cast iron tawa and nonstick tawas. You will be wondering which tawa is best for health. Both of them have their advantages and disadvantages, but for health purposes, using a cast iron tawa seems to be more effective.

In this article, let’s consider why a cast iron tawa is the cookware of choice among other types of cookware, what the differences are between cast iron and non-stick tawas, and even explore why it beats other tawa as the most perfect tawa for dosa lovers.

The Health Benefits of Cast Iron Tawa

Rich in iron 

One of the primary reasons why health experts recommend using a cast iron tawa is that a little iron can be leached into the food while cooking. Iron is a vital nutrient that assists in forming hemoglobin, makes one stronger physically, and fights off diseases, as well as increasing iron levels in the body. In that context, the use of cast iron tawa can be beneficial for such populations as iron-deficient ones by facilitating their iron intake.

Natural Cooking Surface 

First, nonstick cookware has a chemical composition on its very top layer, which, if not burned, can act as an inner surface completely. In cases of overheating these coatings, toxic vapors are emitted, which can degrade the quality of the surface, and even chemicals can be used on food contact surfaces. However, a cast iron tawa for dosa, a well-seasoned cast iron tawa, does not have any chemical coatings and is safe for everyday cooking.

Even Heat Distribution 

The general property of the cast iron tawa is that it has an even heating surface. This makes certain that all the rotis, dosas, or any other type of flatbread that are made are cooked properly without anything burning or being undercooked. The dispersion of heat contained within the cast iron tawa is ideal for cooking at the correct temperature where the nutrients within the food are not lost.

Cast Iron Tawa vs. Non-Stick Tawa: Which is Better for Health?

Although non-stick tawas are easy to maintain and require less oil than non-stick tawas, they are unhealthy. Let's see which tawa is best for health: cast iron tawa vs. non stick tawa:

Chemical Exposure 

The surface of non-stick tawas contains a coating of PTFE (polytetrafluoroethylene), which is a spoiling compound that produces poisonous gases when it is overheated. This is detrimental to not only the food you are preparing but also your safety, especially when high-temperature cooking is involved. Cast iron tawas are free from any chemicals, so they do not off-gas anything harmful to your food.

Durability 

Inconveniently for most of us, the non-stick coatings immobilize after a couple of months or years of usage, more so with the usage of a metal spatula or abrasive scrubbing. When this coating chips off, the surface underneath may be ingested along with the food, which is not healthy over time. Cast iron tawas, however, if cared for properly, can last for decades. They are heirlooms and therefore safe for any family that considers health preservation.

Nutritional Value 

A cast iron tawa's inherent cooking surface aids in better retention of food nutrients compared to the non-stick tawa. For example, non-stick pans, because of their non-porous smoother surface, allow food to be cooked at a lower temperature, which may be detrimental to sensitive, heat-activated substances found in the food, such as vitamins. It's possible to cook with cast iron at high temperatures, which preserves the food’s nutrients.

No Need for Excess Oil 

Cast iron tawas are often non-stick in nature after well seasoning. This means one can cook with very little or no oil, which is healthy for you. Nonstick tawas, however, do cut down on oil usage, but they can lead to unhealthy behaviors since people tend to think that it's normal to prepare even oily dishes without oil, which is needed for taste and texture.

The Best Tawa for Dosa: Cast iron or non-stick?

For dosa lovers, the choice of tawa becomes one of the biggest issues. The best tawa for dosa should be flat, retain the heat well, and cook evenly without causing the dosa to stick.

However, cast iron tawa is deemed the best tawa for dosa by most people because:

• It is effective in retaining heat and dispersing it in equal portions on the surface, which is ideal when preparing crispy dosas.
• After seasoning the product, the surface becomes nonstick, and therefore dosas don’t stick on the surface, and you need to use less oil, which is healthier cooking.
• Iron that is invariably added to certain types of food is useful, more so, to vegetarians and those suffering from iron deficiency.

On the contrary, there is nothing wrong with using a non-stick tawa to flip the dosas, as this appliance has a very slick surface; most of them, however, do not make dosas as crispy as a cast iron tawa would. Not to mention nonstick surfaces do wear off, thus the dosas may start sticking, and that can expose you to dangerous chemicals.

Why You Should Choose Cast Iron for Your Kitchen

1. Health Benefits: As mentioned above, cooking with cast iron just means that you will have iron-rich food as it is built, with the food absorbing the iron. This is good, especially for young kids, pregnant women, and persons who have low iron levels.
2. Durable: Cast iron tawa is a long-term investment. It matures like wine because, over time, it acquires a natural seasoning that makes it even more non-stick. It does not require replacement, as is the case with non-stick tawas after a few years.
3. Adaptability: A dosa tawa of cast iron is not limited only to rotis. It can carry out all forms of cooking, from frying vegetables to pancake making or even meat cooking. This quality is why it is an essential cookware in any kitchen.
4. Environmentally Friendly: By opting for a cast-iron tawa, you are making an eco-conscious decision. Non-stick pans have harmful substances and toxins that are released into the surroundings, particularly in the production of the pans and during waste disposal. Cast iron tawa, on the other hand, is natural and does not cause any environmental degradation.

Conclusion

When it comes to cooking rotis, dosas, and other flatbreads, the cast iron tawa is undoubtedly the healthier choice. It helps in iron intake and at the same time provides a benign surface for cooking, which helps with even and healthy food. Of course, non-stick tawas are more user-friendly and easy to clean than cast iron, but the health advantages and the lifespan of such tawas in question are never comparable to those of cast iron.

You can see our kitchen appliances and other cookware by visiting Summit Home Appliances.