This traditional iron concave tava pan, is perfect for making chapatis, parathas and tandoori naans! Suitable for gas flame hobs only. Features a cast iron pan with an insulated wooden handle. 9″ diameter.
- This tava must be prepared and seasoned before use. First clean the tava thoroughly to remove any manufacturers protective oil & rust, then dry completely. Now to season, heat the tava for a few minutes until its entire surface is hot. The first time you do this you may see parts of the black surface begin to peel away – this is fine as sometimes a protective layer is added by manufacturer for safe transit. With a cloth wipe on a thin layer of oil, then turn up the heat to burn it off, and let it cool down.
- In order to clean the tava after use, first rinse with hot water. Then, gently lift off or scrub away food particles with a scrubber (ideally plastic). Rinse again and dry the surface. Lastly to prolong the tava’s life, place over a medium to high flame and ‘burn’ to sterilise it ready for your next cooking session. It is best not to wash with washing detergents, as it will take away all your hard work with seasoning. To season, spread 1 tsp of oil all over with a tissue, before placing away for storage.