This is why you should avoid cooking in iron utensils

Since ages it is believed that cooking in an iron kadhai can accentuate the taste and health quotient of the dishes, this is due to the goodness of iron which is passed on during the process of cooking.

But wait, here are some foods that you should never cook in an iron kadhai as they may trigger food reactions.

Why should you avoid iron utensils?While iron utensils are known for adding trace iron to food, cooking acidic or moisture-rich dishes (like tomato-based curries, tamarind, or lemon-based foods) in them can lead to excess iron leaching into the food, which may cause a metallic taste and pose health risks for people with high iron levels or conditions like hemochromatosis.

Additionally, iron cookware can react with spices and acidic ingredients, altering both flavor and appearance, and it requires careful maintenance to prevent rusting.

This is why you should avoid cooking in iron pans and kadhai.

Lemon If you are planning to cook lemon based delicacies or pickles in an iron kadhai, then it is best to avoid iron kadhai as the acidic nature of lemon juice can react with iron and give a metallic taste to the dish.

Tomato JuiceThe presence of citric acid in tomato juice can not only react with iron, but at the same time can change the taste and texture of the dish. Thus, it is best to avoid cooking in an iron kadhai or pan to avoid the metallic taste and chemical reactions.FishThis may sound strange as many traditional style of cooking involves making fish and seafood delicacies in an iron or cast iron pan, but experts suggest that it is best to avoid cooking or frying fish in an iron kadhai as it can end up sticking to the bottom of the pan and end up sticking and ruin the texture of the dish.

This is because of the flaky and sticky texture of certain fishes, which end up sticking despite adding oil and butter.

So, it is best to avoid!

PastaHave you ever thought why despite all your efforts Pasta or Noodles end up sticking to your iron kadhai? Well, both Noodles and Pasta are made with flour, which has a tendency to stick to the pan and adapt the metallic taste of the iron pan, which will not only ruin the texture of the dish, but at the same time will impact the taste as well. Sweets and dessertsWhether you are making a halwa or preparing a quick ganache, making any dessert in an iron kadhai or pan can leave a metallic taste and flavour to the dish, which may ruin your sweet indulgence. So, it is best to cook such desserts in a stainless steel kadhai or oven.