Season steel cookware, How to season stainless steel cookware

Season steel cookware an easy method that you can use to season steel cookware anytime you want and make it work like nonstick.

A best seasoned steel cookware works more like a nonstick cookware. Even before I had the craze in stainless steel cookware I did not own much of nonstick cookwares. I had only 2-3 which I got for review and freewares for induction stove.

These days I am so into cookwares especially stainless steel and iron cookwares. I am using both branded and nonbranded cookwares but I take time to choose my cookware.

How to choose stainless steel cookware :

I always prefer to buy cookwares in person so that I can feel, touch it before buying. These are the pointers I take into account before buying steel cookwares:

First make sure its heavy bottomed. This has two criteria :

• Triply only at the bottom – It has a heavy base and has triply coating only at the bottom perfect for pulao, biryani etc. The only disadvantage with these cookwares is after many years of usage the triply bottom may come out. Though this has not happened to me so far, I have heard my friends say so.
• Triply throughout the cookware – These are triply fully means even the sides. Though these are a bit expensive, it is worth as it can last for many many years.

How to season steel cookware:

To begin with first rinse the cookware in soap and water first. Heat it with hot water then dry it well. Keep the cookware on the stove, switch it on. Drizzle oil so that oil is on all sides of the wok. Wipe off with kitchen cloth or tissue. Wipe so that oil spreads on all sides of the wok. Heat in low flame until it starts to smoke. Just few seconds do not heat more as it might cause discolouration. So be careful while you do this step. First time alone do this seasoning twice. After that you can do this once a month or when you feel the cookware sticks.

Brands to choose :

These are my favorite brands of cookwares  and they are not in order of my preference:

1. Bergner – This is one of the popular brands and I have a fry pan which mittu gifted me for my birthday. Its been 2 years and it works so good. Though expensive it is sure worth the cost.
2. Meyer – Again another popular brand of cookware and I have few cookwares in this brand. These cookwares are really good but some series are lighter on the sides which results in browning easily. So I would suggest to choose the one according to your needs and preference. The saute pan is my favorite and its a bit heavy to lift with one hand.
3. Praylady – This is my recent addition to my kitchen and should say in this price range, the quality is so good. It is not so expensive unlike the other international brands so I would definitely recommend buying it.
4. Vinod – This is my all time favorite brand of cookware. Vinod offers cookwares in all price ranges so thats the best thing about this brand. It has both expensive cookwares  and cheaper ones. It doesn’t mean the cheaper ones have low quality, they are equally good. The expensive ones have triply all over and the cheapeer ones have only the base as triply thats the main difference.
5. Non branded – Other than the branded cookwares I still have few cookwares which I bought from local shops. And I have my favorites there too, like few kadais which I use for my daily cooking.

The above said review does not involve any sponsorship, I have written it based on my own experience.

Branded or nonbranded try to season steel cookwares before first use for best results.

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• Season soapstone cookwares

Some of my friends are not even aware of seasoning steel cookwares so thought to make a seperate post for it here.

If you have any more questions about this season steel cookware post do mail me at sharmispassions@gmail.com
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Season steel cookware

Season steel cookware an easy method that you can use to season steel cookware anytime you want and make it work like nonstick.

Cuisine Indian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Author Sharmilee J

Instructions

• To begin with rinse the cookware in soap and water first. then heat it with hot water then dry it well.Keep the cookware on the stove, switch it on. I used my new wok here.
• Drizzle oil so that oil is on all sides of the wok.
• Wipe off with kitchen cloth or tissue.
• Wipe so that oil spreads on all sides of the wok.
• Heat in low flame intil it starts to smoke like this. Just few seconds do not heat more as it might cause discolouration. So be careful while you do this step just switch off when it starts to smoke like this. Now you steel cookware is seasoned. First time alone do this seasoning twice. After that you can do this once a month or when you feel the cookware sticks.
• Your steel cookware is ready to use. It works more like nonstick. Enjoy and happy cooking.

Season steel cookware video

How to season steel cookware:

1.To begin with rinse the cookware in soap and water first. then heat it with hot water then dry it well.Keep the cookware on the stove, switch it on. I used my new wok here.

2.Drizzle oil so that oil is on all sides of the wok. You can use any cooking oil. I used groundnut oil. You can use coconut oil to season too.

3.Wipe off with kitchen cloth or tissue. To season steel cookware this step is really important.

4.Wipe so that oil spreads on all sides of the wok.

5. Heat in low flame until it starts to smoke like this. Just few seconds do not heat more as it might cause discolouration. So be careful while you do this step just switch off when it starts to smoke like this. Now you steel cookware is seasoned. First time alone do this seasoning twice. After that you can do this once a month or when you feel the cookware sticks. This is how I season steel cookware.

Now your steel cookware is ready to use. It works more like nonstick. Enjoy and happy cooking.

How to season steel cookware is often asked by readers so thought to post it.

 

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Butter Mochi Recipe

HA”Hawaiian Butter Mochi is a classic hawaiian treat made using glutinous rice flour and butter. Butter Mochi cake taste so chewy and buttery.” Looking for Similar Recipe, Check out Sweet Bean Mochi Butter Mochi is very new to me. I have never tasted it or heard about it before. It is very recently I heard...

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Bhindi Do Pyaza, Stir fried okra

Bhindi do pyaza is a okra dish prepared with lots of onion, hence the name. Goes well with roti or rice. Quick video, step by step photos.

I have tasted Bhindi Do Pyaza couple of times in restaurants. For a long time, I thought this is named so because we have to use two types of onion. That is large onion and small onion combined, as I have read it in chef Sanjeev Kapoor’s website. Some how, I have not tried this so far properly referring a recipe. Today finally made it and just loved it. The term Do Pyaza’ means ‘Double the onion’ used.

How to make Bhindi Do Pyaza summary

Bhindi (okra) is first sauteed in generous oil to remove slime nature. Then toss with lots of onion and all the usual subji spice powders, along with tomato. The dish should be retaining the onion’s crunchiness for best results.

FAQs:

Can I not add small onions?
Yes, you can just use 2 cubed large onions.

It looks too oily, can I reduce oil?
Yes, though reducing too much oil can make the bhindi do pyaza slimey. It’s the oil we add makes it easy and quick, by removing the sticky nature. So minimum 2 tablespoons needed for the dish in total.

There can be many variations in the recipe, just keeping the concept of adding double the onions. Use 2 large onions instead of using shallots. Also, make it as semi gravy/ masala by adding water or curd to coat the bhindi. Add a tsp of Ginger garlic paste in place of ginger. Avoid the Spice powders totally, temper with just few red chillies.

Since this tastes best when the bhindi and onion are crunchy, I suggest to make it and consume when hot. But, tastes good even in room temperature, no worries. Consume within a day, fresh, I would not suggest refrigerating.

Are Videos more your thing?

Here’s a Quick video on how to make Bhindi Do Pyaza

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GOES WELL WITH

• Roti
• Tandoori roti
• Missi roti

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Bhindi do pyaza

Bhindi do pyaza is a okra dish prepared with lots of onion, hence the name. Goes well with roti or rice. Quick video, step by step photos.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

Cup measurements

Ingredients

• 2 cups Bhindi / okra 25 medium or 250 gm
• 1 Onion
• 1/4 cup Shallots small onions
• Salt as needed
• 2 to 3 tbsp Oil
• 1 tsp Cumin seeds
• 1 Green chilli
• 1 tsp Ginger

Spice powders:

• 2 tsp Red chilli powder
• 1 tbsp Coriander powder
• 1 tsp Amchoor powder
• 1/2 tsp Cumin seeds powder
• 1/2 tsp Garam masala
• 1/4 tsp turmeric

Instructions

• First wash, pat dry bhindi completely. Chop according to your preference. I like it mine diagonal cut.
• In a pan, add 2 tbsp oil. Add the chopped bhindi. Cook for 3-4 mins stirring or tossing occasionally for even cooking.
• The slime nature will go off. Set aside.
• Add 2 tsp oil. Sprinkle cumin seeds. Add peeled shallots (small onions).Cook for a minute in low flame. Add finely chopped ginger, green chilli, followed by cubed onion. Cook for 2 mins in medium flame to make it translucent.
• Add all the spice powders and required salt. Give it a quick stir.
• Tip in the sauteed bhindi, and mix to coat the spice. Add cubed tomato and mix.
• Cook covered for 2 mins in medium flame.
• Once done, toss well in high flame for a minute and switch off the flame.

Video

Notes

• Do not over cook onion or bhindi.
• Using generous oil helps in bhindi not becoming slimey.
• Never chop bhindi when it is wet. No water content should be there to avoid the stickiness.

Step by step photos :

1. Firstly, wash and pat dry bhindi completely. Then, chop according to your preference. I like it mine diagonal cut.
2. In a pan, add 2 tbsp oil. Add the chopped bhindi. Cook for 3-4 mins stirring or tossing occasionally for even cooking. The slime nature will go off. Set aside.
   
3. Add 2 tsp oil and sprinkle cumin seeds. Then, add peeled shallots (small onions). Cook for a minute in low flame. Add finely chopped ginger, green chilli, followed by cubed onion.
   
4. Cook for 2 mins in medium flame to make it translucent. Add all the spice powders and required salt. Give it a quick stir.
   
5. Tip in the sauteed bhindi, and mix to coat the spice. Lastly, add cubed tomato and mix.
   
6. Cook covered for 2 mins in medium flame.
   
7. Once done, toss well in high flame for a minute and switch off the flame.
   

Notes

• Do not over cook onion or bhindi.
• Using generous oil helps in bhindi not becoming slimey.
• Never chop bhindi when it is wet. No water content should be there to avoid the stickiness.

Serve with phulka, tandoori roti or rice.

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Onion tomato thokku – Vengayam thakkali thokku recipe

Onion tomato thokku with step by step pictures and video. It is a quick sidedish to make which serves great with chapathi, ildi dosa etc.

Onion tomato thokku – A spicy tangy condiment which can serve as a great side for idli, dosa, chapathi etc. This is a very quick sidedish to prepare which takes just 15 mins when all the ingredients are prepared and ready.

I first tasted onion tomato thokku in my office when my collegue brought it for lunch. I soo loved it and asked her for the recipe and tried it for that day dinner itself. Its quick, easy to make and tasted soo good.

About this recipe :

This is a very simple recipe with minimal ingredients. Just heat any cooking oil , I used groundnut oil which I use for cooking. Temper mustard, jeera, curry leaves let it to splutter. Add onion saute until transparent then add ginger garlic paste and salt. Saute for 2 mins then add tomatoes saute until mushy, cook covered for few mins until raw smell leaves. Add chilli powder, coriander powder mix well and cook for a minute or so. Finally add water and mix well. Cook for 2 mins and switch off. Onion tomato thokku ready.

Variations:

• You can add fennel seeds while tempering.
• Replace sambar powder with red chilli and coriander powder.
• In addition add garam masala powder if you want more masala flavour.
• Add garlic chopped if you like the flavour. You can even add crushed garlic. Add it soon after the tempering.

Serving and and storing suggestion:

Serve onion tomato thokku with chapathi, idli, dosa etc. This thokku keeps well for 3 days in room temperature itself and for about a week in fridge. I wouldn’t recommend freezing.

Similar Recipes:

• Tomato thokku
• Mango thookku
• Dum Aloo
• Green Peas Masala
• Malai kofta
  

If you have any more questions about this onion tomato thokku recipe do mail me at sharmispassions@gmail.com
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Onion tomato thokku recipe

Onion tomato thokku - A spicy tangy condiment which can serve as a great side for idli, dosa, chapathi etc. This is a very quick sidedish to prepare which takes just 15 mins when all the ingredients are prepared and ready.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Author Sharmilee J

Ingredients

• 2 medium sized big onion roughly chopped
• 2 medium sized tomatoes roughly chopped
• 1 tsp ginger garlic paste
• 2 tsp kashmiri chilli powder
• 1 tsp coriander powder
• salt to taste

To temper:

• 3 tbsp cooking oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• few nos curry leaves

Instructions

• To begin with : Heat oil in a kadai - add mustard seeds let it splutter first. Then add jeera let it crackle then add curry leaves, let it splutter.
• After that add onion. Saute until transparent.
• Next add ginger garlic paste and required salt.
• Saute for 2 mins.
• Now add tomatoes.
• Saute until mushy. Mash with laddle and cook.
• Cook covered for 2 mins or until raw smell leaves.
• Add red chilli powder and coriander powder. Onion tomato thokku is gettng ready.
• Saute for a minute or so. Do not burn the masalas.
• Add 1/4 cup water.This is to avoid burning of masalas.This step is close to finish of onion tomato thokku.
• Cook for 2 mins till it becomes a thokku consistency.
• Switch off when oil floats at edges or on top.
• Serve with chapathi, idli, dosa etc.

Notes

• Make sure to add only ripe tomatoes.
• Do not compromise on oil, oil should float a bit alteast when you switch off.
• Do not burn the spice powders so just saute for a minute or so then immediately add water, this is to avoid burning.
• If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.

How to make onion tomato thokku :

1.To begin with : Heat oil in a kadai – add mustard seeds let it splutter first. Then add jeera let it crackle then add curry leaves, let it splutter.

2. After that add onion. Saute until transparent.

3. Next add ginger garlic paste and required salt.

4. Saute for 2 mins.

5. Now add tomatoes.

6. Saute until mushy. Mash with laddle and cook.

7. Cook covered for 2 mins or until raw smell leaves.

8. Add red chilli powder and coriander powder. Onion tomato thokku is gettng ready.

9. Saute for a minute or so. Do not burn the masalas.

10. Add 1/4 cup water.This is to avoid burning of masalas.This step is close to finish of onion tomato thokku.

11. Cook for 2 mins till it becomes a thokku consistency.

12. Switch off when oil floats at edges or on top.

Serve with chapathi, idli, dosa etc.

My tips while making onion tomato thokku :

• Make sure to add only ripe tomatoes.
• Do not compromise on oil, oil should float a bit alteast when you switch off.
• Do not burn the spice powders so just saute for a minute or so then immediately add water, this is to avoid burning.
• If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.

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Banana Upside Down Cake

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Rice kheer, Indian Instant pot recipes

Rice kheer in instant pot, using instant pot for rice kheer is easier as it need not be supervised or worry about overflowing. Step by step & quick video.

I planned to make rice kheer for my Instant pot Diwali special Live session in my facebook page. Because of long waiting time, I changed my plan last minute. I really loved the way it is prepared less messy when compared to the regular method, as well as less worrying. This is similar to the paal payasam I posted earlier. But this is so versatile.

For variations, if you like more rice and thicker consistency, you can use 1/4 cup rice instead of 1/8 cup. One more variation is you can powder the rice coarsely for more homogenous texture.

Are videos more your thing?

Here’s a quick video on how to make the rice kheer in instant pot.

While shooting, I was letting the rice slightly browned, so my kheer was on cream colour rather than white. So please take care not to change the colour of the rice for whiter results.

In terms of mode, I chose Porridge menu. But you can also do this in pressure cooker mode by reducing the milk we add earlier (half the quantity) and then adding rest of the milk and simmer in Saute mode for thickening. You can also use condensed milk for even more quicker results, instead of adding 2 cups milk at the end and simmering. If using condensed milk, reduce sugar quantity accordingly.

Nuts can be of your choice. It can be badam, pistachio or even ghee roasted cashews.

Instant pot Rice kheer summary:

Rice and milk cooked in Porridge menu and later simmered quickly after adding sugar, saffron & cardamom.

This can be served warm or cold depending on your personal preference. I basically love all my kheers chilled.

Browse my 25+ payasam & kheer posts.

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Rice kheer in instant pot

Rice kheer in instant pot, using instant pot for rice kheer is easier as it need not be supervised or worry about overflowing. Step by step & quick video.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 35 minutes

Waiting time 20 minutes

Servings 6

Equipments (Amazon Affiliate links)

• Instant pot Duo 7 in 1, 6 Quart

Cup measurements

Ingredients

• 1 liter Milk
• 2 tbsp Basmati rice
• 1/4 cup + 2 tbsp sugar
• 1 pinch saffron soak in 1 tbsp milk
• 1 Cardamom
• 1 tsp Ghee
• Nuts to garnish I used pistachios

Instructions

• Wash & soak basmati rice for minimum 10 mins. Also, soak saffron in 1 tbsp of milk. Set aside.
• Remove the lid of Instant pot, start in Saute mode – Normal heat for 5 mins.
• First, add ghee and washed rice. Roast for a minute.
• Pour milk and close the lid. Cancel Saute mode.
• Press Porridge menu twice to choose High pressure.
• Make sure to seal the steam vent.
• Once done, let pressure release naturally. Turn off keep warm. (Takes approx 20 mins).Open the lid, mix well.
• Press Saute mode – Normal again for 5 mins.
• Add sugar, soaked saffron + milk and powdered cardamom.
• Mix well and bring to boil. Cancel Saute mode.
• Garnish with nuts to serve.

Video

Notes

• Since we cook for long time, the milk turns slightly on pink/ cream colour. And it tastes nice too because of that.
• Make sure to scrap the bottom after porridge mode is over.
• Sugar can be adjusted according to one’s preference.
• Condensed milk can be added instead of sugar and reducing milk quantity.

Instant pot Rice kheer method:

1. Wash & soak basmati rice for minimum 10 mins. Also, soak saffron in 1 tbsp of milk. Set aside.
   
2. Remove the lid of Instant pot, start in Saute mode – Normal heat for 5 mins.
3. First, add ghee and washed rice. Roast for a minute. Pour milk and close the lid. Cancel Saute mode.
   
4. Press Porridge menu twice to choose High pressure. Make sure to seal the steam vent.
5. Once done, let pressure release naturally. Turn off keep warm. (Takes approx 20 mins).
6. Open the lid, mix well. Press Saute mode – Normal again for 5 mins.
   
7. Add sugar, soaked saffron + milk and powdered cardamom.
   
8. Mix well and bring to boil. Cancel Saute mode.
   
9. Lastly, Garnish with nuts to serve.

Note

• Since we cook for long time, the milk turns slightly on pink/ cream colour. And it tastes nice too because of that.
• Make sure to scrap the bottom after porridge mode is over.
• Sugar can be adjusted according to one’s preference.
• Condensed milk can be added instead of sugar and reducing milk quantity.

If serving chilled, cool down completely and refrigerate for an hour and enjoy!

I garnished with chopped pistachios.

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