Representative Image (Photo: Canva)
But the most annoying aspect of the pan is that the daily cooking leaves black marks of grease that refuse to budge. As and when a little oil or a drop of ghee is applied to the parathas and rotis, slowly the edges turn dark and sticky. Most of us notice it, promise to scrub it properly over the weekend, and then forget. After a few weeks, the layer gets so thick that a quick wash with a sponge fails to remove the tough stains. It is tempting to leave a stuck-on tawa soaking in the sink, but iron does not like it. Wait until the tawa has cooled slightly, then pour a little warm water over it. This loosens the grip of stuck-on food bits and grease so a scrubber can remove them easily. Iron rusts when moisture stays on it, so drying is just as important as washing. After cleaning, wipe the tawa thoroughly with a dry cloth. Then place it on low heat for a minute so any leftover moisture can evaporate.