Noor 12-Inch Concave Iron Tawa Griddle

I am using it since last few months and it is made of a pure iron i must say. It is quite heavy in weight but overall nice product for daily use. Specially if you are indian and love cooking at home this is the must buy portable long lasting iron pan. Totally worth it

I really like it good quality

This tawa is exactly what I wanted. It is sturdy and sets on the burner grate good. It is big enough where I can fry several different food on it such as an English breakfast or rice recipes. So it will be very functional as well. I really like the concave shape.

I wish I could have option to return after used. The pan doesn't work for dosa no matter how many times we seared it. It just sticks in the middle . Even I tried for normal fish fry or pancakes and nothing was successful . Despite of failures I tried multiple times to get it better but nothing worked.

I noticed there were some who cooked with this without stripping the coating and seasoning the pan. This is dangerous and should not be done. Carbon steel is coated to keep it from rusting until it gets to your kitchen. I purchased this Tawa over other more expensive Tawas primarily because, just like the best woks, it was made of carbon steel. When it came is was heavily coated with some kind of paint and stickers on both sides. The only way to prepare this for cooking is to strip all the coatings it came with and season it well. To do this I used a razor scraper to remove the stickers then Brillo pads and stainless steel pads to remove as much of the finish as I could. I augmented the Brillo pad with a couple of teaspoons of table salt. Don't be afraid of ruining the pan, you cannot remove too much at this point. Once you are satisfied that all the coating that you can remove is off, you need to start the seasoning process. I have a gas stove with an extremely large central burner made for woks. After I dried the stripped Tawa, I placed it on this burner on high. I used a kitchen torch to get the pan as hot as possible. You will see any remaining finish burn off. If you can get the steel to turn color it is good. Immediately after you finish burning off the finish, take paper towels and make a pad. Put a small amount of high quality cooking oil, such as grape seed oil on the pad. and proceed to rub it into the pan. This will create a great deal of smoke. As you rub the oil into the pan you will see it start to turn a darker color. This is what you want. Be sure to coat both sides of the pan. Leave it on the burner till it stops smoking. Then rub some more oil in. Do this a few times. Then you can let it cool. It should be ready to cook with. The photo is of my pan right after I finished the first seasoning. Clean up is a breeze. You can use soap and water to remove any bread stuck to the surface, then put it back on the stove and get it hot. Once hot, coat it with a light coating of oil top and bottom. As the pan ages, this process with make it turn dark and shiny. If it becomes sticky, there is too much oil on it. Take a paper towel pad, put some oil on it and table salt. lightly scrub the pan until the excess oil is off. When cleaning your Tawa, be careful not to scrub so hard you remove the seasoning. If you do, just repeat the seasoning process and you are good. This seems like a lot of trouble but it really isn't. This pan will last your family for generations. Sorry to go on so long. If you search for wok seasoning on YouTube you will find a plethora of videos on how to season carbon steel. It is the same process regardless of the type of pot. I forgot to add, the only reason this got 3 stars instead of 4 or 5 was the quality of the handle finish and the fact that the pan did not come with seasoning instructions. I also added a photo of some garlic naan I cooked tonight with it.

Amazing quality Loved it, it's very sturdy and has weight to it !

Not good

Anyone familiar with seasoning steel, cast iron etc. will appreciate the excellent seasoning that this tawa is shipped with. It only took a few minutes to scrub the tawa prior to adding my own seasoning. I simply heated the scrubbed tawa, added thin layer of oil and heated until the oil smoked. It is now perfectly non stick. Unlike other buyers, I had no problem with removing the sticker—I scraped it off and instead of using solvent to remove the glue, I burned it off when I seasoned the pan.