Paniyara Kal – 10 Small Pits

Authentic Cast Iron Cookware for Traditional and Healthy Cooking

Rediscover the timeless charm of traditional South Indian cooking with Herbolaya’s 10-Pit Paniyara Kal, expertly handcrafted from pure cast iron. Designed to prepare bite-sized delights like mini kuzhi paniyarams, unniyappams, and egg bites, this pan offers more than just nostalgia—it promotes nutrient-rich, healthy meals for modern kitchens across the world.

Why Choose Herbolaya’s 10-Pit Cast Iron Paniyara Kal?

1. Even Heat Distribution with Nutrient Preservation
Our cast iron cookware absorbs and distributes heat slowly and evenly, ensuring that food is cooked uniformly while retaining its natural antioxidants and nutrients. Unlike modern synthetic cookware that can degrade nutritional value, this traditional pan helps preserve the essence of every ingredient.

2. Natural Heat Retention Reduces Energy Use
Thanks to cast iron’s superior heat retention, the pan stays hot long after the flame is turned off. That means less energy used, and your food stays warm naturally—ideal for families that enjoy shared, slow meals.

3. Develops a Natural Non-Stick Surface
When properly seasoned using time-tested methods, this Paniyara Kal develops a natural non-stick layer over time. This allows for oil-free or low-oil cooking, without relying on artificial coatings that chip or wear out.

4. Crafted for Longevity and Daily Use
Once seasoned and cared for, this cast iron pan becomes virtually indestructible, lasting for decades. It’s not just a pan; it’s a culinary legacy.

Traditional Seasoning Method (Pre-Use Instructions)

For optimal performance and longevity, we recommend following this ancestral seasoning process before first use:

• Day 1: Mix turmeric powder with castor or any cooking oil. Apply thoroughly to the entire pan. Let it sit for 24 hours.

• Days 2–6: Prepare rice gruel (kanji) or rice starch water. Heat and fill the pan to the rim. Let it soak for 24 hours. Repeat with fresh mixture daily.

• Day 7: If the pan begins to repel the starch, it’s seasoned and ready for cooking.

This process not only builds a non-stick layer but also strengthens the cookware, making it ideal for low-oil traditional recipes.

Usage & Maintenance

• Usage: Place directly over a gas burner. Once heated, reduce to low flame for even cooking.

• Cleaning: Wash with regular dish soap and non-abrasive scrubbers. Dry immediately and apply a light coat of oil to prevent rust.

Regional Names & Cultural Relevance

Recognized and celebrated across various parts of India and the world:

Whether you’re an Indian homemaker in Mumbai, a health-conscious cook in Toronto, or exploring ethnic recipes in London, this traditional cast iron pan connects generations and geographies through food.

Perfect For

• Mini Kuzhi Paniyaram, Karandi Omelet, Sweet Appams

• Iron-rich, healthy cooking with no synthetic coating

• Home chefs embracing traditional tools in modern kitchens

Cook with tradition, nourish with purpose. Herbolaya’s 10-Pit Paniyara Kal is more than cookware—it’s a heritage that lives on through every meal.