What do you think are good to use, modern cookware or our traditional Indian cookware?
You can check the answer of the people under the question at Quora “moderncookware.com“
About Ama97
Written by: Ama97
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What do you think are good to use, modern cookware or our traditional Indian cookware?
You can check the answer of the people under the question at Quora “moderncookware.com“
About Ama97
Thanks for asking. I guess the answer lies in your question itself. As per my experience, the traditional indian cookware work best when you are using them over traditional Indian cooking methods of using a clay oven etc. You can make a Handi mutton over gas oven and also do a great job of making Litti-Chokha in convection oven and again over gas oven in a Kadai, but for the dish to be truly rustic and traditional look and taste the traditional cooking methods work best and same is true for modern cookware. We can make a cake on gas in a kadahi, but nothing to beat a cake baked in an oven using a cake tin. The most important thing is to enjoy the cooking and keep experimenting. Cheers 🙂
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I personally feel traditional Indian cookware are any day better comparatively to modern cookware. The advantages and benefits in using traditional Indian cookware has been brought out very effectively in many answers to this question and so, I am not repeating them.
Clay wares are very eco-friendly and the food tastes best when cooked in clay vessels. Curd when stored in clay vessel is fresh, hard and tasty.
Iron Tawa for making chapathi and Dosas are ideal to make up the iron content that is essential for everyone.
Copper vessels are excellent for storing water.
Today, working couples are hard pressed and race against time and for them, modern cookware is easy to handle and clean and many use them and it makes sense. They are also aware of the benefits of using traditional cookware and wherever possible, do make use of them.
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I think traditional Indian cookwares are good to use.
There are many types of traditional cookware and clay cookware is one of that.
I use clay vessels 3/4 days in a week to cook food mainly because of the taste, clay pot vessels enhance the taste of the recipes you prepare.
It includes many health benefits but only downside is it takes more time to cook the food and you need to give extra care while handling clay cookwares.
Modern cookware comes with many advantages for our daily life but you might have to compromise with the taste, nutrition value and health benefits from the food you prepare.
I suggest you to try tradition cookware when ever it is possible.
For more ideas on cooking using clay pot check out For more clay pot cooking ideas visit – Clay pot cooking
Hope this will help.
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Based on the dish what I’m making I opt my cookware accordingly. I hv shared few examples below.
Fish curry, mutton gravy, chicken chukka served on a mud vessel adds on a traditional touch and some more taste which is very much welcomed by all south indians.
Biriyani, pulao, tikka masala, egg curries served on a copper vessel would be an amazing one! Not only for look but has nutritional values too.
Macaroni, oven made dishes served on a glass vessel looks much more better. Layered recipes, margarita can be definitely served using this.
Salads, noodles, friedrice, tropical desserts can be served in a ceramic or wooden bowl which drives all the way the eater into a colourful delight!
SERVING TIPS: After making all these amazing dishes if you would serve in a banana leaf with all the dishes placed beautifully, will change an ordinary meal into an extraordinary feast!
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Although it’s said that our traditional cook wares are the best, try to think practically considering time constraints, washability, cooking time, number of people etc…It’s better to maintain a balance between traditional and modern cookware…barring the dangerous utensils like non stick, plastic etc… you can pretty much use your modern cook wares for easy wash and maintainence.Steel utensils are considered as neutral, neither harmful…
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Now a days life style has been changing day by day and very well influenced by the nature of jobs , peoples living in a modern society.
The selection of cooking method now a days depends upon the time availability and how well families manages the leftover time ,thats why Dhabas offering good authentic food are trending, which uses old traditional methods of coking dishes where one gets what ever is being asked for.( Tandoor , Chulhae ki roti etc kind of food stuff, which are indeed mouth watering and healthy on the other side.)
Using modern cookware’s one can save time, user friendly, echo friendly, also hygiene is not compromised as cleaning is easy and are suitable for working families. People now a days are moving towards nuclear families rather than joint families. Adapting modern cookware not always means authentic food could not be prepared. The care must be taken to add more and more fruits and vegetables, soup/liquid to ones diet while using modern cook wares which uses electricity as a source of heat.
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Its good to cook Traditional Indian delicacies in modern cookware as :
It’s quite convenient to use without any hassles of food getting overcooked/ sticking to the utensils etc. Traditional utensils (पीतल की कढाई/पतीला, लोहे का तवा-कढाई) etc. are manageable only by those who have years n decades of cooking experience ! !
Most of the modern cookware have a flat bottom induction base, that’s more stable and spreads heat evenly all around.
Modern cookware are generally either scratch resistant/ non-stick that consumes very less oil that’s good for health.
Modern pots n pans are generally having big and ergonomic handles, made of insulated materials which is very easy to hold for anyone. Even people having Arthritis/ any other joint problems can conveniently hold these utensils with big handle grips.
Its lightweight. So it reduces the amount of strain caused to hand/wrist muscles. All the new age Ladles (कलछी/ चम्मच आदि) are either made of wood/ Silicon that’s heat resistant.
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What’s our traditional cookware? And what type of fire/stove were we cooking on?
I like kadai cooking. Or wok (for East Asian). Very efficient.
if you mean earthenware for cooking, it has its uses and some items taste amazing if cooked in them on open flames… good for slow cooking or braising kind of dishes. don’t see much difference when used on gas stoves. Don’t believe all the BS about health benefits. In fact, if the clay has contaminants it could be very unhealthy. I love this Japanese clay pot rice cooker called donabe…
Brass or copper? Again it’s great for certain foods and they definitely require some additional maintenance. have some health issues if not used properly. Copper has great conductivity but poison some food items. Need tin coating. Great conductivity so gives very good control of heat. Modern copper cookware are amazing to use.
the best of old utensils is definitely the hardcore iron cookware with or without enamel coating. They Need lots of maintenance but for cooking they are unbeatable… whether in form of kadai or in the form of Dutch ovens.
Sigri? Love them and I’m surprised no one sells versions for modern homes.
tandoors? lots of pain for at home usage. You can achieve most of what it does with a good oven. (Even in old days, it was never a home cooking tool… more like a communal cooking thing)
I say this following advice to many people nowadays (specially in sports side)… utensils won’t make you a great cook… a great cook can fully utilize the benefits of specialized cookware.
here’s what I look for in cookware:
good conductivity And even cooking without hotspots.
heavy bottom and overall thicker/heavier construction (for pots and pans and Indian style khadais… slightly lighter metal for woks)
Multi use instead of speciality use… dishes I can use for many purposes instead of one special purpose.
my go to list is :
8” nonstick sauté pan -1no
10–12” SS heavy bottom sauté pan – 1 or 2 no
10 – 12” cast iron griddle
10” cast iron skillet
3” small khadai (for tempering)
8” khadai – 1 or 2 no
12” Cast iron khadai – 1 no
4” sauce pan (for chai)
6” sauce pan (heavy bottom) – 1 or 2 nos
10” sauce pot (heavy bottom) – 1 no
cast iron Dutch oven lg – 1 no (I use this for Biryani’s or slow cooker meat curries)
Pressure Cooker – 1 no
rice cooker – 1 no
edit: I also like a decent wok
12–14”
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Indian cookware are on top because there are many reasons and all are scientifically proven some of them like copper ,steel ,bras etc.
Benefits of using copper utensils.
Storing water in copper pots develops natural purification process. It has the effective properties to kill fungus, molds, micro-organisms, algae and bacteria present in water.
Water stored in copper vessel, overnight, creates amazing health benefits as our body requires certain amount of the metal to neutralise toxins.
This essential mineral also contains Antimicrobial, Antioxidant and Anti-Inflammatory Properties.
Unlike some nutritional elements, you need to obtain copper from dietary sources as our body is not functioned to synthesise it. Few of these dietary sources include seafood, wheat, seeds, chocolates, potatoes, cereals, peas etc. But drinking 2-3 glasses of water from copper vessel is a simple way to supply enough copper content in body.
Positive Health Benefits of Copper Cookware
Copper helps our body to break down fats and fine tune our digestive system, resulting in quick Weigh Loss.
Improves liver and kidney regulation, cleanses and detoxes stomach, ensures proper absorption of nutrients and is a great remedy for ulcer, indigestion and stomach infections.
Copper regulates blood pressure, beats hypertension and also help lower bad cholesterol and triglyceride level.
Aids in the production of new cells, thus helps in healing wounds both externally and wounds within the system.
Copper combats free radicals effectively. Its anti-oxidant and cell-forming properties slower the process of ageing.
Copper also has bone and immune system strengthening, and anti-inflammatory properties making it a perfect fighter of arthritis.
Since copper is quick in fighting off free radicals and negate their effects, it successfully contributes in stopping cancer cells development.
Deficiency in copper leads to anaemia (as copper helps absorb iron in body), thyroid diseases and low production of melanin pigment. Cooking food or drinking water from cooper pots will fight off the deficiency with time.
And same for bras steel etc I hope you like my answer
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Usage of cookware depends on dishes and circumstances. I can not say that it is better to use traditional ware only at all times. For example, take pressure cookers. They are like a boon to women.
Can anyone cook only in the earthen pots daily now? I don’t think so. In my opinion, we have to use both modern and traditional ware according to the circumstances.
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I don’t think there is a simple answer to this. In general, I’d use the right kind of material/vessel for the right kind of dish. It is quite fallacious to believe that all traditional cookware is somehow ideal because it is not. Clay is brittle and hard to maintain, likewise cast iron needs a lot of maintenance and adds off-flavours to any dish that is acidic. At the same time, teflon based non-stick cookware can quickly lose its coating and that’s not particularly healthy either. So, pick the vessel that you find easy to use and maintain. That should be the only consideration. Beyond that, the choice of cookware is not going to matter too much
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Modern cookware is easy to clean and reduces cooking time. Traditional cookware is heavy, takes time to cook and clean. Plus maintenance is tough. But looks good and is healthier. Nonstick cookware is not healthy in the long run.
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