How to Use a Pre-Seasoned Cast Iron Tawa on Induction

By Cookware Brands | Published: 2026-11-02

Category: How-to Guides

Learn how to use a pre-seasoned cast iron tawa on induction, from preheating to cleaning, with practical tips for flatbreads and dosas.

Quick answer

Preheat your cast iron tawa gradually on induction, starting on low and building to medium, then cook flatbreads or dosas once a drop of water sizzles and evaporates. Clean it while still warm with a stiff brush and no soap, then dry it fully on the hob to keep the seasoning intact.

Why induction changes the way you heat a tawa

Induction hobs transfer heat directly to the base of the pan, so a cast iron tawa heats faster and more unevenly than on gas. A flat, heavy base like the Meyer Pre-Seasoned Cast Iron Induction Tawa 24cm is designed to sit stable on the ring, but the centre can still get hotter than the edges. That is why you start low and give the pan two or three minutes to spread the heat before turning it up.

If you rush the preheat, the centre can scorch while the rim stays cool, and the first roti will stick or burn in patches. A gradual warm-up also protects the pre-seasoned layer from thermal shock, which is more likely when a cold pan hits a high setting.

The one mistake that ruins a pre-seasoned surface

The most common mistake is scrubbing the tawa with soap and a scouring pad after every use. Pre-seasoning is a thin layer of oil that has bonded to the iron; harsh washing strips it away and leaves the surface vulnerable to rust. For everyday cleaning, warm water and a stiff brush are enough. If food is stuck, simmer a little water in the pan for a minute to loosen it, then scrape gently.

You only need to re-season when the surface looks dull or food starts sticking consistently. At that point, rub a thin film of cooking oil over the dry pan and heat it on low for ten minutes, then let it cool. Avoid flaxseed oil if you are not sure of its smoke point; a neutral oil you already cook with is a safer choice.

Step-by-step: using your cast iron tawa on induction

Start with a clean, dry pan: Wipe the tawa with a dry cloth to remove any dust or storage oil. Place it on the induction ring and check that the base sits flat and centred; an off-centre pan heats unevenly and can wobble. A wobble means the pan is not making full contact, so reposition it before turning on the heat.
Preheat on low for two to three minutes: Set the hob to its lowest setting and let the pan warm gradually. This gives the cast iron time to spread heat from the centre to the rim without stressing the seasoning. If you hear a loud ticking or popping, the pan is heating too fast; turn it down and wait.
Raise to medium and test with water: Turn the heat to medium and flick a few drops of water onto the surface. They should sizzle and evaporate within a second or two. If they bead and roll, the pan is still too cool; if they vanish instantly, it is too hot. Adjust the heat until the water sizzles steadily, then start cooking.
Add a thin film of oil or ghee: Brush or wipe a very thin layer of oil over the cooking surface. You do not need a pool of fat; a thin film is enough to help the first bread release and to build seasoning over time. Too much oil makes flatbreads greasy and can cause smoking; blot any excess with a paper towel.
Cook flatbreads and dosas in batches: Place the dough or batter on the hot tawa and cook until the edges lift and the underside is golden, then flip. Give the pan a moment to recover between batches rather than crowding it. If the pan cools between batches, return it to medium for a minute before adding the next one.
Clean while warm, without soap: Once you have finished cooking, let the pan cool until it is warm but still safe to handle. Scrub it under warm running water with a stiff brush, then dry it thoroughly with a cloth. Never plunge a hot tawa into cold water; the sudden temperature change can warp cast iron or crack the seasoning.
Dry on the hob and store dry: Return the dried tawa to the induction hob on low for a minute to drive off any remaining moisture, then rub a few drops of oil over the surface before storing. Storing the pan slightly damp is the fastest route to rust, so always finish with the hob-dry step.

Product facts

Meyer Pre-Seasoned Cast Iron Induction Tawa 24cm: The Meyer Pre-Seasoned Cast Iron Induction Tawa 24cm has a flat, round cooking surface designed for even heat distribution. A flat surface helps breads and dosas make full contact with the pan, so they cook evenly rather than in hot spots.
Meyer Pre-Seasoned Cast Iron Induction Tawa 24cm