What Not To Cook In Iron Pans: Expert Tips

Cooking dry vegetables like spinach, methi, bhindi, parval, beans and aloo in an iron pan increases iron content and enhances flavour. However, avoid acidic foods such as lemon, tomato and vinegar‑based dishes, dairy like paneer or curd, and delicate items that may stick or get a metallic taste. Proper use boosts nutrition and retains heat well.