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Cast Iron Paniyaram Pan, 12-Pit Round Griddle with Dual Handles, Textured Matte Finish for Gourmet Breakfast, Street Food & Kitchen Classics [Heavy-Duty Seasoned Iron, Heat-Retaining Design]
Cast Iron Paniyaram Pan, 12-Pit Round Griddle with Dual Handles, Textured Matte Finish for Gourmet Breakfast, Street Food & Kitchen Classics [Heavy-Duty Seasoned Iron, Heat-Retaining Design]
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The griddle that holds heat like nothing else
This cast iron paniyaram pan sits heavy and solid on your stove, its matte black surface darkened by seasoning that's built right in. The twelve individual pits are evenly spaced across the round cooking surface, each one deep enough to hold the batter and shape it as it cooks. One long handle and a smaller loop grip on the opposite side give you control from either direction, something you'll appreciate when you're making batch after batch.
Built for the way you actually cook
Cast iron holds and distributes heat with an evenness that modern non-stick pans struggle to match, meaning your paniyarams cook through evenly without burning on the outside while staying undercooked inside. The textured, seasoned finish means the batter releases cleanly once it's set, and the twelve pits are sized for traditional paniyaram portions. Both handles work together, letting you lift, tilt, and rotate the pan with confidence whether you're working at the stove or sliding it in and out of the oven.
Why this pan will outlast your kitchen
Cast iron cookware gets better with age, each time you cook, the seasoning deepens and improves its natural non-stick properties, so you're investing in a tool that actually performs better years from now than it does today. Unlike modern coatings that chip and wear, this pan's performance comes from the metal itself and the care you give it, making it something you can pass down. The weight and heat retention also mean faster cooking times and more even results, particularly important for street food like paniyaram where timing and temperature matter.
Keeping it seasoned and ready
After each use, wipe the pan clean while it's still warm with a lightly oiled cloth, or rinse quickly with hot water and dry immediately. Never soak cast iron; store it in a dry place, and it'll serve you for decades.
Product Specifications
Material
Cast iron
Finish
Textured matte black, pre-seasoned cast iron
Design
Round griddle with twelve evenly-spaced cooking pits, one long handle and opposing loop handle
Use case
Making paniyaram, traditional Indian breakfast, street food preparation, batch cooking
Capacity
12 pits
Why Shop with Confidence
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Cast Iron Construction
Holds and distributes heat evenly across all twelve pits reducing hot spots and ensuring consistent cooking results.
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Pre-Seasoned Surface
Arrives ready to use and improves with every cook naturally developing a stronger non-stick finish over time.
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Dual Handles
Long handle and opposing loop grip provide secure control from either direction ideal for tilting and rotating during cooking.
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Durable & Long-Lasting
Unlike coated pans that chip cast iron gets better with age and can be passed down through generations with proper care.
Frequently Asked Questions
Yes, the cast iron arrives seasoned and ready to use right out of the box, though the seasoning will continue to improve with regular cooking.
The weight of cast iron is what lets it hold and distribute heat so evenly across all twelve pits, ensuring consistent results whether you're cooking the first paniyaram or the twelfth in a row.
Cast iron works beautifully on induction stoves because of its magnetic properties, so yes, this pan is fully compatible with induction cooktops.
Wipe the pan clean while warm with a light coat of oil, or rinse with hot water and dry immediately. Avoid soaking and store in a dry place to keep the seasoning intact.
The matte finish is the natural surface of the seasoned iron itself, not a coating, so it won't wear away with regular cleaning and actually improves over time.
The long handle and opposing loop grip let you tilt and rotate the pan while cooking without reaching across hot oil, and make it easier to slide in or out of the oven if you're baking paniyarams.
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