BlackForge Cast Iron Paniyaram - 12 Cavities
★★★★★ 4.57 · 68 reviews
BlackForge Cast Iron Paniyaram - 12 Cavities
100% Natural & Toxin-Free
Adds Iron to Food
Naturally Non-stick
Last For Generations
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India’s Silent Deficiency: Iron
Most Indians do not meet the recommended daily iron intake through their diet, leading to widespread iron deficiency across all age groups.
Source : Ministry of Health and Family Welfare
In General, Veg Diets Often Lack Enough Iron
Everyday Indian foods like chapati, dosa, and cheela often lack sufficient iron, leading to deficiencies across all age groups.
But here’s the game changer
Boost Iron Content by 3–5mg per Meal
A study published in the Journal of the American Dietetic Association found that cooking food in cast iron increased its iron content from 0.6 mg to 5.7 mg per serving.
Source: American Dietetic Association
1 in 2 Indians Struggle with Anemia
Fatigue and low productivity in adults Poor growth and learning in children Increased risk of death in mothers and infants A silent burden on the nation’s strength
Source: Ministry of Health and Family Welfare
3X More Iron, Naturally
Cast iron cookware boosts iron intake by up to 3X compared to regular pans — helping fight fatigue, improve health, and support a happier, stronger life.
Source: Ministry of Health and Family Welfare
Story Doesn't End Here
No PFAS. No PFOA. Just Pure Cast Iron.
100% Chemical Free
Cooking with Cast Iron
Cast iron cookware has been a trusted kitchen essential for centuries. It’s 100% chemical-free, uncoated, and safe at any temperature—offering pure, durable cooking for you and your family.
Buyer's guide
Cast Iron Paniyaram & Uttapam Pans — What to Know
A cast iron paniyaram pan — also called an appe, appam, paddu or guliyappa pan — is a moulded pan with rounded cavities that turn idli or dosa batter into crisp-shelled, soft-centred balls. Cast iron is the traditional material for a reason: each cavity holds heat independently, so every piece browns evenly instead of the middle ones cooking faster.
Cavities and pan styles
- 12-cavity paniyaram pan — the standard. Makes a full family batch in one round, and the cavities are sized for classic paddu.
- 4 pit / uttapam pan — four wide, shallow wells for mini uttapam, eggs and thick pancakes. A different job from paniyaram: wider and flatter, not spherical.
If you want paddu and appe, choose the 12-cavity pan. If you want mini uttapam, fried eggs or pancakes with defined edges, the 4 pit pan is the right shape.
Getting them to release cleanly
The single most common problem is under-oiling and under-heating. Preheat the pan properly, put a few drops of oil in each cavity, let it heat, then pour batter to about three-quarters. Cover for the first couple of minutes so the tops set, then turn each one with a wooden or metal skewer. They release when the crust is ready — do not force them early.
Seasoning and care
SOLARA pans are pre-seasoned and ready to use. The cavities season faster than a flat pan because oil pools in them. After washing, dry over low heat — the wells hold water, and trapped moisture is the main cause of rust in this shape. Wipe a little oil into each cavity before storing.
Full routine in how to season cast iron.
Common questions
Does it work on induction? Yes — induction, gas and chulha. Use moderate heat; the cavities concentrate heat more than a flat surface.
What batter should I use? Leftover idli or dosa batter works best, slightly thicker than for dosa. Savoury versions take onion, chilli and curry leaf; sweet versions take jaggery and banana.
Can I make eggs in it? In the 4 pit pan, yes — it is one of the best uses for it. The 12-cavity pan is too deep and rounded for eggs.