How to Season & Care for a Brass Roti Tawa

A heavy-gauge brass tawa is a lifetime tool — but like any traditional cookware, it rewards a little care. Season it once, look after it, and it will make soft, evenly browned rotis and phulkas for decades.

Seasoning before first use

New brass cookware should be seasoned before you cook on it. Wash and dry the tawa, then rub a thin layer of oil over the cooking surface. Heat it on a low flame for a few minutes, let it cool, and wipe off the excess. This builds a natural non-stick layer.

Everyday cooking

Always pre-heat the tawa on medium before placing your roti — a properly heated brass surface cooks evenly and prevents sticking. Keep the flame moderate; brass conducts heat beautifully and doesn't need high heat.

• Wipe clean after each use while still warm — avoid soaking for long.
• Skip harsh scrubbers; a soft sponge keeps the surface smooth.
• Re-oil lightly after washing to protect the seasoning.
• Store dry to prevent water spots and tarnish.

Bringing back the shine

If the outside darkens, a paste of lemon and salt (or tamarind) restores the golden glow — keep it to the outer surface, not the seasoned cooking side. Cared for this way, your Pital Nagri tawa only gets better with age.