Tramontina Titanex Cast Iron Concave Tawa – 26cm
₹1,920 ₹2,495 (23% OFF)
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- Traditional Concave Shape
- No Seasoning Required
- High-Intensity Heat Absorption
- Fat-Reducing Basting
3 in stock
Just as the Velo Forged has a concave variant for roti making, so does the Tramontina Titanex cast iron range and the 26cm Concave Tawa brings all the heat retention and natural non-stick benefits of cast iron specifically to the roti and phulka routine.
The concave shape works beautifully with cast iron because the material holds the cooking temperature so consistently rotis placed on the curved surface puff with remarkable reliability because the heat is steady and even from the moment they touch the tawa.
Pre-seasoned with Tramontina’s Titanex food-grade oil treatment, this tawa is ready to use from the first session just a quick conditioning wash and you are making rotis without any lengthy initial preparation.
At 26cm it is sized perfectly for standard rotis and phulkas the concave diameter is right for the typical Indian roti size and sits well on a medium gas burner.
Unlike non-stick concave tawas that degrade and lose their coating over time, this cast iron tawa only gets better the natural seasoning builds up with each use, making every subsequent roti session better than the last.
The weight of the cast iron, which can feel like a challenge at first, actually becomes an advantage a heavier tawa stays more stable on the burner and the thermal mass means it recovers temperature faster after a cold roti is placed on it.
For anyone who wants to make rotis and phulkas the traditional way on a naturally seasoned cast iron surface with no synthetic coatings the Tramontina Titanex Concave is the authentic choice.
The Tramontina Titanex Cast Iron Concave Tawa 26cm is built specifically for roti and phulka making combining cast iron’s traditional heat properties with Tramontina’s precision manufacturing for results that no synthetic concave tawa can match.
- Concave Design for Perfect Rotis The slight curve of the cooking surface is specifically shaped for roti making allows edges to lift and create the steam pocket that makes a roti puff uniformly.
- Titanex Pre-Seasoning Ready to use from day one with Tramontina’s factory-applied food-grade seasoning no raw cast iron initial treatment required.
- Outstanding Heat Retention Cast iron maintains temperature steadily even when cold rotis are placed repeatedly on the surface essential for consistent results through a full roti-making session.
- Natural Non-Stick Development The concave cooking surface seasons naturally over time the more rotis you make, the better the surface performs, the opposite of conventional non-stick.
- No Synthetic Coating Pure cast iron with natural oil seasoning completely free of PTFE, PFOA, and any synthetic coating that could degrade and enter your food.
- Dietary Iron Benefit Daily cast iron cooking adds trace dietary iron to food a meaningful health benefit for regular users, particularly those with iron deficiency.
- 26cm Roti-Optimised Size The classic roti tawa diameter sits perfectly on a standard medium burner and heats the right amount of surface for consistent, evenly cooked phulkas.
- Gas and Induction Compatible Works on gas stoves and induction cooktops without any modification or adaptor plate.
- Decades of Durability Cast iron does not wear out the way non-stick does with proper care this tawa can be in daily use for 20 or 30 years without any degradation in performance.
- Tramontina Manufacturing Quality Consistent casting quality with a smooth, even concave surface none of the rough patches or uneven areas that are common in cheaper cast iron products.
Cast iron roti tawa care is simple once it becomes a habit the same routine after every session keeps the seasoning building up and the surface performing better over time.
- Hot Water and Brush Only After making rotis, let the tawa cool slightly, then rinse with hot water and scrub gently with a stiff brush. No soap it strips the natural seasoning that makes cast iron special.
- Dry on the Stove Immediately After rinsing, put the tawa back on a low flame for two to three minutes to evaporate all moisture. This step is non-negotiable residual moisture causes rust on cast iron.
- Oil the Surface While Warm After drying, rub a small amount of cooking oil preferably flaxseed, coconut, or plain vegetable oil over the concave cooking surface with a paper towel. This feeds the seasoning layer.
- Do Not Let Acidic Food Sit on the Surface Tomato chutney or any acidic food should not be left sitting on the cast iron surface. The acidity attacks the seasoning layer wipe and oil the surface promptly after any contact with acidic food.
- Build Seasoning with Regular Roti Making The concave surface seasons fastest when used consistently for rotis the combination of ghee, heat, and wheat gluten naturally builds up a beautiful non-stick patina over time.
- Re-Season Every Few Months Apply a thin layer of oil to the entire concave surface and heat on the stove until it smokes lightly. Let it cool and wipe away any excess. This periodic deep seasoning keeps the surface in top condition.
- Address Any Rust Spots Immediately Rust on cast iron is not the end scrub with steel wool, do one soap wash to remove the rust residue, dry thoroughly on the stove, and re-season. The tawa will be as good as new.
- Store in a Dry Place A dry shelf or hanging position keeps the cast iron concave tawa in good condition between uses moisture in the storage environment is the only real long-term threat to cast iron.
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