Vikas Khanna: Your old pans are a health risk. The celebrity chef warns that overused non-stick pans with damaged coatings can harm your health, even if they still seem to work. He emphasizes the need for better cookware awareness, as people often prioritize organic food but ignore the dangers of toxic pans.
Khanna fondly recalls his grandmother’s aloo methi ki sabzi, cooked in a cast iron kadhai, saying it never tastes right in non-stick or aluminium. He notes that Indian cuisine was meant to heal and nourish, but modern kitchens now require adaptable, design-friendly cookware. His new range with Bergner bridges tradition and style, bringing cookware from stove to table.
On seasoning cast iron, Khanna advises against scrubbing with toxic chemicals. Instead, wipe pans dry, avoid moisture, and use salt seasoning for a non-stick effect. He highlights that 7 of 16 dishes in his restaurant are cooked on iron pans, as they provide an unmatched sear. Gen-Z, he observes, is rediscovering home cooking, making it fashionable again.
Khanna believes the soul of Indian cooking lies in clay pots, though cast iron and brass also hold value. He shares a memory of his grandmother’s kadhai, now in his museum, which cooked cherished family recipes for generations. For beginners, he suggests starting simple: make an omelette in a cast iron pan and let it work its magic.