How to choose bhagar cookware? Steel Frying pan

Usage

Bhagar is also called Tarka or tempering. This is unique to Indian Cuisine. After the Dal (bean soup) is made, a pan is heated with oil, spices and onions may be added fried at high heat. The sautéed mixture is added to Dal.

The Choice

The only material suitable for this is steel. It heats up quick and can withstand high temperature.

Choose a 7 to 9" frying pan. The sides of the pan are sloped abut 1½" deep. The slope makes it easier to transfer the Bhagar to Dal.

The pan should be seasoned just like cast iron. Once seasoned, and continued usage will make it 'Blued' through oxidation. Blued is also called black.

Always put the oil or fat when pan is cold. When the pan is hot with the oil, then add the seasonings.

You can also use this pan to dry roast spices such as Cumin seeds.