Rice: Rice's strong acidity can react with the iron in the pan to give it a metallic flavor. Rice may also adhere to the pan's bottom due to its natural oils.
Tomatoes: Due to their high acidity, tomatoes may react with the iron in the kadhai, giving the food, when cooked, a metallic taste.
Beetroot: When the high iron content of beetroot reacts with the iron in kadhai, the food's original color may be lost.
Pasta: It is not advisable to cook pasta in an iron kadhai for health reasons, particularly when preparing a meal with a tomato-based sauce.
Fish: Iron can react with the acids in fish to stick to the pan's bottom and change the flavor and texture of the fish.
Kadhi: The acidic components of kadhi made with gram flour and yogurt can react with iron, giving it a bad taste.
Lemons: When added to an iron kadhai, lemons' strong acidity can turn the food bitter. Cooking anything that involves lemons in an iron kadhai is best avoided.
Leafy greens: Because iron reacts with oxalic acid, cooking high-oxalic-acid vegetables like collards and spinach in an iron kadhai can cause discoloration and a black hue.
Disclaimer: This content including advice gives generic information only and is in no way a substitute for qualified medical opinion.