Paniyaram & Appe Pan

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#content-box { max-height: 300px; overflow: hidden; transition: all 0.4s ease; } #content-box.expanded { max-height: none !important; } #read-more-btn { color: #b41f28; font-weight: 500; cursor: pointer; } Paniyaram & Appe Pan – Healthy Snacks at Home If you ask any person born in a south Indian house "what is paniyaram smell to you on a Sunday morning" you will hear warm answer. Crispy on the outside and soft on the inside, cooked in just a pinch of oil — paniyaram, paddu and appe are among the most delicious snacks that Indian home cooking offers. The key to making them well is the pan though. A thin, uneven pan will produce "hot spots" that will burn one part of your food while undercooking another. A pan with shallow pockets is not suitable for this dish, as the result would be less that round, well formed shapes, which is what this dish is really all about. Lifelong's cast irons pans are designed for just this type of cooking. A 7-cavity design that allows you to cook an entire round for the family at once, evenly-heated heavy-duty cast iron that releases food easily without any chemical coating. It is paniyaram, paddu, appe or kuzhi paniyaram, but the right pan makes all the difference. Why More Indian Cooks Are Choosing Cast Iron Paniyaram Pans Till some time back, every South Indian kitchen would have a well seasoned cast iron paniyaram pan, which would be passed on from one generation to the next. Along the way, a wide variety of non-stick pans emerged that were easier to use, cheaper to sell, and lighter — and, for the first few months, easier to use. The issue is, however, that chemical coatings break down. They scratch. They break apart and are used to eat. And they need to be replaced every year or two. Cast iron doesn't do any of those things. A well-maintained cast iron appe pan is a better the longer it goes on. The surface naturally repels sticking after each use. As seasoning is added, the heat retention is enhanced. Cooks all over the country