Evolution of cookware in India from 20th Century to 21st Century

Any type and size of a Pan, a pot or dish used for cooking is called cookware. Evolution of cookware has been an ongoing process after the 19^th century. Since more creative minds came together the evolution happened faster and what cookware we see today is purely because of that research and development. Cookware essentially got more importance in the early 20^th century, when companies started manufacturing exclusive cookware seeing the demand or need for it and seeing the profit in it.

20^th Century started with the cast –iron cookware which came over from the previous centuries. America had proper manufacturers by the brand Griswold and Wagner ware. These two brands ruled the century and even today we find antique collectors looking out for these pots and pans in households who have retained them. The reason for using cast iron pots, pans and dishes were because charcoal was used for most parts of the century and the heating point was controlled manually and with guesswork. Cast iron takes time to heat up, but at the same time once after heating it has the capacity to retain heat. So for the most part of the century the cooking vessels had three legs on which they used to rest so that the heat did not reach directly and spoil the cooking.

( Image source: Wikipedia)

As the culinary art developed, the need for non-stick surface was needed. To take care of this the cooking surface of the pots, pans or dishes were coated with animal fat or vegetable oil and kept on the fire face down. This made the surface non-stick to a great extent unless acidic foods like tomato are used frequently. If yes, then the same surface had to be re-seasoned periodically. The cookware of the 20^th century (cast iron) also used to release healthy iron into the cooked meal good for health and this was one more reason why cast-iron was so popular in the 20th century.

In the 21^st century, the need for better non-stick vessels was felt in the cookware section and slowly pure cast Iron pots, pans and dishes gave way to the enamel-coated cast iron vessels which prevents rusting, they are non stick and hence don’t need seasoning and are very easy to clean. Eventually design and colors mattered and hence the evolution has been faster in the 21^st century. An Indian company Wonderchef has made a headstrong move in the cookware market from its year of inception 2009 and has introduced what we know as Frying pans, Shallow pan, sauce pan, Kadhai/Wok, Dosa Tawa, Grill pans, Glass Lid and other pans which are developed across Italy, China, Korea, UK, Germany, Canada, USA and many other countries and are hard anodized, Aluminium, Stainless steel, Granite, Lined copper, Porcelain Enamel to name a few.

With the cooking becoming an art, the need for variation in cookware was felt as per the dish being cooked and hence this revolutionary evolution has been propelled by Wonderchef. Over the coming years, I am sure we will get to see many new products and more health conscious and people with an innovative mindset towards cooking will go in for this cookware in order to get the best out of the cooking stove served on the dining table.

Uttpal K

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