Cookware
Traditional Peetal kadai For Cooking | Brass Wok For Home & Restaurant
Copper Brown Handi With Lid | Traditional Sipri & Degh Bartan
Brass Golden Handi with Lid & Sauce Pots | Pital Degchi & Biryani Pot
Brass Serving Ladles With Wooden Handles Set Of 4 | Kansa Kitchen Utensils
Golden Brass Karchi | Large Ladle Kitchen Utensils For Serveware & Dining
Brass Kadhai with Handle for Cooking | Pital Non Stick Kadai | Cookware
Golden Brass Top Stew Pan for Cookware | Stewing & Cooking Pot
Longpi Black Pottery Deep Frying Pan | Cookware For Kitchen
Longpi Black Pottery Skillet Trapezium | Frying Pan
Brass Patili with Lid & Baltoyi for Cooking | Large Stewpot
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Cookware – Cook Better, Every Single Day
Why Choose IKIRU Cookware?
Great food starts with great cookware. IKIRU's cookware collection is curated for the modern Indian kitchen - from heavy-gauge stainless steel pressure cookers and non-stick kadais to pre-seasoned cast iron skillets and enamelled Dutch ovens. Each piece is chosen for its material quality, heat distribution, and compatibility with Indian cooking techniques: tadka, dum cooking, deep frying, and sautéing.
Popular Cookware Styles at IKIRU
Explore the full range of cookware at IKIRU:
• Non-Stick Kadai & Pans – PFOA-free coatings for everyday Indian cooking • Stainless Steel Pots & Pans – Tri-ply or multi-ply for even heat distribution • Cast Iron Skillets & Kadais – Pre-seasoned, heirloom-quality cookware • Enamelled Cast Iron Dutch Ovens – Slow-cook gravies and biryanis in style • Copper Bottom Cookware – Traditional Indian aesthetic with rapid heat conduction • Induction-Compatible Sets – Flat-base cookware suitable for induction hobs
Caring for Your Cookware
Non-stick pans: use silicone or wooden utensils only; never heat empty on high flame. Cast iron: wash without soap, dry immediately, and season with a thin layer of oil after each use. Stainless steel: use a stainless steel cleaner for stubborn stains; always dry to prevent water spots. Never use metal scrubbers on non-stick or enamel surfaces.
How to Choose the Right Cookware
Consider your stove type (gas, induction, or electric), material (non-stick for everyday ease, cast iron for long slow cooking, stainless for boiling and sautéing), and size (a 26 cm kadai handles most Indian cooking for 4–6 people). For a complete kitchen setup, start with a 24–26 cm non-stick pan, a 3–5 litre stainless steel pot, and a 28 cm cast iron skillet.
Frequently Asked Questions
Q: Is IKIRU cookware induction-compatible?
A: Most stainless steel and cast iron cookware on IKIRU is induction-compatible. Non-stick pans vary - check the listing for induction compatibility.
Q: Is the non-stick coating PFOA-free?
A: Yes, all non-stick cookware on IKIRU is PFOA-free and food-safe.
Q: How do I season a new cast iron pan?
A: Wash once with mild soap, dry thoroughly, apply a thin layer of vegetable oil inside, and bake upside down in an oven at 200°C for 1 hour. Cool in the oven.
Q: Do you offer EMI?
A: Yes, EMI is available via major credit and debit cards at checkout.
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