Journal
Cook, clean and cook again.
Recipes made for our pans, care tips that keep them new, and the occasional story from the Stellyfire kitchen.
Recipes
All recipes
Recipe · 6 min
Crispy dosa on the Douceur Tawa
Thin, golden, restaurant-style dosa at home with far less oil than a steel tawa demands.
Recipe · 5 min
One-pot vegetable kadhai
A 20-minute weeknight sabzi made in the Foyer Kadhai with one pan and one lid.
Care guide
All care guides
Care · 3 min
Your first cook on forged ceramic
Wash, dry, warm the oil, then cook. The five minutes that set up years of easy release.
Care · 4 min
Why medium heat is the whole secret
Ceramic conducts fast. Turning the flame down is the single change that makes cookware last years longer.
Care · 2 min
Cleaning, drying and stacking
Soft sponge, warm water, full dry. And a cloth between stacked pans.
Journal
All stories
Journal · 8 min
ISI certified ceramic cookware: what the label actually buys you
ISI certified cookware, PTFE and PFAS free coatings, forged bodies — what each claim means for your ceramic tawa, wok or kadhai, and why they matter together.
Journal · 5 min
What PTFE and PFAS free actually means
The two acronyms behind most non-stick coatings, and why our surface is built without them.
Journal · 4 min
Kadhai, tawa or frypan: building a small kitchen
Three pieces cover roughly ninety percent of an Indian home kitchen. Here is which three.