Sarbloh utensils have been around for a long time. Some may think of it as old school, too difficult to use, and way too difficult to maintain and clean, but the professionals know better. They know that when “well seasoned,” sarab loh is nearly as nonstick as any chemically coated pan, and releases no toxic fumes.
There is historical proof provided in Bhai Daya Singh’s Rehitnama (ethical code of conduct) which supports the Gursikh tradition of cooking and eating out Sarbloh (iron utensils):
ਪਾਤ੍ਰ ਸਰਬ ਸੁ ਲੋਹ ਕੇ, ਭੁਗਤੇ ਅਸਨ ਸੁਆਦਿ ਲੱਕੜੀ ਕੋ ਭੋਜਨ ਭਖੇ, ਨੀਲ ਬਸਤ੍ਰ ਮਿਰਜਾਦ…ਲੋਹ ਪਾਤ੍ਰ ਮੈਂ ਛਕੈ…
(ਭਾਈ ਦਯਾ ਸਿੰਘ ਜੀ ਰਹਿਤਨਾਮਾ, ਪੰਨਾ 75 – ‘ਰਹਿਤਨਾਮੇ’, ਸੰਪਾਦਕ ਪਿਆਰਾ ਸਿੰਘ ਪਦਮ)
“Using utensils of sarbloh, one eats tasty food…one should eat in Sarbloh utensils”
(Rehitnama Bhai Daya Singh Ji – Piara Singh Padam, pg. 75)
Here’s more on the benefits of this type of cooking—and why if you haven’t given sarbloh cookwares a try, you should!
- Evenly distributes heat: Sarbloh creates an even, intense heat that makes it really flexible and effective for all sorts of cooking. That means it helps seal in juices and keeps food moist and delicious.
- Versatile: You can deep fry in it, sauté in it, and bake in it, as it easily goes from stovetop to oven. You can sear a steak and bake a pie in the same skillet.
- Inexpensive: Compared to other high-quality pots and pans, sarbloh is a great deal, averaging about $25 a piece. One pan can take the place of a large bread pan, soup and stock pot, searing pan, and cornbread pan and griddle.
- Long lasting: Sarbloh utensils last a really long time, often passed down from one generation to the next. Old and worn pieces can be refurbished with a little scrubbing, making this a great eco-friendly option.
- Naturally non-stick: Once it’s seasoned, sarbloh, used correctly, won’t cause foods to stick, and it does not emit the toxic fumes that non-stick pans do.
- Easy to clean: Simply use a stiff brush and hot water. No soap necessary, so you’re using fewer resources. (Soap is not recommended since it erodes the seasoning). Sarbloh cookwares can rust of course, but never if you dry it after washing and keep it out of rain and floods. If rust does appear, scour it off with steel wool or sandpaper, and reseason.
- Healthy: Emits small amounts of iron into your food, adding needed nutrients that boost energy and help strengthen the immune system. Totally chemical free.
- You can use less oil: A well-seasoned pan is virtually non-stick, which means you can use less oil in your recipes, cutting down on the fat where desired.
- Sturdy: Sarbloh cookwares do not scratch, so You can drop it and it won’t be damaged.
- Emergency-ready: You can use sarbloh cookware over any heating source, so even in a natural disaster, you’ve got a way to cook your food even over a fire.
Last but not the least, here are some pictures of cooking with sarbloh cookwares: