Cleaning a non-stick tawa is usually a breeze. Since food doesn't stick, you don't need to scrub hard. With an iron tawa, you have to be careful not to scrub off the seasoning. The most important step is to dry it completely after washing to prevent rust. If it does get rusty, you'll have to clean it up and season it all over again.
So, which tawa should you buy?
There's no single right answer. If you want super crispy dosas, a pan that lasts forever, and a traditional cooking feel, a good quality iron tawa is a great choice. If you value easy handling, quick cleaning, and using less oil, then a quality non-stick tawa will be more convenient for you. Many homes actually keep both! They use the non-stick for quick, daily cooking and pull out the iron tawa for special dishes like crispy dosas or adai.
Remember, it's not just about the tawa, but how you use it. You must season and maintain your iron tawa. You must protect the non-stick coating from scratches and high heat. If the coating starts to peel or gets deep scratches, it's best to replace the pan.
The final verdict is simple:
Taste + Long Life + Tradition = Iron Tawa.
Convenience + Easy Cleaning + Less Oil = Non-Stick Tawa.
So, instead of asking 'Which is better?', ask 'Which is better for my kitchen?'
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