Do these spoons need to be seasoned before first use?

Wash them with warm water, dry completely, and rub with a thin layer of cooking oil before storing. With regular use and oiling after each wash, the iron will develop its own seasoning over time.

Can these go in the dishwasher?

No. Iron exposed to dishwasher heat and prolonged moisture will rust. Hand wash, dry immediately, and coat with a light film of oil after each use.

How do I remove rust if it appears?

Scrub the rusted area with steel wool or coarse salt and a little oil, rinse, dry thoroughly, and re-season with a thin coat of cooking oil. Regular oiling after washing prevents rust from forming.

What size pan works best with these spoons?

A small saucepan or tadka pan—usually six to eight inches in diameter—gives you enough room to heat oil and bloom spices without the fat spreading too thin. The long handles are designed for working in compact vessels over direct heat.

Will the handles get hot during use?

Yes. Iron conducts heat, so if you're tempering over high heat for more than a minute or two, the handle will warm up. Keep a towel nearby or use a potholder if you're working with a sustained flame.

Tadka Spoon Trio

Recycled materials

The 3-second version

Three sizes for blooming spices in oil, from a single portion to a full pot
Long handles keep hands clear of hot fat and spattering aromatics
Solid iron construction holds heat and develops a working patina over time
Hand wash and oil after each use
Will rust if left wet
Handles get hot over direct flame

Why it's on GiftsFeed

Iron spoons built for the heat and movement of tempering whole spices

Most people temper spices with whatever wooden spoon or spatula is nearby, which means a handle too short for comfort and a bowl too deep to see what's happening in the pan. These spoons give you the reach and the shallow profile that make blooming mustard seeds or cumin actually controllable—you can watch the color change, tilt to one side when you add the next ingredient, and pour without fishing aromatics out of a deep well. The iron holds heat better than wood or steel, which matters when you're working fast in a small amount of hot oil. Three sizes mean you're not trying to temper a tablespoon of spices in a ladle or a quarter-cup in a teaspoon.

Good gift when

Cooks who bloom whole spices regularly and want tools sized to the task
People building a collection of single-purpose pieces that do one thing well
Anyone who prefers cookware that improves with use rather than wears out
Home cooks looking to move beyond all-purpose spoons for tempering work

Skip it if Iron requires hand washing, immediate drying, and a light coat of oil after each use to prevent rust

Specs

Material: Iron
Number of spoons: 3
Care: Hand wash, dry immediately, coat with oil

What's included

Small tadka spoon
Medium tadka spoon
Large tadka spoon

If you're giving it

No sizing to guess
Arrives ready to give

Trio ships together in presentable packaging; no assembly or prep required.

The maker

Tiipoi was founded in 2013 by Spandana Gopal as a design studio that makes objects rooted in function rather than decoration. The workshop operates in Bangalore, with design direction from London, and the work focuses on materials that can return to the material stream intact when a piece wears out.

These tadka spoons use iron throughout—no composite handles, no rivets, no finish that has to be stripped before recycling. The metal choice reflects a commitment to objects that age honestly and can be melted down or composted back into soil at the end of their run. Tiipoi's approach skips nostalgia and ornament in favor of tools that work, improve with handling, and leave a smaller trail when they're done.

The details

Tempering spices in oil sharpens their flavor and carries that heat into everything you pour it over. This trio gives you three sizes to match the job: a small scoop for a quick drizzle over eggs, a medium one for finishing a pot of lentils, and a large one when you're tempering for a crowd or a big batch of rice.

Each spoon is forged entirely from iron, chosen because it holds heat, moves easily in a small pan, and can be recycled in one piece when its working life ends. The long handles keep your hand away from spattering fat, and the shallow bowls let you tilt and swirl without losing mustard seeds or curry leaves over the edge.

Iron develops a seasoned patina with use. Wipe clean while still warm, dry thoroughly, and rub with a thin film of oil to prevent rust. The metal will darken over time as the surface builds up layers of cooked fat—a sign of a tool that's actually being used.

These spoons come from Tiipoi, a Bangalore-based studio that makes functional objects from materials that skip ornament in favor of durability and honest construction. The trio ships together, ready to use the day they arrive.

Diaspora Co.

Tadka Spoon Trio

Three long-handled scoops designed to bloom aromatics in hot fat without crowding the pan

$110.50at diasporaco.com

Quantity

Buy from Diaspora Co.

Ships and sold by Diaspora Co.. About this merchant

The 3-second version

Three sizes for blooming spices in oil, from a single portion to a full pot
Long handles keep hands clear of hot fat and spattering aromatics
Solid iron construction holds heat and develops a working patina over time
Hand wash and oil after each use
Will rust if left wet
Handles get hot over direct flame

Cheaper alternatives

Questions

Do these spoons need to be seasoned before first use?: Wash them with warm water, dry completely, and rub with a thin layer of cooking oil before storing. With regular use and oiling after each wash, the iron will develop its own seasoning over time.
Can these go in the dishwasher?: No. Iron exposed to dishwasher heat and prolonged moisture will rust. Hand wash, dry immediately, and coat with a light film of oil after each use.
How do I remove rust if it appears?: Scrub the rusted area with steel wool or coarse salt and a little oil, rinse, dry thoroughly, and re-season with a thin coat of cooking oil. Regular oiling after washing prevents rust from forming.
What size pan works best with these spoons?: A small saucepan or tadka pan—usually six to eight inches in diameter—gives you enough room to heat oil and bloom spices without the fat spreading too thin. The long handles are designed for working in compact vessels over direct heat.
Will the handles get hot during use?: Yes. Iron conducts heat, so if you're tempering over high heat for more than a minute or two, the handle will warm up. Keep a towel nearby or use a potholder if you're working with a sustained flame.