Chef introduces designer cookware to promote healthy kitchen habits

Celebrity chef Vikas Khanna launched a modern range of designer cookware in partnership with Bergner on Sunday, 12 July 2026, to encourage healthier domestic cooking habits and revive traditional culinary roots. The culinary expert introduced the collection to address the growing necessity for aesthetic kitchen tools that can transition directly from the stove to the dining table. The launch aims to educate consumers about the health risks associated with overused non-stick surfaces while promoting the benefits of time-tested materials.

Khanna highlighted critical gaps in public awareness regarding kitchenware safety and food preparation during a recent presentation. He observed that while modern consumers willingly pay premium prices for organic ingredients, general society lacks open conversations about the chemical coatings on daily cooking apparatus. The chef revealed that his own mother rejected discarding deteriorated non-stick pans despite the surface layers having completely eroded. To counter this widespread issue, the new designer cookware range merges traditional regional utility with modern design updates.

Guide to seasoning cast-iron cookware

The professional chef addressed common misconceptions regarding the upkeep of traditional materials, noting that the threat of rust should not intimidate home cooks. Khanna outlined specific maintenance protocols required to sustain the quality of iron pans:

• Avoid harsh cleaning: Home cooks must never scrub iron surfaces with toxic synthetic fibres or damaging industrial chemicals.
• Eliminate moisture: Kitchen staff must thoroughly wipe down the cookware immediately after washing to leave zero residual moisture.
• Apply regular salt seasoning: Users must conduct routine salt seasoning to ensure the cooking surface achieves a ready-to-use state.

Impact of technology and modern mindset

The launch further addresses shifting preferences among younger generations who value simple, stove-to-table recipes rather than complex multi-course meals. Khanna rejected the growing integration of artificial intelligence within domestic kitchens, describing manual food preparation as an irreplaceable form of meditation and emotional connection. To preserve these intergenerational culinary narratives, the chef deposited his grandmother's historic iron kadhai into his specialised museum collection located in Manipal.