Indian kitchens are full of smart hacks, passed down from elders or picked up over time. We reuse, repurpose, and reinvent often without even realizing it. But sometimes, these clever tricks quietly work against us. Some tools and appliances end up doing jobs they were never designed for. Over time, that can lead to damage, safety risks, or food that doesn’t turn out quite right.
Here’s a closer look at 12 common kitchen items you might be using the wrong way and why it matters more than you think.
1. Fridge Handle Used as a Towel Hanger
You hang your kitchen towel on the fridge handle for easy access but it wasn’t designed for this. Constant use can loosen the handle, trap moisture, and even make your fridge door greasy and hard to grip.
2. Pressure Cooker Used as a Serving Pot
Many homes directly place food-laden pressure cookers on the dining table. But cookers aren’t designed for serving they retain high heat, and the metal base can damage tabletops or even cause burns during refills.
3. Gas Stove Burner Used for Roasting Papads and Baingan
Yes, it works but your open gas flame was never meant to roast papad, baingan, or directly toast bread. Over time, dripping oil and ash clog the burner holes and reduce gas efficiency.
4. Chimney Surface as a Shelf
Using the top of your kitchen chimney to store masala boxes or empty jars? It seems harmless, but chimney surfaces get warm during use and can warp plastic or reduce the efficiency of the exhaust system.
5. Plastic Storage Containers Used in Microwaves
Many people reheat food in everyday plastic dabbas but not all plastics are microwave-safe. Unless marked BPA-free and microwave-safe, they can leach harmful chemicals into your food.
6. Stainless Steel Plates Used as Lids
We often cover bowls or vessels with steel plates to act as lids. It’s a common hack, but they don’t provide a proper seal and can let heat or moisture escape, affecting food quality when storing or cooking.
7. Rolling Pin Used to Crush Spices or Garlic
When you can’t find your mortar and pestle, the belan becomes your default crusher. But it wasn’t designed for that kind of pressure or pounding it can bend, crack, or lose balance during rolling.
8. Mixer Grinder Jar Used for Dry Grinding Without Cooling
The same jar you use for chutneys is often used to grind dry masalas like garam masala or roasted jeera. But mixer jars heat up fast and are not built to handle fine, dry powder for long durations it can damage the motor and dull the blades.
9. Newspapers Used to Absorb Oil
After frying snacks like pakoras or puris, many people drain them on newspapers. But the ink on newspaper isn’t food-safe and can transfer to hot food. Kitchen tissue or oil-absorbent paper is the safer option.
10. Casserole (Hot Box) Used to Store Cold Chapatis
Chapatis are often dumped into hot cases even when they’ve cooled down. These boxes are designed to retain heat, not reheat. Putting cold food in them leads to condensation and soggy rotis.
11. Refrigerator Door Racks Used to Store Heavy Water Bottles
Many households stuff large 2-litre or 5-litre bottles in fridge door racks. But these compartments were built for light items like milk packets or small bottles. Over time, the weight can crack the plastic hinges or warp the door.
12. Non-Stick Tawa Used for High-Heat Tadka or Deep Frying
Non-stick pans are meant for low to medium heat, like dosas or pancakes. Using them for tadka (tempering spices) or shallow/deep frying damages the coating and can release harmful fumes if overheated.
Summary – Most Misused Items in Indian Kitchens
| Misused Item | Original Purpose | Common (Wrong) Use |
|---|---|---|
| Fridge Handle | Opening fridge door | Hanging wet towels |
| Pressure Cooker | Cooking under pressure | Serving hot food at table |
| Gas Stove Flame | Controlled cooking | Roasting papad, baingan, bread |
| Chimney Surface | Ventilation | Storage for jars or boxes |
| Plastic Storage Box | Food storage | Microwave heating |
| Steel Plate | Eating surface | Vessel cover/lid |
| Rolling Pin | Rolling dough | Crushing garlic or spices |
| Mixer Grinder Jar | Wet blending | Dry masala grinding |
| Newspaper | Reading | Oil absorption from hot food |
| Casserole / Hot Box | Keeping food warm | Storing already cold food |
| Fridge Door Rack | Light bottle/milk storage | Heavy water bottles |
| Non-stick Tawa | Low-heat cooking | High-heat tadka or frying |
We all love a bit of jugaad it’s part of how Indian kitchens stay efficient and creative. But not every shortcut is harmless. Using tools the wrong way might seem like no big deal, but over time it can lead to wasted energy, spoiled food, or broken equipment.
Understanding what each item was really made for helps you cook smarter, waste less, and get the best out of your kitchen without giving up on the creativity that makes Indian cooking so special.
