Thank you for choosing Bhumi Indica!

Our traditional cast iron cookware is built to last for generations combining artisanal craftsmanship with lifelong durability. We proudly stand behind the structural integrity of our products.

We offer a 10-Year Limited Warranty on our cast iron cookware body subject to the terms, general exclusions, and verification procedures outlined below.

1. Scope of Coverage: What is Covered

This warranty extends exclusively to the original purchaser of the cookware and applies only to authentic products purchased directly from our official website or authorized sales channels.

This warranty covers structural manufacturing defects and faulty workmanship in the cast iron body that arise within ten (10) years from the original date of purchase. A manufacturing defect is defined as an inherent structural flaw in the material or construction that compromises the structural integrity of the cookware under normal residential use.

2. General Exclusions: What is NOT Covered

While our cast iron cookware is incredibly robust this limited warranty does not extend to operational wear, accidental damage, or commercial usage. The warranty does not cover:

• Normal Wear and Tear: Natural surface marks, cosmetic scratches, staining, or aesthetic variations that naturally occur over time.

• Misuse and Neglect: Damage resulting from dropping the heavy cookware, structural impact, accidental mishandling, or improper storage.

• Improper Care: Damages arising from overheating, sudden temperature shock, or cleaning habits that deviate from standard cast iron care protocols.

• Commercial Use: Cookware deployed in commercial environments, restaurants, catering services, or heavy industrial kitchens.

3. Technical Evaluation & Verification process

To ensure a fair resolution for every claim all submissions undergo a standard internal review by our technical team. Your product will be evaluated against our manufacturing records and design standards to confirm the presence of a material or construction defect. Approval for replacement or repair is subject to the objective findings of this technical quality control report.

4. Warranty Validity and Voiding Conditions

To qualify for coverage any claim under this policy must be filed strictly within the active 10-year warranty period starting from the original date of purchase. The claim must also directly align with the specific manufacturing and workmanship defects covered under this policy accompanied by the required proof of purchase.

5. How to Initiate a Warranty Claim

If you experience a structural issue with your cast iron cookware within the 10-year coverage window please follow our submission protocol:

1. Submit Your Request: Send an email to support@bhumiindica.in with your order ID and purchase details.

2. Provide Necessary Proof: You must attach your original purchase invoice along with clear photographs and a short video showcasing the structural issue from multiple angles.

3. Physical Inspection: If required, you may be requested to ship the item to our warehouse facility for validation.

5. Logistics and Resolution Protocol

• Logistics Split: The customer bears the initial shipping and packing costs to transport the item to our warehouse for inspection.

• Approved Claims: If a manufacturing defect is verified by our team we will replace or repair the item at zero additional cost to you and reimburse your standard shipping expenses.

• Rejected Claims: If the damage is found to be a result of accidental drop impact, thermal shock commercial misuse the claim will be denied. The original item will be returned to the customer at their own expense.

6. Usage & Maintenance Guidelines

• Bhumi Indica cookware comes pre-seasoned. Just give your cookware a regular wash and it’s ready to use. You can also use any standard soap/liquid detergent to wash before you start using. No need to scrub.

• We recommend heating the cookware on low to medium heat for 2–3 minutes before adding oil or ingredients. 

• We highly recommend cooking foods with higher oil content for the first 2-3 times as this active cooking process naturally builds upon and strengthens the factory foundational layer of seasoning

• Never plunge a hot cast iron utensil directly into cold water and avoid placing frozen ingredients onto a smoking hot surface. Sudden temperature drops can cause the utensil to crack.

• If possible, avoid cooking highly acidic ingredients like tomatoes, tamarind, vinegar, or lemon juice during your first few days of use. Heavy acids can weaken a young factory seasoning layer before it has fully matured.

• If using metal spatulas avoid scrubbing the utensil aggressively

Maintenance guidelines

• Let your utensil cool down before you wash it.

• You can use a standard soap/liquid detergent if food particles are stuck to the surface

• You can use a steel wool only if absolutely necessary 

• Wipe your utensil completely dry with a kitchen towel after washing or put it on the gas stove on a low flame till it’s completely dry. Never leave cast-iron cookware to air dry.

• Store your cookware in a dry place and if you stack one utensil over another then put a paper towel or a cloth between them

• If you notice a discoloration of the black cooking surface as a result of using steel wool, metal spatulas or normal wear then season the cooking surface with a few drops of mustard oil and your utensil will be good as new