Tandoor Oven Maintenance: Keep Your Indian Grill Running Strong

When you own a tandoor oven, a traditional clay or metal cylindrical oven used across India for cooking breads, meats, and vegetables at high heat. Also known as tandoor, it’s more than just a cooking tool—it’s the heart of many Indian kitchens, delivering smoky, charred flavors you can’t get from a regular oven. But like any high-heat appliance, it needs regular care. Skip maintenance, and you’ll end up with uneven cooking, bad smells, or even dangerous cracks.

Most people think tandoor ovens last forever, but they don’t. Clay tandoors can develop hairline fractures from repeated heating and cooling. Metal ones rust if left wet. The key is cleaning after every use. Let the oven cool completely, then scrape off stuck-on bits with a wooden or brass brush—never metal, it scratches the surface. Wipe the inside with a dry cloth. No water. Moisture trapped inside leads to cracks when reheated. If you notice small cracks, mix clay powder with water and seal them before the next use. For metal tandoors, rub a thin layer of vegetable oil on the interior after cleaning to prevent rust.

Temperature control matters too. Don’t crank the fire to max right away. Build heat slowly over 30–45 minutes. Sudden heat shocks weaken the structure. And always use dry wood or charcoal—wet fuel creates steam that damages the oven walls. If your tandoor smells like old smoke even after cleaning, it’s time to deep-clean the chimney or vent. Build a small fire with dried neem leaves or sawdust; the smoke clears out lingering grease and residue without chemicals.

You’ll also want to check the door seal and rack stability regularly. A loose rack means uneven cooking, and a bad seal lets heat escape, wasting fuel. If your tandoor takes longer to heat or food isn’t cooking evenly, it’s not your recipe—it’s the oven. Most home cooks don’t realize how much oven condition affects flavor. That char on your tandoori chicken? It comes from consistent, clean heat. Dirty or cracked ovens create hot spots and bitter smoke.

Whether you’re using a backyard tandoor or a countertop electric version, these steps apply. The same principles that keep your roti puffing up or your biryani steaming perfectly also keep your oven alive. Think of maintenance as part of the cooking ritual—not a chore. Clean it after every use, inspect it weekly, and fix small issues before they turn into expensive replacements.

Below, you’ll find real advice from people who’ve been there—how to fix a cracked tandoor, what oils to use for seasoning, why some people swear by cow dung ash for cleaning, and how to tell if your oven is beyond repair. No fluff. Just what works.