Pure Brass Kadhai - with Brass Lid, Kalai (Tin) Coated - with Brass Handle - Flat Base - Hammered Finish

Uses:

• Deep-Frying (Samosas, Puris, Pakoras): The excellent heat retention of heavy brass keeps oil temperatures perfectly steady, ensuring crispy, evenly fried snacks without burning.
• Daily Curries and Gravies: The flat base sits securely on your stove while you simmer tomato-based gravies, onion-garlic masalas, and rich vegetable or meat curries.
• Slow-Cooking Dals and Kheer: The even heat distribution makes it ideal for slow-simmering lentils or reducing milk for traditional desserts without the bottom scorching.
• Stir-Frying and Sauteing: The wide, sloped walls allow you to easily toss vegetables, noodles, or grains over medium heat.
• Rustic "Stovetop-to-Table" Serving: With its gorgeous golden hammered exterior, matching lid, and brass handles, it doubles as an elegant family-style serving dish for dinner parties.

Culinary Benefits:

• Superior Heat Control: Brass conducts heat incredibly fast and distributes it evenly across the flat base. This eliminates hot spots, drastically reducing the chances of burning or scorching your food.
• Deep Flavor Enhancement: The traditional tin lining (kalai) acts as a safe, natural barrier that beautifully locks in moisture. It enhances the authentic, rich flavor profiles of slow-cooked curries, dals, and stir-fries.
• 100% Acid-Safe Cooking: Unlike raw brass, the protective tin coating is completely non-reactive. This allows you to cook acidic ingredients like tomato gravies, citrus, tamarind, and yogurt blends with total peace of mind.
• Stovetop Stability: The engineered flat base provides excellent balance, ensuring full contact and maximum stability on gas, electric, and glass stovetops.
• Enhanced Nutrient Retention: Because brass heats so efficiently, it requires less time to bring food to a simmer, helping to preserve the natural nutrients, textures, and colors of your ingredients.

1 piece Pure Brass Kadhai Kalai (Tin) Coated
1 piece Pure Brass Lid

Dimensions in cm (LxBxH):

·      1.5 L : 27.5 x 21 x 8.5 cm

·      2.5 L: 29.5 x 23.0 x 8.5 cm

·      3 L    : 31.5 x 27.0 x 9.0 cm

Dimensions in inches (LxBxH):

·      1.5 L: 10.83 x 8.27 x 3.35 in

·      2.5 L: 11.61 x 9.06 x 3.35 in

·      3 L  : 12.04 x 10.62 x 3.54 in

* Length is Handle to Handle

* Breadth is usable area

Weight in kg:

·      1.5 L: 1.500 kg (with lid)

·      2.5 L: 1.730 kg (with lid)

·      3 L.  : 1.850 kg (with lid)

Artisan Note: Because each product is shaped entirely by hand without industrial machines, no two pieces are identical. Slight variations in the size & weight are the proud signature of a genuine artisan product.

Daily Cleaning & Washing

• Soft Sponge Only: Wash the interior gently with mild liquid soap and a soft sponge. Never use steel wool or harsh scouring pads, as they will scratch and strip away the protective tin (kalai) lining.
• Dry Immediately: Wipe the entire kadhai completely dry with a soft towel right after washing. Leaving it wet causes water stains and accelerates tarnishing on the exterior.

Smart Cooking Habits

• Never Heat Empty: Always add oil, water, or food to the kadhai before turning on the stove. Tin has a low melting point, and heating the pan dry will cause the lining to blister or melt within minutes.
• No Metal Utensils: Use strictly wooden, silicone, or nylon spatulas. Sharp metal ladles will scrape and chip the soft tin layer.
• Handle with Care: Because the handles are made of solid brass, they conduct heat. Always use a kitchen towel or oven mitts when moving the kadhai.

Long-Term Maintenance

• Periodic Re-Tinning (Kalai): The silvery tin lining naturally wears thin with regular use. To ensure the kadhailasts for decades, plan to get it professionally re-tinned every 6 to 12 months (or as soon as the golden brass begins to peek through the silver bottom).
• Exterior Shine: To keep the outer hammered brass looking vibrant, rub it occasionally with a paste of tamarind pulp or lemon and baking soda, then rinse and dry thoroughly.

Here is how those key features elevate the product:

• Excellent Heat Distribution: Brass conducts heat rapidly and spreads it uniformly across the flat base. This eliminates troublesome hot spots, drastically reducing the chances of burning or scorching your food while cooking.
• Traditional Kalai Coating for Safety: The hand-fused pure tin (kalai) lining acts as a food-safe, non-reactive barrier. It completely shields the brass, allowing you to safely cook acidic ingredients like tomatoes, tamarind, and yogurt without any metallic taste or chemical leaching.
• A Pure Cooking Experience: By combining the unparalleled thermal performance of brass with the chemical-free safety of a natural tin liner, this kadhai delivers an authentic, wholesome, and traditional culinary experience that locks in deep, rich flavors.

Can I cook acidic foods (like tomatoes, tamarind, or lemon) in this kadhai?

Yes, absolutely. Because the interior is fully coated with traditional kalai (pure tin lining), the brass is shielded from reacting with acidic ingredients. You can safely cook tomato gravies, sambhar, and citrus-infused dishes without any metallic taste or discoloration.

Can I use this kadhai on an induction cooktop?

Generally, no, unless you use an induction interface disk. Brass is not naturally ferromagnetic. However, its engineered flat base makes it completely stable and perfect for standard gas stoves, glass stovetops, and electric coil ranges.

Why is the inside of the kadhai silvery while the outside is golden brass?

The silvery interior is the Kalai (tin coating) layer. It is meticulously applied by hand over the raw brass to act as a food-safe, non-reactive barrier, combining the incredible heat distribution of brass with the safety of tin.

How often does the tin lining (kalai) need to be replaced?

Depending on how frequently you use the kadhai, the tin lining typically lasts 6 to 12 months. Once you see the yellowish brass color starting to show through the silver bottom, it is time to have it professionally re-tinned.

What type of cooking utensils should I use with it?

Stick to wooden, silicone, or soft plastic spatulas. Avoid sharp metal ladles or spoons, as they can easily scratch or scrape away the protective tin lining prematurely.

Why do the brass handles get hot while cooking?

Because the sturdy handles are made of solid brass, they conduct heat directly from the body of the kadhai. Always use oven mitts or a dry kitchen towel (papad) when handling the kadhai during or right after cooking.

How do I wash and maintain the hammered exterior vs. the tin interior?

• For the inside (Tin): Wash gently with a soft sponge and mild liquid dish soap. Never use steel wool or harsh abrasive powders.
• For the outside (Brass): To keep the golden hammered finish shining, polish it occasionally with a paste of lemon juice and salt, or a dedicated brass cleaning powder like Pitambari. Always wipe the entire piece bone-dry immediately after washing.