Pure Copper Sipri - with Kunda (Handles) - with Lid - with Kalai (Tin) coating and Knob - Hammered finish

Ideal Uses

• Slow-Cooked Curries & Dals: Excellent for simmering lentils, gravies, and stews on low flame.
• Biryanis & Rice Dishes: Deep-bellied design and steam-locking lid make it ideal for dum cooking.
• Boiling Milk & Tea: Heats dairy and liquids quickly without scorching the bottom.
• Traditional Soups & Broths: Holds heat evenly to draw deep flavors from vegetables and spices.
• Direct Table Serving: Elegant hammered finish makes it double as stylish table-service cookware.

Culinary Benefits

• Instant, Even Heating: Solid copper eliminates hot spots, preventing food from sticking or burning.
• 100% Food-Safe & Non-Reactive: The traditional Kalai (tin) coating acts as a safe barrier against acidic ingredients, preserving authentic flavors.
• Locks in Moisture & Aromas: The matching copper lid retains steam and essential oils for tender, flavorful results.
• Superior Heat Control: Responds instantly to flame changes, giving you precise temperature control.
• Artisanal Durability: Hand-hammered texture strengthens the vessel body and resists dents over time.

1 Piece Copper Sipri

1 Piece Brass Lid

Dimensions in cm (LxWxH):

•  Small   3.0 L : 23.5 x 21.2 x 12.5 cm
• Medium   4 L : 26 x 23.5 x 13.5 cm
• Large   6.0 L : 29.5 x 29.5 x 16 cm
• Extra Large   8.0 L : 32 x 32 x 17.5 cm 

Dimensions in inches (LxWxH):

• Small   3 L    : 9.25 x 8.35 x 4.92 in
• Medium  4 L : 10.24 x 9.25 x 5.31 in
• Large    6 L     : 11.61 x 11.61 x 6.30 in
• Extra Large   8L : 12.60 x 12.60 x 6.89 in

Weight in kg:

• Small   3 L    : 1.725 kg (with lid) 
• Medium  4 L. : 2.130 kg (with lid) 
• Large   6 L      : 2.670 kg (with lid) 
• Extra Large 8 L      : 3.100 kg (with lid)     

Daily Care & Washing

• Hand Wash Only: Wash using warm water, a gentle liquid dish detergent, and a soft nylon sponge or microfiber cloth.
• Avoid Abrasives: Never use steel wool, abrasive scouring pads, or harsh scrub powders on the tin interior, as they will scratch and strip the soft Kalai layer.
• Dry Immediately: Hand-dry thoroughly with a soft cloth right after washing to prevent water spots, mineral streaks, or tarnishing on the copper surface.
• Never Wash Hot: Always allow the Sipri, handles, and lid to cool down to room temperature before washing. Splashing cold water on a hot vessel causes thermal shock, which can distort the copper or loosen the tin lining.

Cooking Best Practices for Longevity

• Never Heat Empty: Always add oil, ghee, water, or food to the vessel before turning on the burner. Heating an empty vessel causes the tin lining to reach its low melting point (approx. 232∘C / 450∘F) and blister or melt.
• Use Wood or Silicone Utensils: Stir with wooden spoons, silicone spatulas, or heat-resistant nylon tools to avoid gouging the soft tin interior.
• Cook on Low to Medium Heat: Copper is exceptionally efficient at conducting heat. High flames are unnecessary and can shorten the lifespan of the Kalai lining.
• Don't Store Food Long-Term: While the Kalai coating is non-reactive during cooking, storing cooked meals (especially acidic curries or tomato dishes) inside the vessel in the refrigerator for long periods can gradually wear down the tin.

Exterior Shine & Long-Term Maintenance

• Restoring Copper Radiance: Copper naturally tarnishes with exposure to heat, air, and humidity. To restore the exterior's bright reddish-gold shine, rub it with a mix of lemon juice and salt, tamarind paste, or a specialized copper cleaning powder (like Pitambari). Rinse thoroughly and dry immediately.
• Handle & Knob Care: The brass kunda (handles) and lid knob can be wiped down with the same copper cleaning paste to maintain their golden luster.
• Re-Kalai (Lifetime Renewal): The grey tin lining will naturally thin out over years of regular use. When reddish patches of copper begin to show through the tin interior, simply take it to a traditional artisan to get a fresh coat of Kalai applied—making the vessel as good as new!

Why You'll Love it?

• Superior Heat Distribution: Pure copper heats up rapidly and evenly, preventing hot spots and scorching during long cooking sessions.
• Safe & Non-Reactive: The traditional kalai (tin) coating forms an inert barrier, making it completely safe for cooking acidic dishes, curries, and milk-based recipes without any metallic reaction.
• Easy Handling & Safety: Built-in side kunda (handles) offer a secure, balanced grip when moving or lifting a full vessel off the stove.
• Moisture-Retaining Lid: The snug copper lid with its top knob locks in steam, aroma, and natural juices—ideal for slow-cooked dals, biryanis, gravies, and soups.
• Artisanal & Durable: Hand-hammered texture adds structural strength, reduces surface denting, and elevates your kitchen aesthetic with timeless vintage charm.
• Generational Investment: Unlike disposable non-stick pots, a tin-lined copper sipri can be infinitely re-tinned (re-kalai), serving as an heirloom piece for decades.

Is it safe to cook curries, tomato, or milk dishes in it?

Yes. The internal Kalai (tin) coating creates a safe, non-reactive barrier that prevents copper from interacting with acidic foods or dairy.

Can I use this Sipri for Dum cooking or slow cooking?

Yes. The deep body, tight-fitting lid, and even heat distribution make it ideal for slow-cooking dals, stews, and dum biryanis.

Can I use metal spoons or steel scrubbers inside?

No. Tin is a soft metal. Use only wooden or silicone utensils, and clean with soft sponges to avoid scratching the lining.

Can I use it on an induction cooktop?

No. Solid copper is non-magnetic. It is designed for gas stoves, electric burners, and glass cooktops.

Do the brass Kunda (handles) get hot?

Yes. Since brass conducts heat from the copper body, always use kitchen towels or silicone grips when lifting a hot Sipri.

What should I do if the tin lining thins out over time?

Copper cookware is renewable. When you see copper showing through the tin interior, simply get a fresh coat of Kalai applied by a local artisan.

Can I preheat the empty vessel on the stove?

Never. Always add oil, ghee, or water before turning on the flame to prevent damaging the low-melting-point tin lining.