Pure Brass Patila / Milk Topia with Lid | Kalai (Tin) Coated | Hammered Finish | Kunda Handles

• The Ultimate Milk Master: Perfect for boiling milk, making creamy Chai, and setting thick curd. The heavy brass prevents milk from easily scorching or burning at the bottom.
• Slow-Cooking Brilliance: Superior heat retention makes it incredible for simmering flavorful dals, aromatic biryanis, stews, and traditional curries.
• Rich Flavor Enhancement: Brass naturally retains nutrients and cooks food evenly, intensifying the natural aromas and rich, authentic flavors of your ingredients.
• Cook Anything Safely: Thanks to the protective Kalai (tin) lining, you can confidently cook acidic ingredients like tomatoes, tamarind, and citrus without any metallic reaction or alteration in taste.

1 Piece Brass Patila, 1 Piece Brass Lid

Product Dimensions in cm (LxWxH):

·       2.5 L: 21.5 x 21.5 x 11 cm

·       3.5 L: 25.5 x 25.5 x 12 cm

·       4.5 L: 25.7 x 25.7 x 11.5 cm

 .      6.0 L: 29.0 x 29.0 x 14 cm

Product Dimensions in inches (LxWxH):

·       2.5 L: 10.04 x 8.46 x 4.33 in

·       3.5 L: 11.81 x 10.04 x 4.72 in

·       4.5 L: 12.01 x 10.12 x 4.53 in

.       6.0 L: 13.19 x 11.42 x 5.51 in

Weight in Kg:

·       2.5 L: 1.590 (with lid) 

·       3.5 L: 1.870 (with lid)

·       4.5 L: 1.980 (with lid)

.       6.0 L: 2.710 (with lid)

Care & Maintenance (In Short)

• Hand Wash Only: Use a soft sponge and mild soap. Never use steel wool or harsh scrubs, as they will scrape off the Kalai (tin) lining.
• Dry Immediately: Wipe with a soft cloth right after washing to prevent water stains.
• No Dry Heating: Never place an empty Patila on a lit stove; always add liquid or food first so the tin lining doesn't melt.
• Use Soft Utensils: Stick to wooden or silicone spoons instead of metal ones to avoid scratching the interior.
• Polishing the Brass: The outer brass will naturally darken over time. To restore its golden shine, rub the outside with a paste of tamarind and salt or Pitambari powder.
• When to Re-Tin (Kalai): After 6–12 months of regular use, the silver lining will wear down. Once the yellow brass starts showing on the inside, simply get it re-coated to keep it non-stick and safe.

Non-Toxic & Teflon-Free: A naturally non-stick, chemical-free alternative to modern cookware that ensures zero toxin leaching into your food.

Traditional Kalai (Tin) Coating: Expertly lined with pure tin, making it completely non-reactive so you can safely boil milk and cook acidic dishes without metallic tastes.

Hand-Hammered Durability: The beautiful hammered finish isn’t just for looks—it physically compacts the brass, making the vessel stronger, denser, and warp-resistant.

Authentic Artisan Craftsmanship: Features heavy-duty Kundas (traditional handles) and a perfectly fitted lid, combining timeless heirloom quality with daily kitchen utility.

Q: Why should I choose a pure brass Patila/Milk Topia over modern non-stick pans?

A: Modern non-stick cookware often relies on chemical coatings like Teflon, which can leach toxins when overheated. Our pure brass cookware is naturally non-stick (thanks to the traditional Kalai coating) and non-toxic, giving you a safer, healthier alternative for daily cooking.

Q: What is the Kalai (Tin) coating, and why is it necessary? 

A: Kalai is a traditional, pure tin lining applied to the inside of brass vessels. Brass naturally reacts with acidic ingredients (like tomatoes, curd, or lemon), which can alter the taste of food. The Kalai coating acts as a safe, protective barrier, preventing any metallic reaction while maintaining flawless heat distribution.

Q: Does it come with a lid, and what are the Kundas for? 

A: Yes! Every Patila/Topia comes with a matching lid to trap steam and accelerate cooking. The Kundas are the heavy-duty, traditional handles firmly attached to the sides, designed to give you a secure grip when lifting or moving hot liquids.

Q: What is the benefit of the hammered finish?

 A: The beautiful hammered texture isn't just for aesthetics. Traditional hand-hammering compacts the brass metal, making the vessel structurally denser, stronger, and highly resistant to warping or denting over years of use.

Q: Can I boil milk and cook acidic foods in this? 

A: Absolutely. It is the perfect choice for boiling milk, making tea, or cooking dals and curries. Because it is securely Kalai coated, you can safely cook acidic or sour dishes without worrying about food reactions.

Q: How do I wash and maintain this cookware? 

A: Hand-wash using a soft sponge and a mild dish soap. Avoid harsh steel wool or abrasive scrubbers, as they can scratch away the Kalai lining. Over months of heavy usage, the silver tin lining will naturally wear down; simply get it re-coated (Kalai done) by a local artisan to restore it to brand-new condition.

Thank you for supporting traditional craftsmanship and choosing a healthier kitchen. Happy cooking!