Brass Cooking Pot: Sarva Kadai
|Diameter In CM
|Height In CM
DISCLAIMERAll our products are handcrafted and this results in each product being unique and slightly different from each other and therefore will have minor variations on dimensions & weight.
Sarva shaped brass cookware is typically wide mouth with a wider rim to cook vegetables, curries that generally form part of daily diet.
Traditional knowledge dictates that brass (Alloy of Copper and Zinc) has to be used only with a tin coating for our acidic form of cooking.
The benefits of brass is to preserve the anti-oxidants of the food cooked in them.
Brass although light -weight also helps in preserving more than 90% of nutrition of food cooked in them.
The coating (Kalai) is done using pure tin by the traditional clusters of Tamil Nadu
Our Journey took us to the traditional clusters of Tamil Nadu who have been making these exquisite brass cookware for over last 8-10 generations.
Frequently asked Queries
Get your queries answered fast!
Do brass cookware need Kalai
Yes. All brass cookware except those for storing water/making coffee need kalai to prevent adverse reaction with the acidic elements of the food cooked in them.
How frequently do you need to do Kalai?
Depending on usage, kalai has to be redone between 12-15 months.
What are the benefits of Cooking in Brass?
1. Preserves >90% of nutrition
2. Alkaline property of brass neutralises acidity and protects your gut health.
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