The Tin coated Copper kadai is for daily cooking of your favourite sabjis, gravies, sweets, snacks, deeep fries etc.
Copper kadai is also ideal for deep frying food & enhances taste of food cooked in it and renders a unique flavour and aroma.
Our journey to rejuvenate crafts of India took us to a village near Amritsar. The Thatheras near Amritsar are known for their traditional brass and copper craft of utensil making.
This craft has been included in the UNESCO list of Intangible Cultural Heritage.
Copper retains heat and keep food warm for an hour. Transfer food to another vessel within a couple of hours of cooking.
Washing is normal like any other vessel. Do not soak in water to avoid stains. To bring back shine use tamarind or lemon or vinegar to washl
Note: Tin coating wears off with use, re-coating has to be done once the metal finish is visible. The lid provides is not for airtight closure.
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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