Bronze /Kansa Milk, Sauce Pan - Medium
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- Bronze as an alloy of Copper and Tin has been used for making cookware for many centuries.
- Centuries ago, Vishwakarma community was invited from Shankarankovil and Tanjavoor of Tamil Nadu to build temples and metal crafts by the king.
- Lost wax method is used in casting.
- Fine clay is the essential raw material for this method of metal casting which is readily available in the banks of the river Pampa.
- Moulds are created using natural clay and cow dung mixture.
- It is left under sun to dry for 2 to 3 days. Using lost wax method it is heated for 3 hours.
- Molten bronze is then poured and it is casted.
- Once done, it is left under the soil for 2 days, post which the process is completed by polishing the vessels.
- Bronze is one of the best metals to use for cooking.
- It is also called as Shuddha Dhatu in Vedas.
- Bronze is a great medium to steam puttu and they help in cooking the food faster and with minimal nutrition loss.
- Wash the vessel and wipe it dry with a cotton cloth.
- Zishta bronze pan is made of pure bronze and mild oxidisation will lead to dullness of colouring over period of time.
- Scrub the utensil with tamarind or ash or combination of both to revive shine.
- It is made heavy and needs to be handled with care.
- Use cloth or mittens to handle the same after cooking.
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