Vengala (Bronze) Ladle with Tin Coating (Kuzhi Ladle)
- Bronze as an alloy has been used for making cookware for many centuries.
- Over the years, our ancestors had developed techniques to make cooking vessels using five metals which were supposed to provide immense health benefits. Makers of such cookware no longer exist and we have lost a significant part of our traditions to histroy.
- Age old traditions use small gaps filled with Tin metal within the inner surface of the vessel to help in better conduction as well as maintaining the food warm for hours together.
- The artisans of Kerala and Tamil Nadu are known for their craftsmanship in making intricate brass and bronze work for temples.
- The same artisans extended their expertise in making these traditional cookware. The artistic process starts with sand cast and moulding of the bronze cookware in specific shapes.
- The ladles weight is on the higher side to provide a longer life and durability.
- The rough mould is later hand worked to give shine. It takes 7-8 days to make one utensil.
- Bronze is a durable metal and can be used for a very long period of time or even passed on from one generation to another.
- Vengalam with its high heat carrying capacity helps in uniform cooking, prevents nutrition loss and keeps food warm for hours after cooking with them.
- Bronze is an alloy of tin and copper. Please do not use bronze in acidic food items unless the ladle has tin coating. These bronze ladles come with tin coating and they can be used in acidic food cooking as well.
- Wash with gentle detergents and mild soaps. Use of wire scrubs is generally not recommended.
- The tin coating will wear off over years. Re - apply tin coating once you see the tin coating has completely worn off.
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