BRASS KADHAI

Net Quantity - 1N
Your order contains - 1 pc Patila, 1 pc lid
Size in cm (LxBxH):
1L: 20.32 x 20.32 x 9.14
3L: 25.4 x 25.4 x 11.43
5L: 27.94 x 27.94 x 13.97
Size in inches (LxBxH):
1L: 8 x 8 x 3.6
3L: 10 x 10 x 4.5
5L: 11 x 11 x 5.5
Finish: Plain Golden ( Handcrafted in pure Brass) Tin coated (silver color) on the inside
Weight in kg:
1L: 1.19 (with lid)
3L: 1.88 (with lid)
5L: 2.04 (with lid)
Note: Any variation in weight and size is characteristic of handcrafted products.

Usage & Historical Context
The traditional brass kadhai has long been used across Indian households for deep frying, sautéing, and preparing gravies. With its wide mouth and high sides, it’s perfect for bhaji, puris, halwas, or tempering spices. Before non-stick and aluminum cookware took over, brass kadais—often tinned inside—were daily staples in Gujarati, Bengali, and Maharashtrian kitchens. They were prized for their balanced weight, heat distribution, and longevity. Some families reserved a dedicated kadhai just for sweets or festive cooking, owing to brass’s compatibility with ghee and jaggery.

Benefits
This pure brass kadhai heats evenly and retains warmth, enhancing flavors and reducing the need for constant flame. Its traditional form is suited for both dry and gravy dishes. Tinning allows safe cooking of acidic foods, while the heavy base offers stability. Easy to clean and crafted to last decades, it encourages sustainable, chemical-free cooking. The rustic design adds a vintage touch to your kitchen and is ideal for festive meals or temple-style recipes.

Brass products naturally oxidize and develop patina over time. With proper care, they retain their beauty and functionality for generations.

Daily Use Care
Wipe dry after use: After contact with water or food, gently dry with a soft cloth to avoid stains or spots.

Keep away from harsh chemicals: Avoid dishwashers, bleach, or abrasive soaps.

Use dry materials: If using for dry snacks, pooja samagri, or spices, ensure the brass is moisture-free.

Weekly or Occasional Cleaning
1. Natural Cleaning (Homemade Polish)
Lemon & Salt: Cut a lemon, sprinkle salt, rub gently, rinse and dry. Removes tarnish and revives shine.

Tamarind or Vinegar: Soak for a few minutes, rinse thoroughly and wipe dry.

Besan & Curd: A traditional method—mix gram flour and curd, apply as a scrub, then rinse off.

2. Pitambari Powder (Recommended for Brass)
Apply a small amount of Pitambari powder with a damp cloth or sponge.

Rub gently in circular motions to clean and restore luster.

Rinse thoroughly with water and dry completely.

Use gloves if you have sensitive skin.

Note: Pitambari is specifically designed for brass, copper, and bronze – safe, effective, and quick.

Tin-Lined Brass Care (e.g., Sipri, Handi, Kadhai)
Wash gently with mild soap and soft sponge—avoid lemon or salt on inner tin lining.

Re-tin (kalai) every 6–12 months if the lining wears out for safe food use.

Avoid acidic ingredients like tomato or tamarind if the lining is worn.

Storage Tips
Store in a dry place to prevent tarnish.

Wrap items in soft cloth or muslin if not used regularly.

For pooja brassware, store separately from kitchenware.