BRASS LID 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 brass lid kadhai is a versatile cooking vessel used in Indian kitchens for frying, simmering, or preparing curries. The addition of a lid makes it suitable for covered cooking methods like dum or slow braising. Historically found in Bengali and Marwari kitchens, this kadhai was used to prepare everything from sabzis to sweets like mohanthal or halwa. Its deep shape and wide mouth allowed for easy stirring, while the brass ensured even cooking. Tinning on the inside made it suitable for acidic foods as well. It continues to be a staple during festive cooking, pooja preparations, and community feasts.

Benefits
The brass lid kadhai provides even heat distribution, helping to prevent burning and maintain flavor. The lid allows moisture retention, making it ideal for one-pot meals and slow cooking. Tinned interiors ensure safety with all ingredients, including tomatoes or tamarind. Its heavy base supports stability on the stove, while the handcrafted finish makes it visually appealing. Perfect for deep frying, pooja food prep, or everyday curries, it combines function with elegance. Easy to maintain with proper care, it also contributes to a low-waste, traditional cooking lifestyle.

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.