{"title":"Brass Cookware","description":"\u003cp\u003eBrass pots and pans for the stove. Kadhai, patila, saucepans, tope and handi. Brass conducts heat quickly and holds it, which is why these shapes have survived in an Indian kitchen alongside steel.\u003c\/p\u003e\u003cp\u003eThe important line on each page is the lining. A brass cooking vessel is given a coat of tin, called kalai, laid over the inside by hand, and food is cooked on the tin rather than on the brass. It wears through after twelve to fifteen months of regular cooking and is redone by a local kalaiwala, usually the same day. Where a vessel is lined the page says so; where it is bare brass the page says that instead.\u003c\/p\u003e","products":[{"product_id":"brass-mughlai-handi","title":"Hand Hammered Brass Mughlai Handi","description":"\u003cp\u003eA hammered brass handi with two swinging ring handles and a wide overhanging lid.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered inside and out\u003c\/li\u003e\n\u003cli\u003eWeight: 2,500 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered over the belly, polished, plain band at the neck\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined (kalai) inside\u003c\/li\u003e\n\u003cli\u003eHandle: Two flat brass rings hanging from lugs at the shoulder, both free to swing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass handi\u003c\/li\u003e\n\u003cli\u003e1 brass lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eTwo flat brass rings hang from short lugs at the shoulder, so they drop against the belly when nothing is lifting the pot. The hammering runs over the whole belly in overlapping ovals and stops dead at a raised rib, leaving a plain polished band under the neck that takes light differently from the dimpled metal below. The lid is a separate plate rather than a fitted cover, resting on the rim and overhanging it by a finger's width, with a small faceted knob on a turned stem. Under the lid the neck steps in and gives that plate a seat. At 2.5 kg the pot stays put on the table when the lid is lifted off.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA handi is the round-bellied cooking and serving pot of the Indian kitchen, narrow at the neck and wide at the waist so a slow curry holds its heat, and shaped to go from the flame to the table without being decanted.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. A plated pot this size would come in at a fraction of 2,500 g, so put it on a kitchen scale the day it arrives and the number settles the question for you.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The hammering is struck by hand, so the pattern of the marks, the width of the plain bands and the depth of the polish all shift a little from one to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes. The inside carries a tin coat, the kalai, which is what lets a slow curry sit in brass. It wears thin with use and faster with scouring, and once the grey turns patchy and brass shows through, a pot like this gets re-tinned rather than retired.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCook and serve, yes. Store, no. The tin lining is what lets a sour curry sit in brass at all, but it is a thin coat and long standing works at it. Empty the pot after the meal rather than keeping pickle in it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the shine off brass and leave it grey and blotchy. Warm water, a soft sponge, then dry it with a cloth before it goes back on the shelf.\u003c\/p\u003e\n\u003ch3\u003eDoes the lid sit tight?\u003c\/h3\u003e\u003cp\u003eIt rests rather than seals. The lid is a flat plate that overhangs the rim, so steam finds a way out at the edge and the pot works as a serving vessel more than as a sealed cooking pot.\u003c\/p\u003e\n\u003ch3\u003eWill the ring handles stay cool?\u003c\/h3\u003e\u003cp\u003eNo. Brass carries heat and the rings hang from lugs fixed to the body, so they warm with the pot. Lift it with a cloth any time it has been near a flame.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52939967037762,"sku":"PP-BR-DIN-HAN-001","price":6799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_184441_jpg_2579adee-7d26-467f-8919-98b0249776ee.jpg?v=1776520460"},{"product_id":"brass-shakuntala-pot","title":"Hand Hammered Brass Shakuntala Pot","description":"\u003cp\u003eA hammered brass pot with two pivoting strap handles and a lid that sits flush.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 1,100 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, polished\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined (kalai) inside\u003c\/li\u003e\n\u003cli\u003eLid: Drops inside the collar and sits level with the rim\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass pot\u003c\/li\u003e\n\u003cli\u003e1 brass lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe two handles are flat brass straps bent into a tall narrow loop and pinned through eyes at the collar, so each one swings down against the side when the pot is set on a table. The lid does not cap the rim. It drops inside the collar and finishes level with it, so nothing stands proud of the top. Hammering covers the belly and stops at the shoulder, where the metal is turned smooth and shows fine lathe lines.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA shakuntala pot is a handi in a named traditional profile, drawn in at the shoulder and carried by two strap handles, used for slow cooking on the stove and then set straight on the table.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. At 1,100 g for a pot this size the weight is doing the arguing, and a plated shell would ring thin and light in the hand the moment you picked it up.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The hammering is struck by hand, so the pattern of the marks, the width of the plain bands and the depth of the polish all shift a little from one to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes, the inside is tin lined. Kalai is a thin layer of tin wiped over the hot brass, and it is the reason a cooked dish can stand in this pot. Wash it with a soft sponge. A steel scourer strips the coat quicker than anything else in the kitchen.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eFor the length of a meal, yes, and the tin lining is there for exactly that. Overnight is another matter. Sour food left standing wears at the coat, so pour the dish out and wash the pot before it goes back in the cupboard.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the shine off brass and leave it grey and blotchy. Warm water, a soft sponge, then dry it with a cloth before it goes back on the shelf.\u003c\/p\u003e\n\u003ch3\u003eDo the handles fold down?\u003c\/h3\u003e\u003cp\u003eYes. Each strap is pinned through an eye at the collar rather than fixed solid, so both handles swing down flat against the belly and the pot goes under a shelf without catching on anything.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52945286201666,"sku":"PP-BR-DIN-HAN-002","price":5199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_184902_jpg.jpg?v=1776506603"},{"product_id":"brass-kadhai-with-lid","title":"Brass Kadhai with Arched Lid Handle","description":"\u003cp\u003eA polished brass kadhai with two cast ear handles and a flat lid under an arched grip.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 1,200 g\u003c\/li\u003e\n\u003cli\u003eFinish: Mirror polished\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined (kalai) inside\u003c\/li\u003e\n\u003cli\u003eHandle: Two cast ear handles, and an arched grip on the lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass kadhai\u003c\/li\u003e\n\u003cli\u003e1 brass lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eNothing on this pan is hammered. The wall is spun and polished to a mirror without a single facet on it, which is the whole difference between a spun pan and a raised one. The lid is a flat disc with a rolled outer lip, and the grip on top is a cast arch that lands on two small curled scroll feet. Both side handles are cast the same way and turn up and out from the rim, well clear of the wall.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA kadhai is the deep round-bottomed Indian frying pan, curved so oil pools in the middle and a small quantity is enough to fry in, and fitted with two handles at the rim instead of one long shaft.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The handles are cast brass and the body is spun from sheet, and at 1,200 g with the lid there is more metal here than a plated pan of the same width would carry.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eClose, but not identical. The pan is spun and polished by hand, so the depth of the mirror shifts from one to the next, and the brass will start to darken from the day it is unwrapped.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes, the bowl of the pan is tin lined. Keep the flame moderate. Tin melts a long way below brass, so an empty pan left sitting on a high flame is the one thing that will take the lining off.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCook in it, yes. The lining takes a tamarind or tomato gravy on the flame without trouble. Leaving that gravy in the pan to cool and sit is what shortens the life of the tin, so move it into steel or glass once you are finished.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the shine off brass and leave it grey and blotchy. Warm water, a soft sponge, then dry it with a cloth before it goes back on the shelf.\u003c\/p\u003e\n\u003ch3\u003eWill the handles get hot?\u003c\/h3\u003e\u003cp\u003eYes. They are cast brass joined straight to the body, so they take up the heat of the pan within a minute of it going on the flame. Keep a cloth beside the stove.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52948230308162,"sku":"PP-BR-DIN-KAD-008","price":4399.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_194120_jpg.jpg?v=1776689359"},{"product_id":"brass-parat-hand-hammered","title":"Hand Hammered Brass Parat with Flared Wall","description":"\u003cp\u003eA hammered brass parat with a flat floor and a shallow wall that flares out.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 500 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, polished\u003c\/li\u003e\n\u003cli\u003eLining: Not lined, bare brass inside\u003c\/li\u003e\n\u003cli\u003eTechnique: Broad planished facets over both faces, not scattered dimples\u003c\/li\u003e\n\u003cli\u003eRim: Turned back on itself into a thin lip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass parat\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe hammering is planished rather than dimpled. Broad flat facets overlap right over the floor and up the wall, and the same facets carry on down the outside, so the dish catches light in wide planes instead of in points. The floor is flat and meets the wall in a clean ring rather than a curve, which is what stops dough being pushed into a corner it cannot come out of. The rim is turned back on itself into a thin lip and polished smooth.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA parat is the wide shallow dish atta is kneaded in, flat across the floor so a fist can work the dough and walled just high enough to keep flour and water inside while it comes together.\u003c\/p\u003e\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWash by hand with a mild dishwashing liquid and a soft sponge. Dry fully with a cloth before putting it away — water left standing is what causes spotting.\u003c\/li\u003e\n\u003cli\u003eBrass darkens. It reacts with air and with the oils on your hands, and a piece in daily use will dull within weeks. That is the metal telling you it is not plated.\u003c\/li\u003e\n\u003cli\u003eTo bring the shine back: a paste of lemon juice and salt, or tamarind pulp, or a proprietary brass cleaner. Rub, rinse, dry. Two minutes.\u003c\/li\u003e\n\u003cli\u003eDo not use steel wool, scouring pads or bleach.\u003c\/li\u003e\n\u003cli\u003eNot dishwasher safe. Not microwave safe.\u003c\/li\u003e\n\u003cli\u003eIf you would rather it stayed dark, leave it alone — a settled patina protects the surface.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The facets are struck into the sheet and carry through to the outside of the dish, which a plated skin could not survive, and 500 g of metal is the number you can put on a scale.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The facets are struck by hand, so their size and overlap shift from one dish to the next and the floor takes light differently on every one.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eNo. Bare brass, which suits what a parat is for - kneading and dry mixing. Wet dough left sitting in it overnight will leave a mark behind.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eNo. Keep it to flour, water and dough. Curd or a lemon-cut batter left standing in bare brass takes on a metallic edge and marks the floor of the dish where it pools.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts flatten the polish and leave brass grey and blotchy. Warm water, a soft sponge to get the flour out of the wall angle, then dry it before it is stacked.\u003c\/p\u003e\n\u003ch3\u003eCan I knead atta straight in it?\u003c\/h3\u003e\u003cp\u003eYes, that is what the flat floor is for. The wall flares out at a shallow angle, so a heel of the hand can push dough up the side and bring it back down without it climbing over the lip.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52948235714882,"sku":"PP-BR-DIN-PAR-016","price":2399.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_190605_jpg.jpg?v=1776689353"},{"product_id":"brass-lagan-handi-pot","title":"Hand Hammered Brass Lagan Handi with Lid","description":"\u003cp\u003eA hammered brass lagan handi with two thick ring handles and a domed knobbed lid.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 1,100 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, polished\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined (kalai) inside\u003c\/li\u003e\n\u003cli\u003eHandle: Two thick ring handles hung from lugs at the rim\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass lagan handi\u003c\/li\u003e\n\u003cli\u003e1 domed brass lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe two handles are proper rings, thick enough to take a full pot and hung from lugs that sit right at the rim rather than down on the shoulder, so they stand clear of the hot wall. Hammering covers the belly in close overlapping ovals and carries up over the dome of the lid, which is finished with a small ball knob on a collared stem. A pale band runs round the rim collar and reads silver against the gold of the body.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA lagan is the wide, shallow-walled handi that dum cooking asks for, spreading the food in a thin layer under a sealed lid so it takes heat from the sides as much as from the base.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. 1,100 g in a pot this wide is sheet brass with weight behind the hammer, and the two ring handles are cast bar rather than tube, which is the part a plated copy always gets wrong.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The hammering is struck by hand, so the pattern of the marks and the width of the plain bands shift a little from one pot to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes. The inside is tin lined, and the pale band at the rim collar is that tin carried over the edge. Kalai is soft, so keep a steel scourer away from it and expect to have it redone after a few years of cooking.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eNot standing. A lagan is shallow and wide, so a sour gravy sits against a lot of metal at once. Serve out of it and empty it rather than leaving anything acidic in it overnight.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the shine off brass and leave it grey and blotchy. Warm water, a soft sponge, then dry it with a cloth before it goes back on the shelf.\u003c\/p\u003e\n\u003ch3\u003eWhy is the rim a different colour?\u003c\/h3\u003e\u003cp\u003eThat pale band is the tin lining showing where it wraps over the rim and onto the underside of the lid edge. Gold on the outside, grey on the inside, and the seam between the two sits on the edge itself.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52948238500162,"sku":"PP-BR-DIN-LAG-016","price":3599.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_185409_jpg.jpg?v=1776689353"},{"product_id":"brass-patila-tope","title":"Hand Hammered Brass Patila, 400 g","description":"\u003cp\u003eA hammered brass patila with a wide flat flange rim and a matte grey interior.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered outside\u003c\/li\u003e\n\u003cli\u003eWeight: 400 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, polished outside\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined (kalai) inside\u003c\/li\u003e\n\u003cli\u003eRim: Wide flat flange running out from the mouth, matte grey on top\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass patila\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe flange runs out flat from the mouth by about a finger's width, all the way round, and the matte grey of the inside carries up over it, so the rim reads dull from above while the wall below is bright gold. Hammering covers that wall in rows of broad flat facets that flatten out as they reach the base. There is no handle, no lid and no pouring lip, so the pot comes off the flame in a cloth held at that flange.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA patila is the deep straight-sided pot milk is set to boil in, lidless and handleless, with a flange at the mouth wide enough to be gripped through a cloth when the pot has to come off the flame.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The facets are struck into the sheet and show on both faces of the wall, which a plating would not survive, and 400 g is a figure your own scale can settle.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The facets are struck by hand and the grey inside is wiped on by hand, so the rows of marks and the clouding of the surface differ from one pot to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes. The inside is tin lined, which is what makes the patila a cooking pot rather than a serving one. Keep steel wool away from it and do not heat it empty.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eBoil milk or dal in it and pour it out. The tin lining copes with sour food while it is cooking; it is the standing that wears the coat. Nothing should sit in the patila overnight.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher heat and salts pull the shine off brass and take tin off faster still. Warm water, a soft sponge, no steel scrubber, and dry the flange before it goes on a shelf.\u003c\/p\u003e\n\u003ch3\u003eDoes it come with a lid?\u003c\/h3\u003e\u003cp\u003eNo. The pot ships on its own, with no lid, no handle and no spout. A plate laid over the flange works the way it always has in an Indian kitchen if you need to hold the heat in.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52948245053762,"sku":"PP-BR-DIN-PAT-021","price":2099.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_190045_jpg.jpg?v=1776689353"},{"product_id":"brass-kadhai-hand-hammered","title":"Hand Hammered Brass Kadhai, 1.3 kg","description":"\u003cp\u003eA hammered brass kadhai with two slim upright loop handles and a matte outer wall.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 1,300 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, matte\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined (kalai) inside\u003c\/li\u003e\n\u003cli\u003eHandle: Two slim cast loop handles, riveted twice each\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass kadhai\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe hammer work here is flatter than a dimpled finish. Broad shallow facets overlap across the outer wall and catch light in wide planes rather than in points, and the brass has been left matte where the polishing wheel never went. Inside, the surface turns pale grey and carries fine planishing rings. Each handle is a slim upright loop, taller and further off the wall than a heavy ring, with two rivets showing on the inner face of the rim.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA kadhai is the deep round-bottomed pan used for deep frying and for slow bhuna work, curved so the heat gathers at the base and a ladle can sweep the whole floor in a single pass.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. 1,300 g in a pan this wide is sheet brass with weight behind the hammer, and the facets are struck into the metal rather than pressed into a coating over it.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The hammering is struck by hand, so the pattern of the marks, the width of the plain bands and the depth of the polish all shift a little from one to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes, tin lined inside. The lid is not, because nothing cooks against it. The lining dulls from bright to a soft grey with use, which is what it is meant to do, and after a few years of regular cooking it wants redoing.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eNot standing. A sour gravy is fine while it cooks, but curd or pickle left in the pan overnight will work at the surface and take on a metallic edge from it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the shine off brass and leave it grey and blotchy. Warm water, a soft sponge, then dry it with a cloth before it goes back on the shelf.\u003c\/p\u003e\n\u003ch3\u003eWhy is the outside not shiny?\u003c\/h3\u003e\u003cp\u003eIt has not been buffed. The wheel that puts a mirror on brass also rounds off the hammer facets, so this one is left matte and the marks stay sharp. It will darken from here and comes back with lemon and salt.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52948291944770,"sku":"PP-BR-DIN-KAD-011","price":3899.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_185813_jpg.jpg?v=1776689352"},{"product_id":"brass-saucepan-with-lid-tin-coating","title":"Tin Lined Brass Saucepan with Lid, 800 g","description":"\u003cp\u003eA tin lined brass saucepan with a long cast handle and an arched grip on the lid.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered outside\u003c\/li\u003e\n\u003cli\u003eWeight: 800 g\u003c\/li\u003e\n\u003cli\u003eFinish: Mirror polished\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined inside (kalai)\u003c\/li\u003e\n\u003cli\u003eHandle: One long cast handle riveted through the wall, arched strap on the lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass saucepan\u003c\/li\u003e\n\u003cli\u003e1 brass lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe handle is as long as the pan is wide, cast round at the neck and hammered flat towards the far end, where it widens and turns up into a shovel. It is riveted through the wall, and the rivet head shows as a dark dot just under the rim. The lid rests on a wide flat flange rather than dropping inside the mouth, and the strap over the top stands high enough to get two fingers under while the pan is on the flame.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA saucepan is the straight-sided single-handled pan a kitchen reaches for when the quantity is small, and kalai is the tin skin wiped over the inside of a brass one so milk and chai sit on tin rather than on brass.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The grey inside is tin wiped over brass, not a plating over base metal, and 800 g with the lid on is the part of that argument you can check on a kitchen scale.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eClose, but not identical. The pan is spun and polished by hand, so the depth of the mirror shifts from one to the next, and the brass starts to darken from the day it is unwrapped.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes. The interior carries a kalai coat. Tin is soft and wears thin under a steel ladle and long heat, so a pan in daily use goes back to a kalaiwala for re-tinning every year or two.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCook them, do not store them. Tin holds up to a sour gravy on the flame, but curd or pickle left standing overnight works at the coat and at the brass underneath it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher heat and salts take tin off faster than anything else in a kitchen. Warm water, a soft sponge, no steel scrubber, and dry it before it goes away.\u003c\/p\u003e\n\u003ch3\u003eWill the handle get hot?\u003c\/h3\u003e\u003cp\u003eYes. It is cast brass riveted straight to the wall, with no wood or sleeve between the metal and your hand, so it takes up the heat of the pan within a minute of the flame going on.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52951279763778,"sku":"PP-BR-DIN-SAU-013","price":2899.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_194000_jpg.jpg?v=1776689341"},{"product_id":"brass-kadhai-hand-hammered-with-tin-coating","title":"Hand Hammered Brass Kadhai with Kalai Lining","description":"\u003cp\u003eA hammered brass kadhai with a tin lined interior and two thick cast ring handles.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered outside\u003c\/li\u003e\n\u003cli\u003eWeight: 1,400 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, polished\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined inside (kalai)\u003c\/li\u003e\n\u003cli\u003eHandle: Two thick cast ring handles, riveted twice each\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass kadhai\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe lining stops at the rim. Outside, the metal is bright hammered brass. Inside, it turns a soft grey where the tin has been wiped on and left with the hammer marks showing through it. Two rivets hold each handle and they read as small brass dots on the inner wall just under the lip. The handles themselves are thick closed rings, cast heavy enough that they do not flex when the pan is full.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA kadhai is the deep round-bottomed pan used for Indian frying, and kalai is the tin skin wiped over the inside of a brass one so the cooking surface is tin rather than brass.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The grey inside is a tin wipe over brass, not a plating over base metal, and the 1,400 g on the scale is the part of the argument you can check at home.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The hammering is struck by hand, so the pattern of the marks, the width of the plain bands and the depth of the polish all shift a little from one to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes. The inside carries a kalai coat, which is why it reads grey against the gold outside. Tin is soft and wears thin under scraping and long heat, so it gets re-tinned every year or two by a kalaiwala.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCook them in it, do not store them in it. The tin holds up to a sour gravy on the flame, but pickle or curd left sitting overnight works at the coat and at the brass under it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher heat and salts take tin off faster than anything else in a kitchen. Warm water, a soft sponge, no steel scrubber, and dry it before it is put away.\u003c\/p\u003e\n\u003ch3\u003eHow do I know when the kalai has worn?\u003c\/h3\u003e\u003cp\u003eThe grey goes patchy and brass starts showing through at the base and on the curve of the wall, which is where a ladle rubs hardest. That is when to have it re-tinned.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52951379870018,"sku":"PP-BR-DIN-KAD-010","price":4099.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/hand-hammered-brass-kadhai-with-kalai-lining-peetal-parampara.png?v=1787530574"},{"product_id":"brass-saucepan-tin-coating","title":"Tin Lined Brass Saucepan, 1 kg","description":"\u003cp\u003eA brass saucepan lined in tin to the rim, with a rod handle in a black grip.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered outside\u003c\/li\u003e\n\u003cli\u003eWeight: 1,000 g\u003c\/li\u003e\n\u003cli\u003eFinish: Polished\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined inside and over the flange rim (kalai)\u003c\/li\u003e\n\u003cli\u003eHandle: One metal rod riveted through the wall, sleeved in a black grip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass saucepan\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe tin does not stop at the rim. It carries out over the wide flat flange that rings the mouth, so the whole top face reads matte grey while the wall below stays gold. The handle is not brass. It is a plain rod riveted through the wall, with the bright rivet head sitting inside the pan just under the flange, sleeved in a black grip and finished with a small ball at the end. The pan has no lid and no pouring lip.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA saucepan is the deep straight-sided pan with one handle that stands on a small flame for milk, chai and a cup or two of dal, and kalai is the tin skin wiped over the inside of a brass one.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The grey inside is tin wiped over brass, not a plating over base metal, and a kilogram in a pan this size is more brass than any plated shell of the same width would carry.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eClose, but not identical. Kalai is wiped on by hand, so the grey lies in slightly different clouds in every pan, and the brass outside will warm and darken from the day it arrives.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes, and the tin runs out over the flange at the rim as well as down the wall. Tin is soft and wears thin where a ladle rubs, so a pan in daily use goes back to a kalaiwala every year or two.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCook them, do not store them. A sour gravy on the flame is what the tin is there for, but curd or achar left standing overnight works at the coat and then at the brass beneath it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher heat and salts take tin off faster than anything else in a kitchen, and the black grip is not made for that heat either. Warm water and a soft sponge, no steel scrubber.\u003c\/p\u003e\n\u003ch3\u003eIs the handle brass too?\u003c\/h3\u003e\u003cp\u003eNo. It is a plain metal rod riveted through the wall and sleeved in a black grip, which is why it photographs silver against the gold pan. That sleeve is the part that keeps a bare hand off hot metal.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52951454679362,"sku":"PP-BR-DIN-SAU-020","price":2299.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_193823_jpg.jpg?v=1776689345"},{"product_id":"brass-saucepan-tin-coating-hand-hammered","title":"Hand Hammered Brass Saucepan, 1.3 kg","description":"\u003cp\u003eA hammered brass saucepan, tin lined inside, with one long riveted handle.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered outside\u003c\/li\u003e\n\u003cli\u003eWeight: 1,300 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, matte\u003c\/li\u003e\n\u003cli\u003eLining: Tin lined inside (kalai), carried over the rim\u003c\/li\u003e\n\u003cli\u003eHandle: One long curved handle, riveted once through the wall\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass saucepan with handle\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe tin stops at the rim and turns over the edge, so the lip reads silver while the outer wall stays gold. Under the grey the hammer marks are still there, raised through the coat in flat dimples that run in rows and step out of line where one course of blows overtook the next. The handle is a different metal, bright white against the brass, curved up away from the heat and held by a single round-headed rivet that shows on the inside wall.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA saucepan is the straight-sided single-handled pan a kitchen boils milk and tea in. Kalai is the tin skin wiped over the inside of a brass one, so what the food touches is tin rather than brass.\u003c\/p\u003e\n\u003ch2\u003eCare and use — and what kalai is\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe silver lining inside is kalai — a thin coat of tin, applied by hand over heat by a tinsmith called a kalaiwala. Brass reacts with sour food; the kalai is the barrier between the two.\u003c\/li\u003e\n\u003cli\u003eKalai is not permanent. With regular cooking it wears through in roughly 12 to 15 months — sooner on a high flame, later on a vessel used only for storage or ghee. When brass starts showing through the silver, it is time to have it redone. The vessel itself will outlast you; the coating is a service item, like re-soling a shoe.\u003c\/li\u003e\n\u003cli\u003eCook on a low to medium flame. High heat is what strips kalai fastest.\u003c\/li\u003e\n\u003cli\u003eUse wooden or silicone tools. Steel spatulas scratch tin.\u003c\/li\u003e\n\u003cli\u003eWash by hand with mild soap and a soft sponge, and dry immediately. Never scour the inside.\u003c\/li\u003e\n\u003cli\u003eClean the outside brass with lemon and salt or tamarind. Keep abrasives off the tinned inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The grey inside is a tin wipe over brass, not a plating over base metal, and 1,300 g for a pan this size is the part of the argument you can check on a scale at home.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The hammering is struck by hand and the tin is wiped on by hand, so the marks and the mottling of the grey inside shift from one pan to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eYes. The whole inside carries a kalai coat and it is carried over the rim, which is why the lip reads silver from the outside. Tin is soft and wears thin under scraping and long heat, so it is re-tinned every year or two by a kalaiwala.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCook them in it, do not store them in it. The tin holds up to a sour gravy on the flame, but curd or lemon left standing overnight works at the coat and then at the brass under it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher heat and salts take tin off faster than anything else in a kitchen. Warm water, a soft sponge, no steel scrubber, and dry it before it is put away.\u003c\/p\u003e\n\u003ch3\u003eIs the handle brass too?\u003c\/h3\u003e\u003cp\u003eIt photographs as a bright white metal against the gold of the pan, which reads as steel rather than brass. We are confirming it with the maker before this page states either way.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52951551344962,"sku":"PP-BR-DIN-SAU-021","price":3199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_193807_jpg.jpg?v=1776689346"},{"product_id":"brass-parat-hand-made","title":"Hand Hammered Brass Parat, 400 g","description":"\u003cp\u003eA hammered brass parat with a thin rolled lip and facets over both faces.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 400 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered, polished\u003c\/li\u003e\n\u003cli\u003eLining: Not lined, bare brass inside\u003c\/li\u003e\n\u003cli\u003eTechnique: Hammer facets over the outside as well as the inside\u003c\/li\u003e\n\u003cli\u003eRim: Rolled back on itself into a thin lip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\u003cli\u003e1 brass parat\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eAt 400 g the dish is light enough to lift one-handed off a counter with dough still in it, which is not what a cast pan of the same width would do. The wall rises from the floor at a shallow angle and ends in a rim rolled back on itself. Facets from the hammer cover the outside as well as the inside, and the floor reads flatter and brighter than the wall because the blows there were struck square.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA parat is the wide low dish of an Indian kitchen, used to knead atta, to wash rice and dal, and to hold a whole batch of dough while the tawa comes up to heat.\u003c\/p\u003e\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWash by hand with a mild dishwashing liquid and a soft sponge. Dry fully with a cloth before putting it away — water left standing is what causes spotting.\u003c\/li\u003e\n\u003cli\u003eBrass darkens. It reacts with air and with the oils on your hands, and a piece in daily use will dull within weeks. That is the metal telling you it is not plated.\u003c\/li\u003e\n\u003cli\u003eTo bring the shine back: a paste of lemon juice and salt, or tamarind pulp, or a proprietary brass cleaner. Rub, rinse, dry. Two minutes.\u003c\/li\u003e\n\u003cli\u003eDo not use steel wool, scouring pads or bleach.\u003c\/li\u003e\n\u003cli\u003eNot dishwasher safe. Not microwave safe.\u003c\/li\u003e\n\u003cli\u003eIf you would rather it stayed dark, leave it alone — a settled patina protects the surface.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The hammer facets carry through to the underside of the dish, where no plated skin would hold, and 400 g of sheet is the figure a kitchen scale will give you back.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo two come out the same. The facets are struck by hand, so their overlap and their brightness shift from one dish to the next and the floor never marks up quite the same way twice.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eNo lining, the inside is plain brass. Wash it and dry it when you finish kneading. Flour and water drying on the surface is what dulls it.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eNo. Keep it to flour, water and dough. A sour batter or a curd marinade left standing in bare brass will mark the floor of the dish and put a metallic edge into whatever is sitting in it.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the polish off brass and leave it grey. Warm water and a soft sponge, get the dough out of the angle where floor meets wall, then dry it.\u003c\/p\u003e\n\u003ch3\u003eIs it heavy enough to stay put?\u003c\/h3\u003e\u003cp\u003eOn a dry counter, yes. On a wet one it will skate, because the base is flat with no foot ring under it. Put a damp cloth beneath the dish before you start working a stiff dough in it.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Default Title","offer_id":52951829446978,"sku":"PP-BR-DIN-PAR-019","price":2199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_190605_jpg.jpg?v=1776689353"},{"product_id":"brass-khal-musal-set-of-2","title":"Brass Khal Musal with Turned Bands","description":"\u003cp\u003eA brass khal musal with fine turned lines round the waist and a ringed pestle.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 1,600 g for the set\u003c\/li\u003e\n\u003cli\u003eFinish: Polished\u003c\/li\u003e\n\u003cli\u003eLining: None. Bare polished brass inside\u003c\/li\u003e\n\u003cli\u003eInterior: Rounded floor running into the wall, no corner to trap a seed\u003c\/li\u003e\n\u003cli\u003eBase: Stepped foot ring, flat and level\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass khal, the mortar\u003c\/li\u003e\n\u003cli\u003e1 brass musal, the pestle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe mortar is turned, not cast. Fine parallel lines are cut round the waist while the lathe still held it, and they stop short of both the rolled rim and the stepped foot ring, which is what tells you the tool went on after the shape was there. Inside, the wall runs down to a rounded floor with no corner for a seed to lodge in. The pestle is ringed at the grip, collared below it, and swells again at the pounding end.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA khal musal is the heavy two-part pounder of the Indian kitchen, a deep-walled cup and the rod that drops into it, used to crush whole spices, garlic and ginger by bruising them rather than slicing them.\u003c\/p\u003e\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWash by hand with a mild dishwashing liquid and a soft sponge. Dry fully with a cloth before putting it away — water left standing is what causes spotting.\u003c\/li\u003e\n\u003cli\u003eBrass darkens. It reacts with air and with the oils on your hands, and a piece in daily use will dull within weeks. That is the metal telling you it is not plated.\u003c\/li\u003e\n\u003cli\u003eTo bring the shine back: a paste of lemon juice and salt, or tamarind pulp, or a proprietary brass cleaner. Rub, rinse, dry. Two minutes.\u003c\/li\u003e\n\u003cli\u003eDo not use steel wool, scouring pads or bleach.\u003c\/li\u003e\n\u003cli\u003eNot dishwasher safe. Not microwave safe.\u003c\/li\u003e\n\u003cli\u003eIf you would rather it stayed dark, leave it alone — a settled patina protects the surface.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this brass solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. At 1,600 g for a cup and a rod of this size there is nothing hollow in either half, and a pounder with a plated skin would show base metal at the working end within a week.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eClose, but not identical. The turned lines are cut on a lathe by hand, so their spacing round the waist shifts a little from one mortar to the next, and the polish deepens unevenly.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eNo. The inside is bare polished brass, which is what you want in a pounder because a tin skin would be scraped off by the pestle inside a month of daily use.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eCrush in it, do not store in it. Garlic, ginger and lemon peel are all fine while you are working, but anything sour left standing will mark the inside wall and pick up a metallic edge.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eHand wash only. Dishwasher salts strip the shine off brass and leave it grey and blotchy. Rinse it out under the tap, wipe the inside dry, and stand the pestle beside it rather than in it.\u003c\/p\u003e\n\u003ch3\u003eWhy does the listing say set of two?\u003c\/h3\u003e\u003cp\u003eBecause the khal and the musal are counted as two pieces. One mortar and one pestle ship together; you are not being sent two mortars.\u003c\/p\u003e\n\u003cp\u003eEach piece is shaped and finished by hand, so small differences in weight, size, finish and surface marking are normal and no two are identical. Colour on screen can differ from the metal in daylight. Handmade in India.\u003c\/p\u003e","brand":"PEETAL PARAMPARA","offers":[{"title":"Large","offer_id":52954604077378,"sku":"PP-BR-DIN-KHL-015-L","price":4999.0,"currency_code":"INR","in_stock":true},{"title":"Medium","offer_id":52954604110146,"sku":"PP-BR-DIN-KHL-015-M","price":3799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260422_152845_jpg.jpg?v=1776925465"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/collections\/brass-cookware-collection-peetal-parampara.jpg?v=1787535358","url":"https:\/\/www.peetalparampara.in\/collections\/brass-cookware.oembed","provider":"PEETAL PARAMPARA","version":"1.0","type":"link"}