{"title":"Makar Sankranti \u0026 Pongal | मकर संक्रांति","description":"\u003cp\u003eMakar Sankranti and Pongal. The pongal pot itself, the lamps lit for the morning, thalis, and the small vessels the offering is made in.\u003c\/p\u003e\u003cp\u003eWhere a brass cooking vessel is tin lined the page states it, and that matters here because pongal is cooked in the pot rather than served from it. The lining wears through after twelve to fifteen months of regular use and is redone by a local kalaiwala. Where a pot is bare brass, the page says that instead, and it is for serving rather than for the stove.\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-ghee-pot","title":"Brass Ghee Pot with Spoon, 230 g","description":"\u003cp\u003eA polished brass ghee pot with a spoon resting in a notch cut into the lid.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 230 g\u003c\/li\u003e\n\u003cli\u003eFinish: Mirror polished\u003c\/li\u003e\n\u003cli\u003eLining: Not lined, bare brass inside\u003c\/li\u003e\n\u003cli\u003eSpoon: One brass spoon, seated in a notch in the lid brim\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass ghee pot with lid\u003c\/li\u003e\n\u003cli\u003e1 brass spoon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe lid brim runs out flat and wide, and one side of it is cut away into a shallow notch, so the spoon drops in and lies at an angle with its handle clear of the ball knob. Two fine turned grooves ring the belly.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA ghee pot is the small lidded vessel that keeps clarified butter beside the stove, with a slot at the lid so the spoon stays with the pot.\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. 230 g is not much metal, but it is all metal, and the turned grooves at the belly are cut into the wall rather than pressed into a coating that would break at the line.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eClose, but not identical. The body is spun and polished by hand, so the depth of the mirror and the exact width of the turned lines shift from one pot to the next.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eNo, bare brass inside. The ghee itself does nothing to the metal. A damp spoon dipped into it is what causes trouble, so keep the spoon dry between uses.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eNo. Ghee, and nothing sour. A pot this small is easy to press into other work, but curd or pickle standing in bare brass will take on a metallic edge and mark the wall.\u003c\/p\u003e\n\u003ch3\u003eCan I put it in the dishwasher?\u003c\/h3\u003e\u003cp\u003eNo. Ghee leaves a film that a machine will bake on rather than lift, so wash the pot, the lid and the spoon by hand in warm water with a mild liquid, then dry them.\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":52940518555970,"sku":"PP-BR-DIN-GHE-037","price":1699.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/brass-ghee-pot-with-spoon-peetal-parampara.png?v=1787530574"},{"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":"kansa-handi","title":"Kansa Handi with Domed Lid, 1.1 kg","description":"\u003cp\u003eA kansa handi with a domed lid on a turned knob and a belly that draws in at the base.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Kansa (bronze), unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 1,100 g\u003c\/li\u003e\n\u003cli\u003eFinish: Brushed satin, turned on a lathe\u003c\/li\u003e\n\u003cli\u003eLid: Domed, dropping onto a stepped shoulder, with a turned baluster knob\u003c\/li\u003e\n\u003cli\u003eBase: Flat and drawn in below the belly, no foot ring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 kansa handi\u003c\/li\u003e\n\u003cli\u003e1 kansa lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe lid is domed rather than flat and drops onto a shoulder that steps in to take it, so the two meet in a line visible from across a table. Its knob is turned in a small baluster, waisted at the middle and wide enough to lift with two fingers. Turning lines run the full height of the body in fine parallel bands, and the belly draws in below its widest point to a flat base narrower than the mouth. No handles are fitted. At 1,100 g the pot holds a slow dish steady and still lifts with a cloth.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA handi is the round-bellied lidded pot of the Indian kitchen, wide at the waist and drawn in at the mouth so a slow dish holds its heat, and made to go from the flame to the table.\u003c\/p\u003e\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKansa is an alloy of copper and tin, known in English as bell metal or bronze. It is dense, hard, and heavier in the hand than steel of the same size.\u003c\/li\u003e\n\u003cli\u003eWash by hand with a mild dishwashing liquid and a soft sponge straight after eating. Dry fully.\u003c\/li\u003e\n\u003cli\u003eKansa darkens with use and reacts to sour food faster than brass does. Serve lemon, curd, tamarind and pickle fresh rather than leaving them standing in the vessel.\u003c\/li\u003e\n\u003cli\u003eTo restore the shine: tamarind pulp, or lemon and salt. Rinse thoroughly and dry.\u003c\/li\u003e\n\u003cli\u003eDo not use steel wool, harsh detergent or bleach.\u003c\/li\u003e\n\u003cli\u003eNot dishwasher safe. Not microwave safe.\u003c\/li\u003e\n\u003cli\u003eKansa is hard but it is not forgiving — a fall onto stone can dent or crack the rim. Store it where it will not knock against other metal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this kansa solid or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The pot and its lid weigh 1,100 g between them, which is metal thickness rather than a coating, and a kitchen scale gives you the same answer the day it arrives.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNo. The body is spun and turned by hand, so the depth of the dome, the profile of the knob and the run of the lathe lines shift a little from one pot to the next.\u003c\/p\u003e\n\u003ch3\u003eIs kansa the same as brass?\u003c\/h3\u003e\u003cp\u003eNo. Kansa is bronze, copper alloyed with tin, and brass is copper alloyed with zinc. Kansa is denser and harder, and beside a brass pot it reads paler and slightly cooler in tone.\u003c\/p\u003e\n\u003ch3\u003eWill it discolour with sour food?\u003c\/h3\u003e\u003cp\u003eYes. Tamarind, tomato, curd and lemon pull at the surface of the alloy and leave patches. Keep sour dishes short in the pot, empty it after the meal, then rinse and dry it.\u003c\/p\u003e\n\u003ch3\u003eCan I cook in it on a flame?\u003c\/h3\u003e\u003cp\u003eOn a low flame, yes, and the shape is made for a slow dish that then goes to the table. Keep the heat gentle, keep anything sour out of it, and never leave the pot empty over a burner.\u003c\/p\u003e\n\u003ch3\u003eDoes the lid seal?\u003c\/h3\u003e\u003cp\u003eNo. It rests on a stepped shoulder rather than clamping down, so steam escapes at the join. That suits slow cooking and serving, and it means the pot is not a pressure vessel.\u003c\/p\u003e\n\u003ch3\u003eHow do I clean it?\u003c\/h3\u003e\u003cp\u003eWarm water, a soft sponge and a dry cloth after every use. For a dull patch, a cut lemon with salt, rinsed off at once and dried, brings the tone back without scouring the surface.\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":52948327432514,"sku":"PP-KA-KAN-HAN-197","price":7399.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_191432_jpg.jpg?v=1776689344"},{"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-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-ghee-pot-hand-hammered","title":"Hand Hammered Brass Ghee Pot, 250 g","description":"\u003cp\u003eA brass ghee pot with a hammered collar, a smooth belly and a wide brimmed lid.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Brass, unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 250 g\u003c\/li\u003e\n\u003cli\u003eFinish: Hand hammered collar, polished belly\u003c\/li\u003e\n\u003cli\u003eLining: Not lined, bare brass inside\u003c\/li\u003e\n\u003cli\u003eLid: Brimmed disc overhanging the mouth, small ball top\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 brass ghee pot\u003c\/li\u003e\n\u003cli\u003e1 brimmed brass lid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eOnly the top half is hammered. Above the raised rib at the waist the metal is beaten into broad flat facets; below it the belly is left smooth and shows fine turning lines from the lathe, so the pot changes texture at a single line you can find with a thumbnail. The lid is a brimmed disc rather than a cap, wide enough to overhang the mouth, and that brim is where it gets lifted from rather than the small ball at its centre.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA ghee pot is the small lidded vessel ghee is kept in beside the stove, low and wide-mouthed so a spoon reaches the bottom of it once the ghee has set firm in cool weather.\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, and light at 250 g because the pot is small rather than because the wall is thin. 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 collar is struck by hand, so the facets fall in a different pattern on every pot, and the line where the hammering meets the smooth belly sits a shade higher or lower.\u003c\/p\u003e\n\u003ch3\u003eIs it tin lined?\u003c\/h3\u003e\u003cp\u003eNo lining, and a ghee pot rarely has one. Ghee is not sour and sits in bare brass without reacting. Water is what you keep out of it.\u003c\/p\u003e\n\u003ch3\u003eCan I keep curd, lemon or pickle in it?\u003c\/h3\u003e\u003cp\u003eNo. Ghee only. Curd and pickle sitting against bare brass will stain the inside wall and pick up a metallic edge, and the mouth is too narrow to scrub a stain back out of.\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 beside the stove.\u003c\/p\u003e\n\u003ch3\u003eDoes a spoon come with it?\u003c\/h3\u003e\u003cp\u003eNo. The pot ships as a body and a lid. There is no slot cut in the lid for a spoon handle either, so a ghee spoon lives outside the pot rather than standing 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":52954568982850,"sku":"PP-BR-DIN-GHE-018","price":3099.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260124_190014_jpg.jpg?v=1776689344"},{"product_id":"kansa-ghee-pot","title":"Kansa Ghee Pot with Domed Lid, 350 g","description":"\u003cp\u003eA round bellied kansa ghee pot with a flared collar and a tall domed lid.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Kansa (bronze), unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 350 g\u003c\/li\u003e\n\u003cli\u003eFinish: Brushed satin, tone change at the belly line\u003c\/li\u003e\n\u003cli\u003eLid: Tall dome on a flared collar, waisted knob turned in one piece\u003c\/li\u003e\n\u003cli\u003eSpoon: One kansa spoon, carried through a notch at the lid edge\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 kansa ghee pot with lid\u003c\/li\u003e\n\u003cli\u003e1 kansa spoon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe belly is full and round and pulls in hard at the shoulder to a collar that flares straight back out, so the lid seats on a ledge instead of on the pot. That lid stands as a tall dome under a waisted knob turned in one piece with it. A change of tone runs round the belly at the halfway line where the polish was taken in two passes, and the spoon lies through a notch in the lid edge with its tail up.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA ghee dani is the covered pot clarified butter is kept in at room temperature, small enough to stand on the dining table and lidded so nothing settles into the fat between one meal and the next.\u003c\/p\u003e\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKansa is an alloy of copper and tin, known in English as bell metal or bronze. It is dense, hard, and heavier in the hand than steel of the same size.\u003c\/li\u003e\n\u003cli\u003eWash by hand with a mild dishwashing liquid and a soft sponge straight after eating. Dry fully.\u003c\/li\u003e\n\u003cli\u003eKansa darkens with use and reacts to sour food faster than brass does. Serve lemon, curd, tamarind and pickle fresh rather than leaving them standing in the vessel.\u003c\/li\u003e\n\u003cli\u003eTo restore the shine: tamarind pulp, or lemon and salt. Rinse thoroughly and dry.\u003c\/li\u003e\n\u003cli\u003eDo not use steel wool, harsh detergent or bleach.\u003c\/li\u003e\n\u003cli\u003eNot dishwasher safe. Not microwave safe.\u003c\/li\u003e\n\u003cli\u003eKansa is hard but it is not forgiving — a fall onto stone can dent or crack the rim. Store it where it will not knock against other metal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this solid kansa or plated?\u003c\/h3\u003e\u003cp\u003eSolid. At 350 g for a pot that fits in one hand the metal is doing the work, and plating would show at the turned edge of the collar where the wall is drawn thinnest.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eNot exactly. The tone change round the belly comes from the polishing passes, so it lands in a slightly different place on every pot, and the dome of the lid varies with the turning.\u003c\/p\u003e\n\u003ch3\u003eIs kansa the same as brass?\u003c\/h3\u003e\u003cp\u003eNo. Kansa is an alloy of copper and tin and brass is copper and zinc. Kansa is the paler metal of the two, and it has long been the one Indian households keep for eating and for ghee.\u003c\/p\u003e\n\u003ch3\u003eWill it discolour with sour food?\u003c\/h3\u003e\u003cp\u003eGhee will not touch it, but anything sour will. Lemon, curd and pickle left standing against kansa dull the surface and mark it, so keep those out of the pot and wash it warm after a refill.\u003c\/p\u003e\n\u003ch3\u003eDoes the lid sit tight?\u003c\/h3\u003e\u003cp\u003eIt seats rather than seals. The collar flares out and the dome drops onto that ledge, so the lid stays put when the pot is carried but the pot is not airtight and is not meant to be.\u003c\/p\u003e\n\u003ch3\u003eDoes the spoon come with it?\u003c\/h3\u003e\u003cp\u003eYes. One spoon is supplied and it passes through a notch cut in the lid edge, so it stands in the ghee with the lid closed and the handle stays clean to pick up.\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":52954645791042,"sku":"PP-KA-KAN-GHE-173","price":4499.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260422_152812_jpg.jpg?v=1776925466"},{"product_id":"kansa-ghee-pot-1","title":"Kansa Ghee Pot with Flat Lid, 550 g","description":"\u003cp\u003eA kansa ghee pot with a wide flat lid, a domed knob and a notch for the spoon.\u003c\/p\u003e\n\u003ch2\u003eSpecification\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Kansa (bronze), unlacquered\u003c\/li\u003e\n\u003cli\u003eWeight: 550 g\u003c\/li\u003e\n\u003cli\u003eFinish: Brushed satin, fine turning lines over the body\u003c\/li\u003e\n\u003cli\u003eLid: Flat with a broad brim, drops onto a stepped collar, small domed knob\u003c\/li\u003e\n\u003cli\u003eSpoon: One tapered kansa spoon, carried in a notch cut through the lid brim\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is in the box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 kansa ghee pot with lid\u003c\/li\u003e\n\u003cli\u003e1 tapered kansa spoon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout this piece\u003c\/h2\u003e\n\u003cp\u003eThe body is a straight sided canister that swells a little at the waist and turns in at the shoulder to a stepped collar, so the lid drops onto a seat instead of resting on the rim. That lid is close to flat, a broad brim with one shallow ring turned into the middle and a small domed knob at the centre, and a notch is cut through its edge wide enough for the spoon to lie in with the lid closed. The spoon tapers to a point and stands well clear of the pot. Fine turning lines run right the way up the body under a soft satin polish, and the base rounds off rather than sitting on a foot.\u003c\/p\u003e\n\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eA ghee pot is the small lidded vessel kept within reach of the stove for clarified butter, cut with a slot or a notch at the lid so the spoon can stand in the ghee from one meal to the next.\u003c\/p\u003e\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKansa is an alloy of copper and tin, known in English as bell metal or bronze. It is dense, hard, and heavier in the hand than steel of the same size.\u003c\/li\u003e\n\u003cli\u003eWash by hand with a mild dishwashing liquid and a soft sponge straight after eating. Dry fully.\u003c\/li\u003e\n\u003cli\u003eKansa darkens with use and reacts to sour food faster than brass does. Serve lemon, curd, tamarind and pickle fresh rather than leaving them standing in the vessel.\u003c\/li\u003e\n\u003cli\u003eTo restore the shine: tamarind pulp, or lemon and salt. Rinse thoroughly and dry.\u003c\/li\u003e\n\u003cli\u003eDo not use steel wool, harsh detergent or bleach.\u003c\/li\u003e\n\u003cli\u003eNot dishwasher safe. Not microwave safe.\u003c\/li\u003e\n\u003cli\u003eKansa is hard but it is not forgiving — a fall onto stone can dent or crack the rim. Store it where it will not knock against other metal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eQuestions\u003c\/h2\u003e\n\u003ch3\u003eIs this solid kansa or plated?\u003c\/h3\u003e\u003cp\u003eSolid. The pot is cast and turned in the metal itself rather than skinned over something cheaper, and 550 g for a vessel of this size is the part of the argument a kitchen scale settles for you at home.\u003c\/p\u003e\n\u003ch3\u003eWill it look exactly like the photograph?\u003c\/h3\u003e\u003cp\u003eClose, but not to the millimetre. The pot is turned and finished by hand, so the depth of the satin, the width of the collar step and the way the lid seats all shift a little from one to the next.\u003c\/p\u003e\n\u003ch3\u003eIs kansa the same as brass?\u003c\/h3\u003e\u003cp\u003eNo. Kansa is an alloy of copper and tin and brass is copper and zinc, so the two are different metals. Kansa reads paler and warmer against brass, and it rings for longer when a fingernail is tapped against the wall.\u003c\/p\u003e\n\u003ch3\u003eWill it discolour with sour food?\u003c\/h3\u003e\u003cp\u003eYes, and ghee is not what does it. Lemon, curd, pickle or any sour liquid left standing against kansa will dull the surface and can leave dark patches. Keep the pot to ghee, wash it out warm and dry it.\u003c\/p\u003e\n\u003ch3\u003eDoes the spoon come with it?\u003c\/h3\u003e\u003cp\u003eYes, one spoon is supplied. It lives in the notch cut through the lid brim, so the lid closes with the spoon still standing in the ghee and nothing has to be fished out with a finger.\u003c\/p\u003e\n\u003ch3\u003eWill the ghee set hard in it?\u003c\/h3\u003e\u003cp\u003eIn a cold month it will set, the same as it would in glass or steel. Kansa takes up the temperature of the room quickly, so a pot standing near the stove softens well before one kept in a cupboard.\u003c\/p\u003e\n\u003ch3\u003eHow do I wash it?\u003c\/h3\u003e\u003cp\u003eWarm water, a soft sponge, then dry it with a cloth. A steel scrubber will cut through the satin surface, and a dishwasher leaves kansa grey and blotchy, so keep the pot out of 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":52954649428290,"sku":"PP-KA-KAN-GHE-169","price":5499.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/files\/20260422_152729_jpg.jpg?v=1776925466"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/0003\/8210\/collections\/makar-sankranti-and-pongal-collection-peetal-parampara.png?v=1787534525","url":"https:\/\/www.peetalparampara.in\/collections\/makar-sankranti-pongal.oembed","provider":"PEETAL PARAMPARA","version":"1.0","type":"link"}