Brass (Pital): An alloy of copper and zinc that is durable and distributes heat evenly.
Patila Handi: A deep, round cooking vessel commonly used for preparing dals, curries, biryani, milk-based dishes, and slow-cooked recipes.
Kalai: A thin tin coating applied to the inside of the brass vessel. This coating:
Prevents acidic foods from reacting with the brass.
Makes the vessel safe for everyday cooking.
Helps preserve the taste and color of food.
Benefits
Even heat distribution for consistent cooking.
Traditional cookware that can last for decades with proper care.
Suitable for slow cooking and enhancing authentic flavors.
Attractive, classic appearance that can also be used for serving.
Care Instructions
Wash with mild soap and a soft sponge.
Avoid abrasive scrubbers that can damage the tin coating.
Do not use metal utensils aggressively on the inside.
Re-tin (reapply kalai) when the tin layer wears off and brass becomes visible inside