Did You Know
Brass utensils retain 90% of nutrients while cooking and are ideal for making traditional Indian recipes that require slow cooking.
COPPER MART by Manish Metals
SKU:3923
Brass Bhagona – Pital Bhagona for Traditional Indian Cooking | Kalai Lined
Regular price
Rs. 2,499.00
Regular price
Rs. 2,709.00
Sale price
Rs. 2,499.00
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Brass Bhagona – Pital Ka Bhagona for Authentic Indian Cooking
The bhagona is the unsung hero of the Indian kitchen — it's where dal simmers, sabzi cooks, and chai brews. This brass bhagona (pital bhagona) brings back the taste of daadi maa ke haath ka khana. There's a reason food tastes different in brass — the even heat distribution and trace minerals from copper and zinc genuinely change the flavour profile.
Our bhagona is kalai-lined (tin-lined) on the inside for food safety, handcrafted from heavy gauge brass that retains heat beautifully. Perfect for slow-cooking dals, making curries, and boiling milk.
Why Brass Bhagona?
- Authentic taste — food cooked in brass has a distinct, richer flavour
- Even heat distribution — no scorching, perfect for slow cooking
- Kalai (tin-lined) — food-safe traditional lining
- Heavy gauge — retains heat, keeps food warm after cooking
- Multi-purpose — dal, sabzi, chai, milk, curries, and more
Specifications
- Material: Pure Brass (Pital) with Kalai (tin) lining
- Type: Bhagona / cooking pot
- Suitable for: Gas stove, traditional chulha (not induction)
- Made in: Jodhpur, Rajasthan by Manish Metals (est. 1997)
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Made in India — Handcrafted by Indian artisans — Manish Metals since 1997
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Why choose us?
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Estimated Delivery 4-7 days
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Product Description
Product Description
Brass Bhagona – Pital Ka Bhagona for Authentic Indian Cooking
The bhagona is the unsung hero of the Indian kitchen — it's where dal simmers, sabzi cooks, and chai brews. This brass bhagona (pital bhagona) brings back the taste of daadi maa ke haath ka khana. There's a reason food tastes different in brass — the even heat distribution and trace minerals from copper and zinc genuinely change the flavour profile.
Our bhagona is kalai-lined (tin-lined) on the inside for food safety, handcrafted from heavy gauge brass that retains heat beautifully. Perfect for slow-cooking dals, making curries, and boiling milk.
Why Brass Bhagona?
- Authentic taste — food cooked in brass has a distinct, richer flavour
- Even heat distribution — no scorching, perfect for slow cooking
- Kalai (tin-lined) — food-safe traditional lining
- Heavy gauge — retains heat, keeps food warm after cooking
- Multi-purpose — dal, sabzi, chai, milk, curries, and more
Specifications
- Material: Pure Brass (Pital) with Kalai (tin) lining
- Type: Bhagona / cooking pot
- Suitable for: Gas stove, traditional chulha (not induction)
- Made in: Jodhpur, Rajasthan by Manish Metals (est. 1997)
Key Features
Key Features
- Pure brass (pital) bhagona with kalai (tin) lining — authentic taste, food-safe
- Even heat distribution — perfect for slow-cooking dal and curries
- Heavy gauge brass — retains heat, keeps food warm longer
- Multi-purpose — dal, sabzi, chai, milk, kadhi, and all Indian cooking
- Handcrafted by Manish Metals, Jodhpur since 1997
- Free shipping across India with 7-day manufacturing defect guarantee
Health Benefits & Usage
Health Benefits & Usage
- Dal and lentils — slow simmering for perfect consistency
- Sabzi and curries — even cooking without burning
- Chai and milk boiling — no scorching at the bottom
- Kadhi, rasam, and thin gravies
- Kheer, halwa, and dessert preparations
Faq
Brass bhagona mein khana banane se taste alag aata hai kya?
Haan, brass mein khana banane se taste genuinely alag aata hai. Copper aur zinc ke trace minerals food mein mix hote hain jo flavour enhance karte hain. Isliye daadi maa ke haath ka khana itna alag lagta tha — woh pital ke bartan use karti thi.
Kya brass bhagona daily use ke liye safe hai?
Bilkul safe hai. Kalai (tin-lining) centuries se Indian kitchens mein use hoti hai. Tin food-grade hai, acidic foods ke saath bhi react nahi karta. Koi chemical coating nahi hai.
Bhagona aur patila mein kya fark hai?
Bhagona thoda chhota aur wider hota hai — dal, sabzi, chai ke liye perfect. Patila deeper hota hai — rice, biryani, bade quantities ke liye. Dono ka material aur kalai same hoti hai.
Brass bhagona ki kalai kab karwayein?
Jab andar ki tin lining patli dikhe ya brass dikhne lage — usually 2-3 saal mein. Local kalai wale se karwa sakte hain. Kalai ke baad bhagona naye jaisa ho jaata hai.
Brass bhagona ko kaise saaf karein?
Garam paani aur soft sponge se dhoyein. Hafte mein ek baar nimbu-namak lagakar ragdein aur dhoyein. Steel wool ya harsh detergent avoid karein — kalai kharab ho sakti hai.
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