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:4334
Brass Saucepan – Pital Saucepan with Kalai Lining | Traditional Cookware
Regular price
Rs. 1,129.00
Regular price
Rs. 1,199.00
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Rs. 1,129.00
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Brass Saucepan – Pital Ka Saucepan for Everyday Indian Cooking
A good saucepan is the workhorse of every Indian kitchen — dal, chai, kadhi, milk, sauces, everything starts here. This brass saucepan (pital saucepan) brings the traditional cooking wisdom of Indian kitchens back to your stovetop. Kalai-lined for food safety, with heat distribution that stainless steel simply can't match.
Brass retains heat longer than steel, which means your dal keeps simmering gently even on low flame, and your chai doesn't scorch at the bottom. The kalai (tin) lining ensures no metallic taste and completely food-safe cooking.
Why Brass Saucepan?
- Even heat distribution — no scorching, no hotspots
- Kalai (tin-lined) — food-safe, no chemical coatings
- Heat retention — keeps food warm longer after cooking
- Adds trace minerals — copper and zinc from brass are beneficial micronutrients
- Lifetime durability — re-kalai every few years, lasts generations
Specifications
- Material: Pure Brass (Pital) with Kalai (tin) lining
- Type: Saucepan for boiling, simmering, and cooking
- 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?
Why choose us?
✅ Legacy of Trust since 1997
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Estimated Delivery 4-7 days
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7 days Exchange & Return
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Product Description
Product Description
Brass Saucepan – Pital Ka Saucepan for Everyday Indian Cooking
A good saucepan is the workhorse of every Indian kitchen — dal, chai, kadhi, milk, sauces, everything starts here. This brass saucepan (pital saucepan) brings the traditional cooking wisdom of Indian kitchens back to your stovetop. Kalai-lined for food safety, with heat distribution that stainless steel simply can't match.
Brass retains heat longer than steel, which means your dal keeps simmering gently even on low flame, and your chai doesn't scorch at the bottom. The kalai (tin) lining ensures no metallic taste and completely food-safe cooking.
Why Brass Saucepan?
- Even heat distribution — no scorching, no hotspots
- Kalai (tin-lined) — food-safe, no chemical coatings
- Heat retention — keeps food warm longer after cooking
- Adds trace minerals — copper and zinc from brass are beneficial micronutrients
- Lifetime durability — re-kalai every few years, lasts generations
Specifications
- Material: Pure Brass (Pital) with Kalai (tin) lining
- Type: Saucepan for boiling, simmering, and cooking
- Suitable for: Gas stove, traditional chulha (not induction)
- Made in: Jodhpur, Rajasthan by Manish Metals (est. 1997)
Key Features
Key Features
- Pure brass (pital) saucepan with kalai (tin) lining — food-safe, no coatings
- Even heat distribution — perfect for dal, chai, kadhi, and milk
- Superior heat retention — food stays warm longer after cooking
- Heavy gauge brass — no warping, lasts generations with re-kalai
- 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 lentil cooking — even simmering without scorching
- Chai and milk boiling — no burning at the bottom
- Kadhi, rasam, sambar, and thin gravies
- Boiling water, making kheer, and dessert preparations
- Reheating leftovers — brass retains heat beautifully
Faq
Brass saucepan mein kya kya bana sakte hain?
Dal, chai, kadhi, rasam, sambar, kheer, milk — basically kuch bhi jo boil ya simmer karna ho. Brass ki even heat distribution se kuch bhi bottom mein chipakta ya jalta nahi.
Kya brass saucepan safe hai daily use ke liye?
Haan, hamara saucepan kalai (tin-lined) hai jo centuries se Indian kitchens mein use hoti hai. Koi chemical coating nahi. Tin food-grade hai aur acidic foods ke saath bhi safe hai.
Brass saucepan aur steel saucepan mein kya fark hai?
Brass heat 70% better conduct karta hai steel se — isliye cooking even hoti hai. Steel mein hotspots hote hain. Plus brass mein trace minerals (copper, zinc) food mein add hote hain jo health ke liye achhe hain.
Kalai kab karwani chahiye?
Jab andar ki tin lining patli dikhe ya copper/brass dikhne lage, tab kalai karwa lein — usually 2-3 saal mein. Local kalai wale se karwa sakte hain, ya humse contact karein.
Brass saucepan ki safai kaise karein?
Garam paani aur soft sponge se dhoyein. Nimbu-namak se weekly polish karein. Dishwasher mein mat daalein. Steel wool avoid karein — kalai kharab ho sakti hai.
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