Peedhi Brass Sauce Pan — Kalai-Lined | Milk & Tea Pan

The sauce pan is the most-used vessel in an Indian kitchen — the first thing on the flame every morning, the last thing washed at night. Peedhi's Brass Sauce Pan brings that daily ritual back to its roots: pure brass outside, food-safe kalai (tin lining) inside, and the same insulated cool-touch handle that makes every session at the stove comfortable. The brass exterior conducts heat swiftly and evenly — no waiting, no hot spots. The kalai interior protects your food from any metal reactivity, making it entirely safe for milk, tea, soups, gravies, and sauces. Crafted by artisans in Jagadhri, Haryana, it arrives kalai-ready. Just place it on the flame and cook the way it was always meant to be done.

Size & Specification Table

Place the sauce pan on a low to medium gas flame. Add liquid or ingredients before placing on heat — never dry-heat a kalai-lined pan, as this damages the tin coating. The brass base heats quickly and evenly, so lower flame settings than you use for steel pans are sufficient. The insulated handle stays cool throughout — no cloth or mitt required. Stir with a wooden or silicone ladle to protect the kalai interior. After cooking, transfer food to a serving vessel — do not store cooked food in the pan for extended periods, especially acidic dishes. Wipe clean and dry thoroughly after each use.

1 × Brass Sauce Pan — kalai-lined interior, polished brass exterior, with insulated handle

Do:
✓ Wash with mild soap and a soft cotton cloth or sponge after each use
✓ Rinse thoroughly and dry immediately — do not leave water sitting on the surface or interior
✓ Polish the brass exterior with tamarind (imli) + salt paste for natural shine
✓ Use wooden or silicone ladles only — to protect the kalai interior from scratching
✓ Re-tin the interior when the kalai wears off (typically every 12–18 months)

Don't:
✗ Never dry-heat the pan — always add liquid or ingredients before placing on flame
✗ Never use steel wool, abrasive scrubbers, or harsh chemical cleaners on the interior
✗ Do not store acidic foods (tamarind, lemon, tomato) overnight
✗ Do not put in the dishwasher
✗ Do not cook on induction — brass is not induction-compatible
✗ Do not continue cooking once kalai is visibly worn — re-tin first

This Sauce Pan was handcrafted in Jagadhri, Haryana — a city renowned for its centuries-old tradition of brass and copper craftsmanship. The smooth polished brass exterior is spun and finished by hand, and the kalai lining is applied by a skilled kalaiwala. Every Peedhi vessel leaves the workshop fully finished and ready to cook with.

• Storing acidic foods (lemon, tamarind, tomato) overnight
• Dishwasher use
• Induction cooktops
• Use once kalai wears off without re-tinning