Peedhi Hammered Brass Lagaan (Tin-Coated) – Traditional Brass Cooking Pot for Slow, Flavourful Cooking

Rediscover the timeless joy of Indian cooking with the Peedhi Hammered Brass Lagaan, a handcrafted cooking vessel inspired by generations of traditional kitchens. Made from high-quality solid brass (Peetal) and finished with a food-safe traditional tin coating (Kalai) on the inside, this brass lagaan is designed for preparing authentic Indian recipes while preserving the rich heritage of slow cooking.

Its broad base and gently curved sides ensure even heat distribution, allowing ingredients to cook gradually and develop deeper flavours. Whether you're preparing vegetable biryani, pulao, curries, dal, khichdi, festive meals, or traditional family recipes, the Peedhi Brass Lagaan delivers a cooking experience that modern cookware simply cannot replicate.

Each lagaan is carefully handcrafted by skilled artisans from Jagadhri, India's renowned Brass City, making every piece unique with subtle handcrafted hammer marks that celebrate authentic Indian craftsmanship. The elegant brass exterior adds warmth and timeless beauty to your kitchen while making it equally suitable for serving food directly at the dining table.

With proper care and periodic re-tinning when required, this heirloom-quality vessel is built to be cherished and passed down from one generation to the next — Peedhi Dar Peedhi.

Place the Lagaan on a medium gas flame. Always add oil, ghee, or liquid before placing on heat — never dry-heat a kalai-lined vessel. The wide brass base heats quickly and evenly, so lower flame settings than you would use with a steel pan are sufficient and recommended. Stir with a wooden or silicone ladle to protect the kalai interior. For dum biryani: once the base layer of rice is set and the top layer added, seal the rim tightly with a heavy lid and reduce flame to its lowest setting — the brass retains heat and drives steam through the biryani. For festive sweets like halwa and kheer: cook on medium-low flame, stirring regularly across the wide surface. The Lagaan has no handles — use heavy-duty tongs on the rim or a folded kitchen towel to move it when hot. After cooking, transfer food to a serving vessel. Wipe clean and dry thoroughly.

1 × Brass Lagaan — Hand-hammered exterior, kalai-lined interior

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 interior surface
✓ Polish the brass exterior with tamarind (imli) + salt paste to restore golden shine
✓ Use wooden or silicone ladles only — to protect the kalai interior from scratching
✓ Store in a dry place — if storing for long periods, wipe interior with a light film of oil
✓ Re-tin the interior when the kalai wears off (typically every 12–24 months depending on use frequency)

Don't:
✗ Never dry-heat the lagaan — always add oil, ghee, or liquid 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-based) overnight
✗ Do not put in the dishwasher
✗ Do not cook on induction — an adapter plate is required
✗ Do not continue cooking once kalai is visibly worn — re-tin before further use

This Lagaan was handcrafted in Jagadhri, Haryana — a city renowned for centuries of brass and copper craftsmanship. It carries the hand-hammered dotted pattern — each dot individually struck by a skilled artisan using a traditional Jogni hammer. The kalai lining is applied by a specialist kalaiwala — an artisan whose own craft of tin-coating is itself a generations-old tradition in the same region. Every Peedhi Lagaan leaves the workshop complete: hammered, kalai-lined, and ready to cook the meal it was made for.

• Storing acidic foods overnight
• Dishwasher use
• Induction cooktops without adapter
• Use once kalai wears off without re-tinning