Peedhi Hand Hammered Brass Kadhai — Kalai-Lined | Traditional Indian Cooking Kadai for Sabzi, Dal, Curries & Deep Frying

The kadhai is India's most essential cooking vessel — the one that goes on the flame first, feeds the family daily, and gets passed down without a second thought. Peedhi's hand hammered Brass Kadhai brings that everyday vessel back to the metal it was always meant to be made from. Handcrafted in Jagadhri, Haryana, the deep, curved body is beaten by hand into the dotted pattern. The kalai-lined interior is food-safe for any preparation: sabzi, dal, curry, deep frying, shallow frying etc. The two brass loop handles are part of the vessel, not an addition to it — the same metal throughout, the same honesty of material all the way around. Use a folded kitchen towel or cloth to hold them over heat. This is how a kadhai was always meant to feel: real, heavy, capable, and built to last longer than any of the pans it replaces.

Size & Specification Table

Place the Kadhai on a medium gas flame. Always add oil or ghee before placing on heat — never dry-heat a kalai-lined vessel. The brass heats quickly, so lower flame settings than you use with a steel pan are sufficient. For daily sabzi and dal: add oil, allow to heat, add your tempering and cook as normal — wooden or silicone ladles only, to protect the kalai. For deep frying: fill to no more than one-third capacity with oil, heat gradually to frying temperature on medium flame, and fry in batches to maintain oil temperature. For gravies and curries: cook on medium-low flame, stirring regularly. The brass handles get hot during cooking — always use a folded kitchen cloth or silicone mitt. After cooking, transfer food to a serving vessel promptly. Wipe clean, wash gently, and dry thoroughly.

1 × Brass Kadhai — Hand hammered exterior, kalai-lined interior with two brass loop handles

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 inside or outside
✓ Polish the brass exterior with tamarind (imli) + salt paste to restore the golden shine
✓ Use wooden or silicone ladles only — to protect the kalai interior from scratching
✓ Always use a folded cloth or silicone mitt on the handles
✓ Re-tin the interior when kalai wears off (typically every 12–15 months with daily use)

Don't:
✗ Never dry-heat the kadhai — always add oil or liquid before placing on flame
✗ Never use steel wool, abrasive scrubbers, or harsh chemical cleaners on the interior
✗ Do not fill oil above one-third of the kadhai's depth when deep frying
✗ Do not store acidic dishes (tamarind, lemon, tomato-based) overnight
✗ Do not put in the dishwasher
✗ Do not cook on induction without an adapter plate
✗ Do not continue cooking once kalai is visibly worn — re-tin before further use

This Kadhai was handcrafted in Jagadhri, Haryana — a city whose brass and copper craftsmanship tradition spans centuries. It carries the same hand-hammered dotted pattern found across the Peedhi tawa and lagaan — each dot individually struck using a traditional Jogni hammer. The curved body is shaped by hand, the handles formed and attached by hand, and the kalai lining applied by a specialist kalaiwala artisan. No machine finish, no mass pressing — every mark was made by a person who has made thousands like it.

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