September 2026
Traditional Indian kitchens used metal cookware long before non-stick pans arrived, and many families are going back to it. Brass, copper and bronze are all good cooking metals, but each has its own strengths, and knowing them helps your vessels last a lifetime.
Copper heats up quickly and spreads heat very evenly, which is why it is loved for dishes that need gentle, controlled cooking. Because copper reacts with acidic and salty food, copper cooking vessels are lined with tin on the inside. Our hammered copper kadhai is tin-lined for exactly this reason.
Brass holds heat well and is traditionally used for dals, rice, biryani and slow-cooked gravies. For everyday cooking, brass vessels are usually kalai (tin) coated inside, like our brass lagaan handi and brass degchi. A heavy brass biryani handi is ideal for dum cooking, where steady heat matters more than speed.
Bronze is an alloy of copper and tin. It is tough, holds heat evenly and has been used across India for tawas, kadhais and serving thalis. A bronze dosa tawa or bronze kadahi is a good first piece if you are new to metal cookware.
Kalai is a thin layer of tin applied to the inside of brass and copper vessels. It keeps food from touching the base metal directly. Over years of use the lining slowly wears away; when you start to see the golden or reddish metal showing through inside, it is time to get it re-tinned by a local kalaiwala. It is an inexpensive service and gives the vessel many more years of life.
Use them well and these vessels will outlast any modern pan in your kitchen, and very often get handed down to the next generation.
