Brass Indian Style Wok and Laddle – ptalusa

$ 19.99

4.6 (666) In stock

Brass has been a part of heritage cooking in Indian households for a long time. The qualities of copper and zinc make this the perfect choice for healthy cooking. The Brass Wok (also known as Patili or Degchi) and Laddle (Karchi) are the most desirable products for daily usage, keeping food free from infections and lea
Brass has been a part of heritage cooking in Indian households for a long time. The qualities of copper and zinc make this the perfect choice for healthy cooking. The Brass Wok (also known as Patili or Degchi) and Laddle (Karchi) are the most desirable products for daily usage, keeping food free from infections and leading to food preparation that defines healthy living.The tin-coated non-stick cookware is the friend we all seek in our kitchens! Join us as we go hand-in-hand with heritage legacy and contemporary health. Additional Information Size in Inches (lxbxh): 8 x 8 x 8 ( width of opening) Size in Inches (lxbxh): 12 x 12 x 8 ( width of widest part) Finish: Plain Golden with lines (Handcrafted in pure Brass) and tin coated, giving a silver look on the inside. Weight in kg: 2 - 2.3 Capacity: 3L- 4L Note: Any variation in weight and size is characteristic of handcrafted products. The product has a joint in the centre since it can't be made in a single piece. FAQs 1. Is it Non-Stick? Yes, the tin coating on the Wok/Patili makes them non-stick and easy cookware. 2. Is it safe to cook all types of food ? Yes, the tin coating on our Wok/Patili makes it safe to cook all types of food. 3. How long will it take to get the tin coating (kalai) again ? It completely depends on your utility. If you have a higher utility, you might have to get it done sooner. Did you know/Interesting Facts? 1. Since brass and copper are good conductors of heat, they help you to save gas. They are a smart step towards sustainability. 2. Do not leave the Patili and Karchi on gas without oil as it might melt the Kalai, leading to quick fading of the coating.

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