Built To Last a Lifetime

Flamorra Brass Frying Pan

Rs. 1,499

Inclusive of taxes.

18 gauge heavy-built brass, hand hammered. Tin-coated interior. Wide flat cooking surface. Holds heat long after the flame drops. Built to last a lifetime.

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Why buy the Flamorra Brass Frying Pan?

Wide flat base. Maximum contact with the flame.
The Flamorra Brass Frying Pan is shaped into a wide, flat cooking surface that sits fully on the burner. Full contact between the brass base and the heat source. Brass conducts heat faster than stainless steel and spreads it more evenly across the base. The result is consistent browning from edge to edge.

Holds heat after the flame drops.
Brass retains heat longer than thin stainless steel. Turn off the gas and the pan keeps cooking. For eggs, rotis, and shallow frying, this means you control the heat with the flame and the pan does the rest.

Tin-coated interior. Food-safe and non-reactive.
The interior cooking surface is tin-coated. Tin does not react with food. Your eggs, your shallow-fried fish, and your parathas sit on a clean, non-reactive surface. The tin lining will wear over years of daily use and will need re-tinning. That is the nature of this material and the commitment it asks of you.

Hand hammered. Every piece unique.
Shaped by hand, not by machine. The hammer marks on the exterior are the record of how this pan was made. No two pieces from the same batch are identical. What looks like texture is actually history.

Built for daily use. For decades.
The brass body does not degrade. The tin lining renews. A well-maintained Flamorra Brass Frying Pan outlasts every non-stick pan you have ever owned.

Product Name
Flamorra Brass Frying Pan

Material
18 Gauge Pure Brass, Tin-coated interior

Gauge
18 gauge heavy-built

Finish
Hand hammered exterior, Tin-coated interior

Suitable For
Gas stove only. Not suitable for induction, electric, or halogen cooktops.

Dishwasher Safe
No. Hand wash only.

Country of Origin
India

Manufactured by
[Legal entity name and address]

Specifications by size
[ASSUMED — confirm all weights with client before publishing]

20 cm: Weight 520 g
22 cm: Weight 650 g
24 cm: Weight 800 g

Note
Each piece is hand hammered. Slight variations in weight and size are natural and expected. Frying pans do not carry a standard volume capacity.

Package Contents
1 Brass Frying Pan, Care Instructions Card

Orders ship within 1-2 business days. Delivery in 3-5 business days depending on location. Free shipping on all orders above [THRESHOLD — confirm with client]. Tracked shipment. You receive a tracking link once the order ships.

Flamorra warrants this brass frying pan against manufacturing defects in the brass body and construction. The tin lining is a consumable surface that wears with use and is not covered under warranty. Re-tin when the lining wears, as needed.

To claim: message us at [CONTACT METHOD] with your order number.

Have a question about this product or about re-tinning? Message us at [CONTACT METHOD] or write to [EMAIL].

Heavy brass. Flat base. The way frying pans were made before they became disposable.

A non-stick frying pan is designed to last two to three years. The coating wears. The pan goes out. Another one comes in. The Flamorra Brass Frying Pan is built on a different logic. The brass body does not expire. The tin lining renews. The same pan you buy today, maintained properly, will be in your kitchen in twenty years. The shape is simple. A wide, flat base and straight sides. The weight is substantial. 18 gauge brass is heavier than a non-stick pan of the same size. That weight is the point. It is what makes the pan hold heat and cook evenly after the flame has dropped.

Brass conducts heat differently. Here is what that means.

Brass conducts heat faster than stainless steel and distributes it more evenly across the base. In practice, this means the Flamorra Brass Frying Pan reaches cooking temperature faster on the same flame. It also means the heat spreads from the centre to the edges more quickly, so food at the edge of the pan cooks at nearly the same rate as food at the centre. When you turn off the flame, the brass retains that heat. The pan keeps cooking. For eggs, shallow frying, and parathas, this retained heat is useful. You learn to cook with the brass and the flame together. The pan becomes part of how you cook, not just a surface you cook on.

The tin lining. What it is, what it does, and when to renew it.

The interior cooking surface of this pan is tin-coated. Tin is a food-safe metal that sits between your food and the brass beneath it. It prevents the brass from reacting with any ingredient you cook. It is not a chemical coating. It is a thin layer of metal applied by hand. With daily use, the tin thins gradually. When you start to see the gold of the brass showing through, it is time to re-tin. A local kalaikar does this. The process is fast and inexpensive. After re-tinning, the pan is as good as new. This is maintenance, not failure. It is how every brass pan in every Indian kitchen was looked after for generations.

Hand hammered. Not pressed. Not stamped.

The exterior of the Flamorra Brass Frying Pan is shaped by hand using a hammer. A craftsman works the brass sheet into the pan shape, strike by strike. The hammer marks left on the exterior surface are not decoration. They are the direct evidence of this process. Every mark is where the metal was moved. No two pans from the same batch have the same pattern of marks because no two strikes of a hammer land in exactly the same place. When you run your hand across the exterior of this pan, you are feeling the work. That is what it means to own something handmade.

Flamorra Brass Frying Pan

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