Built For Frying, Tempering & Slow Gravies

Flamorra Brass Kadhai

Rs. 1,999

Inclusive of taxes.

18 gauge heavy-built brass, hand hammered. Tin-coated interior. Built for frying, tempering, and slow gravies. The way Indian kitchens cooked before non-stick existed. Built to last a lifetime.

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Why buy the Flamorra Brass Kadhai?

The shape Indian cooking was built around.
A deep, wide bowl with curved walls for frying, tempering, and gravies. Before stainless steel and non-stick arrived, this was the kadhai Indian kitchens used. The Flamorra Brass Kadhai is the same shape, the same gauge, made the same way.

18 gauge heavy-built brass.
Heavy enough to hold its shape under sustained high heat. Thick enough to distribute heat across the base and walls without thin spots. The weight tells you what the metal is before you put it on the flame.

Tin-coated interior. Safe for everything you cook.
The tin lining keeps your food away from bare brass. Curries, dals, fried snacks, all sit on a food-safe tin surface. Re-tin when the lining wears. The kadhai continues.

Hand hammered. Built with craft, not machinery.
Every hammer mark on the exterior is the craftsman's hand. The shape is consistent. The surface is not. Each Flamorra Brass Kadhai is a different object because each one was made by a different set of strikes.

Season it with use.
Brass kadhais improve with use. The more you cook in this one, the better it performs. It is not a pan you break in over a few weeks. It is a pan you build a relationship with over years.

Product Name
Flamorra Brass Kadhai

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 and capacities with client before publishing]

22 cm: Capacity 1.8 L, Weight 780 g
24 cm: Capacity 2.5 L, Weight 980 g
26 cm: Capacity 3.5 L, Weight 1200 g

Note
Each piece is hand hammered. Slight variations in weight and size are natural and expected.

Package Contents
1 Brass Kadhai, 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 kadhai 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].

Before stainless steel. Before non-stick. Indian kitchens cooked in this.

The brass kadhai was the centrepiece of the Indian kitchen before modern materials arrived. Every home had one. It was used for frying, for tempering spices at the start of a curry, and for slow gravies that cooked for hours. It did not get replaced when it wore out. It got re-tinned and it kept going. The Flamorra Brass Kadhai is built to the same standard. 18 gauge heavy-built brass. Hand hammered into the wide, deep shape that Indian cooking has always needed. Tin-coated inside. The only difference between this and the one in your grandmother's kitchen is that this one is new.

What brass does with heat that stainless steel does not.

Brass conducts heat approximately three times faster than stainless steel. It also distributes that heat more evenly across the base and up the curved walls. For a kadhai, this matters. Tempering in a brass kadhai means the oil heats quickly and evenly across the base. Spices bloom fast and consistently. Gravies that need sustained low heat stay warm without constant adjustment of the flame. When you turn off the gas, the brass holds the heat longer than steel. The food keeps cooking gently in the retained warmth. This heat behaviour is different from anything a stainless steel or non-stick kadhai produces. You notice it the first time you cook in it.

The tin lining and why it matters for a kadhai.

A kadhai sees the full range of Indian cooking. Acidic tomato gravies. Tamarind-heavy dals. Lemon finishes. Curd-based curries. All of these would react with bare brass. The tin lining on the interior prevents every one of these reactions. Your food tastes the way it is supposed to taste, not like the metal it was cooked in. The tin is a consumable. It wears with use, particularly with abrasive utensils and strong acidic cooking. When you start to see the brass showing through the tin in patches, take the kadhai to a kalaikar. Re-tinning costs almost nothing and takes the kadhai back to its original state. This is how it has always worked.

Season it with use. It gets better, not worse.

A non-stick kadhai degrades with use. Every cook, every wash, every high-heat session brings the coating one step closer to failure. The Flamorra Brass Kadhai moves in the opposite direction. The brass develops a patina with use. The cooking surface seasons over time. The more you cook gravies, the more the tin lining builds a layer of seasoning from the oils and spices. Long-time users of brass kadhais describe food cooked in a well-used pan as tasting different, richer, more rounded, from food cooked in a new one. This is not nostalgia. It is the result of a cooking surface that accumulates rather than depletes.

Flamorra Brass Kadhai

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