18 gauge brass. Heavier than most modern cookware.
18 gauge is the standard for heavy-built traditional brass cookware. It holds its shape under sustained heat, does not dent easily, and retains warmth long after the flame goes down. This is not decorative brass. It is working brass built for daily use.
Hand hammered. No two pieces are the same.
Each saucepan is shaped by hand. The hammer marks on the exterior are not a design choice. They are the record of how the piece was made. Every dent and ridge is where a craftsman's hammer landed. No machine produces this surface.
Tin-coated interior. Traditional and food-safe.
Brass reacts with acidic and sour foods. The tin lining on the interior prevents this. It is the same protection Indian kitchens have used for centuries. The kalaiwala who re-tins brass vessels kept every household safe. Flamorra's tin coating is applied before the saucepan reaches you. Re-tin it when the lining wears, the way it has always been done.
Conducts heat the way brass always has.
Brass is a better heat conductor than stainless steel. It warms quickly, distributes heat evenly, and stays warm after the flame drops. For warming milk, making sauces, and slow reductions, the heat behaviour of brass is different from any modern metal.
Built to last a lifetime. Not two years.
This saucepan does not have a coating that expires. The brass does not degrade. Re-tin the interior when needed, clean it regularly, and it will outlast everything else in your kitchen.
