Flat, heavy, and built to hold heat.
The Flamorra Brass Tava is 18 gauge heavy-built brass shaped into a flat cooking surface. Brass holds heat the way cast iron does. After the flame drops, the tava stays hot. Your roti keeps cooking. Your dosa crisps without you holding the flame steady. The weight does the work.
Tin-coated cooking surface.
The cooking side of the tava is tin-coated. Rotis, dosas, and parathas sit on a food-safe, non-reactive tin surface. The tin wears with use and can be renewed. The brass beneath it does not wear.
Hand hammered. The real thing.
Every brass tava at Flamorra is shaped by hand. No machine presses it flat. A craftsman works the brass sheet with a hammer until the surface is right. What looks like texture on the exterior is the record of that process.
Conducts heat like brass always has.
Brass conducts heat faster and more evenly than stainless steel. A brass tava reaches cooking temperature quickly. The heat spreads flat across the surface. Your roti browns consistently from edge to edge, not just in the centre where the flame is strongest.
Not a modern interpretation. The real thing.
The brass tava was standard in Indian kitchens before cast iron and non-stick took over. The Flamorra Brass Tava is made to the same gauge and the same method. Not a reproduction. The original.
