heavy weight brass kadhai, tin coated on the inside. 24 t0 26 cm

This is the quintessential, absolute must have, cooking vessel in an indian kitchen.The indian wok, the Kadhai can be used to rustle up delicious stir fry dishes, cook delectable curries or any thing at all. The shape is so versatile, that, having, two, three kadhais, next to your stove top, keeps you covered for cooking up a complete meal of three side dishes. These beautifully handcrafted kadhais, have been custom made for The Camphor Chest, with special care taken to keep them heavy bottomed, as traditional indian cooking vessels were meant to be.The brass Kadhai ensures even spread of heat, because copper, of which brass is an alloy, is the second best conductor of heat , after silver. The inner surface, is coated with tin, as it is absolutely essential to keep food away from direct contact with brass. Used with care, the tin coating lasts, at least two years minimum.Always try using a wooden ladle or if using a metal one, avoid scraping with it. The out side surface can be kept in mint condition by scrubbing with, either a lemon wedge or tamarind and any dish washing detergent