Traditional Cookware

Kadhais, tawas, handis and patilas in the old shapes Indian cooks trust, with notes on how each material behaves on the flame and how to look after it.

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Ask any grandmother why her dal tasted different and she will point at the pot. Traditional cookware is built around that idea: thick bases, wide mouths and shapes like the round-bottomed kadhai or the narrow-necked handi, made for slow heat and long simmering.

Each material has its own habits. Cast iron holds heat well and needs regular oiling to stay rust-free. Brass and bronze vessels were traditionally lined with tin, called kalai, before sour foods were cooked in them, and the lining is renewed when it wears. Unglazed clay is soaked in water before first use and prefers a gentle flame.

Check the listing for material, capacity and whether the base sits flat on your hob. Wash iron and clay without harsh detergent, dry them at once, and store lids separately so trapped moisture leaves no marks. Looked after this way, traditional cookware tends to get better with age.

अक्सर पूछे जाने वाले प्रश्न

Can I cook tomatoes or tamarind in an iron kadhai?

Brief cooking is usually fine in a well-seasoned kadhai, but long simmering of sour dishes can strip the seasoning and leave a metallic taste. Many cooks move sour curries to a steel or tin-lined vessel.

What is kalai and why does it matter?

Kalai is a thin tin coating applied inside brass and copper cooking vessels. It keeps acidic food from reacting with the metal and has to be redone by a kalaiwala once it wears thin.

How do I prepare a new clay handi?

Soak it in water for several hours, let it dry, then heat it gently with a little water before the first meal. Avoid sudden temperature changes such as pouring cold water into a hot pot.

Which pot suits biryani or dum cooking?

A heavy handi or deep vessel with a tight lid works well, since dum relies on trapped steam and steady low heat. A thick base also keeps the bottom layer of rice from scorching.