Pure Bronze Kadai(bell metal)
Hand Crafted Bronze Kadai
Bronze is a alloy of copper and tin and has been a popular cookware for centuries
Bronze is a good conductor of heat and helps cook evenly and helps in slow cooking
This traditional Kerala bronze cookware is great for your meat and vegetables recipes
Food Cooked in Bronze can retain most of its nutrients unlike any other cookware
This Cookware is machine polished for easy Use and care
Hand moulded and casted in kerala maintaining high standards
|
Product |
Weight |
Diameter |
Depth |
Capacity |
|
9 Inch kadai |
2400 Grams |
9 Inch |
8 cm |
1.2 Litre |
| 10 Inch Kadai |
3000 Grams |
10 Inch |
8 cm |
2.2 Litre |
Very good
Made with pure bronze , maintained good quality..
This uruli and kadhi both12" And 10" Are made of pure bronze and the heavy weight makes it more beautiful
We have started using the Kadai. It’s giving good output and is user friendly. However we are yet to use it for acidic based preparations like the ones using tamarind, vinegar etc. I would like to have an assurance from your side that the Kadai would be replaced Incase it gets spoiled in this process.
Cost of course is a bit prohibitive compared to similar products available locally. Perhaps you may have some explanation- is it brand value or something else?
We have started using the Kadai. It’s giving good output and is user friendly. However we are yet to use it for acidic based preparations like the ones using tamarind, vinegar etc. I would like to have an assurance from your side that the Kadai would be replaced Incase it gets spoiled in this process. Cost of course is a bit prohibitive compared to similar products available locally. Perhaps you may have some explanation- is it brand value or something else?
Very good
Made with pure bronze , maintained good quality..
This uruli and kadhi both12" And 10" Are made of pure bronze and the heavy weight makes it more beautiful
We have started using the Kadai. It’s giving good output and is user friendly. However we are yet to use it for acidic based preparations like the ones using tamarind, vinegar etc. I would like to have an assurance from your side that the Kadai would be replaced Incase it gets spoiled in this process.
Cost of course is a bit prohibitive compared to similar products available locally. Perhaps you may have some explanation- is it brand value or something else?
We have started using the Kadai. It’s giving good output and is user friendly. However we are yet to use it for acidic based preparations like the ones using tamarind, vinegar etc. I would like to have an assurance from your side that the Kadai would be replaced Incase it gets spoiled in this process. Cost of course is a bit prohibitive compared to similar products available locally. Perhaps you may have some explanation- is it brand value or something else?