For the kitchen: topes (patilas), degs and degchis, lagans, tasla kadhais, parats, biryani handis and tawas. For service: glasses, jugs, thalis, wati bowls, serving spoons, coffee filters and samovars. Each has its sizes and codes on the HoReCa page.

Tell us what you cook, for how many covers or guests, and on what burners. We suggest the size codes for each vessel and quote for them. Kitchens usually buy a run of graded sizes, so list your dishes and batch sizes, not just the vessel name.

Say in your enquiry which cooking vessels you need tin-lined. The quotation confirms which items come tinned and which come plain. Never cook in an untinned brass or copper vessel.

Yes, when the cooking surface is lined with tin (kalai). Unlined brass and copper react with food, especially sour food. India’s FSSAI Packaging Regulations, 2018 treat copper and brass containers not properly tinned as unfit for food.

Compare weight at the same size: for one metal and size, the heavier vessel has the thicker wall. A thicker wall takes daily heat, scrubbing and knocks better. Ask every supplier for the weight of each size.

Many products come in several sizes, and each size has its own code on the product page. For exact dimensions, capacity or weight, use “Ask for dimensions” on that page. We send the figures for the sizes you ask about.