Bronze Kuzhiappam Pan (7-Pit Paniyaram Pan)

Bronze Kuzhiappam Pan (7-Pit Paniyaram Pan) Seven deep bronze cups, cast for one purpose: turning batter into golden, crisp-edged kuzhiappam, paniyaram, paddu, or ponganalu, the way it's been done in traditional kitchens for generations. Product Overview What it is A 7-cavity bronze pan for cooking kuzhiappam, paniyaram, paddu, and ponganalu small, round South Indian snacks made from rice or rice-lentil batter. Where it’s made Cast at AKP’s own foundry in Irinjalakuda, Kerala. The same workshop that has shaped bronze and brass for four generations since 1896. Why bronze Bronze holds and releases heat slowly and evenly, so each piece cooks through with a consistent crust and soft centre, without needing much oil. Fit on the stove The 8.5-inch diameter sits comfortably on a standard gas stove. Handling At 2.300 kg, it has enough heft to stay stable while cooking, without being heavy to lift or wash. What You Can Make In It Dish Region Description Unniyappam Kerala A jaggery-and-banana sweet, fried to a dark golden crust in each cup. Kuzhi Paniyaram Tamil Nadu A savoury version made from fermented rice-and-lentil batter, crisp outside and soft inside. Paddu / Ponganalu Karnataka / Andhra The same dish under different names, often made using leftover dosa or idli batter. Specifications Material Bronze Diameter 8.5 Inch Height 2 Inch Weight 2.300 kg Cavities 7 Pits Stove Compatibility Gas Stove Caring For Your Bronze Pan Before first use Heat a few drops of oil in each pit and wipe with a cloth. This seasons the bronze and builds a light non-stick layer over time. After cooking Wash with warm water and mild soap. Dry it fully right after bronze left wet tends to spot. Storing it Keep it somewhere dry and ventilated. If stacked with other vessels, use a soft cloth between them to prevent scratches. If it tarnishes Rub with tamarind and salt, or lime and salt, to bring the shine back. Pitambari diluted in water works too, for a quicker clean. Frequently Asked Questions Is this pan the same as an unniyappakara or appam maker? Yes. Kuzhiappam pan, paniyaram pan, unniyappakara, and appam maker all refer to the same multi-cavity cookware, the name just changes by region. Is bronze cookware safe for everyday cooking? Yes. Bronze (an alloy of copper and tin) has been used in Kerala kitchens for generations and is considered safe for regular cooking once properly seasoned and maintained. Can I use this pan on an induction stove? No. This pan is designed for gas stoves only, as bronze is not induction-compatible. Works on infrared cooktops. Does the bronze need seasoning before first use? Yes. A light coat of oil heated in each pit before first use helps build a natural non-stick surface, which improves with repeated use. Will the bronze tarnish over time? Some surface darkening is natural with bronze and doesn’t affect cooking performance. It can be polished back to shine using tamarind and salt, or lime and salt.