Bio-Active Sauce Pan – 1.5 L
The family sauce pan. For everything liquid that is not a dal.
Terracotta Clay · 1.5 Litres · SKU: KL-CK-018
₹999.00
| Material | Terracotta Clay |
|---|---|
| Size / Capacity | 1.5 Litres |
| Induction Ready | YES |
| XRF Tested | YES |
| Sub-Category | Sauce Pan |
The family sauce pan. For everything liquid that is not a dal.
The largest in the sauce pan series. 1.5 litres for soups, large-batch chai, cream-based sauces, and gravies for 4–6 people. XRF + ICP-OES certified. Pre-seasoned. All-cooktop compatible. At 1.5L, clay’s even heat distribution is at its most useful — because at this volume, the difference between a sauce that reduces evenly and one that scorches in the centre is entirely the vessel.
Key Features & Benefits
- The Gap-Filler: 1.5L fills the space between a sauce pan and a kadhai. Deep and straight-sided enough for soups and liquid gravies; wide enough to reduce properly; handled for controlled pouring.
- Even Heat at Scale: At 1.5L, the heat differential between base-centre and base-edge in a metal pan is larger than at smaller volumes. Clay eliminates this differential — the thick base distributes heat laterally before it reaches the food.
- 22cm Long Handle: Proportionally longer than the 1L to account for the heavier full weight (approximately 2.1kg). Better leverage for controlled pouring from height.
- XRF + ICP-OES Certified: Batch QR on handle.
- All Cooktops: Gas, induction (14cm adapter disc included), oven up to 250°C.
- Zero Toxic Coating: No PTFE, PFOA, PFAS — across every cooking method, every temperature.
About the Material
The 1.5L sauce pan is the choice for households that routinely make soup for the family, who need a vessel for the initial masala reduction stage of large curries, or who make bone broth at small to medium scale. Wall thickness: 5mm. Base: 8mm reinforced, matching the patila series — because at 1.5L with the longer cooking times that soups and gravies require, the reinforced base is more important than at 600ml. Long soup simmer on a thin base = scorched base. Long soup simmer on an 8mm reinforced clay base = even, consistent cooking throughout.
The Science
Soups cooked in clay retain more volatile aromatic compounds than soups cooked in metal. The mechanism: clay’s lower thermal conductivity creates a gentler temperature gradient between the liquid’s surface and its base. Volatile aromatic compounds — the terpenes from ginger, the allicins from garlic, the essential oils from herbs — escape from liquid most rapidly when there is a sharp temperature differential (hottest at base, coolest at surface). Clay’s even heat distribution reduces this differential, retaining more aroma in the soup.
Safety & Certification Standards
| XRF Analysis — Clay Source | Heavy metal screening on raw clay before production begins |
| ICP-OES — Finished Product | Parts-per-billion accuracy. Actual migration into food simulants at cooking temperatures |
| NABL-Accredited Laboratory | Internationally recognised test facility |
| FSSAI Food Contact Compliance | Meets India’s legal food safety standards for cookware |
| Per-Batch QR Report | Your batch. Your numbers. Published before dispatch. Scan and read it yourself. |
Lab Test Results
| Compound | Klayvi Result | FSSAI Safe Limit |
|---|---|---|
| Lead (Pb) | ≤ 2.1 ppm | 90 ppm |
| Cadmium (Cd) | ≤ 0.3 ppm | 0.5 ppm |
| Arsenic (As) | ≤ 0.4 ppm | 2.0 ppm |
| Mercury (Hg) | Not detected | 0.5 ppm |
| PTFE / PFOA / PFAS | Not present | Zero tolerance |
Caring for Your Klayvi
| 1 — First Use | Rinse with plain water. Cook something water-based for first 2–3 uses. |
| 2 — Daily Clean | Klayvi Wash Care (pH 6–8) or sisal scrubber with warm water. Never standard dish soap — its pH 9–11 strips the seasoning polymer layer. |
| 3 — After Wash | Dry on low flame for 2 minutes. Never store damp. |
| 4 — Monthly | Apply 4–5 drops of cold-pressed flaxseed oil. Heat on medium-low until just smoking at edges (~4 min). Cool and wipe. |
| 5 — Never | Dishwasher · Microwave · Overnight soaking · Chemical detergents · Cold water on a hot vessel |
What’s in the Box
- Bio-Active Sauce Pan 1.5L (pre-seasoned)
- Steel induction adapter disc (14cm)
- Artisan provenance card
- Clay Care Passport
- Batch QR card
Frequently Asked Questions
Q: Can I make rasam in the 1.5L sauce pan?
Yes — this is an excellent vessel for rasam. Tamarind rasam (pH around 3.5–4.0) in clay specifically benefits from the alkaline clay buffering the tamarind’s sharp acidity, producing a rasam that is tangy but rounded. Traditional Tamil households made rasam in clay pots for this reason.
Q: Can I use the 1.5L to make bone broth for 2–3 days?
Yes for short broths (2–3 hours). For very long broths (8–16 hours), the Slow Cooker series (KL-CK-024/025) is better suited — heavier walls, better thermal mass for extended cooking. The 1.5L sauce pan is ideal for 1–3 hour simmered broths.
Q: The sauce pan is tipping slightly on the burner. What do I do?
The sauce pan is designed to balance on the burner ring with the handle overhanging. If the balance feels off, check that the burner ring is at the correct diameter for the pot base. For induction cooking, use the adapter disc — it provides a larger, more stable base surface.
Q: Can I put the sauce pan in the oven?
Yes, up to 250°C. Remove the lid if using a separate lid with a rubber seal. Pre-heat the oven with the sauce pan inside (cold start) rather than placing a cold pan in a hot oven.
Q: My soup is evaporating faster than expected. Is the 1.5L not big enough?
The 1.5L is slightly porous on the exterior — a very small amount of moisture moves through the clay walls over a long simmer. This is normal and is part of clay’s breathing mechanism. For a 2–3 hour soup, add 10–15% more water than you would in a sealed metal pot. For shorter soups, no adjustment is needed.
Q: Can I use this as a double boiler setup?
Yes. Place the sauce pan in a larger pot of simmering water — the clay walls transfer heat from the water bath evenly and gently. Excellent for tempering chocolate, making custard, or melting butter without risk of scorching.
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