A degchi is the most commonly used utensil in the Indian kitchens for the purpose of cooking. A large degchi is called a deg.
This essential Indian utensil is broad-rimmed, and has a curved pan at the base. It is used for cooking lentils or daals, rice pudding or kheer, and other delicacies that have a liquidized base.
The degchi’s neck is slightly narrower than its curved, thick base, making it a versatile pan for cooking sauces, gravies and milk-based dishes. The wide-rim is used to lift or handle the utensil. A deghchi is covered with a lid during cooking.
They are available in many sizes, and big degchis are used for cooking large amounts of food and making dishes like biryanis.
The degchi is traditionally made of brass or copper. Nowadays stainless steel is also used to manufacture them. The exterior of one may be clad with copper for better heat distribution and conductivity. Some of them have a heavy bottom where a layer of aluminium is sandwiched between two layers of stainless steel for the same purpose.