Yes, brass cookware is perfectly safe for cooking. In fact, it’s actually one of the best materials you can use for cooking because it heats up evenly and slowly, which prevents burning.
Your choice of cookware is an important decision. As a general rule of thumb, you will want to familiarize yourself with the tools you use in your kitchen.
Brass is a popular metal not just to manufacture cookware but this metal is also popular for jewelry and other crafts.
It is a precious metal that is used in many objects and it is used since the 15th century.
However, knowing a little bit about them is not enough. In this post, I’ll be discussing the safety of brass cookware and its pros and cons in more detail…
Why Can’t You Cook With Brass?
Now since brass is a commonly used metal for a wide range of industries, it would only make sense for it to be used in cookware.
After all, the alloy can also successfully transfer heat without much trouble, as it is highly conductive. On paper, at least, it seems like a good choice.
However, once we dig deeper, it will become clear why you should avoid brass cookware at all costs.
These are the reasons why not to use brass cookware:
1. Overexposure to Zinc
One of the main components of brass is zinc. If heated to the high temperatures needed to cook food, this metal leeches into the food and water with which it comes in contact.
By cooking with brass, you are giving yourself and whoever eats your food, prolonged exposure to zinc.
2. Exposure to Zinc Oxide
In addition to this, zinc oxide fumes are another problem you have to deal with when cooking with brass.
As your brass cookware is exposed to high levels of heat, it subtly gives off vapors and releases zinc into the air.
The zinc then has a chemical reaction with oxygen and forms zinc oxide, another dangerous compound that is toxic and can cause metal fume fever, which has flu-like symptoms.
3. Brass Develops Patina
One of the distinguishing characteristics of brass is that it tarnishes like silver and copper over time.
You’ve seen it before; it is the sickly green coating that can be found on aged metals. It is caused by the reaction of copper to oxygen and water.
In most cases, this patina is corrosive and dangerous when ingested.
Still… Here’s a catch again…
When it comes to cooking, make sure your brass container is tin-coated (Kalai Karna) from the inside before using it.
The tin coating is the process of applying a protective layer of tin to brass to prevent corrosion.
Importance of tin coating over brass utensils:
Brass, being the copper alloy, is also dangerous if it comes into direct contact with food.
Therefore, brass utensils are coated with tin to avoid direct contact with food.
Tip: Don’t forget to apply a layer of tin to your brass parts after regular intervals. Brass provides the perfect combination of ethnicity and lust that beautifies your kitchen and home more than ever!
Cooking in Brass Cookware (Tin Coated):
Brass cookware is not only good for making rice and curry, but also for anything you would like to cook. It retains the nutrition of the food that is cooked in it.
However, if it is not properly tinned, this container can probably become toxic.
Therefore we should ensure that our brass containers are re-tinned before they lose their coating (maybe every 6-8 months)
How To Use This Cookware For Cooking? (Usage Of Brass Cookware)
Brass utensils should only be used when there is a coating of Tin on them.
It is better to avoid acidic or acidic items in brass vessels, such as lemon, curd, tamarind, and tomato sauces.
It retains almost 93% of the nutritional value of the food that is cooked in it.
For a long period of time, it is better if it is used at medium temperatures for slow cooking.
Advantages Of Brass Cookware (Pros)
- Brass helps to pacify burning sensation and aggression
- It helps improve the digestion
- Increases Hemoglobin
- Improves the texture of the skin
Disadvantages Of Brass Cookware (Cons)
- Kitchen utensils must be tinned before use, therefore proper maintenance of the container must be taken care of, otherwise, it becomes toxic.
- The use of acidic items is prohibited.
- Better if it is not also used for frying
Cleaning Of Brass Cookware
You can clean my brass cookware like all other utensils with a dishwashing liquid/bar and scouring sponge…
However, if you see your shine fading, the following method could be used. Works like a charm:
- Make a mixture of Baking Soda and lemon
- Take a cloth, dip it in the mixture and apply it to the cookware
- Wait for a few minutes and wipe it off.
- Then rinse it in running water, and your vessel is clean.
If you would like to learn more on how to clean brass cookware in more detail then click that link.
While serving food in brass is fine, the metal reacts easily with salt and acidic foods when heated.
Therefore, cooking with such utensils should be avoided…
You got the answer after reading this complete article, right?
Brass utensils are covered with tin so that to avoid corrosion when exposed to the atmosphere and to avoid getting rust…
Brass is also known as Pital (peetal). Once brass was known as pital in Asian countries…