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.
However, knowing how to use them is not enough. In this post, I’ll be discussing brass cookware…
Also Read: Difference Between Fridge And Refrigerator: In Detail
Is Cooking With Brass Cookware Safe?
No, it is not safe to cook with brass utensils…
This is due to the reactions that occur when brass is subjected to high levels of heat, including excessive leaching of zinc in food, the release of zinc oxide fumes, and the development of a corrosive patina (tarnish).
Here’s the catch,
However, you can store food in brass containers. Using brass containers is better than using plastic containers.
The freshness and aroma of masalas stored in brass jars cannot be sustained in plastic containers.
Brass preserves the quality of our masalas, food products, pickles, etc. Investing in brass or copper jars may cost you more dollars, but they are sure to last a lifetime than plastics.
Think before blindly following traditional ways of cooking!
You must have seen your grandmother cook with brass kitchen utensils, which were literally so heavy that lifting them was a big task!
In fact, it was a common belief that cooking and eating on brass plates was beneficial to health.
However, eating with brass utensils was not that harmful compared to cooking. Brass reacts easily with salt and acidic foods when heated.
Therefore, cooking in such utensils should be avoided.
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.
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, 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
I 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.
While serving food in brass is fine, the metal reacts easily with salt and acidic foods when heated.
Therefore, cooking in such utensils should be avoided…
You got the answer after reading this complete article, right?
But do you know, Which household appliances consume the most electricity? If this is also something that interests you. Then consider checking this post…
While serving food in brass is fine, the metal reacts easily with salt and acidic foods when heated. Therefore, cooking in such utensils should be avoided.
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…