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Even though there are many different types of kitchenware available, traditional Indian cooking mostly uses copper (tamba), kansa (bronze) and brass (peetal) utensils to prepare and serve food. Although it was extensively used in the past, many households and some restaurants in the country still use these utensils, as the belief is that the flavours and taste of the food cooked in these cookware are much better than when cooked in their modern counterparts.
Why Should You Cook And Eat In These Utensils?
Utilising brass cookware releases zinc into the food, which not only aids in blood purification but also increases haemoglobin levels. Drinking water from copper vessels can help minimise joint pain and inflammation because copper is widely known for its anti-inflammatory effects. It raises the body's collagen levels and accelerates metabolism. A medical study found that a bronze utensil holds over 97 percent of micronutrients. They are believed to support the nervous and immunological systems, lower obesity, enhance eyesight, haemoglobin levels, and skin quality, but most importantly, they are known to hone the mind.
Brass pans are considered excellent for sautéing vegetables and stir-frying due to their even heat distribution. In some regions, brass kadai is often used for deep-frying foods like pakoras, etc., and the heavy vessels are also used for cooking rice dishes like biryani and pulao because of their heat-retention properties.
Kansa utensils are commonly used to cook various Indian curries like chicken curry, vegetable curry, and dal. They are also used to prepare Indian sweets like halwa (a sweet pudding) and kheer (rice pudding). Copper's excellent heat conductivity makes it ideal for preparing delicate sauces like béchamel, hollandaise, and caramel sauce. Copper bowls are preferred for whipping egg whites for meringues and soufflés, as they provide stability and prevent overbeating.
However, cleaning copper, kansa, and brass utensils may be difficult despite the numerous health advantages of using them when preparing and storing food. This is due to the fact that they eventually turn black and cannot be restored to their former colour using soap and water solutions. No amount of cleaning will be of any assistance.
Copper, bronze, and brass have a tendency to tarnish and develop a patina over time, which can affect their cooking performance and aesthetics, especially when exposed to acidic ingredients. Cleaning these utensils can be challenging, as harsh abrasives can damage the metal. The cleaning process requires a gentle approach to avoid scratching the surface.
How To Clean Copper, Brass And Bronze Utensils?
Method 01: Vinegar and Salt
The simplest method for naturally cleaning kitchen utensils is vinegar and salt. Salt functions as a soluble abrasive that draws the dirt away from the surface while vinegar removes the top layer. Salt should be sprinkled on top after vinegar has been poured over the area. Use a kitchen scrubber sparingly. Completely rinse and dry with a gentle towel. Kitchenware and flat surfaces respond ideally to this technique.
Method 02: Vinegar and Flour
Although using flour as a cleaning agent may sound strange, it actually works as a very mild abrasive. Additionally, flour keeps the cleaning ingredients in place and enables uniform cleaning. Completely rinse and dry with a soft towel.
Method 03: Baking Soda and Lemon
Add a teaspoon of baking soda and a half of a lemon to it. The ingredients should be mixed together in a small bowl. Fizz will start to build, but it will pass shortly. Apply it to the unclean utensils with a soft cloth until you've achieved a paste-like consistency. To achieve the best results, rub gently. Rinse the paste off, then let it air dry.
