7 Benefits of using brass as utensils
Cookware like brass, copper and iron are used more as kitchen decor in the modern era and less for cooking. May be because we think the after care is time consuming etc., and hence they are liked more as decorative items in kitchen or near our dinning space to give a classic look. This blog is a gentle reminder to make you all think and provoke to make a simple and small healthy shift to increase nutritive value of food you eat.
Brass is an alloy of copper and zinc. Even Ayurveda shares its importance of cooking in brass, or drinking water stored in brass or copper. How ever it has its pros & cons too, hence it should be used in a right way.
The composition of copper and zinc gives us following Benefits:
- Copper contributes to maintain normal blood pressure and good
cholesterol - It contributes to strengthen bones
- Absorbs iron.
- Excellent to improve skin tone and prolongs aging process.
- Zinc in it boosts immunity.
- Gives strength to muscles.
- Helps to heal wound faster.
Let’s get back to basics use brass, copper & iron utensils for cooking or storing drinking water.
They also work as nonstick cookware if correctly used.
Following Precautions are a must while using brass utensil:
- Sour or acidic food should not be used while cooking in brass cookware.
- Tin coating also known as kalai can be coated on the inner side of the utensil to prevent reactions of pungent or sour food items on the food cooked in such cook wares.
- It should be nicely cleaned especially if u see some kind of green layer or oxidisation taking place as it can be harmful to your body.
If you are already using them continue using and do share a comment to motivate readers who still haven’t used them or kept it away.
Be Fit, Be Healthy, Be Happy….