Brass Cookware Guide (Ayurvedic Kitchen)
Quick Answer: Cooking in Brass (Pital) helps retain up to 93% of nutrients compared to modern cookware. It naturally infuses food with Zinc, boosting immunity and skin health. For acidic dishes, use brass with a Kalai (Tin) coating.
🍳 Key Takeaways: Ayurvedic Cooking
- Nutrient Retention: Brass retains heat and nutrients far better than non-stick pans.
- Immunity Boost: Releases traces of Zinc and Copper into food.
- Taste Enhancement: Slow cooking in heavy brass releases natural oils for richer flavor.
- Non-Toxic: A natural alternative to chemical-laden Teflon/Non-stick.
Why Your Grandmother Cooked in Brass: The Health Benefits of 'Pital' Cookware
Walk into a traditional Indian kitchen from 50 years ago, and you wouldn't find Teflon or Aluminum. You would find heavy, golden-hued vessels made of Brass (Pital). Today, as the world moves away from toxic non-stick coatings, Ayurvedic Brass Cookware is making a massive comeback.
Taste vs. Health: Why Not Both?
Brass is an alloy of Copper (70%) and Zinc (30%). This unique combination offers the best of both worlds:
- Melanin Production: The Zinc present in brass helps boost immunity and natural melanin production, essential for skin and hair health.
- Flavor Preservation: Brass allows for "Slow Cooking," which releases natural oils from spices and vegetables, making your Dal and Curries taste significantly richer.
- Nutrient Retention: Ayurveda suggests that cooking in brass retains up to 93% of the nutrients in food.
The Golden Rule: Understanding 'Kalai' (Tin Coating)
One common question is: "Is it safe to cook everything in brass?" The answer lies in Kalai.
1. Uncoated Brass (Gold finish inside)
Best for: Frying (Poorlis), boiling milk, or cooking water-based dishes (Rice, Kheer).
Avoid: Acidic foods like Tomatoes, Lemon, Curd, or Tamarind. The acid reacts with the metal.
2. Tin-Coated Brass (Silver finish inside)
If you want to cook acidic curries like Sambar or Tomato Paneer, use a brass vessel with a lining of Tin (Kalai). This barrier prevents reactions, giving you heat benefits safely.
🥘 Upgrade Your Kitchen
Replace toxic non-stick with heirloom-quality Brass Kadhai and Tawas.
Shop Ayurvedic CookwareFAQs on Brass Maintenance
How do I clean brass cookware?
Use a traditional mixture of flour, vinegar, and salt or "Pitambari" powder. Scrub gently, rinse, and dry immediately to prevent water spots.
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