Our most watched videos here👇🤗 ✅ How to use traditional cookware: ruclips.net/video/iM3cUio4oVA/видео.html ✅ Celebration traditions with Ayyangar kitchen: ruclips.net/video/HIK642VImKg/видео.html ✅ How to eat food in a right way: ruclips.net/video/rOJHnaQCvm8/видео.html ✅Difference between cast iron and pure iron: ruclips.net/video/WKn6ZQZ0zmM/видео.html ✅ Difference between Brass and Bronze: ruclips.net/video/wfvS2ERF9nk/видео.html
I so love to hear when someone who's an authority on the subject speaks. Thanks a ton for clearing a very important subject for us.. have taken lots of notes 😀
we use clay earthen pot for cooking free from hazardous material its the best i think cz metals i cnt say tomato is used in many vegetables tamarind is also there kadampuli is also used in fish curry so better with clay pots......
Some concept clarifications: 1. When you coat brass with tin, tin prevents contact of food material with the copper base (brass). Therefore the acclaimed benefits of cooking in copper vessels are eliminated. 2. Tin is generally contaminated with lead. Commercially used tin for the vessel coating is liberally contaminated with lead and therefore not preferable. It is to be remembered that lead is a cumulative poison. 3. Bronze is an alloy of copper and tin. Tin passivates the surface of the vessel. Therefore, it prevents (though not completely) attack of food acids on base metal. 4. For these reasons between brass and bronze, bronze is preferred for cooking. 5. These alloys were used in cooking, before aluminium came into commercial use in mid 20th century. Cast iron, earthen pots and brass and bronze faded into oblivion with the advent of aluminium. 6. Scientific reports till date have conflicting opinions on ill effect (if any) of aluminium. 7. Retention of heat in bronze vessel after cooking is also a myth. After the heat source is removed from the vessel, retention of heat depends on: i. Total mas of hot material - Bronze being a casting, is generally heavier and hence the apparent retention. ii. The ambient temperature ( if ambient is cool, vessel cools faster). iii. Surface area & surface condition of vessel outside. 8. Tin was not used as a vessel in the past for making "rasam" as you wrongly mentioned. They used lead pots for this purpose. Once, the world knew of the toxicity of lead , this practice came to a halt.
@@santhig1810 கருத்துத் தெளிவுறுத்தல்: 1. பித்தளை பாத்திரங்களை உட்பக்கம் கலாய் பூசுதல் (வெள்ளி ஈயம் பூசுதல்) செய்துதான் பயன்படுத்தினர், பயன்படுத்துவர். உணவு அமிலங்கள் தாமிரப் பாத்திரத்தை சேதப்படுத்துவதைத் தடுப்பதற்காக இது செய்யப்படுகிறது. தாமிரப் பாத்திரங்களை நேரடியாக சமையலுக்கு எவரும் பயன்படுத்துவது இல்லை. மேலும், உணவுப் பொருளில் உள்ள அமிலங்கள் தாமிரப் பாத்திரங்களை தாக்குவதால் உடலுக்கு தீங்கு தரும் தாமிர கூட்டுப் பொருட்கள் (toxic copper compounds) உருவாகி உணவில் கலந்து உடலுக்கு கேடு விளைவிக்கும். 2. கலாய் பூசுவதில் பயன்படுத்தப்படும் வெள்ளீயத்தில் (tin), காரீயம் (lead) என்னும் நச்சு உலோகம் பொதுவாக கலந்திருப்பதால் கலாய் பூசுவதும் உடலுக்கு கேடு விளைவிப்பது தான். 3. வெண்கலம் (bronze) என்பது தாமிரமும் வெள்ளீயமும் கலந்த கூட்டு உலோகமாகும். இதிலுள்ள வெள்ளியம், பாத்திரத்தின் மேற்பகுதியில் ஒரு பாதுகாப்பு கவசத்தை உருவாக்குவதால் , தாமிர பாத்திரங்களையும், பித்தளைப் பாத்திரங்களையும் விட வெண்கலம் மேலானது. ஆனால் முற்றிலும் சிறந்தது அல்ல. 4. தாமிரம், பித்தளை, வெங்கலம் போன்றவற்றை இந்திய மக்கள் ஏறக்குறைய 1950கள் வரை பெருவாரியாகப் பயன்படுத்தினர். அதன் பின்னர் அலுமினியம் பயன்பாட்டிற்கு வெகுவாக வந்ததால் செப்பும் செப்பு சார்ந்த உலோகக் கலவைகளும் படிப்படியாக பயன்பாட்டில் இருந்து விலகின. 5. தாமிரத்தை விட அலுமினியம் மலிவாகக் கிடைத்தது இதற்கு ஒரு முக்கியமான காரணமாகும். ஆனால், அலுமினியத்தை பற்றியும் விஞ்ஞானிகளிடையே எதிர்மறையான கருத்துக்கள் இன்றும் நிறுவப்படாமல் பேசப்பட்டு வருகிறது. 6. வெண்கலப் பாத்திரத்தில் சூடு வெகு நேரம் தாங்கும் என்பது ஒரு மாயை ஆகும். சூடுபடுத்தும் மூலம் (heat source) அகற்றப்பட்ட பின்னர் பாத்திரத்தில் உள்ள பொருளின் சூடு, பின்வருவனவற்றைப் பொருத்ததாகும்: அ. சூடான பொருளின் (உணவு, பாத்திரம் இரண்டும் சேர்ந்தது) மொத்த எடை. இது அதிகமாக இருந்தால் பொருள் வெகு நேரம் சூடாக இருக்கும். வெங்கல பாத்திரங்கள் பொதுவாக வார்படங்கள் (castings) என்பதால் அவை கனமாக இருக்கும். ஆ. வெளிப்புற தட்பவெட்பநிலை. குளிர் நிலையில் விரைவாக ஆறிவிடும். இ. பாத்திரத்தின் வாயின் அகலம், மேலும் பாத்திரத்தின் மொத்த பரப்பளவு, பாத்திரத்தின் பளபளப்புத் தன்மை இவற்றையும் பொருத்ததாகும். 7. மற்றும் தாங்கள் (video vlogger) கூறியது போல் அந்தக் காலங்களில் ரசம் செய்வதற்கு வெள்ளீய (tin) பாத்திரங்கள் பயன்படுத்தப்படவில்லை. மாறாக, முன்னோர் பயன்படுத்தியது ஈய (lead)ப் பாத்திரங்கள் ஆகும். உலகம் ஈயத்தின் மோசமான நச்சுத்தன்மையை உணர்ந்தபின், ஈயதின் பயன்பாடு முற்றிலுமாக பாத்திரங்கள் செய்வதிலும், தண்ணீர் குழாய்கள் செய்வதிலும் இருந்து முற்றிலும் அகற்றப்பட்டது. (மொழிபெயர்ப்புக்கு ஆன கால தாமதத்திற்கு என்னை மன்னிக்கவும். அறிந்து கொள்ள வேண்டும் என்னும் தங்களுடைய ஆர்வத்துக்குத் தலைவணங்குகிறேன்).
Thank you Karunanidhi sir...I bought a brass vesel for cooking rice recently...that time I had no knowledge of bronze...after reading your message to I decided no to to get tin coating done...kindly reply whether is there any problem if I cook below items without adding citric foods: Like rice, curd related recipes, milk related , jaggery, ghee related and normal sabjis
@@vknidhi Thank you Karunanidhi sir...I bought a brass vesel for cooking rice recently...that time I had no knowledge of bronze...after reading your message to I decided no to to get tin coating done...kindly reply whether is there any problem if I cook below items without adding citric foods: Like rice, curd related recipes, milk related , jaggery, ghee related and normal sabjis
Well articulated sir. Thanks. Can you please link any good sources on the history of brass and bronze in India and tamilnadu....I would like to know more. Most of what comes in Google is half baked research or facts twisted for marketing.
We usually do payasamwithrice for perumal but we don't keep for not more than hour becos if it's left by night itself light green color forms that's y we remove within 1 or 2 hrs. Of course ur demo is as well very much useful.
Most fantablous informations for the younger generation who wish to changes from stainless silver into brass/ bronze utensils for dialy cooking , thanku mam
Great video and excellent explanations. Especially how you explain that the alloy bronze helps to get the benefits of copper without excess leaching of copper. And how tinning can help to prevent excess cooper leeching when cooking acidic foods. Also, copper is a trace mineral needed by the body in small amounts as well. The bronze cookware is similar to cooking in cast iron. All about what is being cooked in there, acidic or not.
Thanks for the video Madam. Couple of questions, please clarify. 1) Brass is known to retain 97% of the nutrients. If we apply tin coating, same principle applicable? 2) Why cant we apply tin coating on Iron Or aluminium kadai? As it is much cheaper than bronze. We r hiding bronze with tin coating anyway. 3) Does Tin leach in to the food? If so, is it okay for the bodyy? 4) If we coat with Tin, can we use sharp spatulas? Would it break the Tin coating? Should we be careful? Thank you!
Yes tin does leeches into it. It's worse than cooking simply in the bronze vessel. Just do as the old people did, cook in bronze or well earthen pots if you can, thats it
हमारे पंजाब में इतने पापुलर तो नहीं है अब पीतल तांबा और कांसा के बर्तन पर हम इस्तेमाल करते हैं क्यों की एल्युमिनियम सेहत के लिए बहुत हानिकारक है। आपका वीडियो जानकारी से भरपूर है।
If tin coating prevents copper from leaching into the food, how does the food get the beneficial properties of copper?... Is it not the same as buying a tin vessel instead?
If I understand correctly, tin coating prevents Food and Copper interaction , so its barrier between them..So how will copper kil microbes and retain nutritions as Copper and Food are separated by a layer of tin ??
Super informative stuff. Thank you. I have 2 questions. 1- Can we EAT curd or curd based food in bronze and brass thali, katori. 2- Can we cook curd based foods in bronze or brass. What is actually mean that is Curd (yogurt) a citrus product?
Hi, 1. Yes you can have citric food in Bronze plates. That is not an issue. 2. Cooking citric food will react with Bronze. If thick curd would be cooked for a longer duration eg, more than 10 minutes, then it is better to avoid it. Adding curd towards fag end of cooking is fine. Transfer the food to another vessel within an hour of cooking, if any citric element has been added to the dish.
Hi Meera. (You have answered this partially in the video but I still want to confirm ) Can we make tea and boil milk in Brass vessel (WITHOUT TIN COATING)? I am asking this again as we see many Chai tapris where Brass vessel (without tin coating)is used to make tea Some people say it enhances the taste so is it a good practice or not ? Thanks for this video, I like your Zishta's products.
Hello everyone- I would like to share my experience on cooking in bronze and brass vessel. I used to make rice in. The bronze vessel. Heavy thick bronze pot. Onky plain rice and water were boiled. For almost 2 years i didn’t realize that the mild burning sensation in my whole alimentary canal was due to this. I went out of town for one week and didn’t have this problem. Same thing happened again recently when I got lazy to use the heavy bronze potand used stainless steel vessel for rice since 4/5 days and again the burning sensation cooled off. Now I wonder if something is leaching from it. I hand wash every day. It’s a sturdy thick heavy pot made 100 years back from my mother in laws grandmothers family. But didn’t suit me it benefit me. I used brass coffee filter but didn’t like the taste.. so stopped it
Madam, which following material is best for cooking or making healthy food??brass/bronze/stainless steel/mud pot, pls reply prefference first, second, three,.......
Brass, Bronze and Clay are very good for cooking. Preference is a personal choice. Brass and bronze will last for many generations and life of clay is for 1 to 2 years.
Thank you. I do not want to ask any question regarding brass or bronze. Only one question. When food comes in contact with tin, what are the properties of tin which can be helpful for human body ?
Mam i couldnt find bronze kadais or utensils in zistha.. where do i see and order bronze utensils which would be useful for cooking curries , rice milk etc..kadai even?
Absolutely yes😊 Please subscribe to Zishta RUclips Channel for the latest updates Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
thanks for the information...but I one question and doubt here if I m using tin coating brass and bronze then what is the benefit of outside metal cause m using and cooking in tin ..so
Hi, Thanking you for your query, it is recommended storing water for drinking in a copper vessel for the multitude of health benefits it offers. Drinking water from the copper vessel can help balance the tridoshas (Kapha, Pitta, Vata) and prevents from various infections.Hope this helps.
Hi Ma'am We daily cook dal or vegetable wherein tomatoes are used. Is it safe to use bronze? It becomes useless if we cant cook tomatoes in daal and vegetables. So the quantity would only be one or two tomatoes but is it safe to cook?
Hi, Thanking you for your query, Yes you may cook in bronze with a little tomatoes or tamarind please do make sure once you are done cooking you shift it immediately into a different vessel .Hope this helps. Thank you
In South India Rasam is made in a vessel and once it is made it is poured in the " eeyachombu" which you are calling as Tin vessel. It is not made with only tin. It is made with mixer of many metals one of them is silver. That is why it is extremely expensive. If it is directly kept on the gas and if the water content evaporates then it melts and you get many silver pieces around the gas with the pot and rasam missing.
I Would like to mention that dishwashing is not a preferred method for cleaning brass and bronze, for that matter even aluminium. The strong, hot alkaline jets in dishwasher will corrode away the material very soon.
Thanks 😊 Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
What do you mean when you say that 93% of nutrients are retained in brass? Don't you lose some nutrients when heated (irrespective of whxih vessel is used)?
That's a good question. The Brass vessels evenly cook the food inside within a limited time when compared to modern vessels which will make sure the nutrients are not escaped. The nutrient loss in aluminum is over 75% and regular stainless steel is around 25-30%. The relative nutrient loss is very low in all traditional cookware. Thank you Team Zishta
Could you please differentiate between bronze and bell metal (mostly used in Kerala and in which we can cook acidic base food like tomatoes and yogurt base food without kalai)
bell metal are variations of bronze and has varying % of tin. Higher the % of tin helps in allowing food items like tomatoes, yogurt base to be used in the cooking process. The kerala style of making is actually called vellodu and they are pretty versatile for Kerala style cooking. Hope this helps.
I saw your video now after purchasing a petal Kadhai with tin coating, I didn’t know about your shop. Well next time I’ll definitely order from there. But how do I recognise if my Kadhai is good quality and doesn’t contain harmful metals in it.
What's difference between Kansa (used in eastern india) and bronze (used in southern india)? From the video i interpreted that kansa can be used as serveware but not cookware while bronze can be used as cookware too. is that correct? is there difference is % composition?
Hi mam good information thank you. My question is aluminium vesel is not good for long term but my in law are using all alluminium vessels of thin quality yet they r good in health now they are in 90's with no ailments like Diabetes blood pressure no heart problem no digestive system issues so does using particular vessel make any difference in health or depend on person to person
Greetings from Zishta, Thank you for your kind words! Your question is indeed very interesting and one that sparks a lot of debate. When we prepare food in any vessel, there is a sort of leaching that occurs into the food depending on the material used. Some materials are neutral and do not affect the food cooked inside. In traditional vessels, leaching is present, but the elements are generally beneficial. It's important to note that health is influenced by a variety of factors including lifestyle, genetics, the overall diet, and even how the vessels are maintained. Your in-laws' excellent health could be attributed to a combination of these factors. While certain materials may have potential health impacts, the overall picture of health and wellbeing is complex and influenced by many variables. Thank you Team Zishta
I use one tomato in every curry , is small amount citrus with other ingredients is ok to cook in bronze utensil, still not safer. Please answer this question.
Thanks for your enquiry. The Bronze is an alloy of Copper and Tin. When we prepare anything acidic in a Bronze vessel without tin-coating, the leaching of Copper into the food would be more. Copper is an element our body needs in trace quantity. Anything in excess is not required for the body and may result in slight discomforts. Hence we recommend to choose the bronze cookware with tin-coating if we're planning to cook anything citric in it. Based on our experience, in the heirloom bronze utensils, we can prepare citric food (even without tin-coating) as the leaching has come down to bare minimum due to the usage over many years. Thank you Team Zishta
Would it be harmful if citric food is cooked in the copper or bronze vessels without kalahi and immediately removed in another vessel ? That's what I do in my iron kadhai. I cook dishes with tamarind in the kadhai but immediately remove them in a stainless steel vessel.
In the cooking process, using citric elements on food, any metal will leach in excess. Many a times this leaching would be more than what our body needs on a daily basis. Hence it is better to avoid cooking citric food in metals without kalai. If there is no choice, cook once in a while, but not frequently, and yes, immediately transfer to another vessel. Hope this help.
I just use eversilver, cast iron or iron pans. & earthen pots. Maintaining these kalai coated vessels is difficult as it requires periodical coating when such labour is few nowadays added to this the weight if these vessels is difficult to handle. I discarded the aluminium vessels.
Greetings from Zishta, That's a good question! The Tin-coating is acting as a barrier to limit the leaching of Copper into the food being cooked. It will not completely block the leaching as it is only a thin layer. Feel free to read more info in our dedicated blog page: zishta.com/blogs/bodha/product-detail-documents-brass-cookware Thank you Team Zishta
Hello, Where ever I went to buy bronze utensils to cook, everyone says that it breaks as soon as you put it on flame on stove and it can only be used to store or eat food. But there are multiple sources online thay say it can be used for cooking. Please clear out this doubt and help find an adequate bronze kadai to order online for abroad shipment. Thanks
Generally if you are using a vessel with tin coating, it should not react with the food cooked in them and change colour. Please check if the tin coating has worn out and the inner brass/bronze metal finish is visible. May be the food is coming in contact with the base metal. That could be the reason for the adverse reaction.
@@padmajambunathan1051 Then you may want to check with the people you bought from regarding the issue. As, from our end, we have provided inputs on scientifically what may cause the problem.
Thanks for information ma'am..one question mam , In ancient times silver was used as kalai but now we use Tin and Tin is also used in electronic equipments for soldering, tin melting point is very low so Lead is used to increase Tin's durability because it melt very easily. Lead is a serious health hazard .Is there a possibility of Lead mixed in Tin?
That's a good question. The Tin used by the artisans are pure and with usage they wear off as well. Also the utensils are tested in NABL accredited laboratory and comply with EU standards for Restriction of Hazardous Substances (RoHS). Thank you Team Zishta
Both brass and bronze are good 🤗Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
Is it possible to electroplate with alloy of nickel with brass or (chromium with brass or some other thing) to make the brass vessel unstained and appear like golden vessel?
Thanks 😊 Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
Hi.. Bronze gives a distinct smell from the metal as leaching could be very high. Please wash it with tamarind regularly so that the leaching capacity of the vessel comes down. More you use it, the lesser the leaching and the smell with go away. Even start with making starch based like rice etc, it also helps in reducing the leaching. Hope this helps. Thank you.
Thankyou so much Meera. I have purchased a lot of utensils from you. All good. Waiting to see you in Mumbai in October. I want to buy eeya chombu as my 25years old chombu, ( my mom's) got robbed in transit.
Please also educate consumers about how to clean brass bronze and other iteams you sell in a right way.i m very confused whether to buy these things or no coz they are very difficult to wash on daily basis
Hi Mam, I was asking my uncle on using Kansa in cooking and he said that it breaks when used for cooking. Is it true that Kansa should not be used for cooking, is bronze with tinning a better option than kansa for cooking?
Hi, Bronze is the English name and kansa is the Hindi name for the same metal. But, in east, west and north India, Bronze vessels also known as Kansa is made using a Copper: Tin ratio of 78:22. Hence it cannot be used for cooking as it cracks. The Bronze or kansa or vengalam made in South has a much higher copper ratio and hence is traditionally used for cooking. Also, the method used in South India is casting. Hence the difference in ratio and the way of making makes it viable for cooking for the Southern made Bronze. Hope this helps. Thank you.
Nowadays getting tinning(kalai) i done is very difficult. So one can't use these vessels. However , can one cook in them and after finishing cooking, transfer into your steel dish.
HI, Thanking you for your enquiry, we are doing kalai at our end in our bangalore store as of now.You may use bronze vessels without tin coating to cook, if and only when you cook citrus based food you will have to shift it to a different vessel. Brass requires tin coating for making it viable for cooking.Hope this helps.Thank you
1-Can we drink water after boiling in brass cookware without tinning? 2-Can we use brass tap from which boil water will come in kitchen sink mixture taps (as every taps are made from brass inside )?
Hi, yes.. you can boil water in brass without tin coating and drink from it. Make sure you do not store boiled water for too long beyond 24- 36 hours.. the water will start leeching too much of the copper in to the stored water.An ideal option would be to use a brass vessel without tin coating for boiling and one with tin coating for long term storage.Thank you
Would recommend you use either cast iron, brass with tin coating or earthy materials like clay, soapstone or manipur black pottery. They might suit your usage.
She didn’t address the actual topic she put in the thumbnail, difference between bronze and brass- I mean how to know which is which since they look so similar?
Hello mam, you are speaking with fast, it's so confusing if somebody doesn't know properly about these metals or watching it first time, please make separate videos for each metal. Thanks 😊
🤗Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q it does retain the nutrients
You can use all of them. There are specific restrictions on each as to what you can cook and cannot. Follow that and all are versatile enough for use. Hope this helps.
Pls inform - isn’t the very purpose of using Bronze or Brass -- Lost if Tin coated from inside ???? So are we really using bronze when the food is actually getting cooked in tin coating with the bronze only being from outside ??????? So if it’s tin coating from inside - y not tin pots n pans instead of bronze outside n tin inside ?
Extremely valid question. The challenge with using tin vessels is that tin has a very low melting point. Hence it is not very convenient to use that vessel. We do have a Eeya chombu that is used only for making rasam. Brass is an alloy of copper and Zinc and both are very alkaline metals. When we cook acidic elements in them excessive leaching will happen. Hence tin coating will prevent that excessive leaching. Same with bronze (Which is an alloy of copper and tin with zinc also present), when we cook acidic food, its safer if we use it with tin coating. Now with the tin coating, will it impact the benefits of cooking in them, for which we need to understand the 3 key benefits: 1. Nutrition protection >90% of nutrients are preserved while cooking in them and tin coating only enhances this benefit. 2. Alkaline nature helps in neutralising the acidity of the food cooked in them and tin coating still enhances this benefit 3. Micro nutrient addition - tin helps to prevent excessive leaching of copper, zinc into the food. Hope this clarifies your query
That's an interesting question. In most cases, they appear similar in colour. However, the Brass would be much more similar to the yellow Gold and Bronze would be more similar to rose gold. This is not the ideal method to differentiate between them. The Bronze cookware will be heavier than Brass mostly. Thank you Team Zishta
Our most watched videos here👇🤗
✅ How to use traditional cookware: ruclips.net/video/iM3cUio4oVA/видео.html
✅ Celebration traditions with Ayyangar kitchen: ruclips.net/video/HIK642VImKg/видео.html
✅ How to eat food in a right way: ruclips.net/video/rOJHnaQCvm8/видео.html
✅Difference between cast iron and pure iron: ruclips.net/video/WKn6ZQZ0zmM/видео.html
✅ Difference between Brass and Bronze: ruclips.net/video/wfvS2ERF9nk/видео.html
I so love to hear when someone who's an authority on the subject speaks. Thanks a ton for clearing a very important subject for us.. have taken lots of notes 😀
we use clay earthen pot for cooking free from hazardous material its the best i think cz metals i cnt say tomato is used in many vegetables tamarind is also there kadampuli is also used in fish curry so better with clay pots......
And even then you look like Johnny Lever 😂😇
How do u clean it.?
Some concept clarifications:
1. When you coat brass with tin, tin prevents contact of food material with the copper base (brass). Therefore the acclaimed benefits of cooking in copper vessels are eliminated.
2. Tin is generally contaminated with lead. Commercially used tin for the vessel coating is liberally contaminated with lead and therefore not preferable. It is to be remembered that lead is a cumulative poison.
3. Bronze is an alloy of copper and tin. Tin passivates the surface of the vessel. Therefore, it prevents (though not completely) attack of food acids on base metal.
4. For these reasons between brass and bronze, bronze is preferred for cooking.
5. These alloys were used in cooking, before aluminium came into commercial use in mid 20th century. Cast iron, earthen pots and brass and bronze faded into oblivion with the advent of aluminium.
6. Scientific reports till date have conflicting opinions on ill effect (if any) of aluminium.
7. Retention of heat in bronze vessel after cooking is also a myth. After the heat source is removed from the vessel, retention of heat depends on:
i. Total mas of hot material - Bronze being a casting, is generally heavier and hence the apparent retention.
ii. The ambient temperature ( if ambient is cool, vessel cools faster).
iii. Surface area & surface condition of vessel outside.
8. Tin was not used as a vessel in the past for making "rasam" as you wrongly mentioned. They used lead pots for this purpose. Once, the world knew of the toxicity of lead , this practice came to a halt.
Pls tell me in Tamil sir I couldn't understand completely reply me karunanidhiin tamil
@@santhig1810 கருத்துத் தெளிவுறுத்தல்:
1. பித்தளை பாத்திரங்களை உட்பக்கம் கலாய் பூசுதல் (வெள்ளி ஈயம் பூசுதல்) செய்துதான் பயன்படுத்தினர், பயன்படுத்துவர். உணவு அமிலங்கள் தாமிரப் பாத்திரத்தை சேதப்படுத்துவதைத் தடுப்பதற்காக இது செய்யப்படுகிறது. தாமிரப் பாத்திரங்களை நேரடியாக சமையலுக்கு எவரும் பயன்படுத்துவது இல்லை. மேலும், உணவுப் பொருளில் உள்ள அமிலங்கள் தாமிரப் பாத்திரங்களை தாக்குவதால் உடலுக்கு தீங்கு தரும் தாமிர கூட்டுப் பொருட்கள் (toxic copper compounds) உருவாகி உணவில் கலந்து உடலுக்கு கேடு விளைவிக்கும்.
2. கலாய் பூசுவதில் பயன்படுத்தப்படும் வெள்ளீயத்தில் (tin), காரீயம் (lead) என்னும் நச்சு உலோகம் பொதுவாக கலந்திருப்பதால் கலாய் பூசுவதும் உடலுக்கு கேடு விளைவிப்பது தான்.
3. வெண்கலம் (bronze) என்பது தாமிரமும் வெள்ளீயமும் கலந்த கூட்டு உலோகமாகும். இதிலுள்ள வெள்ளியம், பாத்திரத்தின் மேற்பகுதியில் ஒரு பாதுகாப்பு கவசத்தை உருவாக்குவதால் , தாமிர பாத்திரங்களையும், பித்தளைப் பாத்திரங்களையும் விட வெண்கலம் மேலானது. ஆனால் முற்றிலும் சிறந்தது அல்ல.
4. தாமிரம், பித்தளை, வெங்கலம் போன்றவற்றை இந்திய மக்கள் ஏறக்குறைய 1950கள் வரை பெருவாரியாகப் பயன்படுத்தினர். அதன் பின்னர் அலுமினியம் பயன்பாட்டிற்கு வெகுவாக வந்ததால் செப்பும் செப்பு சார்ந்த உலோகக் கலவைகளும் படிப்படியாக பயன்பாட்டில் இருந்து விலகின.
5. தாமிரத்தை விட அலுமினியம் மலிவாகக் கிடைத்தது இதற்கு ஒரு முக்கியமான காரணமாகும். ஆனால், அலுமினியத்தை பற்றியும் விஞ்ஞானிகளிடையே எதிர்மறையான கருத்துக்கள் இன்றும் நிறுவப்படாமல் பேசப்பட்டு வருகிறது.
6. வெண்கலப் பாத்திரத்தில் சூடு வெகு நேரம் தாங்கும் என்பது ஒரு மாயை ஆகும். சூடுபடுத்தும் மூலம் (heat source) அகற்றப்பட்ட பின்னர் பாத்திரத்தில் உள்ள பொருளின் சூடு, பின்வருவனவற்றைப் பொருத்ததாகும்:
அ. சூடான பொருளின் (உணவு, பாத்திரம் இரண்டும் சேர்ந்தது) மொத்த எடை. இது அதிகமாக இருந்தால் பொருள் வெகு நேரம் சூடாக இருக்கும். வெங்கல பாத்திரங்கள் பொதுவாக வார்படங்கள் (castings) என்பதால் அவை கனமாக இருக்கும்.
ஆ. வெளிப்புற தட்பவெட்பநிலை. குளிர் நிலையில் விரைவாக ஆறிவிடும்.
இ. பாத்திரத்தின் வாயின் அகலம், மேலும் பாத்திரத்தின் மொத்த பரப்பளவு, பாத்திரத்தின் பளபளப்புத் தன்மை இவற்றையும் பொருத்ததாகும்.
7. மற்றும் தாங்கள் (video vlogger) கூறியது போல் அந்தக் காலங்களில் ரசம் செய்வதற்கு வெள்ளீய (tin) பாத்திரங்கள் பயன்படுத்தப்படவில்லை. மாறாக, முன்னோர் பயன்படுத்தியது ஈய (lead)ப் பாத்திரங்கள் ஆகும். உலகம் ஈயத்தின் மோசமான நச்சுத்தன்மையை உணர்ந்தபின், ஈயதின் பயன்பாடு முற்றிலுமாக பாத்திரங்கள் செய்வதிலும், தண்ணீர் குழாய்கள் செய்வதிலும் இருந்து முற்றிலும் அகற்றப்பட்டது.
(மொழிபெயர்ப்புக்கு ஆன கால தாமதத்திற்கு என்னை மன்னிக்கவும். அறிந்து கொள்ள வேண்டும் என்னும் தங்களுடைய ஆர்வத்துக்குத் தலைவணங்குகிறேன்).
Thank you Karunanidhi sir...I bought a brass vesel for cooking rice recently...that time I had no knowledge of bronze...after reading your message to I decided no to to get tin coating done...kindly reply whether is there any problem if I cook below items without adding citric foods:
Like rice, curd related recipes, milk related , jaggery, ghee related and normal sabjis
@@vknidhi Thank you Karunanidhi sir...I bought a brass vesel for cooking rice recently...that time I had no knowledge of bronze...after reading your message to I decided no to to get tin coating done...kindly reply whether is there any problem if I cook below items without adding citric foods:
Like rice, curd related recipes, milk related , jaggery, ghee related and normal sabjis
Well articulated sir. Thanks. Can you please link any good sources on the history of brass and bronze in India and tamilnadu....I would like to know more. Most of what comes in Google is half baked research or facts twisted for marketing.
First time I m watching this..Subscribed immediately after watching this video with awesome explanation❤
Thank you very much.
We usually do payasamwithrice for perumal but we don't keep for not more than hour becos if it's left by night itself light green color forms that's y we remove within 1 or 2 hrs. Of course ur demo is as well very much useful.
Hi, light green colour forms in case the food is left in Bronze beyond 6 hours or if it refrigerated or of it is acidic.
Most fantablous informations for the younger generation who wish to changes from stainless silver into brass/ bronze utensils for dialy cooking , thanku mam
Thanks a lot for your kind words.
Great video and excellent explanations. Especially how you explain that the alloy bronze helps to get the benefits of copper without excess leaching of copper. And how tinning can help to prevent excess cooper leeching when cooking acidic foods. Also, copper is a trace mineral needed by the body in small amounts as well. The bronze cookware is similar to cooking in cast iron. All about what is being cooked in there, acidic or not.
Very Very important and essential information 💁♀️ 👌 thanks alot
Hi madam!I’m very thankful for the information you have given.
Thanks for the video Madam. Couple of questions, please clarify.
1) Brass is known to retain 97% of the nutrients. If we apply tin coating, same principle applicable?
2) Why cant we apply tin coating on Iron Or aluminium kadai? As it is much cheaper than bronze. We r hiding bronze with tin coating anyway.
3) Does Tin leach in to the food? If so, is it okay for the bodyy?
4) If we coat with Tin, can we use sharp spatulas? Would it break the Tin coating? Should we be careful?
Thank you!
Is it 100 years old bronze pot ???
Yes tin does leeches into it. It's worse than cooking simply in the bronze vessel.
Just do as the old people did, cook in bronze or well earthen pots if you can, thats it
हमारे पंजाब में इतने पापुलर तो नहीं है अब पीतल तांबा और कांसा के बर्तन पर हम इस्तेमाल करते हैं क्यों की एल्युमिनियम सेहत के लिए बहुत हानिकारक है। आपका वीडियो जानकारी से भरपूर है।
If tin coating prevents copper from leaching into the food, how does the food get the beneficial properties of copper?... Is it not the same as buying a tin vessel instead?
Coating prevents excess leaching and not the benefits of Bronze or Brass. Thank you.
If I understand correctly, tin coating prevents Food and Copper interaction , so its barrier between them..So how will copper kil microbes and retain nutritions as Copper and Food are separated by a layer of tin ??
i have brass with the coating of tin which went off after 2 years of usage. now does leaching of tin in to food good ?
Access of copper is harmful to us, that's why we use tin prevent food from access of copper and brass, we Indian are put food in pot for 6 to 7 hours,
@@parsi.venkat No. May cause food poisoning without tin coating.
Super informative stuff. Thank you. I have 2 questions. 1- Can we EAT curd or curd based food in bronze and brass thali, katori. 2- Can we cook curd based foods in bronze or brass. What is actually mean that is Curd (yogurt) a citrus product?
Hi, 1. Yes you can have citric food in Bronze plates. That is not an issue. 2. Cooking citric food will react with Bronze. If thick curd would be cooked for a longer duration eg, more than 10 minutes, then it is better to avoid it. Adding curd towards fag end of cooking is fine. Transfer the food to another vessel within an hour of cooking, if any citric element has been added to the dish.
@@Zishta ik
Very appropriate and informative for biginer Ma'am. Thank you very much.
Thnak you
Hi Meera. (You have answered this partially in the video but I still want to confirm )
Can we make tea and boil milk in Brass vessel (WITHOUT TIN COATING)?
I am asking this again as we see many Chai tapris where Brass vessel (without tin coating)is used to make tea
Some people say it enhances the taste so is it a good practice or not ?
Thanks for this video, I like your Zishta's products.
Hello everyone- I would like to share my experience on cooking in bronze and brass vessel. I used to make rice in. The bronze vessel. Heavy thick bronze pot. Onky plain rice and water were boiled. For almost 2 years i didn’t realize that the mild burning sensation in my whole alimentary canal was due to this. I went out of town for one week and didn’t have this problem. Same thing happened again recently when I got lazy to use the heavy bronze potand used stainless steel vessel for rice since 4/5 days and again the burning sensation cooled off.
Now I wonder if something is leaching from it. I hand wash every day. It’s a sturdy thick heavy pot made 100 years back from my mother in laws grandmothers family.
But didn’t suit me it benefit me.
I used brass coffee filter but didn’t like the taste.. so stopped it
Madam, which following material is best for cooking or making healthy food??brass/bronze/stainless steel/mud pot, pls reply prefference first, second, three,.......
Brass, Bronze and Clay are very good for cooking. Preference is a personal choice. Brass and bronze will last for many generations and life of clay is for 1 to 2 years.
I appreciate your speach between brass and bronze
Hi, Thank you so much.
Thank you.
I do not want to ask any question regarding brass or bronze.
Only one question.
When food comes in contact with tin, what are the properties of tin which can be helpful for human body ?
Nothing. If it's low quality tin you get lead poisoning that's all.
Tq madam for valuable information. Thank-you so much.
Very well explained Ma’am thank you 🙏
Pls one more live session because we really want to go back to basics
Mam i couldnt find bronze kadais or utensils in zistha.. where do i see and order bronze utensils which would be useful for cooking curries , rice milk etc..kadai even?
After coating with TIN does brass and bronze still has health benefits
Absolutely yes😊
Please subscribe to Zishta RUclips Channel for the latest updates
Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
Even I have the same doubt..as we do tinning(a coating)how can we get the benefits of brass r bronze
thanks for the information...but I one question and doubt here if I m using tin coating brass and bronze then what is the benefit of outside metal cause m using and cooking in tin ..so
If copper leaching into fluids is dangerous...should we discourage using copper waterbottle, tumblers and jugs
Hi, Thanking you for your query, it is recommended storing water for drinking in a copper vessel for the multitude of health benefits it offers. Drinking water from the copper vessel can help balance the tridoshas (Kapha, Pitta, Vata) and prevents from various infections.Hope this helps.
Hi Ma'am
We daily cook dal or vegetable wherein tomatoes are used. Is it safe to use bronze? It becomes useless if we cant cook tomatoes in daal and vegetables. So the quantity would only be one or two tomatoes but is it safe to cook?
Hi, Thanking you for your query, Yes you may cook in bronze with a little tomatoes or tamarind please do make sure once you are done cooking you shift it immediately into a different vessel .Hope this helps. Thank you
Can you explain in detail about bell metal, kansa and what we can cook with it
we will upload a video on the same soon.
No u can not cook in bronze
For more details abt bronze check
facebook.com/262653427424977/posts/1346987775658198/
In South India Rasam is made in a vessel and once it is made it is poured in the " eeyachombu" which you are calling as Tin vessel. It is not made with only tin. It is made with mixer of many metals one of them is silver. That is why it is extremely expensive. If it is directly kept on the gas and if the water content evaporates then it melts and you get many silver pieces around the gas with the pot and rasam missing.
completely agree. the metal can melt if kept on gas and the water completely evaporates.
I Would like to mention that dishwashing is not a preferred method for cleaning brass and bronze, for that matter even aluminium.
The strong, hot alkaline jets in dishwasher will corrode away the material very soon.
I have a brass kadhai with no tin coating can i use it daily
This was very interesting thank you for sharing
Thanks 😊
Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
What do you mean when you say that 93% of nutrients are retained in brass? Don't you lose some nutrients when heated (irrespective of whxih vessel is used)?
That's a good question.
The Brass vessels evenly cook the food inside within a limited time when compared to modern vessels which will make sure the nutrients are not escaped.
The nutrient loss in aluminum is over 75% and regular stainless steel is around 25-30%. The relative nutrient loss is very low in all traditional cookware.
Thank you
Team Zishta
Very Very important and essential 👌 ✨ information thanks 😊 👍 a lot
Many thanks
Could you please differentiate between bronze and bell metal (mostly used in Kerala and in which we can cook acidic base food like tomatoes and yogurt base food without kalai)
bell metal are variations of bronze and has varying % of tin. Higher the % of tin helps in allowing food items like tomatoes, yogurt base to be used in the cooking process. The kerala style of making is actually called vellodu and they are pretty versatile for Kerala style cooking. Hope this helps.
Could you pls make an intensive video on bronze and uruli/bell metal for cooking.
I saw your video now after purchasing a petal Kadhai with tin coating, I didn’t know about your shop. Well next time I’ll definitely order from there. But how do I recognise if my Kadhai is good quality and doesn’t contain harmful metals in it.
What's difference between Kansa (used in eastern india) and bronze (used in southern india)? From the video i interpreted that kansa can be used as serveware but not cookware while bronze can be used as cookware too. is that correct? is there difference is % composition?
Madam can we use peetambari for washing
Hi mam good information thank you. My question is aluminium vesel is not good for long term but my in law are using all alluminium vessels of thin quality yet they r good in health now they are in 90's with no ailments like Diabetes blood pressure no heart problem no digestive system issues so does using particular vessel make any difference in health or depend on person to person
Greetings from Zishta,
Thank you for your kind words! Your question is indeed very interesting and one that sparks a lot of debate.
When we prepare food in any vessel, there is a sort of leaching that occurs into the food depending on the material used. Some materials are neutral and do not affect the food cooked inside. In traditional vessels, leaching is present, but the elements are generally beneficial.
It's important to note that health is influenced by a variety of factors including lifestyle, genetics, the overall diet, and even how the vessels are maintained. Your in-laws' excellent health could be attributed to a combination of these factors.
While certain materials may have potential health impacts, the overall picture of health and wellbeing is complex and influenced by many variables.
Thank you
Team Zishta
Nice speech fine to hear.valga vaalamudan
Thank you very much.
Hello..please give a clarity on how long to store different recipes in brass or bronze
I use one tomato in every curry , is small amount citrus with other ingredients is ok to cook in bronze utensil, still not safer. Please answer this question.
Thanks for your enquiry.
The Bronze is an alloy of Copper and Tin. When we prepare anything acidic in a Bronze vessel without tin-coating, the leaching of Copper into the food would be more. Copper is an element our body needs in trace quantity. Anything in excess is not required for the body and may result in slight discomforts. Hence we recommend to choose the bronze cookware with tin-coating if we're planning to cook anything citric in it.
Based on our experience, in the heirloom bronze utensils, we can prepare citric food (even without tin-coating) as the leaching has come down to bare minimum due to the usage over many years.
Thank you
Team Zishta
You are very knowledgeable and helpful amma
Would it be harmful if citric food is cooked in the copper or bronze vessels without kalahi and immediately removed in another vessel ? That's what I do in my iron kadhai. I cook dishes with tamarind in the kadhai but immediately remove them in a stainless steel vessel.
In the cooking process, using citric elements on food, any metal will leach in excess. Many a times this leaching would be more than what our body needs on a daily basis. Hence it is better to avoid cooking citric food in metals without kalai. If there is no choice, cook once in a while, but not frequently, and yes, immediately transfer to another vessel. Hope this help.
Thank you so much .very very informative vedio
I just use eversilver, cast iron or iron pans. & earthen pots. Maintaining these kalai coated vessels is difficult as it requires periodical coating when such labour is few nowadays added to this the weight if these vessels is difficult to handle. I discarded the aluminium vessels.
Hi Mam..how will the food gets properties of the metal if tin layer is seperating the food being cooked and the brass or bronze?
Greetings from Zishta,
That's a good question! The Tin-coating is acting as a barrier to limit the leaching of Copper into the food being cooked. It will not completely block the leaching as it is only a thin layer.
Feel free to read more info in our dedicated blog page:
zishta.com/blogs/bodha/product-detail-documents-brass-cookware
Thank you
Team Zishta
I was really confused thanq mam 4 selecting this topic answer ed all my queries 🙏
Thank you
Hi Mam, how long cooked rice kept in bronze pot.
Can I keep cooked rice with water still next day for Pazhaya Sadam.
Very informative ma'am. Thanks for your information
Mam can we store ghee in brass box ,
Please 🙏 reply mam
Hello,
Where ever I went to buy bronze utensils to cook, everyone says that it breaks as soon as you put it on flame on stove and it can only be used to store or eat food. But there are multiple sources online thay say it can be used for cooking. Please clear out this doubt and help find an adequate bronze kadai to order online for abroad shipment.
Thanks
I cooked rice in a brass vessel coated with tin but I saw the rice changed color after some time. I still don't understand this with brass and bronze
Generally if you are using a vessel with tin coating, it should not react with the food cooked in them and change colour. Please check if the tin coating has worn out and the inner brass/bronze metal finish is visible. May be the food is coming in contact with the base metal. That could be the reason for the adverse reaction.
@@Zishta thank u for responding. It's a new vessel with the coating intact, purchased from madurai. They are legit suppliers.
@@padmajambunathan1051 Then you may want to check with the people you bought from regarding the issue. As, from our end, we have provided inputs on scientifically what may cause the problem.
Thanks for information ma'am..one question mam , In ancient times silver was used as kalai but now we use Tin and Tin is also used in electronic equipments for soldering, tin melting point is very low so Lead is used to increase Tin's durability because it melt very easily. Lead is a serious health hazard .Is there a possibility of Lead mixed in Tin?
That's a good question. The Tin used by the artisans are pure and with usage they wear off as well. Also the utensils are tested in NABL accredited laboratory and comply with EU standards for Restriction of Hazardous Substances (RoHS).
Thank you
Team Zishta
Which vessel is good for boiling milk in regular basis
Both brass and bronze are good
🤗Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
Is it possible to electroplate with alloy of nickel with brass or (chromium with brass or some other thing) to make the brass vessel unstained and appear like golden vessel?
Thank you so much for this excellent lecture!!
Thanks 😊
Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q
Hi…
Can we use thali plate without tinning for eating purpose with citric foods?
They can be used as the bronze plates have 22% tin which will prevent any adverse reaction.
While boiling milk in bronzeewe r getting heavey smell wat to do for it
Hi..
Bronze gives a distinct smell from the metal as leaching could be very high. Please wash it with tamarind regularly so that the leaching capacity of the vessel comes down. More you use it, the lesser the leaching and the smell with go away. Even start with making starch based like rice etc, it also helps in reducing the leaching. Hope this helps. Thank you.
Thankyou so much Meera. I have purchased a lot of utensils from you. All good. Waiting to see you in Mumbai in October. I want to buy eeya chombu as my 25years old chombu, ( my mom's) got robbed in transit.
Can we cook in bronze and store in the same vessel? Can we use it like a cook and serve vessel?
Hi, you may store in the same vessel for 4 to 5 hours. Thanks
Madame. can u tell me which type of cooking vessel is good to cook food for fighting diseases like Cancer?
Hello madam .. I am from USA can I use brass or bronze Kadai in electric coil stove ???
How to use brass pot for boiling milk first time ?? Please advise if we have and seasoning procedure
Please also educate consumers about how to clean brass bronze and other iteams you sell in a right way.i m very confused whether to buy these things or no coz they are very difficult to wash on daily basis
On a daily basis, cleaning is normal.like every other vessel in our house. When shine goes away, to bring shine back, use tamarind or lemon.
Hi Mam, I was asking my uncle on using Kansa in cooking and he said that it breaks when used for cooking. Is it true that Kansa should not be used for cooking, is bronze with tinning a better option than kansa for cooking?
Hi, Bronze is the English name and kansa is the Hindi name for the same metal. But, in east, west and north India, Bronze vessels also known as Kansa is made using a Copper: Tin ratio of 78:22. Hence it cannot be used for cooking as it cracks.
The Bronze or kansa or vengalam made in South has a much higher copper ratio and hence is traditionally used for cooking. Also, the method used in South India is casting. Hence the difference in ratio and the way of making makes it viable for cooking for the Southern made Bronze. Hope this helps. Thank you.
Nowadays getting tinning(kalai) i done is very difficult. So one can't use these vessels. However , can one cook in them and after finishing cooking, transfer into your steel dish.
HI, Thanking you for your enquiry, we are doing kalai at our end in our bangalore store as of now.You may use bronze vessels without tin coating to cook, if and only when you cook citrus based food you will have to shift it to a different vessel. Brass requires tin coating for making it viable for cooking.Hope this helps.Thank you
1-Can we drink water after boiling in brass cookware without tinning?
2-Can we use brass tap from which boil water will come in kitchen sink mixture taps (as every taps are made from brass inside )?
Hi, yes.. you can boil water in brass without tin coating and drink from it. Make sure you do not store boiled water for too long beyond 24- 36 hours.. the water will start leeching too much of the copper in to the stored water.An ideal option would be to use a brass vessel without tin coating for boiling and one with tin coating for long term storage.Thank you
@@Zishta thank u for reply
As i will be cooking acidic food in sauce pan and frying pan pls advice me which metal will be the best
Would recommend you use either cast iron, brass with tin coating or earthy materials like clay, soapstone or manipur black pottery. They might suit your usage.
Im cooking rice directly brass pot no kalai, any problem
Hi Mam, Thanks for clear explanation.
Madam can we store food for hours together after cooking in brass in same vessel
yes we can store for upto 2-3 hours. Do not refrigerate as it can lead to tin coating wearing off faster.
You are saying that use with tin coated, so can wee cook directly in tin based utensils?
yes you can cook directly on vessels which are tin coated.
@@Zishta not tin coated, completely made up of tin
मैडम जी आपके पिछे जो बर्तन रखे ये कहा मिलते हैं । विश्वसनीय जगह का पता बताइए।
Please visit www.zishta.com for all the products and to order online. Thank you
She didn’t address the actual topic she put in the thumbnail, difference between bronze and brass- I mean how to know which is which since they look so similar?
U have explained verynicely about brass and bronze how to cook ..in those. Vessels I also us these vessels for some items.I like n i use .👌🍎🎈🌼🌼🌸💃
Hello mam, you are speaking with fast, it's so confusing if somebody doesn't know properly about these metals or watching it first time, please make separate videos for each metal. Thanks 😊
RUclips Playback Speed: Am I a Joke?
Reduce the playback speed to 0.75x
For cooking all type of foods both brass and bronze have to be coated with tin in that way, then which one is better option brass or bronze?
To cook anythihg in brass, tin coating is needed...
Please visit here for more details: www.zishta.com
Superbly, teacher way communicated
I understand the caution about cooking. How about eating in bronze/kansa plates? Are there certain foods that are prohibited to be eaten on bronze?
What is aluminium bronze
If I make it stronger then
What is the composition ?
Fantastic video.
One question.
Can we use steel ladle while cooking in tin coated brass pot?
yes you can use. Just make sure you do not scratch the vessel too much. We generally do recommend using wooden ladles. Hope this helps.
Thank you. Using a wooden spatula as of now. Thanks again. 🙏
When coat with tin, kalayi .what happend when we cook citrus food. Is kalayi good for health. Then what is the use, make kalayi
Is tin coating good.... Tagaram is not good enough for.... Untensils???
Good evening M'am....brass vessel, inspite of the tinning, can retain the nutrients M'am?
🤗Subscribe to Zishta RUclips Channel & Learn the Traditional Wisdom about Handcrafted Cookware & Lifestyle Products - ruclips.net/channel/UCPmAZxTFJGjZ1Pkhv8Dke7Q it does retain the nutrients
@@Zishta thanks M'am
Best ever info Mam. Thank you
Most welcome 😊
Can you explain the difference between handmade and machine made vessels
I am using bronze rice cook pot I need to know can I add salt without tin
You can add salt, but make sure you shift the food to another vessel after cooking food
ఇత్తడి కి కంచు కి చాలా తేడా ఉంది అండి రెండు లోను ఆరోగ్య ప్రయోజనాలు ఉన్నాయి సమంగా ఉపయెాగించుకోవాలి అంతే అండి 🙂🙂🙂👍👍👍
Mam in bronze we can store food and milk long time without tin coating??
We do not recommend as food has salt and milk lactose which could react with the copper in the bronze and cause food discolouration!
@@Zishta then mam we can store either milk or any acidic food for long time with tin coating??
@@Zishta which is good for health and store milk or food for long time ie,24 has brass r bronze??
What to use brass, broze, copper for cooking
You can use all of them. There are specific restrictions on each as to what you can cook and cannot. Follow that and all are versatile enough for use. Hope this helps.
High level of citric means ..some examples??
Thank you very much for the wonderful explanation, 💐💐💐.
Can I use the wine in tinned bronze or brass?
😀
Pls inform - isn’t the very purpose of using Bronze or Brass -- Lost if Tin coated from inside ???? So are we really using bronze when the food is actually getting cooked in tin coating with the bronze only being from outside ??????? So if it’s tin coating from inside - y not tin pots n pans instead of bronze outside n tin inside ?
Extremely valid question. The challenge with using tin vessels is that tin has a very low melting point. Hence it is not very convenient to use that vessel. We do have a Eeya chombu that is used only for making rasam. Brass is an alloy of copper and Zinc and both are very alkaline metals. When we cook acidic elements in them excessive leaching will happen. Hence tin coating will prevent that excessive leaching. Same with bronze (Which is an alloy of copper and tin with zinc also present), when we cook acidic food, its safer if we use it with tin coating. Now with the tin coating, will it impact the benefits of cooking in them, for which we need to understand the 3 key benefits:
1. Nutrition protection >90% of nutrients are preserved while cooking in them and tin coating only enhances this benefit.
2. Alkaline nature helps in neutralising the acidity of the food cooked in them and tin coating still enhances this benefit
3. Micro nutrient addition - tin helps to prevent excessive leaching of copper, zinc into the food.
Hope this clarifies your query
Is it ok to drink black coffee daily in brass mugs? Any harmful effects by chance?
Thank u
no. brass being alkaline neutralises the mild acidity in the coffee thereby preventing recurrence of acid reflux.
How do you say brass vessels from bronze vessels just by looking
That's an interesting question.
In most cases, they appear similar in colour. However, the Brass would be much more similar to the yellow Gold and Bronze would be more similar to rose gold. This is not the ideal method to differentiate between them. The Bronze cookware will be heavier than Brass mostly.
Thank you
Team Zishta
In short which is best brass or bronze for cooking and serving
both have their advantages and limitations.
kalai or Tin would harm our health? Would apreciate your comments on it... Thanks!
Many thanks for making such an informative video.
So nice of you
Madam , I want to buy dinner plates and glass , which Is brass and Bronz is good. ?
Hi, Bronze or Kansa is recommended to have food in. Sharing the link to order: zishta.com/products/kansa-thali-set-gujarat