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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.
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।
Most fantablous informations for the younger generation who wish to changes from stainless silver into brass/ bronze utensils for dialy cooking , thanku mam
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.
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.
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.
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 ??
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
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
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.
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.
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 ?
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 😊
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.
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.
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.
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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.
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
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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.
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
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
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
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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
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
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
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
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.
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?
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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
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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.
Please give guidelines for how long the following cooked foods can be stored in bronze (no tin lining): 1. Rice. 2. Vegetable stir-fry (with masala and salt). 3. Dal with small quantity of tomatoes. 4. Curries without tomato,curd and tamarind. 5. Payasam and other sweet dishes. 6. Boiled milk. Thanks!
Hi, thanking you for your enquiry, You may store non citrus based food (rice,milk,sweet dishes,stir fried vegetables)in bronze vessels without tincoating for about 4 hours. If the food contains citrus based products(dal with tomatoes) you will have to shift it immediately.Hope this clarifies.Thank you
@@Zishta Thank you! In the video about the Chennai store opening (Chita Murali channel), one of your co-founders says payasam can be stored for up to 24 hours. Is that still accurate?
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.
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.
Hello madam its my honour to receive such valuable information as I am planning to open my restuarant which will be wood fire based concept pls guide me what type of utensils I will use keeping in mind about taste texture of food (is kansya frying suitable on high temperature)
Hi. This is great to hear and we wish you all the best for your venture. For a restaurant purpose, if you wish to invest in traditional form of cooking, from a cost , economics perspective, brass with tin coating might work better for you. We heard from one avid brass user fan and later realised it ourselves too is the fact that brass enables distinct masala to be tasted clearly when you taste food cooked in them. Do check this possibility. Thank you. Regards Team zishta
Nowadays there is no real brass and bronze metals, all are some alloy based metals like synthetics. If really interested buy very old brass and bronze items and use it. Better use 306/304 surgical grade steel for cooking vessels, even original cast iron vessels also good for cooking (but hard to find non alloy iron).
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.
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?
Thank you sooo much madam. Very good information for this modern era ... Bringing back traditional ways ... My question is can we non - veg like egg, chicken and mutton in bronze madam ?
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
Yes , but it needs to be tinned . If you see traditional large scale biryani cooked by catering cooks for functions at home they use large brass / bronze pots with tinning on it . They keep the dum with the lid clossed in wood fire . In small towns / villages this is common sight at cooking sites / backyard for large scale .
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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.
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।
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.
Hi madam!I’m very thankful for the information you have given.
Very Very important and essential information 💁♀️ 👌 thanks alot
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.
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.
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.
Pls one more live session because we really want to go back to basics
I appreciate your speach between brass and bronze
Hi, Thank you so much.
Very appropriate and informative for biginer Ma'am. Thank you very much.
Thnak you
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.
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
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
Very Very important and essential 👌 ✨ information thanks 😊 👍 a lot
Many thanks
Tq madam for valuable information. Thank-you so much.
I was really confused thanq mam 4 selecting this topic answer ed all my queries 🙏
Thank you
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
Nice speech fine to hear.valga vaalamudan
Thank you very much.
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.
You are very knowledgeable and helpful amma
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 so much .very very informative vedio
Very well explained Ma’am thank you 🙏
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.
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
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.
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 .👌🍎🎈🌼🌼🌸💃
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.
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.
This was very interesting thank you for sharing
Thanks 😊
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Hello..please give a clarity on how long to store different recipes in brass or bronze
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/
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.
Please work on the order in which you put forward the information. You seemed to be confused yourself
Hi Mam, Thanks for clear explanation.
Nowadays tinning the vessels is difficult.hardly any vendors to do the job in mumbai.
Very informative ma'am. Thanks for your information
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.
Thank you so much for this excellent lecture!!
Thanks 😊
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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.
Best ever info Mam. Thank you
Most welcome 😊
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
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
Make a video what all items can be cooked in bronze which is not having kalai.
Superbly, teacher way communicated
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
In telengana tinning is done in a place known as old city that is charminar
Thank u so much Sis... Though it's live Kindly relax and speak easy...
After coating with TIN does brass and bronze still has health benefits
Absolutely yes😊
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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
நல்லா விளக்கம் நன்றி அக்கா......
ఇత్తడి కి కంచు కి చాలా తేడా ఉంది అండి రెండు లోను ఆరోగ్య ప్రయోజనాలు ఉన్నాయి సమంగా ఉపయెాగించుకోవాలి అంతే అండి 🙂🙂🙂👍👍👍
Many thanks for making such an informative video.
So nice of you
Thankyou Mam for explaining in detail
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
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
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. 🙏
Thank you very much for the wonderful explanation, 💐💐💐.
Can I use the wine in tinned bronze or brass?
😀
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
Concise and informative.
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 for the information mam
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
Super informative
All the best zishta😁👍
Thanks a lot
Thank you very much! V.informative.
Thank you
Thanks for information
Our Pleasure
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Can you explain the difference between handmade and machine made vessels
Madam please open your showroom in Hyderabad. Eagerly waiting for positive reply.
Mam can we store ghee in brass box ,
Please 🙏 reply mam
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
Thank you so much mam for this very needed video
Thank you
Thank you madam
Which vessel is good for boiling milk in regular basis
Both brass and bronze are good
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Medium I am a Indian
So please make a vedio of difference between copper and bromze
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
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.
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?
Please give guidelines for how long the following cooked foods can be stored in bronze (no tin lining):
1. Rice.
2. Vegetable stir-fry (with masala and salt).
3. Dal with small quantity of tomatoes.
4. Curries without tomato,curd and tamarind.
5. Payasam and other sweet dishes.
6. Boiled milk.
Thanks!
Hi, thanking you for your enquiry, You may store non citrus based food (rice,milk,sweet dishes,stir fried vegetables)in bronze vessels without tincoating for about 4 hours. If the food contains citrus based products(dal with tomatoes) you will have to shift it immediately.Hope this clarifies.Thank you
@@Zishta Thank you! In the video about the Chennai store opening (Chita Murali channel), one of your co-founders says payasam can be stored for up to 24 hours. Is that still accurate?
Please summarise in what to cook what dish ..
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.
Wonderfull explained . Thanks a lot
Thank you
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.
Hello madam its my honour to receive such valuable information as I am planning to open my restuarant which will be wood fire based concept pls guide me what type of utensils I will use keeping in mind about taste texture of food (is kansya frying suitable on high temperature)
Hi. This is great to hear and we wish you all the best for your venture. For a restaurant purpose, if you wish to invest in traditional form of cooking, from a cost , economics perspective, brass with tin coating might work better for you. We heard from one avid brass user fan and later realised it ourselves too is the fact that brass enables distinct masala to be tasted clearly when you taste food cooked in them. Do check this possibility. Thank you.
Regards
Team zishta
Nowadays there is no real brass and bronze metals, all are some alloy based metals like synthetics. If really interested buy very old brass and bronze items and use it. Better use 306/304 surgical grade steel for cooking vessels, even original cast iron vessels also good for cooking (but hard to find non alloy iron).
Thanks a lot...
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.
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?
Thanks for the video I really appreciate it 👏👏
Thank you sooo much madam. Very good information for this modern era ... Bringing back traditional ways ...
My question is can we non - veg like egg, chicken and mutton in bronze madam ?
HI, yes you can.
Thank you 🙏
You’re welcome 😊
Sweet recipe cooking in brass and bronze..it also kept in 6-7 hrs mam.... how long i kept in the brass and bronze vessel..
Hi,mam it's good knowledge . ✌️
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
Can we cook non-vegetarian food in brass n bronze for example biryani...??
Yes , but it needs to be tinned . If you see traditional large scale biryani cooked by catering cooks for functions at home they use large brass / bronze pots with tinning on it . They keep the dum with the lid clossed in wood fire . In small towns / villages this is common sight at cooking sites / backyard for large scale .
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