Common Mistakes To Avoid With Brass Cookware

Brass cookware has long been cherished in Indian kitchens for its timeless charm, exceptional cooking performance, and cultural significance. Traditionally, brass utensils have been a staple in Indian households, symbolising purity, prosperity, and a connection to age-old culinary practices. 

Popular in both traditional and modern homes, brass combines durability with a unique aesthetic that adds elegance to any kitchen. It is valued not only for retaining heat and enhancing flavours but also for its subtle health benefits, as trace minerals are released during cooking. 

In this blog, we’ll explore five common mistakes people make with brass cookware and share practical tips to care for it effectively. But before that, let us first understand more about brass.

An Introduction To Brass

Brass is an alloy primarily made from copper and zinc, sometimes with small amounts of other metals to enhance strength or durability. The exact ratio of copper to zinc can vary depending on the intended use, which affects the colour, hardness, and malleability of the final product.

The process of making brass typically involves melting copper and zinc together at high temperatures until they fuse into a homogeneous alloy. Once formed, the molten brass is cast into moulds or rolled into sheets for further shaping into cookware like pots, pans, and utensils.

Brass is prized in cookware because it heats evenly, resists corrosion, and develops a natural patina over time, adding both functionality and aesthetic appeal. Its ability to conduct heat efficiently makes it perfect for Indian cooking, where slow, even heating is essential for traditional recipes.

Common Mistakes To Avoid

1. Using Harsh Cleaners

Many people make the mistake of cleaning brass cookware with abrasive scrubbers or strong chemical cleaners. These can scratch the surface and cause the brass to tarnish faster. 

In Indian households, where spices and oils can leave stubborn residues, it’s tempting to scrub hard. Instead, use mild soap, warm water, and a soft sponge or cloth. 

For extra shine, it can also be polished occasionally with a natural solution like lemon juice and salt, a traditional method widely used in Indian kitchens.

2. Cooking Acidic Foods Without Proper Lining

Brass reacts with acidic foods such as tomatoes, tamarind, or vinegar, which are common in Indian cooking. This can lead to a metallic taste or discolouration of the dishes. 

It is imperative to always use lined or coated brass cookware when preparing acidic recipes. If the brass utensils are unlined, it is advisable to avoid cooking highly acidic curries or chutneys in them, and transfer the dish to a non-reactive vessel to maintain both flavour and safety.

3. Overheating the Cookware

Brass is an excellent conductor of heat, meaning it heats up quickly and retains warmth for a long time. Overheating can warp the pan or damage any lining while also risking burnt food. 

In Indian cooking, where slow-simmered curries are common, it’s best to cook on medium or low heat. Preheating gradually and avoiding an empty pan or casserole on high flames helps extend the life of brass cookware.

Nestip: Always place your cookware on a trivet after cooking instead of putting it directly on a cool surface. This prevents thermal shock and helps avoid burning or damaging the surface of your brass cookware.

4. Ignoring Regular Polishing

Made by melting copper and zinc together to form an alloy, brass naturally oxidises over time, developing a dull layer if not maintained. Many people overlook polishing, which diminishes both its visual appeal and hygienic surface

In Indian households, where brass is often displayed or used daily, regular polishing with natural or commercial brass cleaners keeps it shiny and elegant. 

Nestip: Rubbing a paste of lemon and salt or vinegar can restore its original lustre safely.

5. Using Metal Utensils

Stirring or dining with metal spatulas or cutlery, or ladles can easily scratch the surface of brass cookware, especially if it has a protective lining. In Indian kitchens, where dishes like thick dals, rich gravies, and dense curries are prepared frequently, it’s tempting to use metal utensils for convenience. 

However, doing so can damage the lining, create micro-scratches, and reduce the cookware’s lifespan over time. To protect your brass, always use wooden, silicone, or heat-resistant utensils. These alternatives prevent scratches, maintain the integrity of the cookware, and ensure that the food retains its natural taste without metallic interference. 

By being mindful of the utensils you use and following proper care practices, your brass cookware can last for generations. 

Avoiding these common mistakes will help keep your brass shiny, functional, and long-lasting. ‘Cause who knows, the brass cookware you use today might become a family heirloom one day!