Myth (What we often hear)

Fact (The reality)

1. Brass utensils kill all germs and make food sterile.

Brass, due to its copper content, does have antimicrobial properties. This health benefit makes it hygienic, but it is not a complete steriliser.

2. All ancient, unlined brass cookware is safe to use because our ancestors used it.

Unlined brass must be avoided for cooking. The fact is, brass reacts with acidic foods, requiring a protective layer known as Kalai (tin lining) for safe cooking.

3. Cooking in brass is the ultimate cure for chronic indigestion.

Ayurveda suggests brass is mildly alkaline, which may help neutralise excess stomach acid. This is a supportive health aid, rooted in tradition, not a guaranteed cure.

4. The only reason people continue to use expensive brass utensils for cooking and serving is entirely for their beautiful, golden, festive look.

Brass is an alloy of copper and zinc. The zinc component is an essential trace mineral, and small amounts that might leach when the Kalai wears off support immune health.

5. Brass is purely an Indian thing; its use is isolated to our culture.

Brass has been used globally for millennia. It is universally prized for its workability and durability, and is also the metal of choice for most Western musical instruments.

6. Brass is an ideal material for deep-frying because it heats up quickly like modern steel.

Brass has excellent heat retention and conductivity, making it perfect for slow cooking (like daal or sweets). Using it for deep frying is a modern tradition because it holds a stable, high temperature.

7. The tin lining (Kalai) is permanent and never needs to be redone.

The Kalai (tin lining) wears off over time, often turning dark. This requires a periodic re-tinning ritual to maintain the low-reactivity fact essential for cooking acidic food.

8. Brass has no real impact on the taste of the food cooked in it.

The even heat distribution of brass cookware prevents scorching and preserves up to 93% of the food's nutritional value, which directly enhances the natural flavour and aroma.

9. Brass pieces passed down through heritage are automatically safe.

Historically, some brass made for casting contained lead. Always verify the source of antique utensils to ensure your health and safety before using them for cooking.

10. Brass doesn't have any specific spiritual or ritual significance.

In Indian culture and tradition, the clean, golden colour of brass is considered highly auspicious (sattvic) and is mandatory for many temple services and household festival rituals.

11. Brass is too soft and heavy, making it prone to denting and cracking, which renders it impractical for daily use.

Brass is highly durable and a non-corrosive metal, offering better longevity than many modern non-stick pans, making it a sustainable, long-term kitchen investment.

12. Drinking water stored in brass for days will make you sick from too much copper and zinc leaching.

The body needs trace amounts of copper/zinc. Water storage allows for safe, minimal metal infusion, which can promote good gut health.

13. The slight yellow colour in brass means it is contaminated with toxic materials and is unsafe.

The yellow colour of brass is its natural state, resulting from the alloy mix of copper (reddish) and zinc (silvery), and is not an indicator of unsafe toxins.

14. Brass is unsuitable for cooking milk products or sweets because the zinc will curdle the milk.

Brass's even and slow heat retention is actually ideal for making milk-based sweets like kheer and halwa, preventing the bottom from scorching and ensuring a creamy texture.

15. Brass only transfers heat very slowly, making it unsuitable for rapid cooking.

Brass is an excellent heat conductor, which means it heats up quickly and provides a very stable, even temperature, speeding up the overall cooking process.