Copper utensils in our kitchen 

 ⚱  As a metal, copper is one of the best conductors of heat

 ⚱  It warms quickly and stays warm

 ⚱  Making for an even distribution of heat

 and—here's the best part—uniform cooking of your food

 ⚱ This means no more burnt spots

 ⚱ No more scalding

 ⚱ You have greater control over everything.

In fact, while glass and steel are fairly neutral, coated or non-stick pans could even be detrimental to the health of your skin. our ancient science also gives immense importance to the metals that our cooking utensils are made of? While modern living has made us turn towards the more convenient steel, glass and non-stick cookware, old-school utensils are noted to hold therapeutic benefits, whether you use them for cooking, or to eat your meals. 

Fig- Copper utensil

“Water stored in a brass vessel increases strength and immunity.” In addition, it also helps pacify pitta (burning sensations, aggression), increases hemoglobin count, and improves the general condition of your skin. “What's more, it will not change the qualities of the material that is placed in the container.”. Science has now proved that copper-rich foods boost collagen. Therefore, this metal offers advantages for the skin too. Brass is still commonly used in small towns and villages in the country. “This is the best metal for cooking rice.” You can also store water overnight in a copper utensil, and drink your first glass from this to enjoy the benefits of this wonderful metal.

Fig- Wooden utensils

A bit of lemon juice or vinegar can revive your copper’s shine. Caring for copper is as simple as using wooden utensils when cooking, so as not to scratch the lining; not using too much heat when cooking; and rubbing it down with a little acid every now and again.

Though despite the required gentle care, copper can be very durable. Tin gives your copper a great, non-stick surface to work with, but it has a few drawbacks. It’s the perfect material to use when making sweets (where you need to control the temperature), as well as for delicate proteins such as fish and sauces. Copper is a reactive metal. Hang them up with pride and show off your copper cookware collection. Copper cookware is great for when you need to control and maintain consistent temperatures. Since copper heats up quickly and evenly distributes the heat, it means you don’t have to use as much heat to get it cooking. This is why so many candy makers and chocolatiers use copper pots and pans. But if you have tin-lined copper, no matter how well you take care of it, it will wear off over time. As long as it doesn’t have any holes in it, it’s relatively easy to return your copper cookware to its former glory. For the most part, the metals used to line copper cookware are very strong and corrosion-resistant. This not only reveals the copper beneath the lining, but also could lead to small pieces of tin ending up in your food. Except for jam pans and egg white whipping bowls, which rely on copper’s reactiveness, most copper pots and pans are lined with a non-reactive metal. Before you start cooking, you should get an understanding of what your copper cookware is lined with. So you don’t have to worry about hot spots. If a recipe calls for medium-high heat with your regular cookware, use medium-low for your copper pieces.

Yes, copper is quite efficient, but you don’t want to use too much heat because, depending on if the cookware is using a soft metal lining, you could actually melt the lining! Just as it heats up quickly, copper also cools down quickly. Because of its heat conducting properties, copper also heats up evenly. If you’re working with newer pieces, it will likely be lined with stainless steel, which is sturdy and can withstand more abrasive utensils and cleaning materials.

But if you’re purchasing older, used copper pieces from a yard sale or thrift shop, you might be dealing with a softer metal lining like tin. It’s best to use wooden spoons and softer utensils when working with tin-lined copper cookware. If you’re buying older copper cookware, or need to spruce up your collection, you can get your copper looking good as new with a little acidity. Don’t hide your pans away in the cupboard. In most cases, that means it will have a chemical reaction to what you're cooking, causing a metallic flavor to leach into your food. It has a melting point of around 450 °F, which is another reason why you shouldn’t use too much heat. Tin is also easily scratched and chipped with metal utensils and harsh scrub brushes. If you do see damage to the tin lining, you can always get your copper pots and pans re-tinned when necessary. Not only are copper pots and pans very useful in the kitchen, they’re absolutely gorgeous. They bring your kitchen to life, but are also excellent conversation pieces.

This article is not intended to be a substitute for professional medical advice. It's best to consult a doctor if you have any recurrent symptoms or health concerns.