What are the benefits of cooking in Brass utensils?
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Read moreNamaste Ashtok,
Thank you for sharing your query with us, Brass is called ‘pital’ which is made up of 70 per cent copper and 30 per cent zinc. Brass is non-magnetic, heat-conducting and long-lasting. The benefit of cooking with brass utensils is that only 7% of the nutrients are lost throughout the cooking process. Since brass utensils are a combination of zinc and copper, these contain the benefits of both these metals.
Brass utensils are used for cooking non-acidic foods such as rice and dal. But, We suggest using:
1. Food-grade stainless steel, without nickel, is a safer option than regular stainless steel utensils that contain nickel. When scratched hard while cleansing, nickel can get exposed and later leak into the food.
2. Cast-iron - The non-coated and real cast iron cookware does not leak anything toxic into your food and is ideal for non-stick cooking when seasoned well. It is good to include some extra iron in your meals as well.
To know more about utensils, you can read these blogs: Is your cookware toxic?, Essential Kitchen tools for healthy eating
Wishing you a good health
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