Clay, copper, iron, bronze, and steel each have unique uses. Not every utensil suits every dish. Know what to cook in them—and what to avoid for better health.
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Benefits of Clay Pots
Clay pots are natural, enhance the taste of food, and add minerals to food. They make food cool and light.
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Avoid these in Clay Pots
Sour things like tamarind, yogurt, lemon can react in clay pots. They are best used for storing lentils, vegetables, biryani, and water.
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Benefits of Bronze Utensils
Bronze boosts the body's immunity and improves digestion. It is considered the healthiest metal in Ayurveda.
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Don't Store Yogurt/Buttermilk in these
Never store milk, yogurt, buttermilk, or anything sour in bronze. For best use, keep dry food, rice, roti, water in it.
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Benefits of Copper Vessels
Copper vessels purify water, improve the immune system. Copper is anti-bacterial.
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What not to do with Copper Utensils?
Never keep sour or salty food in copper, it increases the risk of toxins. These are best for storing drinking water (overnight).
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Stainless Steel
Stainless steel is considered the safest, most durable. It is not reactive. Most convenient for everyday use.
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Things to Avoid with Steel Utensils
Do not store too much acid or salt in these utensils for a long time. These are best for lentils, vegetables, tea, and milk.
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Iron Utensils
Iron (Kadhai/Pan) acts as an iron supplement. Cooking in it adds iron, which is especially useful for women.
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What not to do with Iron Utensils?
Do not keep very sour foods like tomatoes, tamarind, etc. in it. This poses a risk of rusting or reaction. These are best for storing paratha, vegetables, bhujia.