Zishta Brass Cookware

May 18, 2022

By satish krishnaswami

Congrats on your journey to bring traditional wisdom to your home. Zishta is glad to be a part of this journey and support you with authentic traditional knowledge gathered through our journeys, discussions with artisans, local communities and scientific information.

Zishta in collaboration with artisans of Tamilnadu and Maharashtra bring to you most authentic and traditional Brass vessels that are everlasting. These are made using the most traditional technique honed over centuries by our artisans.

What is Brass?

Brass is an alloy of Copper and Zinc. Brass has been in use for cooking for 1000s of years.

What are the benefits of cooking food in brass as well as storing spices in it?

Brass has several benefits

It is scientifically proven that Brass has antimicrobial properties.
93% of nutrients are retained in food cooked in brass.
They are known to aid in better functioning of digestive & immune system, anti-inflammatory properties, strengthen bones etc.
Brass also preserves rich anti-oxidant properties present in our spices and hence is ideal for storing spices and groceries.

What can be cooked and stored in Brass?

Cooking Vessel

Any type of food can be cooked in brass, including citric food. Ensure tinning (kalai) is done on the inner layer.
No food should be cooked or cooked food to be stored in brass if kalai is not done on the inner side. Food may turn bitter & may cause food poisoning.

Making Idli in Brass idli vessel:

The cavities have bigger holes. Ensure a muslin cloth is used in the cavities to make idli. Wash the cloth and re-use it.
Ensure there is at least 3 tumblers of water in the vessel.
It takes 10-15 minutes cooking time.
Use cloth or tongs as the vessel would be hot.
A link for making idlis : https://youtu.be/5kXB2v67ox4

Non-cooking and storage:

The process of kalai is not required for water storage and coffee filter.
Brass masala dabba not coated with Tin (Kalai): Avoid storing salt, tamarind and acidic powders like dhaniya, Jheera powder etc. The seeds can be stored.
Brass container & masala dabba with Tin coating (Kalai) on the inside: You can store anything in containers with kalai, including acidic powders like Jeera, dhaniya, red chilli powders etc.
Brass container without kalai: Do not store citric, acidic powders & items like dhaniya, jeera, sambhar powder, salt, tamarind etc. Whole grains like rice, pulses etc can be stored.

Do we need to season Brass vessel before cooking?

Brass vessel does not require any seasoning. However, always ensure that in any traditional vessel, only gravy based food is cooked for the initial 2-3 times and initially, do not do tadka or fry in it.

How to clean and maintain brass vessel?

Maintaining Brass is as simple as any other vessel.

One can use any dish washing liquid of soap to clean it.
Do not use steel scrubbers as it will leave scratch marks.
Wash well with either tamarind or lemon to bring shine back.
It is recommended to wash & wipe it dry immediately to avoid marks on the vessel.
Do not refrigerate the vessel.
Transfer food to a different vessel after cooking.
Do tinning / Kalai when it wears off. It depends on the wear & tear based on usage. It may last for 2-3 years.
It is not recommended to use dishwasher for cleaning as the kalai wears away faster.

Caution

To cook food in brass vessels, ensure tinning (kalai) is done on the inside.

Some frequently asked questions:

Can we cook non-citric food in BRASS without kalai? I want to make only payasam & rice in BRASS. Can I do it if there is no tinning?

It is NOT recommended to cook anything in Brass if there is no kalai in it. Many a times, food poisoning happens.

Can we leave cooked food in Brass?

Transfer the food to another vessel within 1 hour of cooking.

How often should we do tin coating?

Ideally tin coating should last for 2-3 years for cooking pots, 3-4 years for idli vessel and storage containers, depending on usage.

What is the difference between Bronze and Brass?

Bronze is an alloy of Copper and Tin, Brass is an alloy of Copper and Zinc which is in the ratio 65: 35 respectively.