Throughout the Hindi-speaking region of India, bronze (a combination of copper and tin) is referred to as “Kansa,” whereas in Assam and the rest of north-eastern India, the word “king” is used. Despite copper’s considerably longer history of usage, it was the introduction of bronze some 3000 years ago that led to a dramatic shift in the production of sculptures, tools, decorations, and cooking utensils. The kitchenware including pots, bowls, and plates made of bronze have been found in archaeological excavations.
The metal is mentioned in their ancient books, especially in Ayurveda texts, which provide detailed descriptions of how bronze cookware is used. The Scriptures make it quite apparent that using bronze utensils for cooking is beneficial to one’s health. The ‘Rasaratna Samucchaya’ is one such work that might be cited.
Utensils composed of metal or metal alloys are still often used in traditional Indian kitchens. In the northern part of India, ‘kadaais’ made of bronze are used for cooking. Bronze utensils are known as Vengala Paanai in Tamil Nadu and ‘Bronze Uruli’ in Kerala. And many people cook vrat ka khana in bronze vessels.
In the last several decades, non-stick cooking utensils with Teflon coatings have become more popular in contemporary kitchens, despite growing concerns about their health effects. Traditional equipment made of bronze and other metals is making a comeback in modern kitchens due to a renewed interest in cooking’s history.
The use of bronze cookware requires special care –
When working with bronze while making vrat ka khana, it’s important to take certain measures. Arsenic and lead may have been leached into very old bronze containers, making them a health hazard. For this reason, new bronze utensils are suggested. In reality, there are several positive health effects from even minute amounts of copper present in the diet. It is also advised that acidic foods (those with tomatoes, vinegar, etc.) not be cooked in these pots and pans.
According to conventional knowledge, you shouldn’t store desi ghee in bronze containers. The quality of desi ghee significantly declines and may encourage adverse effects on health, according to fascinating research that tested the idea of Samskara Viruddha Ahara (food incompatibility) referenced in Ayurveda about keeping desi ghee in bronze containers. So don’t cook vrat ka khana or any other food with desi ghee stored in bronze container.
The ‘Kansa’ utensils may be beneficial to your health –
Bronze’s superior corrosion resistance versus copper has made it a popular material for kitchenware throughout history. Some people, for instance, think that bronze and other copper-based cooking tools provide the greatest results when used to prepare rice.
- Helps keep the air element (Vata) in check
Eating food prepared in bronze, according to Ayurvedic tradition, alleviates Vata, the dosha responsible for dry skin, irritation, and a tense disposition. The pitta is also tempered by this. Obesity is reduced and vision is enhanced as a bonus.
- Daily use of ‘Kansa’ to cleanse food and water is said to boost immunity in addition to improving overall health
It has a neutralizing effect on the pH level and is thus a natural substance.
It is thought that the alkaline “Kansa” alloy used to make them would promote an eco friendly products healthy digestive tract. Having clean food helps for easier digestion.
