According to Ayurveda, food prepared in these utensils is medicinal, these benefits range from improvement in digestion to immunity.

Which metal vessel cooks food best? Utensils have been given great importance in Ayurveda. The right utensils not only enhance the taste of food, but also make it as effective as medicine.

According to Ayurveda, the quality of food can change by 30-40% depending on the metal in which it is cooked. Nowadays, steel, aluminum and non-stick utensils are more commonly seen in kitchens, but some traditional metals are considered best for health.

Brass utensils – improves digestion

Brass is considered very pure and healthy in Ayurveda. Food cooked in it increases sattva, calms pitta and improves digestion. The body gets protein and nutrients more easily in dal or khichdi cooked in brass. It is believed that the bioavailability of food increases by about 30%. Brass utensils are considered ideal for making pulses, vegetables and kadhi.

Bronze – Immunity enhancer

Bronze has been considered a destroyer of Tridosha in Ayurveda. It balances Vata and Pitta and increases the body’s immunity. Food kept in bronze plates and bowls remains safe for a longer period. It is believed that eating it increases digestion and improves hemoglobin.

Clay pots – natural and nutritious

Food is cooked in earthen pots on low flame, due to which its nutrients are preserved. Food cooked in soil becomes slightly alkaline, which is beneficial for the stomach. Earthen pots are best for making dal, khichdi, biryani and curd. Natural probiotics are found in large quantities in curd cooked in earthen pots.

Iron utensils – natural source of iron

Food prepared in iron pan or vessel provides natural iron to the body. Cooking spinach, lentils or other dishes in an iron pan can provide 8–10 mg additional iron. This iron is easily absorbed in the body, hence helps in increasing hemoglobin. It is considered especially beneficial for women.