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The Best Metals for Cooking: According to Ayurveda, the metal vessel in which food is cooked or served has a deep impact on the quality and health of the food. Brass, bronze, clay, iron and copper utensils make food more nutritious. These utensils improve digestion, increase hemoglobin, provide minerals to the body and strengthen immunity. Using the right metal utensils can make food as effective as medicine.
Best Utensils for Health: Food is very important for our health. Often people talk about what food is healthy to eat, but there is less talk about which vessel the food should be cooked in. According to Ayurveda, if you cook food in the right vessel, its taste will increase and it will become like medicine for the body. This will give you relief from many diseases and the deficiency of nutrients will also go away. Ayurveda experts believe that the metal vessel in which food is cooked affects the quality of food by 30 to 40%. Steel, non-stick and aluminum utensils are seen in today’s modern kitchen, but some special metals are considered best for health.
5 metal utensils are best for cooking
According to Ayurveda, brass utensils are considered best for cooking. Brass increases Satva in food, balances Pitta and improves digestion. The bioavailability of protein and many other nutrients in dal or khichdi cooked in brass utensils is improved by about 30 percent. This is the reason that in ancient times, pulses were cooked in brass pans in every house. Utensils made of brass are best for making dal, vegetables and kadhi.
In Ayurveda, brass is considered a metal that strengthens immunity and improves digestion. Bronze is a destroyer of tridosha and balances vata and pitta. The food kept in its plates and bowls remains safe for a long time. Many researches have also found that eating food in a bronze plate increases digestion and improves hemoglobin. If you regularly eat food in bronze utensils, your health will improve.
Earthen utensils are also considered very beneficial for health. According to Ayurveda, food is cooked in earthen pots on low flame, due to which the nutrients are preserved and the food becomes slightly alkaline. Earthen pots are best for making dal, khichdi, biryani and curd. The amount of probiotics in curd is highest in earthen pots.
Iron utensils provide natural supply of iron. In Ayurveda, food cooked with iron is considered a blood enhancer. Spinach or lentils cooked in an iron pan provides 8 to 10 mg of additional iron, which is more bioavailable than any supplement. It especially helps in improving hemoglobin in women.
Copper vessels are mainly used to purify water. Copper water is good for digestion and liver detox. Water kept in bronze and copper utensils destroys 99 percent of microorganisms. However, health experts do not consider aluminum, non-stick and cheap steel utensils good for cooking and baking.
