Indian cooking methods age centuries back—the five basic Indian cooking techniques are: Bhuna/Sekna (Sautéing), Dungar/Dhungar (Smoking), Dum (Pressure Steaming), Tadka (Tampering), Talna (Frying), Tandoori (Baking or Roasting) —— also Indian culinary culture has its ages long experience of healthy cooking with cookware of different metal types, such as- brass, bronze, copper, aluminium, iron, cast iron, steel, and even earthen cookware. Cooking, serving and relishing delicacies in these vivid composite of cookware, serve-ware, and dinnerware has tremendous health benefits for human life, even scientific data exists to prove this claim. In India previous to the year 1975, largely- brass, bronze, copper, aluminium, iron cookware and dinnerware were used in both urban and rural life ——but, then slowly steel – stainless steel utensils, plastic containers, non-stick -coated cookware and stainless steel – melamine dinnerware replaced other metals from the metropolitan, urban, and semi-urban household for almost four-decades——say till the year 2015. The fitness trends among mid aged people ignited around year 2007; then followed by introduction of health monitoring gadgets gymming-culture erupted; Indian ancient health practices like ‘Yoga’ again came on the forefront in the year 2015 and enormous information about healthy intake was being circulated on Social Media —— yes, here anonymously the ‘selfie’ trend also has made people think about their fitness-look. All these plus the year 2019-2020 pandemic health crisis diverted the majority of these centre’s people to bring back use of natural metalware into their kitchen and dining spaces. Watching chefs cooking in copper, brass, and cast iron cookware——dietitian influencers talking about benefits of cooking and eating in Indian conventional metalware brought back the popularity of copper, brass, bronze, cast iron, and earthen cookware.
Check this 3-Pieces Serve-ware & Tableware, Steel-Copper Jug Pitcher (w/ Brass Knob) and 2 Glasses -product by Indian Art Villa (Click image to know price and delivery schedule).
NOW, HERE IS THE MESSAGE: Instead of seeing this as a trend, or making selective usage of these various forms of kitchen and dining-ware, Indians must see this as their heritage values of using various metals for health and wellness of the entire family. Storing water in copper containers kills harmful bacteria and microorganisms naturally —— copper is a trace mineral, it has antioxidant, anti-inflammatory, anti-carcinogenic, and anti-microbial properties — alongside this water-storing technique, drinking water in a copper glass gives benefits equivalent to consuming copper through dietary sources like eating fish, lentils, or leafy-vegetables. Moreover, according to Ayurveda- storing and then drinking water in copper utensils balances tridoshas (three energies) in human body- vata, pitta, and kapha — these three energies: the first energy ‘vata’ gives movement; the second energy ‘pitta’ manages digestion or metabolism functionality of the body, and works on the chemical composition and chemical transformation that happens after digestion; and, the third energy ‘kapha’ lubricates the structural integrity of various cells in human body. Habit of drinking water in brass goblets- helps in preventing hypertension and fighting cancer; further, it reduces triglyceride levels and maintains cholesterol in the body; being an alloy of copper- brass prevents reduction in white blood cells and helps in producing hemoglobin; drinking water in brassware increases iron level in the body, and thus it prevents anaemia like situation; storing water in brass containers for around eight-hours neutralises germs naturally and reduces infection, further drinking water in a brass glass improves digestion and helps in weight loss. Drinking water in a brass or bronze metal glass also gives protection against tropical diseases.
NOW HERE COMES COOKING IN CAST IRON COOKWARE— first of all discarding cooking in nonstick cookware will certainly safeguard from certain chemicals fusing in food, as nonstick cookware cannot be made without these toxic chemicals, and nonstick cookware can breakdown at a high temperature point. Even an older nonstick pan needs serious attention. Actually, pre-seasoned or properly seasoned cast iron cookware are ‘truly non-stick’ and that too without ‘per-fluorocarbons’ -a chemical used in making of nonstick cookware connected to causing serious health issues (research/study and other details are available on internet, check this from right source/s). Cooking in cast iron takes a bit longer time -but, actually that is an advantage, because longer cooking time increases iron content during cooking in iron or cast iron cookware. If ‘cleaning and maintaining cast iron cookware’ is a matter of concern -then clear that thought first, because cleaning cast iron cookware is easier- it does not need soap, these utensils leave off food easily and it requires a normal hand washing without any scrubber, and after a wash apply a hand of oily tissue paper -cast iron cookware will absolutely last longer, one can say ‘lifelong’. As the metal is cheap and the making process is simple, the cast iron cookware is more economical than that of stainless-steel utensils. Yes now if different metals or composite cookware products bother cooking on a cook stove or induction or OTG -then here also, cast iron works better with any of these cooking techniques, well outdoor cooking with open fire is also good though.
Certainly, in ancient Indian culinary culture of cooking, serving, eating, drinking in these pure metals were the secrets of healthy living, now slowly gradually bring back these natural metal brigades in life and live healthy living.
Here’s Bronze/Kansa Kadai for Cooking/Serving -product by The Indus Valley Traditional (Click image to know price and delivery schedule).
Check this Pre Seasoned Cast Iron Tawa (Natural Cookware) product by The Indus Valley (Click image to know price and delivery schedule).