Q. Which utensils are good copper or brass?

Answer

As a result of its composition as a mixture of zinc and copper, brass cutlery offers the advantages of both metals. The effects of copper shortage on the body include weakened defenses, anemia, skin disorders, and bone deterioration. Foods that are not acidic, such rice and dal, can be cooked with brass cookware. Copper or brass can cause adverse reactions with acidic foods like lemon, salt, and vinegar. This means shouldn't use them for food preparation or consumption. Kansa, also known as bronze, does not react with acidic foods, making it ideal for use in the kitchen. The sound the metal makes when put to the test should be resonant and pure, much like the chimes used in temples to create a sense of spiritual energy.