Brass or Bronze Which is better for cooking? is a question we get asked on an everyday basis. From those new to brass and bronze kitchenware to those that have just come into the possession of their valuable heirloom collection, the inflow of queries is rather endless.
Coming from a household where brass and bronze ware were highly valued, I leant how to tell the difference between the two early on. I was also taught how to use them, albeit only through observing my mother and grandmother from a distance. As a result, I was privy to little yet essential rituals such as tinning, where she’d sit out to supervise the craftsman as he applied tin alloy to the inside of our valuable brass vessels.
We were always told how fragrant our curries were in these golden-toned utensils. When I turned 20, I also eavesdropped on lamenting statements about the new generation switching to aluminium and stainless steel with no regard for their heirlooms. My mother’s friends would often talk about how they were more than willing to sell old vessels stored away in the attic of their homes, unable to figure out how their mothers used them to cook three meals every day of the year.
Of course, we can always chalk it up to the lack of experience in using the vessels or simply the unavailability/ loss of information as it is passed down the generations. In modern times, however, it is far more difficult for parents losing touch with their heirlooms to describe their value to their children accurately.
I found it hard to continue the tradition at home; despite being well versed in the subject, I have had my struggles and wished I had all the answers to Brass or Bronze which is better for cooking ?
But fret not; I am here to make it easy for you!
So let us jump right into exploring the vast realm of brass and Bronze and settle the debate about which one is better for cooking!
What is the difference between Brass and Bronze?
Brass is a bright and golden alloy made of copper and zin metals, and the proportions often vary from manufacturer to manufacturer or depend on the intended use. When used to cook food in brass, the metal retains almost 90% of the nutritional value of the ingredients used.
On the other hand, Bronze is an alloy often seen with a radiant, muted gold surface and is made of copper and tin, the ratio of each depending on their ultimate purpose! Bronze retains about 97% of the nutritional value of food when used for cooking, making it an excellent kitchen piece.
Read more about the Differences Between Brass and Bronze Here.
Brass or Bronze Which Is Better For Cooking- Reactivity
Of both Brass and Bronze, Brass is significantly more reactive, and hence, the metal is often used for mainstream cooking only when lined with tin. Traditionally referred to as eeya, or eiyam, the tin lining on the inside of the vessel protects the brass surface from corrosion and leaching into the food.
One must also note that storing ghee or curd in an unlined brass vessel will cause souring and curdling, leaving the food spoilt. However, it can be used unlined as serving ware, drinking ware, and to cook with ingredients that are not acidic.
Here’s all you need to know about using Brass Vessels In The Kitchen.
On the other hand, Bronze is barely reactive and can be used to cook a number of dishes, even those including sour ingredients. It is also perfect to store ghee, milk, and curd and does not cause curdling or souring of the milk products.
In addition, Bronze does not need to be lined with eeya / tin to protect its surfaces from the acidic corrosion of sour ingredients.
Brass or Bronze Which Is Better For Cooking- Temperature
Brass and Bronze make the ideal kitchen vessels with their melting points at 930 and 950 degrees Celsius, respectively.
This means that both brass and bronze vessels can be used for cooking at high temperatures and simmering, allowing for a variety of meals to be cooked in them.
However, as most brass vessels are lined with tin, one needs to consider the melting point of tin being far lower at 231.9 degrees Celsius.
Brass or Bronze Which Is Better For Cooking- Maintenance
Both Brass and Bronze are ideally amongst the very best utensils in terms of eco-friendly materials used and retention of nutritional value. However, maintaining these radiant vessels is not as straightforward as aluminium or stainless steel. Brass and bronze vessels both require care during cleaning and post-cleaning rituals.
They require soft soapy cleansers or coarse/ natural ingredients to keep the surface bright and shiny. From Pitambari, which is slightly harsh on their surfaces, to gentle yet effective cleansing agents such as tamarind pulp, there are many options to explore.
Looking for an ideal cleansing agent for your Brass and Bronze utensils? Click here to read our full blog on 5 Ways to Clean Brass And Bronze At Home!
The Verdict:
It would be unfair to say that one is better than the other, especially after going down the rabbit hole of appreciation for both!
The pros and cons of both these radiant metals are restricted not just to their cooking methods but to their intended purpose. Both brass and Bronze perform wonderfully when used right, and I know how great our sambar tastes when cooked in a brass kunda and how rich and creamy our Payasam is when reduced in a bronze uruli!
So there you have it! While personal choice can also lead some people to buy more of one metal, I think both deserve their spotlight on the kitchen shelf!
Still prefer one over the other? Then tell us: Brass or bronze which is better for cooking ?
Frequently Asked Questions
Is cooking in bronze safe?
Yes, it is completely safe to to cook in bronze vessels. Bronze is minimally reactive with acidic food and to this day, retains it’s reputation as one of the best metals to cook in.
Is brass good for cooking?
Yes, of course! Brass has been used since ages to cook food. However, one must be careful when cooking acidic foods in brass. Almost all brass vessels used for cooking have a tin lining that protects the inner brass surface from corrosion as well as the food from metals leaching into it.
Which metal is better for cooking?
Both brass and bronze are great for cooking. They have been a part of traditional Indian kitchens for ages and can be used to cook a variety of dishes. However, brass vessels must have a tin lining and bronze vessels can be used as is.
Is it good to eat in bronze utensils?
Yes, It is very beneficial to eat form bronze vessels. Moreover, bronze does not react with acidic and sour food items or ingredients, making it a kitchen must-have.
Which is better for cooking copper or brass?
Copper is better in terms of heat conductivity and can be used for dishes where the ingredients are cooked for prolonged periods of time and require even heat distribution. However, tinned brass is better to cook a variety of dishes at medium temperature for everyday use.
Decor
Pooja
Kitchen
Statue
I have a question – can one use bronze vessels (with no tin coating) to ferment idli batter overnight?
Yes,Any fermenting vessel used in biopharmaceutical manufacturing must meet stringent requirements for sterility, purity and product yield.
can a pork chop be seared in an unlined brass skillet
Hello,
It’s not recommended to sear a pork chop in an unlined brass skillet. Brass can react with the acids and fats in the meat, potentially leaching harmful metals into the food. Additionally, the heat conductivity of brass could cause uneven cooking. However, if the brass skillet is coated in tin or chrome, it becomes safe to use. The non-reactive coating prevents harmful reactions, allowing you to cook pork and other foods safely. Always ensure the coating is intact and undamaged for safe cooking. Additionally it’s safer to use a skillet made of a non-reactive material like stainless steel or cast iron for searing meats.
Hope this helps!!
Brass also reacts with salt
Hello,
Thank you for your question. Yes, cooking with salt in brass vessels can cause a reaction. Salt can cause brass to corrode, leading to the leaching of metals into the food, which can be harmful. To avoid this, it’s advisable to use brass vessels that are properly lined with a food-safe material, such as tin, to prevent any reactions. Always ensure the lining is intact and undamaged for safe cooking.
Hey
Traditionally we would go for any cookware beacuse the constituent itself is added to the food while cooking taking of the micro nutrient required.
Brass: Here we use tin coating so largely its only the tin thats get added to the food and not copper/zinc.So why use this and not cast iron which seems more raw and natural
Bronze: Though this seems to be an ideal choice, I have learnt thats they are brittle and prone to breaking. Also these are meant only as eatwares. Difficult to mold into utensils like a Pan/kadai keeping its alloy proprtion intact.
I have had dialogue with reputed utensils makes from country like Kansawal or PTal and the came up with same observations about brass /bronze
Can you share your observations on this
Dear Amey,
Traditionally, the choice of cookware was shaped as much by availability and culture as by health. Brass was common because it was easier to shape into vessels and had excellent heat conduction, but since it required a tin lining, the food mainly interacted with tin rather than copper or zinc. Bronze, while considered sacred and used widely in temples and homes, was not suited for cooking because of its brittleness and the difficulty of molding it into large vessels without disturbing the alloy balance. Instead, it was mostly used for serving and dining such as plates, tumblers, lamps, and idols where strength under direct flame was not required but cultural value and durability mattered. Cast iron on the other hand was more rugged, affordable, and practical, making it a natural choice for everyday cooking, and it also had the added benefit of enriching food with iron which was very relevant in traditional diets.
In most households it was never about one single material but rather a thoughtful combination of cookware. Cast iron vessels were used for gravies and tamarind based dishes, brass was chosen for boiling milk or making sweets, bronze was kept for serving food, clay pots were preferred for slow cooked curries and rice, and copper vessels were used for storing water to maintain purity. This blend ensured both nutritional benefits and cultural continuity, as every type of vessel played its own role in the kitchen.
When we see this through the lens of civilization, each material had its own place. Brass and bronze carried ritual and symbolic value, while cast iron served the kitchen and family’s nutritional needs. Now, people are revisiting these materials with a different perspective. Brass and bronze are being revived for their aesthetic and heritage appeal, while cast iron is gaining popularity again for its durability and genuine health benefits, especially in a time when lifestyle related deficiencies are more common.
Warm Regards,
Ancient Madurai Team
can I cook omelette,sambar in bronze cookware without tin lining
Dear Pradeep,
It’s not recommended to cook acidic foods like sambar in unlined bronze cookware. Bronze reacts with acidic ingredients, which can affect the taste of your food and potentially leach copper into it. While small amounts of copper are harmless, excess can be harmful. Stick to using stainless steel or tin-lined bronze cookware for sambar.
Best Regards,
Ancient Madurai Team
Your reply to Pradeep contradicts your article where you say, “On the other hand, Bronze is barely reactive and can be used to cook a number of dishes, even those including sour ingredients. …Bronze does not need to be lined with eeya / tin to protect its surfaces from the acidic corrosion of sour ingredients.”
Kindly clarify.
Dear Ramya,
Thank you for bringing this to our attention. Our article provides general information about brass and bronze cookware. It’s true that bronze is less reactive than brass, which is why it can be used for many dishes. However, the level of acidity in food, like the sambar mentioned in Mr. Pradeep’s question, can affect how bronze reacts. To be safe and ensure the best taste, we recommend using tin-lined bronze or stainless steel for highly acidic foods. So, while our article gives a broad overview, the specific advice given to Mr. Pradeep is based on the particular food he wanted to cook.
We hope this clarifies your query.
I work for a non-profit that sellsa used furniture and appliances. We were recently given a big set of eating utensils. We don’t know if they are brass or bronze. Is there a easy way to tell?
Hi Tom Killin,
You can usually tell whether the utensils are made of brass or bronze by looking at a few simple details. Brass tends to have a bright yellow-gold color, similar to gold, while bronze usually appears more reddish-brown or coppery in tone. If you tap the utensil gently with another metal object, brass will often produce a clear, ringing sound, whereas bronze gives off a softer and duller tone. Bronze is also generally heavier and denser than brass, so you may notice a weight difference. Another thing to check is the tarnish. Brass often develops a greenish layer over time, while bronze tends to form a darker brown or green patina (rust). If a magnet sticks to the utensil, it is likely not brass or bronze but possibly a different metal with a gold-colored coating. While these clues are helpful, you can always consult a local metal expert or antique dealer for a more accurate identification.
Best Regards,
Ancient Madurai Team
Hi.. Can we make dosas in Bronze dosa tawa?
Hello Naga Deepika,
Yes, you can make dosas on a bronze tawa, but only if it is properly lined with iyem. Most bronze vessels are better suited for boiling or serving. Traditionally, iron tawas are used for making dosas and rotis because they retain and distribute heat evenly, while bronze does not provide the same consistency in heat, which can affect the texture and cooking of the dosa.
Best regards,
Ancient Madurai Team
hi,
I have bought a brass Pooja lota that is not tinned for drinking water. but one of the article has mentioned Zinc in brass can leach over time, especially if water is left overnight.
For Pitta–Vata prakriti, long-term exposure to leached zinc + copper can increase acidity or dryness.
can you provide an insight on it
Hello Priti,
Brass is an alloy of copper and zinc, and when it comes into contact with water for long periods, a small amount of both metals can dissolve into the water. This process is usually slow, but if water is left standing overnight or for several hours, especially in vessels that are not tinned or lined, the amount of leaching can increase over time. While trace amounts of zinc and copper are essential minerals for the body, consistent long-term exposure through drinking water can have subtle effects on health. For individuals with a Pitta-Vata constitution, the body is already more prone to heat, acidity, and dryness. Continuous intake of water with dissolved copper and zinc can aggravate these tendencies by raising internal heat and potentially disrupting digestive balance. If you prefer using brass for its traditional benefits, it is advisable to store water only for short periods, ideally a few hours, and to empty and refill the vessel daily. Alternatively, using a tinned brass lota or a copper vessel with proper maintenance can help reduce the chance of excessive metal leaching.
Best Regards,
Ancient Madurai Team