Know the metal before you buy it
Short, sourced guides from a house that has traded brass, copper and kansa in Mumbai since 1963.
- 01Brass, copper or kansa: which metal for which jobCopper (tamba) is the pure metal; brass (pital) is copper with zinc; kansa is bronze, copper with tin.
- 02Kalai: why brass and copper cookware is tin-lined, and when to re-tin itKalai is a thin lining of pure tin wiped onto the inside of brass and copper vessels, so food touches tin, not the base metal.
- 03Drinking water from copper: what the evidence says and how to use itStoring water in copper overnight is an old Indian practice.
- 04How to check whether brass, copper or kansa is genuineA magnet is the quickest check: brass, copper and kansa are not magnetic, so a firm pull means steel underneath.
- 05How to clean brass, copper and kansaWash brass, copper and kansa by hand with mild soap, and dry them at once.
- 06Buying brass, copper and kansa utensils in bulk: a checklistSpecify every line by product code, size and quantity.
- 07Kansa or stainless steel: which to choose for thalis and tablewareChoose stainless steel for hard daily use: it is tough, low-care and dishwasher-safe.
- 08How brass, copper and kansa utensils are priced: per kg or per piecePlain brass, copper and kansa vessels are priced mainly by weight, so the trade quotes per kilogram.