Kansa (bronze) utensils

Stainless steel is the practical choice for heavy daily use and the dishwasher. Kansa is the traditional choice for the table: heavier, warmer in colour, and washed by hand. As a high-tin bronze, kansa can crack if dropped on stone, where steel would dent. Many kitchens cook in steel and serve on kansa.

Kansa is widely used without a tin lining for serving and eating: thalis, bowls and glasses. Sources disagree on cooking in kansa and on storing sour food in it. The common advice is to use kansa mainly for serving and eating. Don’t leave sour food standing in it for long.

Wash with mild soap and water and dry at once with a cloth. To restore the shine, rub with tamarind, lemon and salt, or a fine ash-based cleaner, then rinse and dry. Avoid steel scrubbers, which scratch the surface.

Kansa is a high-tin bronze: hard, but less tough than steel or brass. A drop onto stone or tile can crack it where steel would only dent. A crack after a fall is not by itself a sign of fake kansa. Handle and stack it like fine tableware.

Yes. We ensure the purity of every piece we supply: solid brass, pure copper and genuine kansa, never plated steel or a mixed metal passed off as one of them. Each product page names its metal. If your order also needs a laboratory test report, say so in the enquiry.

Ayurveda traditionally recommends storing water in copper and eating from kansa, the bell metal. Brass has long been used in Indian kitchens and rituals. These are traditional beliefs, not clinical evidence. For any health question, consult a doctor.