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Frequently Asked
Can I cook and eat in brass, kansa and copper?
Kansa (bell metal) is safe for serving and eating. Brass and copper cookware should be tin-lined (kalai) before cooking acidic food.
How do I clean and care for my pieces?
Wash by hand with a mild soap and dry right away. To restore shine, rub with a paste of tamarind or lemon and salt, then rinse. Avoid dishwashers and harsh scrubbers.
Why does my piece look darker over time?
Natural metal oxidises. This patina is a sign of pure, uncoated metal, not a defect. A quick polish brings back the original glow.
Are there slight differences between pieces?
Yes. Every piece is shaped by hand, so small variations in hammer marks, tone and weight are expected. No two are identical.
What is kansa?
Kansa is a traditional bell-metal alloy of roughly 78% copper and 22% tin. It has been prized in Ayurveda for serving food and water.