By: Somdatta Saha
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Copper utensils may look elegant and carry a legacy of traditional Indian kitchens, but when it comes to cooking, they demand caution.
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While copper has excellent heat conductivity and health benefits, if not used mindfully, it can also react with certain foods and release harmful compounds.
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Tomatoes are highly acidic, and when cooked in copper, they can trigger a chemical reaction that releases copper salts into the dish.
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It's acidic and reacts strongly with copper, leaving you with metallic-tasting food and an excess dose of copper that your body doesn't need.
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Milk contains natural minerals that can interact with copper, especially when heated. This reaction can lead to food poisoning, gut discomfort.
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When dahi or chaas is stored too long in copper utensil, it can turn bitter and discoloured due to copper's reaction with lactic acid.
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Heat can accelerate copper leaching, making the water potentially harmful. Use copper for storing room-temperature water.
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To know about how to clean copper utenils
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