Copperware have antimicrobial properties. Copper utensils and cookware helped to prevent the spread of diseases. In many tests it showed that 99.9% of the bacteria on copper alloy surfaces (with 65% or greater copper content) were eliminated within 2 hours of exposure. According to research at Southampton University in the U.K., MRSA microbes remain alive on stainless steel surfaces for up to three days, whereas the same microbes on a copper surface are eliminated within 90 minutes.

Copper ware are prefered because it is durable and it has excellent characteristics. Copper cookware is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, allowing the preparation of a dish with less energy regardless of stove top type.

The ageless use of copper bears testimony to its myriad virtues and everlasting appeal. Its therapeutic value has been handed down to us through the ages. In fact, water stored in copperware is virtually the elixir of life. Purified, it helps to regulate digestion and cardiac orders, the basis of good health, as practiced by Ayurveda and Rishits from old Vedic times. It has been known for thousands of years that copper metal can inhibit the growth of bacteria, viruses and fungi. Our Scriptures recommend drinking of four glasses of water stored overnight in a copper utensil every morning.

Rajasthan, the Royal patronage to arts and crafts in the days of kings and queens made sure that Rajasthan has a rich and unique lifestyle today. Freshly pounded red chilies and spices form an important part of Rajasthan cuisine and brass and copper utensils are still in favor in rural Rajasthan. ....read more

The 11-piece set starts with a handsome and efficient 18/8 copper-plated stainless-steel pot sitting in a sturdy rechaud stand. The two metals work together to offer an ideal combination of rapid heating and even, long-lasting heat distribution with no metallic taste. A removable splatter ring on top is notched with nooks for six numbered stainless-steel forks to keep hands safe, cool, and confident while dining. Underneath, an easily accessible paste/gel fuel burner allows chefs to control the temperature for best cooking results. To melt cheese or chocolate, add the high-sided, 1.3-quart ceramic bowl insert and use water in the pot to create a double boiler that won't burn the delicate ingredients within but will keep them wonderfully smooth and bubbly. For meat, remove the insert and pour oil or another fondue broth right into the 1.9-quart pot itself--the liquid will remain at a consistent 350 degrees F. Also included are easy recipes to get the party started, and extra ceramic inserts are sold separately to add courses and choices. Voila! Now it's time to invite five friends, get creative, and concoct anything from tomato and basil Gouda appetizers to a ginger chicken main course to spicy Mexican chocolate desserts! --Kara Karll ....read more

Use copper cleaners available in the market to retain shiny finish. Do not put copper utensils in dishwashers as acids contained in the soap may tarnish the copper ware permanently. ....read more

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While copper cookware often comes with a lacquer that needs to be removed before use, the lacquer on the salt and pepper shakers does not require removal. Splatters from cooking can be cleaned off with a soft sponge and detergent; abrasive pads and cleansers will scratch the surface. Each shaker measures 4-1/4 inches tall and 2-3/4 inches in diameter, excluding the handle. Care of the copper salt and pepper shakers is easy: wash by hand in warm, sudsy water, wipe dry, and avoid harsh pads or cleansers that can scratch the finish. Because Old Dutch copperware is hand-crafted, slight variations from one piece to another are to be expected. --Ann Bieri ....read more