Copper (tamba) utensils

Tamba (तांबा) is the Hindi word for copper, the pure metal, and a good copper vessel is nearly pure copper. A reddish colour right through, no pull from a magnet and the same colour under a light scratch show it is copper and not copper-plated steel. Only a laboratory test, such as XRF, measures the purity.

Only if the surface that touches the food or drink is lined. The US FDA Food Code bars unlined copper from contact with foods below pH 6. That includes tomato gravies, lime drinks and most cocktails. Serve these from lined pieces, and keep unlined copper for water and dry food.

Storing drinking water in copper is a long Indian tradition. In a 2012 laboratory study (Sudha et al.), water kept overnight in copper pots lost the bacteria added to it. Copper in that water stayed within World Health Organization limits. Use plain room-temperature water only; this is general information, not medical advice.

Overnight: fill it at night and drink the water the next morning. Empty and refill it with fresh water every day rather than topping it up. Clean the inside every week or two with lemon juice and salt.

No. Heat and acid both increase how much copper dissolves into the drink. The US FDA Food Code bars copper from contact with foods below pH 6, and lemon water is well below that. Keep copper bottles for plain water at room temperature.

Wash with mild soap and water, then dry at once. To bring back the shine, rub the outside with lemon and salt, or a vinegar and salt paste. Rinse well and buff dry with a soft cloth. Keep acids off any tin-lined cooking surface.