Made For Generations. Cared For With Simplicity.
Brass, kansa and copper have been cherished in Indian homes for centuries.
Unlike modern materials, these traditional metals develop character through everyday use. With simple care and regular maintenance, your Peedhi pieces can remain beautiful and functional for generations.
Caring for traditional metals is much simpler than most people imagine. With a few easy habits, your Peedhi pieces can remain beautiful for years to come.
The same utensils that served our grandparents continue to shine today not because they were stored away, but because they were cared for with intention.
Before You Begin
A few simple habits can help preserve your Peedhi products for years to come:
✓ Hand wash whenever possible
✓ Dry immediately after washing
✓ Store in a clean and dry place
✓ Use soft cloths and non-abrasive sponges
✓ Avoid steel wool and harsh scrubbers
✓ Avoid strong chemical cleaners
✓ Clean regularly rather than waiting for heavy tarnishing
Brass (Pital)
CARE GUIDE
- 1.Everyday Care
AFTER EVERY USE
· Wash with warm water and a small amount of mild dishwashing liquid. Use a soft sponge or cotton cloth — never metal scrubbers or abrasive pads.
Rinse thoroughly under clean running water.
Dry immediately and completely with a soft cotton cloth.
Do not air dry.
Store in a clean, dry place away from moisture.
For daily maintenance, this is all your brass needs. Clean every 1–2 weeks with a light lemon or tamarind rub to prevent heavy tarnish from building up — it is far easier than removing deep tarnish later.
- 2.Best Traditional Cleaning — Lemon & Salt
WEEKLY / AS NEEDED
✦ Most trusted Indian household method
The most widely used and chemically effective brass cleaning method. Lemon's citric acid dissolves the copper-oxide layer (tarnish) while salt acts as a gentle natural abrasive.
· Cut a fresh lemon in half.
Sprinkle a generous pinch of common salt on the cut side.
Rub gently in circular motions across the tarnished surface.
Leave for 2–3 minutes to allow the acid to lift the tarnish.
Rinse thoroughly with clean water.
Dry immediately with a soft cloth.
Ideal for restoring shine and removing everyday dullness. Repeat every 1–2 weeks for consistently bright brass.
- 3.Deep Cleaning — Imli (Tamarind) Paste
MONTHLY / HEAVY TARNISH
Traditional deep-clean method
· Soak tamarind in warm water for 10 minutes to form a soft, workable paste.
Apply evenly over the tarnished brass surface.
Leave for 5–10 minutes to allow tamarind's natural acids to work through the tarnish.
Rub gently with a soft cloth in circular motions.
Wash thoroughly with clean water.Dry immediately with a cotton cloth.
- 4.Alternative Deep Clean — Vinegar, Salt & Flour Paste
STUBBORN TARNISH ONLY
Use for heavy or stubborn tarnish
· Mix equal parts white vinegar, salt and flour into a thick, spreadable paste.
Apply generously over the brass surface.
Leave for 15–20 minutes.Rub gently with a soft cloth, then rinse thoroughly.
Dry immediately and completely.
Reserve this for heavy-tarnish situations only — not for regular weekly use.
- 5.Quick Modern Method — Pitambari Powder
QUICK SHINE RESTORATION
Convenient modern alternative
· Dampen the utensil slightly with water.
Apply a small amount of Pitambari powder on a soft wet sponge.
Rub gently in circular motions across the surface.
Rinse thoroughly — ensure absolutely no residue remains before use with food.
Dry immediately with a soft cloth.
DO
Clean after every use
Dry immediately and completely
Clean every 1–2 weeks to prevent buildup
Store in a clean, dry place
Handle with care to avoid dents
DON'T
Leave moisture on the surface
Use steel scrubbers or abrasive pads
Use bleach or harsh chemical cleaners
Store while damp or in humid conditions
Use in a dishwasher or microwave
SPECIAL GUIDANCE — BRASS COOKWARE WITH TIN LINING (KALAI)
If your brass cookware has an inner tin lining (kalai), it acts as a safe cooking barrier between food and brass. With extended regular use, the kalai may wear thin and require periodic re-tinning by a local kalaivala or tin specialist. Avoid storing highly acidic foods (lemon-heavy dishes, tomato gravies, pickles) in unlined brass cookware for prolonged periods — acid reacts with the metal.
About patina: Brass naturally develops a darker tone over time through oxidation — this is completely normal and a sign of genuine, authentic metal. Regular lemon & salt cleaning restores the shine whenever you prefer. Some people love the warm antique patina; both choices are equally beautiful.
COPPER — TAMBA
CARE GUIDE
- 1.Everyday Care
AFTER EVERY USE
· Wash with mild soap and warm water using only a soft sponge or cloth.
Rinse thoroughly under clean running water.
Dry immediately and completely with a soft cotton cloth.
Do not air dry — copper tarnishes faster than brass and moisture accelerates this.
Copper tarnishes faster than brass. Clean every 3–5 days to prevent green oxidation (verdigris) from forming on the surface and interior of water vessels. Regular light cleaning is far easier than removing heavy buildup.
- 2.Best Traditional Cleaning — Lemon & Salt
EVERY 3–5 DAYS
✦ Most effective copper cleaning method
· Cut a lemon in half and sprinkle salt generously on the cut side.
Rub firmly all over the exterior copper surface.
For water vessels: also insert the lemon and rub the interior walls and base — this is where verdigris (green deposits) commonly forms.
Leave for 2–3 minutes.
Rinse thoroughly with clean water — inside and out.
Dry immediately and completely.
Shake out any water from inside vessels.
- 3.Deep Cleaning — Vinegar & Salt
HEAVY TARNISH / MONTHLY
For heavier tarnish and verdigris
· Mix 1 tablespoon of white vinegar with 1 tablespoon of salt.
Apply the mixture with a soft cloth and rub gently over the tarnished copper.
Leave for 5 minutes.Rinse thoroughly and dry immediately.
Traditional alternative: Imli (tamarind) paste applied and left for 5 minutes works equally well as a fully natural option, particularly for exterior surfaces.
- 4.Quick Modern Method — Pitambari Powder
QUICK SHINE RESTORATION
Convenient modern alternative
· Dampen the surface slightly.Apply a small amount of Pitambari on a soft wet sponge.
Rub gently in circular motions.
Rinse thoroughly — no residue should remain, especially inside water vessels.
Dry immediately and completely.
DO
· Clean every 3–5 days regularly
Dry completely after every wash
Clean inside of vessels every 3–5 days
Store in a dry place with lid off to air
Use room temperature water in vessels
DON'T
· Leave moisture standing for long periods
Use steel scrubbers or harsh chemicals
Use bleach or strong cleaners
Store while wet or seal a damp vessel
Use in dishwasher, microwave or refrigerator
SPECIAL GUIDANCE — COPPER WATER VESSELS
Copper vessels are traditionally used for storing plain drinking water overnight, allowing copper ions to naturally infuse the water. Follow these guidelines for safe, beneficial use:
- Store only plain room-temperature water — do not refrigerate the vessel
- Optimal storage time: 6–8 HOURS (OVERNIGHT)
is ideal. - Do not exceed 12–16 hours
- Drink the water in the morning, ideally on an empty stomach
- 1–2 glasses of copper-stored water per day is sufficient — moderation is key
- Empty and refill with fresh water daily — do not top off old water
- Clean the vessel interior every 3–5 days with lemon & salt to prevent verdigris
- If any green deposit appears inside, clean immediately before using again
- Do not store: fruit juices, lemon water, milk, honey, carbonated drinks or any acidic liquid
Individuals with liver conditions, Wilson's disease, or those already taking copper supplements should consult a healthcare professional before regular use.
KANSA — BELL METAL
CARE GUIDE
- 1.Everyday Care
AFTER EVERY USE
· Wash with warm water and a small amount of mild soap using only a soft sponge.
Rinse thoroughly under clean running water.
Dry immediately and completely with a soft cotton cloth.
Store carefully — ideally not stacked directly on top of other pieces, as kansa can be slightly brittle.
Kansa (an alloy of copper and tin) naturally develops dark patches with use through oxidation. This is completely normal and harmless — the darkening is not "toxins being drawn out" but simply the metal oxidizing. It does not affect safety, health benefits, or functionality in any way.
- 2.Best Traditional Cleaning — Lemon & Salt or Imli
WEEKLY / AS NEEDED
✦ Preferred method for kansa
For kansa, tamarind (imli) paste is actually gentler than straight lemon juice and is the traditionally preferred method — lemon's high acidity can promote further discoloration on kansa if left too long. Both work; use imli for gentler, regular cleaning.
· Imli method: Apply fresh tamarind paste with a soft cloth, rub gently in small circles, leave 5 minutes, rinse thoroughly and dry immediately.
Lemon & salt method:
Mix lemon juice with a pinch of salt, apply with a soft cloth, rub gently, rinse immediately (do not leave on for long), dry completely.
- 3.Deep Cleaning — Baking Soda & Lemon or Flour Paste
MONTHLY / HEAVY TARNISH
For deeper restoration
· Baking soda & lemon: Mix into a paste, apply to kansa surface, leave 5 minutes, scrub very gently with a soft cloth, rinse thoroughly and dry.
Flour, vinegar & salt paste: Mix into a thick paste, apply to surface, leave for up to 1 hour, rub gently, rinse thoroughly and dry immediately.
Alternatively, Pitambari powder with a soft sponge works well for occasional extra shine — rinse thoroughly after use.
DO
· Wash soon after use
Dry thoroughly after every wash
Handle gently — kansa can be brittle
Store individually, not stacked directly
Clean every 1–2 weeks
DON'T
· Use abrasive scrubbers — damages finish
Use strong chemical cleaners or bleach
Stack carelessly — kansa can crack under pressure
Leave soaking in water for long periods
Use in dishwasher or microwave
SPECIAL GUIDANCE — KANSA DINING WARE, THALIS & BOWLS
Kansa is alkaline in nature. Ayurveda considers eating from kansa beneficial as it may help balance the body's pH and support digestion. For best care and use:
· Avoid serving HIGHLY ACIDIC FOODS
(pickles, tamarind curries, lemon-heavy dishes) for extended periods — the acid may alter taste and cause faster tarnishing
Brief contact with food during a regular meal is completely fine The natural darkening from charcoal-black to antique brown tones over time is a sign of genuine, handcrafted kansa — not damage
To test authenticity: tap your kansa — pure kansa produces a clear, long-lasting bell-like ring. A dull sound suggests impure alloy
Minor variations in finish and tone across pieces are a natural characteristic of handcrafted metal — each piece is uniquely yours
Frequently Asked Questions
Will my utensil always stay shiny?
Like all authentic metals, brass, kansa and copper may gradually develop a richer character over time. Regular cleaning and occasional polishing will help maintain their appearance.
Is it normal if the appearance changes slightly over time?
Yes.
Such variations are a natural characteristic of traditional handcrafted metals and reflect their authenticity.
Which is better: Lemon & Salt or Pitambari?
Both work effectively.
- Lemon & Salt and Imli Paste follow traditional cleaning practices used for generations.
- Pitambari offers a quicker and more convenient modern alternative.
Choose whichever suits your preference.
Can I use a dishwasher?
We recommend hand washing to preserve the finish, shine and longevity of the product.
Are handcrafted variations normal?
Yes.
Small variations in texture, finish and appearance are a natural part of handcrafted craftsmanship and reflect the artisanal nature of each piece.
A Final Thought
The most treasured brass, kansa and copper utensils found in Indian homes today are often decades old.
Not because they were preserved in cupboards.
But because they became part of everyday life, cared for and passed down through generations.
With simple maintenance and regular use, your Peedhi pieces can continue that journey for generations.
Crafted For Today. Meant For Generations.
From Our Peedhi To Yours.
