Best Utensils For Cooking According To Ayurveda [2024]

Ayurveda teaches us that the materials we use to cook our food can affect the food’s energy and our health. According to Ayurveda, every material has its natural properties, and those can engage with the meals we prepare. Choosing the right cooking utensils is not just about how long they last or how they look; it’s about how they impact the health qualities of our meals.

Copper: Ayurveda highly values copper utensils for their health benefits. Copper naturally purifies the water and food cooked in it, balancing the doshas (body energies) and aiding digestion.

Bronze: This alloy of copper and tin is traditionally used in Ayurvedic cooking. It is believed to maintain the balance between the heating and cooling properties of food, making it ideal for cooking rice and curries.

Clay: Cooking in clay pots is one of the oldest practices recommended by Ayurveda. Clay adds a unique flavour to food and provides various minerals that are beneficial for health. It also cooks food at a slower pace, which helps retain the nutrients that high heat can destroy.

When it comes to cooking, the materials you choose can make a big difference in your health. Ayurveda has long emphasized the importance of selecting the right materials for cookware. Let’s compare some traditional and modern materials to see which are considered the healthiest according to Ayurveda.

Copper, Bronze, and Clay: As mentioned earlier, these materials are favoured in Ayurvedic cooking. They are believed to add beneficial minerals to food and help balance the body’s energies. For example, copper can help regulate blood pressure and heart rate.

• Stainless Steel: This is a popular choice in many modern kitchens. Stainless steel cookware are durable, easy to clean, and does not react with food. From an Ayurvedic perspective, while it doesn’t enhance the food energetically as copper or clay might, it is considered safe as it doesn’t leach harmful chemicals into food.
• Non-Stick Cookware: While non-stick pans are convenient and reduce the need for oil, they are often coated with synthetic materials that can release toxic fumes when overheated. Ayurveda would advise caution with these materials, as they can disrupt the natural balance of the body.
• Aluminium: Aluminium cookware is lightweight and heats evenly, but there is concern about aluminium leaching into food, especially with acidic foods like tomatoes. This metal can accumulate in the body and may pose health risks, which does not align with Ayurvedic principles for health.

Comparing these materials, traditional choices like copper, bronze, and clay seem to align better with Ayurvedic health principles. They not only cook food effectively but also enhance it with health-promoting qualities. Stainless steel can be a good alternative in modern kitchens for its inert properties, ensuring safety without negatively affecting the body’s balance.

In Ayurveda, the choice of cooking utensil material is crucial because it can influence the energy of the food and, ultimately, how it affects our body. Let’s delve into why certain metals and materials are preferred in Ayurveda and what makes others less suitable.

Copper: Copper is one of the top choices for cooking in Ayurvedic traditions. It offers numerous health benefits, including improving the immune system and aiding digestion. Copper vessels are particularly recommended for storing water, as the metal ionizes the water and imparts its positive properties.

Iron: Iron cookware is highly valued in Ayurveda because cooking in iron vessels can help increase the iron content in the food. This is especially beneficial for those with iron deficiency. Iron also holds heat well, cooking foods evenly and thoroughly.

Clay: As previously mentioned, clay pots add a unique flavour to the food and cook it gently, preserving the nutrients. Clay is naturally alkaline, so it can neutralize the acidity of the food, which helps in maintaining a balanced stomach pH.

• Aluminium: While aluminium cookware is common due to its excellent heat conductivity and affordability, it is not preferred in Ayurveda due to health concerns associated with aluminium exposure. Cooking acidic foods in aluminium can cause the metal to leach into the food, potentially leading to health issues over time.
• Plastic and Synthetic Non-Stick Coatings: These are generally avoided in Ayurvedic cooking. Plastics can release harmful chemicals when heated, and non-stick coatings might emit toxic fumes if overheated. Such materials are considered to disrupt the natural balance and purity of food.

When evaluating cooking materials from an Ayurvedic perspective, it’s important to consider how they interact with the body’s energies and the food’s natural qualities. Materials like copper, iron, and clay not only enhance the food’s health benefits but also align with Ayurvedic principles of harmony and natural living.

Ayurveda not only guides what to eat but also how to cook it. The metals used in cookware are carefully chosen based on their health benefits and their ability to balance the three doshas (Vata, Pitta, and Kapha) that govern bodily functions. Here’s a look at the best metals for cooking according to Ayurvedic texts, and how they help in maintaining health and balance.

Copper is highly esteemed in Ayurveda for its ability to balance the doshas and stimulate the flow of energy (prana). It is especially beneficial for reducing excess Kapha and Pitta. Copper vessels are often used for storing drinking water, as the metal positively charges the water, which in turn can help regulate the functioning of the liver and kidneys.

Iron cookware is recommended for its ability to increase the iron content in food, which is crucial for maintaining healthy blood circulation and reducing Vata and Kapha imbalances. Iron is a grounding metal that provides essential nutrients, making it ideal for those who need a boost in energy and stability.

Silver is another metal praised in Ayurvedic texts for its cooling properties. It is considered beneficial for Pitta dosha, as it helps cool and soothe the internal systems. Silver also has natural antibacterial and anti-inflammatory properties, making it beneficial for digestion and immune function.

Though not commonly used for cookware due to its cost, gold is revered in Ayurveda for its health-enhancing properties. Cooking with gold can positively affect all three doshas, especially Pitta, by imparting a soothing influence on both the food and the mind.

While these metals are favoured for their specific benefits, it’s important to choose cookware that suits your personal health needs according to your predominant dosha. For instance, if you have a high Pitta, you might benefit from cooking with silver utensils, while those with high Kapha may find iron more beneficial.

Introducing Ayurvedic utensils into your kitchen can be a rewarding step towards healthier cooking habits. Whether you’re deeply familiar with Ayurvedic principles or just beginning to explore them, here are some practical tips on selecting, using, and maintaining these traditional cooking tools.

• Start Small: If you’re new to Ayurvedic cookware, start with one or two items. A copper water vessel or a small clay pot for cooking rice and stews can be a great beginning.
• Quality Over Quantity: Invest in high-quality metals and clay. Look for certified materials that guarantee safe and durable use. Avoid cheap alternatives that might degrade quickly or leach harmful substances into your food.
• Match Utensils to Your Needs: Consider your cooking habits and dietary needs. For instance, an iron skillet is ideal for those needing to increase their dietary iron intake.

• Understand Each Material’s Cooking Style: Each material has its unique properties. For example, clay pots are excellent for slow cooking, preserving the richness and nutrients of the food. Copper, on the other hand, is excellent for cooking acidic foods like tomato sauce, as it can enhance flavour and add health benefits.
• Pre-Season Your Utensils: Some Ayurvedic cookware, like iron and clay, requires seasoning to prevent sticking and enhance flavour. Proper seasoning also prolongs the life of the utensils.

• Regular Care is Key: Each material will have its care instructions. Copper and silver need to be polished regularly to prevent tarnishing and maintain their health benefits. Clay pots should be cleaned with warm water and a soft brush and must be thoroughly dried before storing to avoid mould growth.
• Avoid Modern Detergents on Traditional Materials: Harsh chemicals can strip away the natural seasoning of iron and clay cookware and tarnish copper and bronze. Use natural cleaning agents like baking soda or vinegar for safe and effective cleaning.

• Educate Yourself and Your Family: Learn about the benefits of each material and share this knowledge with your family. Understanding why you’re using these materials can make the transition easier and more enjoyable.
• Combine Traditional and Modern Techniques: Integrating Ayurvedic cookware doesn’t mean you have to give up your modern appliances and utensils. Instead, find a balance that works for you, such as using both a traditional clay pot and a modern stainless steel pot in your cooking routine.

Using Ayurvedic-recommended cooking utensils means that you are cooking with utensils made of natural materials such as brass, iron, and ceramic. These utensils are great as they add healthy ingredients to your food, making the food easier to digest and free of harmful chemicals.

Cooking with these utensils is more than just food preparation; It’s almost like meditation to feel connected to nature and find stillness. Cooking this way makes your meals tastier and more satisfying, which can encourage you to lead a healthier, more balanced lifestyle.

By using Ayurvedic-recommended utensils, you are not just cooking; You honour a tradition that cares about your physical, mental, and spiritual health. This can help you feel better and more energetic every day.