Commonly used metals include stainless steel, cast iron, aluminum, copper, brass and bronze. All of these metals are safe for cooking and eating use, though copper, brass, and bronze require careful use and are best avoided in certain situations.
Bronze Uruli Price & Specifications
|Product Name:||Bronze Uruli|
|Size:||7 Inches (Depth- 5.5cm, Height- 6.5cm, Width- 17cm)|
|GST / Tax:|
2000.00(Price Inclusive of all Taxes)
|Specialty:||No Preservatives, No Genetic Engineering|
|Place of Origin:||Madurai, TamilNadu - India|
|Storage Instructions:||Store in a cool & dry place|
|Serving Recommendation:||Suitable for Cooking & Deep Frying|
|Package Information:||Wrapped in Carton Box with Zero Breakage|
|Maximum Shelf Life:||Based on Use|
Bronze kadai Meaning / Regional Names of Bronze kadai
|Bronze kadai In English:||Bronze kadai / Pot|
|Bronze kadai In Tamil:||Venkala katay / Paanai / urulai|
|Bronze kadai In Malayalam:||Venkala katayi / urili|
|Bronze kadai In Telugu:||Kansya kadai / Kunda / urili|
|Bronze kadai In Kannada:||Peetal ki kadaie / Madake / urili|
|Bronze kadai In Hindi:||Peetal ka bartan|
|Bronze kadai In Konkani:||Kansya karahi / Budkulo / urili|
|Bronze kadai In Marathi:||Kansya kadai / Bhande / urili|
When using bronze utensils, make sure they are of modern manufacture. Older items may have some quantity of lead or arsenic combined with the copper and tin. These elements could leach from the metal into your food during cooking.
Both lead and arsenic are cumulative poisons; that is, they can build up in your body over time and undermine your health before severe symptoms are obvious. Modern manufacturers of bronze cookware and flatware recommend that you avoid using these items with acidic foods.
Avoid foods containing vinegar, tomatoes or citrus fruits. It is also recommended that you not store food in bronze containers for extended periods. Modern bronze utensils are often coated with tin; if your utensil has such a coating, inspect it regularly for damage and have the coating repaired as needed.
Care and Cleaning
Bronze that is not lacquered will stain and corrode easily if it is left in contact with food or liquid. It is best to wash your bronze utensils immediately after use.
Use a commercial cleaner specifically formulated for bronze, following the manufacturer's directions, or use a homemade paste consisting of 1 teaspoon salt dissolved in 1 cup white vinegar and mixed with enough flour to make a paste. Apply the paste to the bronze and let it sit for 15 to 60 minutes, then rinse with clean, warm water and polish dry.
Do not use harsh or abrasive cleaners on your bronze utensils, as such cleaners can damage both the bronze itself and any lacquer or tin protective coating that it may have.