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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 practised 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.
Clean your copperware by hand and avoid dishwasher as the detergent can cause oxidation leading to permanat damage. Use a solution of equal quantities vinegar or lemon juice and salt diluted with some water at such times but don't use it regularly. Also avoid scratchy cleaners like steel wool. A simple, soft cleaning liquid on soap base, hot water and a soft washing cloth is best for daily use.