Healthy Habits: Copper drinkware and cookware

Copper is a trace mineral that our bodies require only in small amounts. It’s involved in energy production and helps the body use iron more effectively. It also helps support nerve function, immune health and connective tissue.

When you store water in a food-grade copper vessel for a while, trace amounts of the metal can slowly seep into it, which can slightly contribute to your daily intake. However, it is not meant to replace dietary sources, such as organic raw cacao, which is one of the best and most assimilable sources of copper.

It is worth considering using copper containers for water storage and copper cookware, though, because this not only increases mineral content but also helps retain the vitality of the water we drink and the foods we cook and eat.
Keeping drinking water in copper containers does not affect the microbes in the same way some materials can. Experiments have shown that copper can damage or kill various bacteria, viruses and fungi over several hours of contact, which means water stored in copper may carry fewer live germs than water held in other materials, such as plastic.
In Ayurvedic and other traditional practices, copper water is described as easing digestion and even helping keep acidity and pH levels in better balance. Water stored in copper may also give a mild boost to metabolism, especially when paired with healthy eating habits and movement.

Copper-infused water can also be good for the heart, circulation and healthy cholesterol levels. Since it plays a part in antioxidant processes and collagen formation, it’s often linked with healthier skin, faster healing and a stronger immune system.

It is especially valued in the kitchen. Cast iron, as well as copper cookware, is far superior to Teflon-coated alternatives, as those can cause negative health and environmental effects.

Copper cookware also offers an advantage because of how it performs on the stove. It heats quickly and distributes heat evenly, giving better control. This can make a noticeable difference when preparing foods that are sensitive to temperature, like sauces, custards and candy, and can help prevent disasters such as curdling.

If you are considering copper drinkware or cookware, it is worth paying attention to quality. Look for food-grade copper. For pots and pans, make sure the interior is properly lined, such as with stainless steel, especially when cooking acidic foods. Heavier pieces tend to heat more evenly and hold up better over time than thin, lightweight options.

It is also a good idea to check for sturdy handles, a flat base and clear care instructions. Reputable manufacturers should be transparent about materials and construction so you know exactly what is coming into contact with your food and water.

For stainless-lined copper cookware, clean and polish regularly. For daily care, avoid plunging a hot pan into cold water; let it cool slightly first. Wash with warm water, a mild dish soap and a soft sponge. Rinse, then dry right away so you don’t get water spots.

For stuck-on food, fill your pan with warm soapy water and soak for 10 to 30 minutes. Gently scrub with a non-abrasive scrub pad or nylon brush, then rinse and dry thoroughly.

To remove discoloration or stains on copper cookware or copper water vessels, mix baking soda and water in a two-to-one ratio to form a paste. Spread it over the stained areas and let it rest for 10 to 15 minutes. Then gently scrub with a soft cloth or non-abrasive pad, rinse and dry.

Polishing is simple. Make a paste with white vinegar and salt. Apply the paste with a soft cloth, using circular motions until the tarnish lifts. Rinse well with warm water and mild soap to remove acid residue, then dry and buff with a soft cloth for shine.

Copper containers are long-lasting and resist corrosion when maintained properly. Copper is also fully recyclable and has a lower environmental impact over its long lifespan.

Be well and God bless you.