Copper & Brass Drinkware

Copper drinking vessels are an old habit in this part of the world, and the practical reasons are simple enough: the metal is heavy enough to feel substantial, it takes on the cold of what is poured into it, and it lasts. A copper mug of water drawn in the morning is still cool at midday in a way a plastic bottle is not.

On health claims we would rather say less than more. Copper is an essential trace mineral and storing water in copper is a long tradition, but the pieces here are tin-lined, which means water touches tin rather than copper. Anyone buying these for a specific health outcome should know that, and we would rather state it than let the tradition imply something the lining prevents.

What the lining does give you is a vessel that is safe with anything acidic — nimbu pani, lassi, sherbet, tamarind drinks — none of which should sit in unlined copper or brass. Tin is inert, and it can be renewed by a kalaigar when it wears thin.

Wash by hand in warm water with a soft cloth. Avoid steel wool and scouring powder on the inside, which take the lining off directly. The outside can be polished with lemon and salt if you want the brightness back, or left to darken.