Brass utensils were once an essential part of Indian households, widely used for cooking, storing water, and serving food. Their popularity stemmed from their numerous health benefits, as brass is known for its antibacterial properties, making it a hygienic choice for daily use. Cooking in brass was believed to enhance the nutritional value of food, as it naturally releases small amounts of essential minerals like zinc and copper, which are beneficial for health. Ayurveda also promoted the use of brass utensils, claiming that they help balance the body's energies (doshas) and improve digestion.

Additionally, brass utensils were highly durable, often lasting for generations and becoming family heirlooms. They also had cultural and religious significance, frequently used in temples and traditional ceremonies. Moreover, brass’s ability to retain heat made it a preferred choice for keeping food warm for longer periods.

However, in modern times, the use of brass utensils has declined due to several practical reasons. One major drawback is their high maintenance; brass requires regular cleaning and polishing to prevent tarnishing, as it oxidizes and develops a greenish layer over time. Additionally, brass reacts with acidic foods like tamarind, lemon, and vinegar, which can lead to harmful effects unless the utensil is coated with tin (kalai), an extra maintenance step that many prefer to avoid.

The rise of stainless steel, aluminum, and non-stick cookware has further contributed to the decline of brass utensils, as these modern alternatives are lightweight, easy to clean, and require minimal upkeep.

Furthermore, brass is relatively expensive compared to other metals, and its heavier weight makes it less convenient for daily use. Over time, modern lifestyles have shifted toward convenience, and many people have lost awareness of brass’s health benefits, leading to its reduced presence in contemporary kitchens.