KANZA SERVING BOWL

Net Quantity - 1N
Your order contains - 1 pc Patila, 1 pc lid
Size in cm (LxBxH):
300mL: 20.32 x 20.32 x 9.14
600mL: 25.4 x 25.4 x 11.43
Finish: Handcrafted in pure Copper

Weight in kg:
300mL: 0.39
600mL: 0.5

Note: Any variation in weight and size is characteristic of handcrafted products.

Usage & Historical Context
Kansa (bell metal) has been used for foodware since the Vedic period, believed to enhance digestion and nourish pranic energy. These bowls were common in Ayurvedic kitchens and royal feasts, where food was served in kansa to support health and sattvic balance.

Benefits
Kansa promotes gut health and is non-reactive with acidic foods. Ideal for serving dals, sabzis, or desserts, it keeps food warm and imparts subtle flavor benefits. Its timeless form makes it suitable for both daily meals and festive servings.

Kansa, or bell metal, is a traditional alloy of copper and tin, long valued in Indian households for its health benefits and aesthetic charm. Proper care helps maintain its natural glow and Ayurvedic properties.

Daily Use Care
Wash immediately after use with mild soap and lukewarm water.

Use a soft sponge or cloth to clean gently.

Dry thoroughly after washing to avoid water marks and dullness.

What to Avoid
Do not soak kansa in water for extended periods.

Avoid acidic cleaning agents such as lemon, vinegar, or tamarind.

Do not use steel scrubbers or abrasive cleaning tools.

Avoid Pitambari on the inside or food-contact surface of kansa tableware.

Natural Cleaning (Safe for Food-Use Areas)
Use a paste of multani mitti (fuller’s earth) and water for gentle cleaning.

A mix of besan (gram flour) and curd can be used to remove surface dullness.

Rinse thoroughly and dry immediately after cleaning.

Using Pitambari (For Exterior Use Only)
Pitambari can be used to clean the exterior or decorative surfaces of kansa items.

Apply a small amount using a damp cloth, gently polish, rinse immediately, and wipe dry.

Do not use on areas that come in direct contact with food.

Ayurvedic Usage Guidelines
Best suited for warm, non-acidic foods like khichdi, dal, sabzi, and kheer.

Avoid serving acidic or fermented foods (such as tomato or pickle) in kansa utensils.

Kansa promotes better digestion and is recommended in sattvic diets.

Storage Tips
Store in a dry, ventilated space.

Wrap in soft cloth or muslin if stored long term to prevent scratching or oxidation.

Gently buff with a soft cloth occasionally to maintain its sheen.

Patina Is Natural
Kansa naturally develops a darker patina over time. This does not affect its usability or benefits—in fact, it adds antique character. Polishing is optional and for cosmetic preference only.