A tri-dimensional assessment of copper and earthen cookware: Nutritional impact, environmental sustainability, and cultural significance

Introduction

Copper, earthenware, aluminium, and stainless steel utensils traditional cookware has been used for many centuries and continues to thrive owing to its ability to follow parameters and evenly distribute heat, retain flavor, and enrich the nutritional profile of cooked food. However, modern scientific research and advancement have increasingly focused on the same toxicological safety and health implications associated with the leaching of metals from these utensils under varying cooking conditions and temperatures. According to Banavi et al. (2020) [2] in Environmental Science and Pollution Research, tinlined copper cookware exhibited a significant amount of leaching of metals such as copper, manganese, iron, and zinc as metal when exposed to acidic food simulants and longer cooking times. The researchers concluded that qualities such as food pH, cooking duration, and temperature are the main variables influencing copper release, suggesting that prolonged exposure or use with acidic foods can pose a potential risk of metal accumulation in the human body. Çiftçi and Henden's (2016) [3] findings in Science of the Total Environment analyzed the following things: glazed and non-glazed earthenware pots commonly used in households of Turkish people. The following observations were made: non-glazed pots leached considerably higher levels and concentrations of inorganic metal, i.e., arsenic.

Their research emphasized that glazes act as protective barriers, though improper glazing or cracks can still result in toxic, harmful trace element contamination. Koo et al. (2020) [10] in Food and Chemical Toxicology demonstrated that the repeated washing, oiling, and reuse of metallic utensils significantly affected the release of heavy metals such as arsenic, cadmium, chromium, nickel, and lead. Factors such as acidic foods, longer cooking durations, inadequate cooking, and higher temperatures intensified metal migration, particularly in the older cookware, and pose a hazard. Likewise, the study of Sultan et al. in Toxics examined the metal aluminium and also copper utensils and reported that lead and made an observation that nickel contamination was strongly influenced by the cookware's age and the acidity of the food being cooked. The study highlighted that recycled and unregulated metal utensils pose a major public health concern in the following lowand middle-income countries, where manufacturing standards are often lacking and poor. According to Ecocly creations, 2022 earthenware cookware retains heat and moisture, enhancing flavour and nutrient content, improve digestion and nutrients absorption. Findings of Mathee and Street (2020) [12] emphasized the health including occupational and community health hazards of artisanal metal cookware manufacturing, highlighting increased exposure to lead, cadmium, and tin among workers and consumers in low-resource settings. While the leaching of metals presents a clear risk, the antimicrobial properties of copper have gained renewed attention for their potential health benefits. Grass, Rensing, and Solioz (2011) [8] in Applied and Environmental Microbiology demonstrated that surfaces of copper cookware exhibit the rapid "contact killing" activity against major diseasecausing pathogens, including the bacteria Escherichia coli and Staphylococcus aureus, through the following ways of oxidative stress and membrane damage. Expanding this application, study of Montero et al. (2019) [13] in Antimicrobial Resistance and Infection Control indicate that copper-containing surfaces and coatings in hospital settings reduced to some extent bacterial contamination by more than (99.9%), indicating their usefulness in prevention of infection and control strategies. Similarly, Salah et al. (2021) [14] reported that copper nanoparticles could inhibit the growth of microbes and the formation of biofilm, further supporting the function of copper's potential in public health and water sanitation applications. The U.S. Environmental Protection Agency (EPA, 2008) formally recognized copper cookware as the first metallic antimicrobial agent, validating centuries of traditional wisdom that considered copper metal cookware as beneficial for safe storage of basic needs of food and water. Earthenware, though studied less for function, including its antimicrobial properties, continues to be valued in old and contemporary societies for its properties of thermoregulation and ecological advantages. Coutinho (2021) [4] highlighted earthenware's properties of biodegradability, energy efficiency, and cultural significance and importance, promoting it as a sustainable alternative method of cooking. Microbial analyses of earthenware-stored water, such as the study conducted in Makurdi, Nigeria (2019) [11] , revealed the significant contamination and toxicity by bacteria and fungi, including E. coli, Staphylococcus aureus, and Pseudomonas spp., indicating that poor hygiene, sanitation, and maintenance can compromise the safety ability of earthen containers. Finally, studies on consumer perception and awareness underscore a lack of knowledge regarding the chemical composition, property, and health implications of traditional cookware. Asante-Kyei et al. (2024) [1] found that in Ghana, consumers had limited understanding and awareness about the potential risks of earthenware and plastic utensils, often prioritizing the feature of cultural and aesthetic factors over safety considerations. Such findings, combined with Fellows et al. (2024) [7] in Environmental Health Perspectives, who identified metal cookware as a major source of lead exposure in informal economies, emphasize the urgent need for public education, policy regulation, and safer manufacturing practices. In summary, it collectively demonstrates and highlights that traditional cookware materials such as copper and earthenware offer qualities of both nutritional and cultural benefits but at the same time can also pose chemical and microbiological hazards when used improperly. The extent to which metal leaching is influenced by factors including the acidity of food, which is nature, temperature, time duration, composition of material, base, and age of cookware; all these factors collectively contribute to leaching. Copper, while posing a leaching risk, provides the unique advantage of antimicrobial and nutritional advantages that make it a material of continued scientific and cultural relevance. Therefore, future research should focus on developing standardized manufacturing protocols, safe-use guidelines, quality standards, and public health and awareness programs that preserve the cultural value of traditional cookware while ensuring consumer health and safety.

Methodology

This study was based on a survey designed to examine public perceptions and usage of traditional cookware, particularly copper and earthenware pots. The main objective was to explore how usage patterns, perceived nutritional and health benefits, cultural significance, and environmental considerations influence people's attitudes toward these cookware types in modern households. The research was conducted through a semi-structured online questionnaire developed and distributed via Google Forms. The questionnaire was divided into five sections:  Demographic Information  Usage Patterns  Perceived Health and Nutritional Benefits  Awareness of Leaching or Toxicity  Cultural and Environmental Perspectives Data collection was carried out through online circulation among homemakers, elderly, and Professional chefs to obtain informed and varied perspectives. A total of 50 respondents were included through purposive sampling. The responses were analyzed using basic descriptive statistical methods such as frequency and percentage analysis, and results were illustrated through table and graphs. Special attention was given to identifying how nutritional awareness, traditional practices, and environmental consciousness collectively shape modern perceptions and continued use of copper and earthenware cookware. The study comprised 50 participants 54 per cent female, 46 per cent male, with 50 per cent being homemakers, 24 per cent being professional chefs, and 25 per cent being elderly. Of these, 40 per cent were from metropolitan areas, 32 per cent from rural areas and 28 per cent were from semi-urban ones. According to research, women continue to be the majority of cooks worldwide, however men are becoming more involved in Indian urban kitchens. In the survey it is found that 30 per cent use copper pots, 44 per cent of people utilized earthen pots, with 38 per cent using them most frequently. Additionally, 30 per cent reported better nutrition and 70 per cent believed that traditional cookware benefited digestion. Only 60 per cent of respondents were aware of the dangers of metal leaching, despite these advantages. These results are consistent with those of Khan & Banerjee (2020) [16] , who noted that "earthen utensil, almost preserve all the micronutrients present in the food" (Khan & Banerjee), and Banavi et al.

Results and Discussion

(2020) [15] , who discovered that "the migration of the studied metals," may lead to acute and chronic diseases" when using copper pots lined with tin. Therefore, even though this sample has high usage and favorable opinions of traditional cookware, the moderate awareness of safety issues suggests that specific education and design changes are needed to promote safe and sustainable use. The findings of the survey conducted show that most participants strongly agreed or agreed that traditional cookware improves taste, enhances nutrition, and supports overall health. Many also believed that earthen pots balance acidity and that copper utensils may offer digestive benefits, though some responses were mixed for copper. At the same time, participants showed awareness of risks, with several agreeing that copper can leach metals and earthenware may contain contaminants if poorly made. Only a small portion disagreed or strongly disagreed, indicating overall positive perceptions toward traditional cookware with some caution about safety. Of those surveyed, (25%) thought earthen pots were ecofriendly, (15%) disagreed, and (10%) were unclear.

Traditional cookware protects cultural history, according to about 25% of respondents. Cost (15%), availability (20%), and maintenance (10%) were the primary obstacles. While there was little willingness to pay more for eco-friendly cookware, most people felt that encouraging traditional cookware may cut down on plastic use. These results are in line with studies that demonstrate the safety, nutrient preservation, and environmental friendliness of clay cookware (Ibrahim, Said, and Badr, 2024), while metal cookware may leak dangerous substances.

Conclusion

The study reveals that copper and earthenware cookware are widely preferred due to taste, cultural significance, and perceived health benefits. The survey of 50 respondents highlights that the use of traditional cookware, particularly earthenware and copper pots, continues to hold nutritional, health, and environmental relevance in contemporary households. Findings indicate that awareness of the benefits of these traditional vessels is moderately high among participants, with a greater preference for earthenware due to its affordability, accessibility, and ability to enhance the natural flavor and quality of food. Copper pots, while recognized for their antimicrobial and digestive benefits, were less frequently used because of maintenance requirements and concerns regarding metal leaching. Participants associated earthenware with natural mineral enrichment, balanced pH, and eco-friendliness, whereas copper cookware was appreciated for promoting better digestion, immunity, and cooking efficiency due to its excellent heat conductivity. Both types of vessels were acknowledged as sustainable options compared to modern non-stick or aluminum cookware, as they are biodegradable, energy-efficient, and long-lasting. The study also found that users valued the cultural and aesthetic appeal of traditional cookware, seeing it as a means of preserving culinary heritage while supporting environmentally responsible practices. However, a portion of respondents expressed the need for greater awareness about safe usage, particularly regarding copper maintenance and lining. Overall, the findings suggest that while traditional cookware like earthenware and copper pots is gradually being replaced by modern alternatives, it retains strong cultural significance and offers tangible nutritional and environmental benefits. Users demonstrated a growing appreciation for these vessels as sustainable, health-supportive, and heritage-based choices suitable for modern kitchens.

References

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