In Ayurveda, Kansa cookware is believed to help improve digestion by interacting with the food being prepared. The metal is thought to have a unique ability to enhance the bioavailability of nutrients, helping the body absorb vitamins and minerals more efficiently. Cooking in Kansa is thought to help balance the three doshas (Vata, Pitta, and Kapha) and promote better digestion.

Kansa cookware is believed to have a unique ability to preserve the natural properties of food. Cooking in Kansa can potentially help retain vitamins, minerals, and antioxidants in food, rather than leaching them out as some other metals can. This can lead to healthier, more nutrient-dense meals.

Many users of Kansa cookware report that it enhances the natural flavors of food. The metal is thought to improve the taste and aroma of cooked food, providing a richer, more vibrant flavor profile.

Kansa is traditionally believed to help balance the pH levels of food. It is thought to have an alkalizing effect on acidic foods, which may help balance the overall acidity in your body, especially if you frequently consume highly acidic foods.

Because Kansa cookware is made from metals like copper and tin, it’s a more environmentally sustainable choice compared to some modern cookware made with synthetic materials or coatings. Additionally, copper is a recyclable metal, contributing to a more eco-friendly lifestyle.

Kansa cookware typically heats evenly, providing consistent cooking results. Copper, one of the primary components, is known for its excellent heat conductivity, allowing for even cooking without hotspots. This makes it easier to control cooking temperatures, which can be particularly beneficial when preparing delicate dishes.