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Sour substances like lemon, tamarind, curd or vinegar shouldn’t be kept in brass or copper vessels because their acids react with the metal. This reaction forms compounds that can affect taste, reduce the vessel’s shine, and may be harmful if consumed in excess. These metals are best used for water, dry food or traditional cooking methods that don’t involve strong acids. For safe, high-quality brass and copper utensils designed for the right use, http://www.brassglobe.com offers reliable, well-crafted options.