Four materials.
Three thousand years.
Kansa for digestion. Copper for immunity. Clay for cooling. Wood for warmth. Every Mittified piece is made from materials the Charaka Samhita recommended in 600 BCE — and that modern science has only recently caught up to.
Kansa —
The Healing Metal.
An alloy of copper and tin used in Ayurveda for over 5,000 years. Eating from Kansa was considered a form of preventive medicine — and modern science agrees.
- Naturally alkalises food, helping balance acidity in the body
- Reduces harmful bacteria in food and water on contact
- Aids digestion and supports gut health over time
- Leaches beneficial trace minerals into every meal
- The older the piece, the more seasoned and effective it becomes
Zero lead. Zero tin plating. Every Mittified Kansa piece is independently lab-tested before leaving the workshop.
Copper —
Nature's Antibiotic.
Water stored in copper for 8 hours becomes self-purifying. Copper ions destroy bacteria, viruses, and fungi on contact — a property called the oligodynamic effect, known to Ayurveda for millennia.
- Boosts immunity and fights free radicals
- Supports thyroid function and collagen production
- Water stored overnight becomes naturally alkaline (pH 8+)
- Kills 99.9% of surface bacteria within 2 hours
- Foundation of Ayurvedic Tamra Jal (copper water) therapy
Store water 6–8 hours in a copper vessel. Drink on an empty stomach first thing in the morning for maximum benefit.
"Let food be thy medicine and medicine be thy food."— Charaka Samhita, 600 BCE
Clay —
The Living Vessel.
Clay is porous. It breathes. Water stored in clay stays 4–6°C cooler than room temperature through natural evaporative cooling — zero electricity, zero plastic, just earth.
- Cools water naturally through micro-evaporation
- Alkalises water and balances its pH over time
- Rich in trace minerals including calcium, magnesium, and iron
- Cooking in clay retains ~100% of nutrients vs ~87% in metal pans
- Fully biodegradable — returns to earth at end of life
Season new clay vessels with rice water before first use. They deepen in character with every wash and every meal.
Wood —
Ancient Warmth.
Indian hardwoods like neem and sheesham have been kitchen essentials for generations — not just for their beauty, but for their natural antimicrobial and aromatic properties.
- Neem wood is naturally antibacterial and antifungal
- Does not harbour bacteria unlike plastic cutting boards
- Gentle on knife edges — extends blade life significantly
- Every piece has a unique grain — no two are alike
- Sustainably sourced from certified Indian forests
Hand wash only — never submerge. Oil with food-safe mineral or coconut oil every few months to condition and protect.
Care that lasts decades.
Each material has its own character. A little care is all they need — and these pieces will outlast your kitchen.
Kansa
Wash with mild soap, dry immediately. Polish with lemon and salt to restore shine. Never put in a dishwasher — heat strips the finish.
Copper
Clean with tamarind paste or lemon and salt. Use only for water — no acidic drinks like lime juice. Natural tarnish is safe and normal.
Clay
Season before first use with rice water. Avoid soap — just hot water and a sun dry. The more you use it, the better it gets.
Wood
Hand wash only. Dry upright immediately. Oil monthly with food-safe oil. Never soak or put in a dishwasher — the wood will split.
Begin with one piece.
Build an heirloom kitchen.
Every material has a starting point. Find yours.