If you have read Sally Fallon’s Nourishing traditions book or ever visited the Weston Price Foundation site what you witness in common is correct nutrition and diet through thought-provoking articles and guide to traditional foods necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. When I was a new mother in the block, albeit being a strict vegetarian I plainly followed Sally’s advice on raising a healthy child from childbirth onwards making bone broths to medicines purely from a nutrition standpoint.
Along the way during my bone broth journey few questions kept popping in the corner of my mind asking “what other kind of traditional cookware our ancestors cooked in other than Brass, Bronze, Copper & Iron. Now why this question? To be precise, my mom used only stainless-steel cookware in her kitchen. But on the contrary whenever I visited my grandparent’s home, I had always observed my grandmother’s kitchen being stacked with brass, bronze, copper, iron utensils, wooden canisters, silver plates, and tumblers.