I’m getting my kitchen redone & want to know why copper alloys like brass isn’t used more. It seems perfect for counter space and prep areas with its self sanitation properties.
Am I missing something bc I’m stupid or maybe just ahead of the curb ?
In: 312
Copper alloys and copper are not only antibacterial but also toxic to humans in large quantities. Acidic foods in unsealed copper pots can lead to symptoms of poisoning if used regularly. Copper reacts with acid. A splash of vinegar on the countertop would ruin copper and brass. It’s soft and acid sensitive, so you wouldn’t enjoy it for long.
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