Brass is safe if coated (e.g., with tin or stainless steel) and used for dry or semi-dry preparations. Copper is usually safe for cooking if lined with a non-reactive material, as plain copper can react with acidic foods.

You can clean them with a mixture of lemon juice and salt or vinegar and salt. Rinse thoroughly to maintain their shine. Avoid abrasive scrubbers to prevent scratches.

These metals are relatively costly due to their durability, unique properties, and the craftsmanship often involved in making the utensils.