Yes, it is unsafe to cook food in brass utensils without tinning. Brass is an alloy made primarily of copper and zinc, and it is not recommended to cook acidic or alkaline foods directly in unlined brass cookware. Here are the reasons why:
Toxicity: When acidic or alkaline foods come into direct contact with brass, it can leach copper and zinc into the food. Both copper and zinc are essential trace minerals for the human body in small amounts, but excessive intake can lead to health issues. High levels of copper ingestion can cause gastrointestinal problems, and long-term exposure may lead to copper toxicity, which can harm the liver and kidneys.
Reactive with Certain Foods: Foods that are acidic (e.g., tomatoes, citrus fruits) or alkaline (e.g., certain spices) can cause a chemical reaction with the brass, releasing harmful compounds into the food.
Corrosion and Contamination: Brass cookware can corrode over time, especially when exposed to acidic substances. As the brass deteriorates, it may contaminate the food, making it unsafe for consumption.
To mitigate these risks, brass cookware is often lined with a layer of tin or stainless steel. Tin lining acts as a barrier between the brass and the food, preventing direct contact and the risk of leaching. Stainless steel lining is also safe for cooking acidic foods, but it does not offer the same non-stick properties as tin.
If you have unlined brass cookware and want to use it for decorative purposes or serving purposes, that should be fine. However, for actual cooking and food preparation, it is best to avoid using unlined brass utensils, especially for dishes that are acidic or alkaline in nature. Instead, opt for cookware made from materials specifically designed for safe cooking, such as stainless steel, cast iron, enameled cast iron, or non-stick coatings like Teflon (with proper care and use).