Kal Chatti Soapstone CookWare
- Hand crafted by traditional artisans who have been making it for generations
- Holistic traditional cooking in safe, ecofriendly cookware that lasts generations!
- Retains heat for long time and reduces the need for reheating of food thereby enabling high nutrition retention
- Best utensil for slow cooking process.
Large: Capacity: 22.5 litres; Weight: 34 KG
Medium: Capacity: 11.25 litres; Weight: 22.5 KG
Small: Capacity: 750ml; Weight: 1.52 KG
Since each piece is chiseled by hand, there is a chance for mild variation in size. The stone tends to chip when dropped, so handle with care
What to cook in soapstone dishes: Sambar, Vatha Kolumbu, Avial, Mor Kozhambu, Fish Curry etc.
Benefits of soapstone cookware:
Soapstone cookware heats food integrallynot just through the bottom of the pan and keeps food hot for longer once heated, thus saving energy.
It is a natural material which means no harmful substances are released into the food
It is durable and retains its properties over time.
It is nonstick so less or no oil is needed, providing a healthy alternative to coated nonstick cookware.
Because soapstone naturally repels humidity, it is good for salt and spice storage.
How to season and care for your soapstone utensils:
Seasoning of the Vessel
Product needs to be treated/seasoned carefully for 10 days before use. Follow the instructions provided in the leaflet carefully.
Find below the process:
Week 1: Fill the vessel with starch water (Excess water while cooking rice. In case if you use pressure cooker, use water used for washing rice before cooking) every day and set it aside
Week 2: Fill starch water in vessel and slowly heat it up in the stove in low flame. Continue this process once every day for a week
Week 34: Start with low flame
Week 5: Regular use in low/high flame. Now the kalchatti tawa is ready to be used for making mouth watering Sambar, Vatha Kolumbu, Avial, Mor Kozhambu, Fish Curry etc.