Maakal (Soapstone) Kuzhipaniyara Thattu
This traditional soapstone cookware is handcrafted by skilled artisans who have been making it for generations. Choose from two sizes: 7 pits and 10 pits.
Sturdy and lasts generations!
Retains heat for long time and reduces the need for reheating of food thereby enabling high nutrition retention and saving energy.
Best utensil for slow cooking process
Note: Since ach 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.
Benefits of soapstone cookware:
Soapstone cookware heats food integrally, not just through the bottom of the pan. It 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.
What to cook? Kuzhi Paniyaram or Paddu.
How to season and care for your soapstone cookware:
Before you start cooking, soapstone cookware must be properly prepared. This treatment is carried out only in the beginning and does not need to be repeated.
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 Kuzhipaniyaram.