Soapstone Kadai
Soapstone Kadai
Soapstone Kadai

Soapstone Kadai

Regular price MRP  Rs. 1,000.00 Rs. 1,200.00
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This traditional soapstone cookware is handcrafted by skilled artisans who have been making it for generations.

Available in two sizes: Medium and Large

Large: Capacity: 22.5ltrs; Weight: 34kgs
Medium: Capacity: 11.25ltrs; Weight: 22.5kgs

Product Features

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 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?  Sambar, Vatha Kolumbu, Avial, Mor Kozhambu, Fish Curry etc.

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 Sambar, Vatha Kolumbu, Avial, Mor Kozhambu, Fish Curry etc.

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