Excellent Heat Retention: Soapstone retains heat well, providing even cooking and keeping food warm for longer.
Natural Non-Stick Surface: When seasoned properly, soapstone offers a natural non-stick surface, reducing the need for excess oil.
Chemical-Free Cooking: It’s a natural material that doesn’t leach chemicals or metals into your food, making it a safe cooking option.
Durable and Long-Lasting: Soapstone is highly durable, resistant to rust and corrosion, and can last for generations with proper care.
Disclaimer: Kindly note, 2-4 litre capacity cookwares are made on order basis. Will take 7-10 days to ship. Also, the size/capacity of the cookware may vary slightly, since it is handmade.
How to Season the Kalchatty?
Day 1: Wash the soapstone cookware thoroughly with water. Mix cooking oil and turmeric together, then apply the mixture evenly over the entire surface of the soapstone. Leave it under direct sunlight from 10:00 a.m. to 4:00 p.m.
Day 2-3: Place the cookware on the stove and add 1000ml of water, 50g of Toor Dal, 5 dried red chilies, 1 whole garlic clove, 10g of turmeric, 100g of onion, 10g of fenugreek seeds, and pepper. Set the flame to low (25%) and cook until the dal is completely done. Once cooked, discard the contents and allow the cookware to cool. Avoid washing it immediately, as the sudden temperature change may cause cracking.
Day 3-4: Fill the cookware with 1000ml of water and add 250g of rice. Keep the flame at 25% and cook the rice thoroughly. Once the rice is done, discard it immediately. Repeat this process two more times.
Day 5: Wash the cookware thoroughly. Set the flame to medium (50%) and heat some oil with mustard seeds, allowing them to pop. Repeat this process three times. Afterward, the cookware will be ready for cooking at 75% flame intensity.
Day 6: You can now cook any dish of your choice using full flame (100%). After each use, wash the cookware with dishwashing liquid and allow it to dry completely under sunlight.
