This pot is a traditional cookware used to make rasam, sambar, curries, keerai kootu ,aviyal, vatha kuzhambu,paruppu urundai kuzhambu, etc.
Kalchattis are carved out of soapstone, a naturally occurring soft stone. Soap stone has been used in India for thousands of years for carving and for making vessels.
They are natural and from the earth. Each piece is carefully hand chiseled by artisans from Tamil Nadu. We aim to bring back these traditions and want their artisanship to be preserved as well. Before bringing these to you, we visited the artists who make them.
These Kal Chattis need to be preseasoned for cooking. You dont have to worry about that, we have them preseasoned and ready for you to use.
They are known to cook evenly and retain heat well. They keep the food warmer for longer, for about 3-4 hours.
Since they retain heat longer, the cooking time reduced hence resources like fuel are efficiently used. The need to reheat is also reduced.
They say, turn off the flame 4-5 minutes before the food is fully cooked. It will continue to cook slowly in the heat retained inside the vessel.
VERY IMPORTANT TO KNOW (USAGE)
- Even though these are seasoned already, the kalchatti should be introduced gently and slowly into daily cooking.
- For the first month, we recommend you to use it only for boiling. You can use it for making rasam, sambar or boiling vegetables. Do so on a low flame and don't let the water dry while cooking.
- Do not do any frying with oil or tadka with mustard. After a month, you can use it for frying with oil.
- Do not put to an empty pot on the flame and pour oil
into it. This will definitely lead to cracking. If you have to make a
tadka and fry onions as the first step in that dish recipe, please do that
part in a different vessel and then add it.
- Any exposure to sudden and high heats can lead to cracking.
- They cannot be used for deep frying method of cooking.
- While
lifting them, do so only by hand or if hot, with a towel. Do not lift with
any tongs or clamps.
- Wash them only by hand. Dont use a very abbrasive pad to scrub them. Do not use very strong scented soaps.
- Please note, they will break if you drop it down. So please handle them with care.
Traditional Spinach masiyal recipe cooked in soapstone cookware.
Note: Since each piece is hand chiseled, it is difficult to produce exact copies like machine made vessels. So there might be slight variations in size or shape.
We understand that If you like us to share more pics of these or have any clarifications, before ordering - you can whatsapp us at 7338-343303
Size Reference
Small 0.8-1.2 Liters
Medium 1.3 - 1.6 Litters
Large 2 - 2.5 Litters
Seasoning over 7 days - we have saved you this effort already :-)
We pour and keep hot starch water. This is done twice a day for 4 days.
We boil starch water once in wood fire
We boil starch water once in gas
After this we apply castor oil and turmeric.
