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Gramiyum

Kal Chatti Soapstone CookWare

Regular price Rs. 900.00 Rs. 1,400.00
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365 Days return policy
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Cash On Delivery available

The Product

  • 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.

Dimensions (in cms)

Large Kalchatti: 30 x 20 x 28; Capacity: 2.5 litres; Weight: 3kgs

Medium Kalchatti: 30 x 20 x 28; Capacity: 2 litres; Weight: 2kgs

Small Kalchatti: 30 x 20 x 28; Capacity: 1.5litres; Weight: 1.8 to 2kgs

Since each piece is chiselled 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 integrally not 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.

About the Product

The Product

  • 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.

Dimensions (in cms)

Large Kalchatti: 30 x 20 x 28; Capacity: 2.5 litres; Weight: 3kgs

Medium Kalchatti: 30 x 20 x 28; Capacity: 2 litres; Weight: 2kgs

Small Kalchatti: 30 x 20 x 28; Capacity: 1.5litres; Weight: 1.8 to 2kgs

Since each piece is chiselled 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 integrally not 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.

Seller Information

Gramiyum


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