Seasoned for 27 days
- 100% Eco-friendly product.
- Purely natural, Toxin-free kitchen utensil, in contrast to the Chemical, coated trendy utensils.
- Food things stewed within the stone pots style outstanding because they ‘re with chemicals inert and therefore don’t alter or modification the natural flavors of the ingredients and retain the initial aroma and taste of the food.
- All the things of food like Curries, Pulses, Sambar, Rasam, Vegetables and Chicken Mutton Curries will be cooked.
- It ‘s a hand carved stone product, Crafted by rural village Artisans/ Sculptors United Nations agency were concerned within the manufacturing of Stone wares three to five decades ago.
Benefits of the Product:
- Heat is evenly observed thus it retains healthy anti-oxidants of the food which used to counteract the deterioration of stored food.
- Retains heat for a long time even after the flame is stopped, so no need of additional heating often required.
- Since the retention of the Anti-Oxidant level is high, no wonder you can keep the food for a long time in the same stoneware, No more worries of stuffing the food in your freezer.
Benefits of Kalchatti:
They Are Great Insulators:
Anything you cook in soapstone retains its heat for much longer than food cooked in others. This is why soapstone vessels are used for preparing sambar, stews and other dishes that need to be cooked slowly over a gentle fire for a longer time. Soapstone retains the heat and also the flavour of the food cooked in it.
Soapstone Is Versatile:
Due to its soapy texture, food doesn’t stick to soapstone vessels which refers you can avoid the usual scrubbing efforts in the kitchen. Bring your soapstone vessel to normal room temperature before cleaning, and just gently wash it with detergent and a sponge in tepid water. Wipe it with a soft cloth later, and condition it with a little oil in case of a new vessel.
Soapstone is Easy to Clean:
The beauty of soapstone is that it can be used directly over coals, over flames, over fire and also on toaster grills and in the oven. You can cook with them over various mediums without worrying that they’ll melt or break.
Soapstone Saves Energy and Fuel:
Due to the fact that soapstone retains heat very well, you don’t need to cook your sambars and steves and aviyals till they’re done. Just turn the stove off a few minutes before your food is done, and your soapstone vessel will continue to boil and bubble then continue to cook the food, that will save you a great deal of fuel and energy
Food Stays Edible & Fresh Even Without Refrigeration:
Soapstone Cookeware is porous so that once your food cools, The soapstone cookeware keeps it cooler still by letting the cool air in through its pores. This makes refrigeration unnecessary unless it’s peak summer and it’s humid and hot everywhere. In normal temperatures, you can just store your food in your kalchatti and it’ll remain in good state even after several hours. If you’re interested, check out our kalchatti is traditionally handcrafted by our rural artisans.
We have followed the given process for seasoning:
Week 1: Fill the vessel with starch water (Water used for washing rice before cooking) every day and set it nearby.
Week 2: Fill starch water in vessel and slowly heat it up in the stove in very low flame. Continue this process at least once every day.
Week 3-4:Start with cooking vegetables in light flame.
Week 5: Regular use low flame for cooking curries and gravies.
How to use kalchatti:
Week 1: Fill the Rachippa 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 ready
Week 2: Fill starch water in Rachippa and slowly heat it in low flame. Continue this process once in every day of the week
Week 3-4: Begin the process with low flame
Week 5: Use regularly in low/high flame. Now the Rachippa is ready to be used for making mouth watering Sambar, Vatha Kolumbu, Avial, Mor Kozhambu, Fish Curry etc.
Steps / Cautions before Using:
- Many Decades ago, Our ancestors used to habituate the stone for cooking through a state of art procedure which is briefed below;
- Mix 1 teaspoon of Turmeric powder in castor oil, or any oil and apply throughout the surface of the utensil at top and bottom and keep that ideal for 24 hrs
- For habituating the utensil, You need Rice gruel or Rice starch water or rice flour mixed water, You can better prefer the first two for best results. Further, the content will be called as a mixture
- At 2nd Day, Heat the mixture and Pour it in a vessel till neck and keep it for 24 hours
- The third day, either you can repeat the second-day procedure with the fresh mixture, or heat the same mixture in another utensil and pour it in stoneware.
- 4th, 5th, and 6th-day same procedure to be repeated.
- On 7th Day, If the rice cooked kanji poured on the surface is remains nonstick, then your vessel is ready to go for regular usage
- Once the Process is completed, Stoneware’s will have a natural non-stick surface. You can cook food with little to no oil, without using coated non-stick pans that chip and fleck away. This simple seasoning process that improves the surface, and increases the life of the Stoneware.
- Perfectly habituated utensil can be used for many years.
Method of usage:
It can be placed on regular Gas burner flames, add some ingredients and turn on the heat. Do not place the empty Soap Stone on Fire.
Once the utensil gained heat, always put the flame ( Heat input ) in low level until the end of cooking.
It can be washed like regular vessels with preferred soap and scrubs
For making Sambar Rasam, Pulusulu,Non veg Curries Chicken Mutton Veggies etc