Spent the whole day editing a video that I made on how to season a Soapstone Utensil.
Here is the link to the video –
This is a very ancient cookware that was used by several civilisations all over the world since thousands of years.
It is carved out of Soapstone by hand, Supposed to be soft and porous.
Cooking in this cookware has several benefits –
- The material is mostly inert and hence does not impart any flavour to the recipe.
- Food cooked in this Utensil stays hot for almost 3-4 hours.
- Contains essential nutrients like magnesium and calcium which leaches into the food.
- It is long lasting if handled well and can be passed on to several generations.
- Any type of food can be cooked in this utensil. Both vegetarian and non-vegetarian recipes can be cooked. Deep frying is not advised.
- Food cooks evenly in the container.
- Does not react with acidic foods.
I enjoyed the whole process of seasoning this Utensil which took 13 days to complete. This process hardens the stone and makes it long lasting.
I also prepared my first dish in this utensil yesterday , called ‘Mukkala Pulusu’ which is a famous recipe in Andhra Pradesh. It was definitely tastier than the dish that i used to cook in a steel utensil 🙂
However, the one I bought was of medium size which is small when I want to cook for more than 4 persons. I will be buying a bigger one soon.
Love this creation.
These can be bought online from various online stores.
You can find dosa pans, paniyaram pans, kadai , lamps , mortar and pestle (small) etc. The most popular model in which any kind of gravy recipe can be cooked is called ‘Kalchatti in Tamil or Rathi Chippa / Rachippa in Telugu).
Usually found in the southern states in India.
It is surely making a comeback .
Can be used on Gas stove , Oven and wood fire too.