• Soapstone Cookware - Kadai (Vanali) ~ Seasoned
Soapstone Cookware - Kadai (Vanali) ~ Seasoned

Soapstone Cookware - Kadai (Vanali) ~ Seasoned

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. 


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.

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This kadai is a variation of the kalchatti. It can be used for preparing curries, poriyals to slow simmering dhals and sabjis.

 

Enjoy the authentic taste of your vegetable (or chicken) curries in this traditional utensil and relive memories from your grandmother days.

 

They are known to cook evenly and retain heat well. They keep the food warmer for longer, for about 3-4 hours.

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. In many households, it is passed on from generation to generation.

It has higher content of calcium, and has no artificial colours used. Among all vessels it is known to retain maximum nutrition of the cooked produce.

 

These cookware fits perfectly in modern kitchen and works efficiently in gas burners. 

Size Reference

Small 1.5-2 litres 1499

Medium 2-2.4  litres 1699

Large 2.5-3 litres 1999

Xlarge 3.2 litres  2199

They are natural and from the earth. Each piece is carefully hand chiseled by artisans from Tamil Nadu. We aim to keep these traditional cookware in use and want their artisanship to be preserved as well. Before we brought it to you we visited the artists who make them 

This kadai is a variation of the kalchatti. It can be used for preparing curries, poriyals to slow simmering dhals and sabjis.

 

Enjoy the authentic taste of your vegetable (or chicken) curries in this traditional utensil and relive memories from your grandmother days.

 

They are known to cook evenly and retain heat well. They keep the food warmer for longer, for about 3-4 hours.

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. In many households, it is passed on from generation to generation.

It has higher content of calcium, and has no artificial colours used. Among all vessels it is known to retain maximum nutrition of the cooked produce.

 

These cookware fits perfectly in modern kitchen and works efficiently in gas burners. 

Size Reference

 

Small 1.5-2 litres 1499

Medium 2-2.4  litres 1699

Large 2.5-3 litres 1999

Xlarge 3.2 litres  2199

They are natural and from the earth. Each piece is carefully hand chiseled by artisans from Tamil Nadu. We aim to keep these traditional cookware in use and want their artisanship to be preserved as well. Before we brought it 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. 

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 boiling vegetables or wet sabji. 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 kadai 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. 
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Soapstone Cookware - Kadai (Vanali) ~ Seasoned

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. 


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.

1

Healthy Buddha Organic

Healthy Buddha Organic

A Bangalore based online organic store that does home delivery of organically grown...
Contact

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