A step-by-step guide to soapstone cookware seasoning / கல்சட்டி பழக்குதல் / How to season soapstone

Nov 17, 2020

Soapstone Kal Chatti/Soapstone Kadai

The soapstone Kadai is so authentic that it attracts you more and more towards traditional holistic cooking.
Soapstone Kalchatti Kadai is large and can hold up to 2 – 2.5 liters of water and weighs 3-4 kilograms.
Soapstone Cookware or natural stone cookware is the best utensil for the slow cooking process. It is perfect for sambar, vatha kuzhambu, avial, mor kuzhambu, fish curry, etc.
This Kadai could retain heat for a long time and reduce the need to reheat food, thereby enabling high nutrition retention.
Each part is carved by hand, and there is a chance for mild variation in size. If maintained well, soapstone clay pots can last for generations together.
Soapstone cookware is easy to use, clean, and store. Use mild soap or dish wash liquid to clean this, Kal Satti. Avoid using vinegar and strong citrus-based cleaner.

Commonly one can't use the new soapstone cookware directly for cooking. We have to season the soapstone cookware entirely and make it fit to cook. The seasoning process takes almost ten days to finish.

Soapstone Kal Chatti/Soapstone Kadai - Day 1:

Place the Kalchatti on a mat on a flat surface (table or slab).
Clean the surface of the Kalchatti thoroughly using a newspaper or dry tissue paper.
Pour castor oil or any edible oil, mix turmeric powder and apply on all sides.
Add more edible oil & turmeric powder as required.
At the end of the day, oil is absorbed by Kalchatti completely.

Soapstone Kal Chatti/Soapstone Kadai - Day 2 to Day 4:

Repeat the first-day’s process daily for three more days using edible oil & turmeric powder as required.
Kalchatti color changes from white to black once it has observed the oil.

Soapstone Kal Chatti/Soapstone Kadai - Day 5:

Remove the excess oil from the Kalchatti using newspaper or dry tissue paper.
Use hot water to clean thoroughly and allow it to dry it for one full day.

Soapstone Kal Chatti/Soapstone Kadai - Day 6 to Day 9:

For the next three days, immerse the Kalchatti in starch water (hot) for three days. Replace the starch water (hot) daily. (Never use normal water or soap water; use only starch water).

Soapstone Kal Chatti/Soapstone Kadai - Day 10:

Remove the Kalchatti from the starch water and wash using mild dish wash liquid. After drying, Kalchatti would have turned black by now.
Fill it up with hot water and allow it to cool slowly.
Never keep the empty pot on the flame directly.
Introduce to direct flame very slowly by turning the heat in simmer and then to full heat.
Now the Kalchatti is ready for cooking.