How to season kalchatti, Soap stone seasoning

How to season kalchatti is a simple guide that helps you use your new soapstone pots the right way. A properly seasoned kalchatti cooks food evenly and brings out amazing flavour while cooking, also the food in the pot continues to cook even after you switch off the flame.

The seasoning process takes about ten days but it makes the kalchatti last much longer and cook better. Kalchatti or makkal chatti is traditional cookware that is used for making sambar, curries, keerai kootu and everyday Indian dishes. 

About Kalchatti

Kalchatti or makkalchatti is traditional cookware made by carving soapstone. This is the main specialty of kalchatti because cooking happens slowly and evenly throughout the process. Once you switch off the flame the pot continues to cook for about 5 minutes which is a unique feature.

Kalchatti is grey in colour when you buy but after seasoning and cooking for a while it becomes black. The black colour shows that the pot is well seasoned and ready to use. It is a heavy vessel so it takes time to get heated but once heated it cooks food perfectly. 

Soapstone pots have small pores in them which is why they need proper seasoning before first use. When you season the kalchatti with castor oil, turmeric and starch water it fills these pores and makes the cooking surface smooth. 

I usually buy kalchatti from local shops and ask the shopkeeper for tips before bringing them home. I have used kalchatti for making sambar, curries and rice dishes regularly. 

Kalchatti or Makkalchatti is a pot made by carving soapstones.It is a traditional cookware used to make sambar, curries, keerai kootu ,aviyal, vatha kuzhambu,paruppu urundai kuzhambu etc.

How to Season Kalchatti Things Needed

• Castor Oil - I have used castor oil for seasoning the kalchatti. It fills the pores and creates a protective layer on cooking surface.
• Turmeric Powder - I added turmeric powder to castor oil for seasoning paste. 
• Starch Water - Rice cooked water or rice washed water is used for soaking kalchatti for five days. 
• Besan Flour - Used for washing kalchatti during seasoning and after cooking. It cleans the pot without damaging the seasoning.

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How to season kalchatti for first time use Step by Step

1.Take castor oil in a plate, add turmeric powder to it.There is no measurement as such just mix and see it should be in spreadable consistency more like a runny paste.

2.First lay a old newspaper ,place the soapstone pot on it.Using your fingers take little of the mixed castor oil turmeric paste.

3.Apply on all sides.Make sure to spread even at the bottom which is important.

4.If needed add more castor oil and turmeric powder and make a paste then spread.Let it dry in sun for a day.Next day repeat the same process.Mix castor oil turmeric powder paste and apply.So the castor oil turmeric powder process should be done and dried for 5 days in total repeatedly.Keep applying without washing in between.

5.After 5 days wash it with hot water.Using a scrubber scrub it well to remove the oil.

6.Then wash it well.Soak in starch water for the next 5 days.Change the starch water daily.If starch isn't enough for the chatti to immerse fully then add rice rinsed water along with starch water.But make sure the pot is fully immersed.

7.After the last 5 days, wash with mild soap, scrub well and wash it.This is the first and last time you are going to use soap for washing as there are pores even in kalchatti you should not use soaps for washing regularly.

8.Wash well dry it completely for a day.Heat should be introduced slowly so simmer and boil water first.Switch off cool down and dry it, now your kalchatti is ready to start cooking.I first started with payasam as usual my sweet sentiment for new vessels 🙂 The chatti becomes dark in color after the seasoning process.

How to maintain kalchatti Step by Step

9.Now after cooking, switch off.After transferring the dishes, soak in water for atleast 15-20 mins.In case if you have time then heat up the chatti along with soaked water for 5mins then bring to room temperature and scrub it.I usually just soak and wash.First scrub with coconut scrapper alone and wash well.

10.Then add besan flour, scrub it well and wash it well.Dry it in sun until completely dried.Then store it.

Dry completely and then store.

Expert Tips

• Castor Oil Application - I apply castor oil and let it dry in the sun for five days. Make sure to spread it evenly at the bottom.
• Turmeric Paste - Mix castor oil with turmeric powder and apply on the pot. The turmeric adds to the protective layer being formed.
• Soaking - I soak kalchatti in starch water for the next five days after oil drying. Change the water daily and keep it fully immersed.
• Heat Introduction - I introduce heat slowly by simmering water first. Don't use high flame for first few uses.
• Washing - I soak the vessel in water for 15 to 20 minutes. Scrub with coconut scraper and besan flour then wash well.
• Drying - Always dry the kalchatti completely in the sun before storing. This keeps it in good condition for longer use.

Serving and Storage

Serve dishes made in kalchatti warm and fresh for best taste. You can store kalchatti in dry place on the kitchen shelf. Make sure it completely dry before storing to avoid any moisture.

FAQS

1.Can I use kalchatti on induction stove?

No kalchatti works only on gas stove. It will not work on induction cooktops, you need gas flame.

2.Should I use soap for washing?

No you should never use soap because it enters the small pores. Use besan flour or rice flour instead for washing.

3.Why is my kalchatti cracking?

Overheating empty pot or sudden temperature change causes cracks. Always have something cooking inside and wait for cooling before washing.

4.How do I maintain kalchatti after cooking?

I soak the kalchatti in water for 15 to 20 minutes and with coconut scrapper and besan flour then wash well. Dry completely in sun before storing.

5.How long does kalchatti last?

Kalchatti can last for many years if you take proper care. With regular use and proper seasoning, a good kalchatti will stay with you for a lifetime.

If you have any more questions about this How to season soap stone do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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How to season kalchatti, Soap stone seasoning

How to season kalchatti is a simple guide that helps you use your new soapstone pots the right way. A properly seasoned kalchatti cooks food evenly and brings out amazing flavour while cooking, also the food in the pot continues to cook even after you switch off the flame.

Seasong Time10 days d

AuthorSharmilee J

Ingredients

• Castor Oil
• Turmeric Powder
• Starch Water
• Besan Flour

Instructions

How to season kalchatti for first time use Step by Step

• Take castor oil in a plate, add turmeric powder to it.There is no measurement as such just mix and see it should be in spreadable consistency more like a runny paste.
• First lay a old newspaper ,place the soapstone pot on it.Using your fingers take little of the mixed castor oil turmeric paste.
• Apply on all sides.Make sure to spread even at the bottom which is important.
• If needed add more castor oil and turmeric powder and make a paste then spread.Let it dry in sun for a day.Next day repeat the same process.Mix castor oil turmeric powder paste and apply.So the castor oil turmeric powder process should be done and dried for 5 days in total repeatedly.Keep applying without washing in between.
• After 5 days wash it with hot water.Using a scrubber scrub it well to remove the oil.
• Then wash it well.Soak in starch water for the next 5 days.Change the starch water daily.If starch isn't enough for the chatti to immerse fully then add rice rinsed water along with starch water.But make sure the pot is fully immersed.
• After the last 5 days, wash with mild soap, scrub well and wash it.This is the first and last time you are going to use soap for washing as there are pores even in kalchatti you should not use soaps for washing regularly.
• Wash well dry it completely for a day.Heat should be introduced slowly so simmer and boil water first.Switch off cool down and dry it, now your kalchatti is ready to start cooking.I first started with payasam as usual my sweet sentiment for new vessels 🙂 The chatti becomes dark in color after the seasoning process.

How to maintain kalchatti Step by Step

• Now after cooking, switch off.After transferring the dishes, soak in water for atleast 15-20 mins.In case if you have time then heat up the chatti along with soaked water for 5mins then bring to room temperature and scrub it.I usually just soak and wash.First scrub with coconut scrapper alone and wash well.
• Then add besan flour, scrub it well and wash it well.Dry it in sun until completely dried.Then store it.
• Dry completely and then store.

Notes

• Castor Oil Application - I apply castor oil and let it dry in the sun for five days. Make sure to spread it evenly at the bottom.
• Turmeric Paste - Mix castor oil with turmeric powder and apply on the pot. The turmeric adds to the protective layer being formed.
• Soaking - I soak kalchatti in starch water for the next five days after oil drying. Change the water daily and keep it fully immersed.
• Heat Introduction - I introduce heat slowly by simmering water first. Don't use high flame for first few uses.
• Washing - I soak the vessel in water for 15 to 20 minutes. Scrub with coconut scraper and besan flour then wash well.
• Drying - Always dry the kalchatti completely in the sun before storing. This keeps it in good condition for longer use.

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