kalchatti - Stone Vessel

kalchatti - Stone Vessel
Write By: admin Published In: Traditional Kitchen Created Date: 2017-02-08 Hits: 6592 Comment: 0

Kalchatti Seasoning


Traditional Stone cooking pots used since ancient times.


These beautiful stone cooking pots will be the pride of any kitchen and are antique collectors’ delight. These soap stone pots are mostly used in southern states of India like Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. They are called Ratichippa in Telugu language (rati-stone, chippa- cooking pot) and “Kalchatti” in Tamil language (kal-stone, chatti-cooking pot). These stone vessels have been used from ancient times for various purposes like cooking and storing pickles. Cooking in these vessels create a whole new exhilarating experience and the food will take your memories back to your grandma’s lingering taste.


They are hand-carved out of a single block of soft stone, known as soapstone. The soapstone vessels are fragile and need to be handled with care. The new ones appear light grey in colour and get a dark, blackish shade with use. Special care needs to be taken for seasoning before the first use. Heating the vessel without seasoning may result in breakage or cracking.  Anyhow, even after seasoning it is not advisable to heat an empty pot. There are a couple of traditional methods of seasoning.


Method I


Fill the vessel with salt water and allow it to remain for a few hours before you wash the entire surface of the vessel with it. Soak the vessel in starchy water that you get after washing rice. Leave it over night, wipe with a cotton cloth and repeat the process 1-2 times. Your vessel is ready for use! You will notice that the vessel has changed to a darker shade.


Method II

We thank our customer Mrs. Agila Uma Kaushik for sharing photos and information.

Take castor oil and 2 tsp of turmeric to season your new kalchatti



Mix castor oil in turmeric powder... might require about 4 to 5 spoons of oil



Apply the mix evenly all over the kalchatti. It is required to apply on the inside and outside



Keep aside for 6 to 7 hours or overnight.  Wipe with cotton cloth and repeat the procedure.



Wash with soft scrub and mild soap and your kalchatti is ready to use.


General Information: Avoid using harsh detergents and scrubs while cleaning.


Our Customers are an intregral part of The Atcraft Family. We appreciate their enthusiasm and support to be part of our mission to revive the rich tradiyions of this amazing land. 


Thank you Krithika Govindan for sharing your Kalchatti cooking experience with us !


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