Stone Kadaai / Vanali / Traditional Soapstone Kadaai / Hancrafted Cookware – 2.5 Ltrs
189.00US$
Soap Stone Kadaai/Vanali can be used to cook a variety of both veg and nonveg dishes. As it can retain heat for a long time, the need for reheat will be avoided thus the taste and nutrients of food are preserved. You Can boil, fry, and also store anything in this stone kadaai/vanali.
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It is a natural and organic stone made kadaai designed by rural sculptors with hands not machines. There are no added chemicals used to make this kadaai.
It is made without any help from an automated machine, so we mentioned the dimensions of the product in approximate values but we assure the mentioned volume.
The notable feature of this stone kadaai is it doesn’t change the taste of the food because it is chemically inert.
You can cook village-style Vatha kolambu, Nonveg curries, Veggies, payasam, fried items, etc. You can set it as a decor piece in the showcase also.
Specification of Stone Kadaai/Vanali:
The weight of the kadaai is 2.5 – 3.5 kg thus you can carry it easily.
The size of the kaddai is 9-11 inches circumference and 3–4 inches in height.
The capacity of this pot is 2500 ml, which is suitable for a large size family.
Benefits of Stone Kadaai/Vanali:
Stone kadaai/vanali spreads heat evenly, so the food cooks fastly and evenly.
You don’t have to worry about the nutrient wastage because this stone kadaai preserves nutrients, taste, and aroma of the food. You will get the healthy, natural, and real texture of the food.
As stone has the ability to observe heat quickly and to retain it for a long time, the stone kadaai remains hot for a long time, even after switching off the flame.
You can also use this kadaai as a bowl to store dal, rice, flour, spices, etc.
Steps and cautions before using Stone Kadaai/Vanali:
Mix one spoon of turmeric powder with castor oil to make a paste, apply the paste to the vanali, and keep it aside for 24 hrs.
Prepare the rice flour mixed water and heat it. Now, put the mixture into the stone kadaai up to its neck.
On the second day, heat the mixture, pour it back to the vanali, and keep it for 24 hours.
Repeat this process for the next four days with either a new mixture or the same mixture but heated in different vessels.
On the 7th day, the stone kadaai is ready to use. You will make the tastiest curry in this kadaai.
Usage and Maintenance of Stone Kadaai/Vanali:
You can use the kadaai in the usual Gas burner.
Keep the flame slow starting and end of the cooking
By using the dishwasher and soap with a soft scrubber, clean it regularly.
Stone Kadaai/Vanali Package Specifications:
| Model Name | Vanali- 2.5 Ltrs |
| Dimensions (Length x Height) | Approx 9-11 x 3–4 inches |
| Tolerance in Volume | +/- 200 ml |
| Weight | 2.5 – 3.5 kg |
| Sales Package | Handcrafted Stoneware |
| Name of the Stone | Maakkal/Soapstone |
| Country of Manufacture | India |
| Weight | 3.5 kg |
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