Seasoned Paniyara Kal / Traditional Kuli Paniyara Kallu – 7 Small Pits (7 Kuzhi)
64.00US$
Seasoned Paniyara Kal is a heavy cooking vessel that retains the observed heat for a long time which avoids reheating.
Initially, the pot is in grey color but after seasoning and cooking for a while, it turns its color to black.
Out of stock
 |  |  |
|---|
Shipping All Over The World
We've upgraded our shipping! All orders now arrive within 7 days to the USA, UK, and Canada via UPS Express and DHL Express.
Quality Guarantee
Our Products are 99.9% Pure and Stocks are fresh. They pass through multiple quality checks before they are delivered to you.
Lowest Prices & Wholesale Orders
We offer the lowest prices for organic products. If you would like to buy in bulk, get in touch with us.
Secure Payments
Pay Securely using paypal, stripe and other secure payment providers.
Seasoned Paniyara Kal made by crafting and carving natural soapstones.
It is a traditional cookware used to make Paniyaram.
It is a heavy cooking vessel that retains the observed heat for a long time which avoids reheating.
Initially, the pot is in grey color but after seasoning and cooking for a while, it turns its color to black.
The main specialty of stoneware is even and slow cooking.
You can turn off the flame 5 minutes before the final dish is done. This is because it will continue to cook for at least 5 minutes even after the stove is switched off.
These smaller stone pots can be used to make curd and store pickles, etc.
How to use Stoneware and to maintain it:
The seasoning process for Stoneware is mainly performed for durability and to avoid cracks while cooking in the flame.
Keep it aside till the stoneware come to room temperature. After that, soak and wash.
Also once the cooking is done, do not pour water on the surfaces of the stoneware at once because the sudden change in temperature may lead to cracks. So let it cool down for a few minutes. Later, soak it in water and then wash.
You need patience and practice while cooking in stonewares and clay pots because it takes time to get heated. And even after the flame is stopped, you can see it boiling that is the main specialty of stone and clay pots.
All the stonewares work in wood stoves, gas stoves but not in induction stoves and not sure of other heat sources.
Do not soap for washing stonewares. Use only rice flour or besan flour.
For the first few days of cooking, avoid using cookware in high flame.
It is a must that an empty stoneware or clay pots must not put on heat.
Also, overheating the pot may lead to cracks so it is better to maintain low to the medium flame till the end of the cooking.
While cooking, add oil or water according to the dish you make to not let the food dry out completely.
Purpose:
For making Paniyaram.
Seasoned Paniyara Kal- 7 Small Pits Package Specifications:
| Model Name | Seasoned Paniyara Kal- 7 Small Pits |
| Dimensions (Length x Height) | Approx 8 -9 x 2 inches |
| Weight | 2-3 kg |
| Sales Package | Handcrafted Stoneware |
| Name of the Stone | Maakkal/Soapstone |
| Country of Manufacture | India |
| Weight | 3 kg |
|---|
Reviews
There are no reviews yet.