Tillie Doyle
Soapstone is a traditional cookware material that has been used for thousands of years. It is a metamorphic rock that is ideal for cooking due to its thermic properties. Soapstone is made up of talc and magnesite, giving it a smooth, soapy feel, and it is known for its ability to conduct heat evenly, retain heat, and maintain the natural flavour of foods. Before using a soapstone pot for the first time, it is important to season it by cleaning it with salty water, treating it with oil, and heating it for a set period. With proper care, soapstone pots can be a beautiful and effective addition to your kitchen.
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What You'll Learn
Soapstone pot seasoning techniques
Soapstone is a traditional cookware material from Tamil Nadu, India, that has been used for at least 3,000 years. It is a soft metamorphic rock with excellent heat retention and distribution properties, making it ideal for cooking. Before soapstone cookware can be used, it must be seasoned or cured to seal its pores and prevent it from cracking due to heat damage. Here are some techniques for seasoning soapstone pots:
Cleaning and Drying:
Begin by thoroughly cleaning the soapstone pot with warm or hot water, using a sponge, brush, or cloth. Avoid using detergents or abrasive cleaning agents as they can ruin the surface. For newly purchased soapstone, it is recommended to wash with salty water to remove any dust or small stones and ensure no chemical residue is left on the surface. After cleaning, allow the pot to dry completely.
Oiling:
Once the pot is clean and dry, it's time to oil the surface. Choose a neutral cooking oil, such as organic canola oil, seed oil, or cold-pressed castor oil, and rub it generously onto all surfaces of the pot, including the inside, outside, lid, and bottom. You can also use olive oil or any oil of your choice. Ensure the pot is well-coated, as the oil will be absorbed, creating a non-stick surface.
Absorption and Curing:
After oiling, let the pot sit at room temperature or a warmer location for 24 to 48 hours. During this time, the stone will absorb the oil, and its colour will darken. For deeper curing, you can repeat the oiling and absorption process a second time.
Heating:
After the absorption period, it's time to heat the pot. Fill the pot with water and place it on a stove. Start with a low heat setting and gradually increase the temperature to medium-high. Bring the water to a boil and let it boil uncovered for about 30 minutes. Then, turn off the heat and allow the pot and water to cool completely before discarding the water. For soapstone pans, lids, and griddles, place them in a cool oven, set the temperature to 350 degrees Fahrenheit (or 150 degrees Celsius), and turn off the oven after about 15 minutes, letting the oven cool completely before removing the soapstone items.
Traditional Method:
There is also a traditional method of seasoning soapstone that involves using rice starch water and turmeric powder in addition to oil. First, clean the pot and apply a mixture of castor oil and turmeric powder all over the surface. Leave the pot in the sun to help with absorption, reapplying the mixture each morning for about 15 days. Then, wash the pot to remove any remaining turmeric powder, fill it with rice starch water, and leave it in the sun for another 4-5 days.
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How to cook various foods
Soapstone is a type of metamorphic rock that has been used for cooking for thousands of years. It is a popular cooking material in places like Brazil, Lombardy, and Yemen, and is known for its ability to retain heat and cook food evenly. Here are some tips on how to cook various foods using soapstone pots:
Seasoning and Preparation:
Soapstone requires seasoning or curing before its first use. The process involves sealing the pores of the stone to improve its heat conductivity. There are different techniques for seasoning, but a common method includes the following steps:
- Rinse the soapstone pot with warm or hot water and allow it to dry completely.
- Rub the entire pot, inside and out, including the lid and bottom, with a neutral cooking oil such as organic canola oil or seed oil.
- Let the pot sit at room temperature or a warmer place for 24-48 hours. The oil will be absorbed, creating a non-stick surface, and the colour of the pot will darken.
- For pots, fill with water, cover with a lid, and bring to a simmer over very low heat. Gradually increase the temperature to medium-high and boil the water for 30 minutes. Let it cool before discarding the water.
- For pans, lids, and griddles, place them in a cool oven and set the temperature to 350 degrees Fahrenheit. Turn off the oven after about 15 minutes and let it cool before removing the soapstone vessels.
Cooking with Soapstone:
Soapstone is versatile and can be used for cooking various dishes:
- Meat: Soapstone is ideal for cooking meat, including beef, chicken, and mutton. It retains the natural flavour of the meat and adds a grilled scent. For meat dishes like steaks, simply wait for the soapstone plate to get hot before placing the meat on it. You can choose to add a little seasoning, such as extra virgin olive oil, or bring a cold condiment to the table.
- Fish: Soapstone is suitable for cooking fish, especially those that come in slices or whole, such as salmon and trout. Similar to cooking meat, you can add a few drops of lemon or olive oil as seasoning, or serve the fish with a cold condiment on the side.
- Vegetables: Soapstone lends itself well to cooking vegetables, as it allows for fit cooking without the need for condiments. A few grains of salt or pepper can be added for flavour.
- Soups and Stews: Soapstone is perfect for slow cooking and moist heat cooking. You can prepare small stews, soups, and dishes like Persian rice and bean soups in soapstone pots.
- Pizza: Soapstone griddles can be used to cook pizza, but it is recommended to start with smaller pizzas to test the timing and griddle.
- Other Dishes: Soapstone can also be used for cooking dishes like dhal and sambhar. It is suitable for various cuisines, including Italian and Indian.
Care and Maintenance:
Soapstone cookware is durable and easy to maintain:
- Avoid pouring cold water on hot soapstone to prevent cracking.
- Do not use chemical detergents as they can ruin the surface and compromise caloric intake.
- Clean with a sponge and hot running water, or use a mixture of water and vinegar or lemon juice.
- Dry the soapstone completely after washing.
- Remove dry cooking residues by adding coarse salt during cleaning, but avoid using abrasive agents.
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Cleaning and maintenance
Soapstone is a traditional cookware material that has been used for thousands of years. It is a metamorphic rock that is easy to carve and has unique cooking properties. Before using a soapstone pot for the first time, it is important to season it. This process seals the pores in the stone, improving its heat conductivity.
There are several methods for seasoning soapstone cookware. One involves using starch water (leftover water from washing rice) to boil in the pot over gas or firewood until the water boils. This process is repeated every day for 15-20 days. The pot is then coated with a mixture of castor oil and turmeric powder and allowed to rest for five days. If the stone dries during this time, more of the mixture is applied. After five days, the starch water boiling process is repeated for another 4-5 days.
Another seasoning method involves washing the pot with salty water and drying it with a cloth. The pot is then coated with seed oil or a neutral cooking oil, such as organic canola oil, and allowed to rest for 24 hours. For pots, the pot is then filled with water, covered, and simmered over very low heat. The temperature is gradually increased to medium-high, and the water is boiled for 30 minutes. The pot is then cooled completely before discarding the water. For pans, lids, and griddles, the vessels are placed in a cool oven. The oven temperature is set to 350 degrees Fahrenheit, and after 15 minutes, the oven is turned off and allowed to cool before removing the soapstone vessels.
To maintain your soapstone pot, it is important to avoid sudden temperature changes, as this can cause the stone to crack. Never pour cold water into a hot pot. Soapstone should be cleaned with a sponge and hot water, or a mixture of water and vinegar or lemon juice. Dry cooking residues can be removed by adding coarse salt to the pot when cleaning, but abrasive agents should be avoided, as they can damage the stone.
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Advantages and disadvantages of soapstone
Soapstone is a type of metamorphic rock that has been used in the kitchen for 3000 years. It is a natural stone that is composed of steatite, a magnesium-rich metamorphic rock containing a high percentage of talcum or talc. It is a unique, beautiful, and widely misunderstood stone that adds a rustic, elegant, and urbane feel to your kitchen. Here are some advantages and disadvantages of soapstone:
Advantages
- Soapstone is nearly impervious to staining, unlike granite and marble.
- It is heat-resistant and immune to burns and scorches, making it ideal for placing hot materials directly on the countertop.
- It is easy to clean due to its non-porous surface.
- It is a natural stone, so it is environmentally friendly and recyclable.
- It is durable and does not crack easily.
- It is a good conductor of heat and keeps food warm, making it perfect for serving.
- It is non-stick.
- It is easy to maintain and can be oiled to help the stone oxidize and develop its patina.
- It does not decrease in value and may increase the value of your home.
- It is easy to install.
Disadvantages
- It requires a seasoning/curing routine before the first use.
- It is softer than granite and can be easily scratched, chipped, or gouged.
- It may be more expensive than other natural stones.
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History of soapstone cookware
Soapstone is a naturally occurring stone with a high talc content, giving it a soapy feel. Its use in cookware dates back thousands of years, with Native Americans using soapstone for bowls, cooking slabs, and other objects as early as 8000–1000 BC. Soapstone was also used by the Yoruba people of West Nigeria for statues, and by the Inuit and Dorset peoples for oil lamps.
During the Viking Age, soapstone vessels were popular goods for export and were often used as grave goods. In the Middle Ages, soapstone vessels became more of a consumable item and were used in towns and the countryside in Norway. Many fragments of soapstone vessels have been found in medieval Oslo, with over 540 finds from the excavation site of Oslogate 6 alone. These vessels had different shapes, some with handles and some without, and featured various designs, including carved grooves on the inside and outside.
In the modern period, soapstone cookware is still produced and used in various parts of the world. Brazil is particularly notable for its soapstone industry, with the state of Minas Gerais being known as the "soapstone capital of Brazil." Brazilian soapstone pots, or "panelas de pedra-sabao," are worked with lathes and finished with hand tools. Italian soapstone cookware is also notable, with the Valchiavenna valley north of Lake Como being known as the "capital of stone cookware" in Italy.
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Frequently asked questions
Soapstone is a metamorphic rock that has been used for making pots for around 3000 years. It is heavy and dense but easy to carve, and it is made up of about half talc and half magnesite.
Soapstone is a good heat conductor, distributing heat evenly and retaining it for a long time. It is also non-stick and easy to clean. It is chemically inert, meaning it doesn't alter the flavour of food.
Soapstone is heavy and can crack if dropped or hit hard. It also requires seasoning before the first use.
There are various methods for seasoning soapstone. One involves rinsing the pot, rubbing it with cooking oil, and then letting it sit for 24-48 hours. After this, fill the pot with water, bring it to a simmer, and gradually increase the temperature until it reaches a medium-high heat. Turn off the heat and let it cool before discarding the water.
Soapstone is versatile and can be used for cooking meat, fish, vegetables, and more. It is ideal for cooking food slowly in moist heat, such as small stews, soups, and rice dishes.
