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Soapstone Kalchatti Kuzhipaniyara Kal (Maakal/Appe Pan/Paddu Pan)

Your Price: ₹950.00

(Incl. of all taxes)

Out of stock

About Zishta Soapstone Kalchatti Kuzhipaniyara Kal (Maakal/Appe Pan/Paddu Pan)

  • Make tasty kuzhipaniyaram, appam, unniyappam, paddu and more in Zishta soapstone kuzhipaniyara kal (Maakal) and experience the difference!
  • The soapstone kuzhipaniyara cookware consumes less oil and offers both a unique taste and added nutrition to every dish cooked in it. 
  • Zishta soapstone cookware are made of the highest quality stone, has the right density and structure, higher content of calcium, hard and no artificial colours used. 
  • Zishta hand -crafted soapstone cookware are brought to you from the authentic traditional artisans of Tamil Nadu. 
  • A traditional cookware that fits perfectly in modern kitchen and works efficiently in gas burners. 
  • Zishta soapstone utensils tested in NABL accredited laboratory and comply with EU standards for Restriction of Hazardous Substances (RoHS).
  • Available as treated and un-treated variants. Please chose as per your preference. 
  • We do not accept returns or exchange of the products listed in this category.

Product Specifications

CavityWeight (Kg)Diameter In CM


All our products are handcrafted and this results in each product being unique and slightly different from each other and therefore will have minor variations on dimensions & weight.

Soapstone Kalchatti Kuzhipaniyara Kal (Maakal)
  • Kuzhipaniyaram, appam, unniappam, paddu - the variation across different cultures have one thing in common: the traditional kuzhipaniyara kal made of soapstone. 
  • It is made of soap stone from the earth and is designed to retain heat and keeps food warm for 4-5 hours. The natural minerals are imparted to the cooked food thereby providing the right supplements and nutrition. 
  • We bring this back from last generation of artisans toiling 16 hours a day to make the best Kalchattis and the kuzhipaniyara kal.
  • More than 16 hours of labour results in two to three pieces of the cookware. This starts from extracting the rough small block of soft stone from the mine and chiselling the vessel out of it. As soapstone is very delicate to heavy machinery, all of this has to be done manually with a chisel and wooden block. Even hammers cannot be used as they can undermine the structural integrity of the stone.
  • The sheer intensity of labour and hours to make one stone cookware makes it difficult to get more workers when easier options are available in the market.
  • As each of the vessels are carved out of a block of soft Soapstone, it is very difficult to produce standard and consistent sized products.
  • Minimal oil usage in the cooking process. 
  • Consumes lesser fuel as they retain heat for longer and hence reduces time to cook.
  • Nutrition of food remains intact: the nature of the stone and cooking of the food evenly retains nutrients.
  • No harmful chemicals. Tested for quality.
  • Maakal needs to be treated before we start cooking in them. The treatment process is as given below:
  • Apply a mixture of castor oil (or gingely oil) with turmeric all over the cookware, both inside and outside. Keep the utensil aside for 3 days.
  • On the 4th day, wash the utensil and fill it with starch water from washed rice (or mix arrowroot powder of around 3 spoons in water and use this instead). Repeat this process for 4 days
  • On the 7th day, fill the utensil with regular water or starch water and heat it in low flame till the water boils. Repeat this process for 3 days. This helps the utensil to adjust to heat. 
  • On the 10th day, the utensil can be used for cooking
  • Do not cook in high flame or do direct seasoning (tadka) for the initial 1 month. 
  • The number of days of treatment can be increased by any number of days as it makes the utensil better. But the number of days should not be decreased.
  • Caution: Soapstone has to be used carefully in low flame for first 10-15 uses of cooking and only gravies to be cooked initially. Also season with starch water (already seasoned vessels) for 3 days to ensure they adjust to the heat of your stove before using for cooking. Exposing them to sudden temperatures can cause sudden cracks/chip off or damages to the cookware.Apply a good coating of oil before keeping them on the stove.
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