Scientifically soapstone is called as steatite and it is a kind of metamorphic rock found on the earth surface as elevated mountains. These rocky surfaces undergo evolutionary changes with atmospheric pressure, temperature and moisture.
These mountains are broken to small boulders by manual processes, which in turn are made into smaller rocks and stones. Such stones range in various sizes, shapes and weight. Accordingly they are further chiseled with wooden mallets and hammers to get desirable shape by ingenious artisans.
The first and foremost characteristic property of a soapstone is that they are soft and very easy to carve. Because, they are generally composed with high amount of talc (50-75%), water (4-5%), magnesite, chlorites, calcites, quartz, mica and other minerals in significant quantities.
Due to high amount of talc, they are soft, brittle and give a soapy feel. Hence they are called as soapstone or soft stones. On the other end they might crack and break, if not handled with care!
The peculiar mineral composition of soapstone is chemically in-active! So they do not react adversely with the elements present in food. This helps to retain the maximum nutritional content of the food even after cooking.
The second property is that they are non-porous in nature and are well suitable for storage of liquids. But porous enough for the natural exchange of atmospheric gases!
The third property is about Heat Resistance and Retention. Magnesite, a main component of soapstone, has the ability to retain heat, making soapstone an excellent choice for stove tops. The stone has the ability to absorb, retain and radiate the warmth even after switching off the flame. Meaning the food still keeps cooking even after the gas goes off! Later works as a hot casserole! Reheating is not a necessity!
Soapstones also exhibit high specific heat capacity. So they have the ability to distribute and retain heat or cold for a longer period of time. This makes them a suitable option for both hot or cold packs.
The mineral composition in Soapstones are resistant to acids and alkalis. So they don’t react with the organic acids present in the food. Moreover when acidic foods like pickles, which cannot be stored in metals or alloys such as iron, steel, brass, bronze and copper, soapstones jars become the real option!
Naturally, a newly quarried soapstone appear to be whitish grey, green or light pink in colour, depending on the composition of minerals present in them. But they get the charcoal colour when they encounter water or oils. When the water gets dried up, the stone retains its original colour. But exposure to oils oxidises the inbuilt minerals and turns the stone to green or blackish green. This also exposes the different veining across the stone. It might be quite appealing to some people, but not all!
Soapstone is a less complex material and softer than other natural stone surfacing materials. So fabricating soapstones into desired shapes and sizes is faster, takes less labor and does not require the same high-powered cutting tools used for harder materials such as granite or quartz. Hand-held stone grinder or smoother or even a good quality sand paper will make the job easier.
The dense composition of small minerals present in the soapstone will not absorb liquids except oils.
Heaviness of soapstones make them best to prepare slow-cooked meals. They are good for cooking vegetarian, meat and fish based liquid/semi-liquid curries, stews, etc., Unlike other metals they do not react with food acids, such as tamarind, tomato, vinegar or acidic foods, causing undesirable breakdown of nutrients, discolouration or imparted odour and taste. Hence cooking food in these vessels not only retains the natural flavour, but also 98% of its nutrients.
First use of soapstone dates back to 8000-10000 years in Scandinavia, as cooking utensils, bowls, plates and even weapons!
So soapstone cookware are ancient and antique, eco-friendly, recyclable!
Being popular across South Indian homes, soapstones are called as ‘Maakal chatti’, ‘Kalchatti’ or ‘Rathi chippa’. They are well known for their durability and versatility, with primary conditioning and regular maintenance.
Believe, Acquire, Use, Experience, Cook, Share, Taste, appreciate and Enjoy with a piece of Native Apertures!!