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Cookstone Cuprum Soapstone Sauce Pot, 3 Qt

In stock
SKU
617431
Special Price $269.99 Regular Price $299.99
2.96 qt soapstone sauce pot with soapstone lid. 9.5" diameter, 4.7" deep.

Soapstone Benefits:
-Heats evenly throughout its surface-Retains heat, keeping food warm on the table after cooking
-Saves energy, only low heat is needed to maintain temperature during cooking
-Healthy and natural, cook with little or no oil and preserve the nutritional qualities and flavor of food
-Natural nonstick properties, easy to cook on as well as easy to clean
-Durable and stylish, soapstone pots are durable tools that maintain their benefits over time. Traditionally used by master chefs, this elegant cookware is a must for the gourmet kitchen.

Before Initial Use:-Preheat the oven at 180°C (356°F).
-Heat the pan in the oven for 15 minutes, drying the natural moisture of the stone and at dilating its surface to better absorb the oil.
-Remove the hot pan from the oven and place it on a heat resistant surface. Do not put it on a cold surface to avoid thermal shocking.
-Grease both the interior and the exterior of the cookware well, including the lid, with grapeseed oil or other vegetable fat.
-Fill the pan with warm water, place it back in the oven and bake for two hours.
-Turn off the oven and allow the pan to cool down to room temperature in the oven.
-Once cool, wash the pan and the lid to remove the excess oil. Your cookware is now ready for use.

Once the treatment has been completed, the stone's color will change from grey to charcoal black, still showing the natural streaked patterns of the stone. You may grease and heat the cookware once again if you prefer a deeper hue. Daily use and contact with food will eventually darken the stone.

Care and Maintenance

The initial treatment helps condition the stone for its first use on the flame, but is no guarantee against succeeding damages due to misuse. To prevent the stone from possible cracks due to expansion and contraction, it is imperative to avoid subjecting the cookware to extreme changes in temperature.

The durability and safety of the stone depends on a simple preventive measure: AVOID THERMAL SHOCKS

Always heat the cookware slowly on a low flame, always wait until it cools down to a lukewarm temperature before washing, and never place hot cookware on a cold surface.

AVOID FRYING FOR THE FIRST TEN TIMES OF USE

Soapstone can be easily washed by hand without any special precaution. Though it has a natural non-stick property, soapstone is not like teflon. Should any food remains stick to the bottom, just let them soak for ten minutes in water and they can easily be removed.

Avoid sharp tools to mix and serve food, use only wooden, plastic or silicone spoons. In case of scratches, or if you want to keep the original grey color of the stone, just sand it with a fine grain sandpaper.

How Soapstone Cookware is Made:

To manufacture soapstone cookware the traditional way, a pre-formed chunk of stone is fixed to a horizontal mechanical lathe. The stone is then rotated at a fairly high speed, while the block gets hollowed out and shaped on the outside with the aid of different iron bars and a lot of patience and skill. A lid made from a pre-formed disk is then shaped to perfectly fit each single pot. Each piece of soapstone cookware is unique, to which another skilled craftsman will then apply the copper handles.

History of Soapstone:

Steatite (soapstone), due to its malleability and resistance, has been used from time immemorial. It seems to have been employed since the Bronze Age, not as cookware but to make moulds for bronze casting. Later on it was used by several cultures to manufacture jars for storing oils. Its use in the manufacturing of pots by the ancient Reti civilization is mentioned by Ovid, who called them "lebetes" in Latin. This term became the Italic word "lavet" and then the modern Italian "laveggio".

This soapstone cookware, mostly hooped with copper or wrought iron, was extensively used by families in northern Italy. It was often the only piece of cookware used to cook almost any food: milk, game, soups or puddings. Soapstone cookware has been produced on a fairly larger scale in northern Italy since the late Middle Ages, mainly in the Valtellina area. The ancient quarry of Piuro still exists near Prosto. The "laveggi" made by local craftsmen were widely renowned and even exported to neighboring regions.

At the time of Colonial Brazil, this heritage came to the region of Ouro Preto, in the State of Minas Gerais, where skilled craftsmen keep the ancient tradition of making soapstone cookware alive. Due to its unique features, this natural product remains an ideal cooking tool to this day.
More Details
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Brand Cookstone
Country of Origin Made in Brazil
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