Just run your hand across a polished piece of soapstone and you will know from where it gets its name. Geologically speaking, the soapstone, or less colloquially, steatite, from which our cookware is made is just a little softer than granite. Once cured, through a couple of applications of oil and heat, it becomes even harder. The curing process, as well as continued use, darkens the stone to a lustrous black color. Together, the strength and natural beauty of the stone, as well as its natural properties of heat conduction and retention, create an extremely versatile cooking and serving tool. Frying, stews, pizza, any kind of grilling or broiling, slow cooking - these are all possible with soapstone.
|
|
 |
|
|
Depending on the piece of the cookware, it can be placed in the oven, on the stove top, on the grill, or all three!
Also, ask about Patricia Lehnhardt's cookbook Beans...Rice...Grains Cooking with Stone which offers over 50 unique recipes and special tips for cooking with stone.
Shown is only a small sample of available pieces...
|
|
|
