Cookstone 4.4 quarts dutch oven – soapstone with copper handles – THE GREEN ALTERNATIVE TO CAST IRON

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Steatite, 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 completely natural product remains an ideal cooking tool to this day. SEASONING AND MAINTAINANCE Before you start cooking, soapstone cookware must be properly prepared. This treatment is carried out only in the beginning and does not need to be repeated. Once the treatment has been completed, the stone will change its hue 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. If you prefer to preserve the original grey color, sand it with a fine grade sandpaper after use.
AMAZING THERMAL PROPERTIES –- PROPAGATES HEAT: cooks your food integrally and not just from the bottom, spreading the heat evenly throughout its entire surface. — RETAINS HEAT: lets you bring your food from the stove straight to the dining table and keep it warm throughout your meal -– FIT FOR HIGH TEMPERATURES: withstands temperature up to 2.000°F without degrading by heating nor peel down from reheating.
ONE TIME SEASONING: unlike cast iron, you’ll need to season soapstone cookware just once, before using it for the first time. No need for re-seasoning, soapstone doesn’t rust. Having no coating, it is not liable to chipping with shocks as enamel coated Dutch ovens. Can be washed like a common pan, without any special caution. Not affected by acid or alkaline foods or citrus-based cleaners.
NON-STICK — Soapstone is non-porous, having a natural non-stick property that prevents food from sticking to the bottom of the pan. — ODOR-FREE: being non-porous, food doesn’t seep through its surface, leaving it odorless after cleaning. – EASY TO CLEAN: so easy to clean you won’t even bother to put it in the dishwasher.
ECO-FRIENDLY — 100% handmade with recycled material from the leftovers of block-cutting. We purchase leftovers of the cutting of blocks from mining companies, thus helping to prevent remains from being dumped into the environment. — ENERGY SAVING: once the right temperature is reached, you’ll need just a very low flame to keep it steady. –- DURABLE: soapstone kitchenware products are long-lasting tools that keep their features and properties over time.

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