traditional cooking vessels

Vessels for Cooking-6

The vessels one use for cooking is important and food is rarely cooked with the right vessels today.

GRANITE POTS

Granite pots or kal chatti (stone pot) is THE BEST

CLAY POTS

Clay pots or Kalam is THE SECOND BEST for cooking any kind of food.

OTHER VESSELS

Vessels made of iron and cooking grade stainless steel can also be used. It is best is you use clay and granite pots as food cooked in stays fresh for a long period.

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There are also pots made of other metals but foods with different tastes cause specific reaction. So it is generally best to use granite and clay pots rather than going for specific metal pots.

Here is a description which was found on a google group forum by Chinu. I am copy pasting it.

Utensils of the yester years.

Our homes had many kitchen utensils that are no more used at home. But I could see the glimpseof some of these in use   in our cosuisn sisters kalkad house which is over 300 years old . I was privileged have discussion with them on the use of these utensils
Kalam [ claypot]. They were used for making kashayam[ Ayurvedic decoction], storing curd, butter milk etc. They had to be seasoned before the initial use to prevent cracking.
Kalchatti [ pot made of soap-stone]They were used for cooking curries, storing pazhayassadham [ the rice left over after supper]. This rice was soaked in water.The same was eaten the next day morning combining with curd. They too had to be seasoned before the initial use to prevent cracking.
The seasoning was called mayakkal.
Bharani [ glazed clay-pots]. These were used for storing kadumangai, pickles, uppu managai [mangoes in brine], curd, buttermilk, seeded tamarind, etc.
Arikkinchatti [ a vessel made of copper or brass]. This had to be tin-coated before initial use and once in 6 months to prevent the contamination with copper.This was used to water the cows, to destine the rice[arishi arickal/kazhuval].A circular and shallow vessel made of brass called tharppanavattai was used in combination to destone the rice.Small amount of rice was put into the tharppanavattai .Then dipped into the water filled in the arikkinchatti and swirled ;then lifted out of it. Doing thus the light rice goes into the arikkinchatti and the heavier stones remained in the tharppanavattai. The cooked rice was decanted into the arikkinchatti. Adavalagai, a semicircular wooden board was used to decant the cooked rice.

Uruli is a circular and shallow vessel made of bell-metal. This was used to cook payasam, chakkavaratti[ jackfruit jam],boiling milk for making Mysore pakku[ a sweet made of milk and sugar] etc.
Sevanazhi [ a kind of ricer]. This has deep hollow and at the bottom perforations. The dough is put into the hollow and pressed.The dough thus pressed escapes through the tiny holes in thread shape. This is called sevai.This is then steamed.
Appa karol. This is a frying pan which has cups like a muffin-pan.This is used for cooking neyyappam and morappam.The pan has three or four cups. The batter is poured into the cups containing boiling oil.
Attukal is a wet-grinder made of granite. It has a stationary thick slab with a bowl in the middle.The rolling stone [kozhavi] is rolled in the bowl. This is used for grinding batter, gravy for curries etc. The tender jackfruit for edichakka thoran was pounded in attukal.

Ammikkal is a dry grinder.it is used to grind red-chillies, thukayal [chutney], to crush ginger, curry leaves and green chillies for making sambaram [ a drink made of buttermilk].
Kunthani is a mortar embedded in the floor to pound rice and red chillies.
Ural and Ulacka [ Mortar and pestle]. These were made of wood . Rice, veppilakkatti[ an appetizer made combining curry leaves, vadakappulynarangayila [wild lemon tree leaves],perunkayam[asofaetida],salt,red chllies], to pound rice, to prepare avil [rice-flakes]
Kindi is a jug made of brass with a long spout .This was used for washing feet, and in toilets.
Kappikindi { the kettle] this was used to boil water to prepare coffee and tea.
Valpalakai [ an oval wooden slab with a handle].This was for the priests and others to sit on ceremonial occasions. This was also utilized for destoning mustard. A vattamuram [ a bamboo tray] was used in combination. The valpalakai was held at an acute angle and the mustard was put on it. It rolled down into the vattamuram and the stones remained atop.
Venkalappanai [ a vessel made of bell-metal]. This was used for cooking rice.
Thondi/kutam[ is a vessel which flares towards the middle, made of copper or brass]. This was used to draw water from the well and to fetch water.
Vattamuram[ bamboo tray] This was used to toss rice, lentil [ toor and urid dal], red chillies etc. The unwanted things from them were thus removed.

WHAT VESSELS SHOULD NOT BE USED

(1) NON-STICK VESSELS/ TEFLON COATED

They are made of plastic which means you are eating plastic.

non stick cooking pans

(2) ALUMINIUM VESSELS

Sour taste reacts with aluminium.

(3) COPPER

Copper pots can be used but it should be coated with tin.

CUTTING BOARDS
One can use big plates as a cutting board or a flat marble

KNIVES

Traditionally iron knives were used. You can also use steel ones.

SIEVES

Plastic sieves should not be used to sieve hot tea only steel sieves should be used.

SERVING VESSELS
Steel, glass can be used for serving. PLASTIC BOWLS, melamine plates should not be used.

GLASS
No plastic glass, melamine glass should be used.

FLASKs or WATER JARS
Never use plastic ones.

TIFFIN or LUNCH BOXES

Never use plastic ones.

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