Price and Purchase of 4-Person Stone Pot with Copper Handle – Royal Export Model Super Plus A1

What Material Are Stone Cooking Pots Made Of?

Stone cooking pots have been used by humans for thousands of years and are widely recognized as one of the healthiest and most natural cookware options today. These pots are crafted from a metamorphic rock called Talc Schist, commonly known as Soapstone. Soapstone is prized for its softness, malleability, and excellent heat retention, making it ideal for durable and food-safe cookware.

Historical Significance and Origins

Research shows that soapstone is rare and found only in limited areas worldwide. One famous source is the holy city of Mashhad, Iran, specifically the Hezar Masjed Mountains. Stone cookware has been in use here for millennia. In 1974, a joint excavation by Iranian and French archaeologists uncovered 60 stone tools near Mashhad, dating back 800,000 to 1 million years, marking the oldest evidence of tool-making humans in Iran and Southwest Asia.

Historical records also indicate that Imam Reza (peace be upon him), the eighth Shia Imam, visited this region around 1,200 years ago. He blessed the mountains near Sanabad, where stone pots were produced, and instructed that only these stone vessels should be used for preparing his food (Kitab Uyoon Akhbar al-Ridha, Sheikh Saduq, Vol. 1, p. 147).

Royal Stone Cooking Pot (Dizi Stone Pot)

The Royal Stone Cooking Pot, also known as the Dizi Stone Pot or Stone Casserole, is crafted from a single piece of soapstone and features a copper handle for durability and aesthetic appeal.

Key Features:

• Single-piece construction with no cracks or defects
• Made from soapstone sourced from the Hezar Masjed Mountains, Mashhad
• Perfect for stews, soups, ash, and other liquid-based dishes
• Suitable for 4–5 people
• Rich in iron, silica, and essential minerals
• CNC-machined for precision, elegance, and durability
• Safe for use on stoves and in ovens
• Typically shipped unseasoned; can be oiled before first use

Benefits of Stone Cooking Pots:

1. Energy Efficiency: Gradual heat absorption ensures minimal energy use, prevents rapid evaporation, and preserves nutrients.
2. Enhanced Flavor: Foods cooked in stone pots taste richer; smooth surfaces prevent sticking and make cleaning easy.
3. Faster Cooking: Functions like a pressure cooker without associated risks; meats and stews cook evenly in about 2 hours on moderate heat.
4. Easy Cleaning: High-density stone resists bacteria; cleaning is simple with water, vinegar, or mild soap.
5. Health Benefits:
   • High iron content supports anemia prevention
   • Silica strengthens nails and joints
   • Minerals enhance overall food nutrition

How to Prepare and Use a Stone Cooking Pot:

1. Coat the interior and exterior with lard or olive oil.
2. Leave in a warm place for three days to fully absorb the oil (sunlight or near a heater works well).
3. Wash thoroughly before first use.

Usage Tips:

• Do not fry or sauté; ideal only for stews, soups, and other liquid dishes.
• Cook over moderate heat; add only boiling water if needed.
• Avoid placing directly on open flame; use a heat diffuser.
• Handle with care to prevent cracks or breaks.
• Avoid thermal shock—do not place a hot pot on a cold surface.

Repairing Cracks in Stone Pots:

Method 1: Fill the pot with water and add 1 tbsp turmeric, 1 tbsp starch, 1 tbsp tomato paste, and 250g lard. Simmer gently for 10 minutes, let cool completely, then wash before reuse.

Method 2: Mix egg white with lime to create a soft paste. Apply inside and outside the pot, especially on cracks. Let dry, wash, and then reuse.

Stone cooking pots combine ancient tradition, natural materials, and modern craftsmanship, offering a healthy, flavorful, and nutrient-rich cooking experience.