Seasoned Paniyara Kal – 14 Pits | Traditional South Indian Stone Cookware for Authentic Paniyarams

Handcrafted for Authenticity, Seasoned for Performance

The Seasoned Paniyara Kal (14 Pits) is a traditional South Indian stone cookware crafted to bring heritage cooking back to modern kitchens. Ideal for preparing crispy, golden-brown paniyarams with soft centers, this naturally seasoned stone pan imparts authentic flavor and essential minerals to your meals—something non-stick cookware simply can’t replicate.

Whether you’re embracing traditional South Indian recipes or exploring global plant-based cooking, this piece offers timeless value in both health and taste.

Key Health Benefits of Cooking in Paniyara Kal

• Mineral Enrichment: Stone cookware naturally releases trace minerals such as iron and calcium into the food during cooking, making every meal more nourishing.

• Heat Retention & Even Cooking: Distributes heat slowly and uniformly, helping retain the food’s nutritional integrity and flavor without scorching.

• Low-Oil Cooking: Once seasoned, the pan becomes naturally non-stick, allowing you to cook with minimal oil—ideal for those pursuing a healthy, heart-conscious diet.

• Preserves Antioxidants: Unlike modern metal cookware that can degrade food quality under high heat, this stone pan helps retain antioxidants and nutrients.

Cultural and Culinary Significance

The Paniyara Kal is deeply rooted in South Indian culinary traditions. Passed down through generations, it connects today’s kitchens with centuries of Chettinad and Tamil cooking heritage. Its time-tested design and material not only enhance food quality but also embody the wisdom of ancient cooking techniques that prioritize both health and taste.

Regional Names and Global Appeal

Recognized under various names across Indian regions and gaining popularity worldwide:

• Tamil: பனியாரக்கல் (Paniyara Kal)

• Malayalam: പനിയാറം ചട്ടി (Paniyaram Chatti)

• Telugu: పణియారం కల్చి (Paniyaram Kalchi)

• Kannada: ಪಡವಲ್ ಕಲ್ (Padaval Kal)

• Hindi (General): पारंपरिक दक्षिण भारतीय पत्थर का बर्तन

• Popular among culinary enthusiasts in the USA, Canada, UK, and Europe who seek handcrafted, toxin-free cookware rooted in natural living and Ayurvedic principles.

How to Use & Maintain Your Stone Paniyara Kal

Initial Seasoning Instructions:

To ensure long-lasting performance and non-stick behavior:

1. Apply a mixture of turmeric powder and castor oil across the surface.

2. Let it rest for 24 hours.

3. From Day 2 to Day 6, pour hot rice starch or kanji into the pits and let it sit for a day.

4. Repeat this process daily until Day 14, ensuring the vessel is gradually conditioned for long-term use.

5. Once the surface turns mildly non-stick, your Paniyara Kal is ready for regular cooking.

This traditional seasoning process not only enhances the surface but also extends the life of the cookware.

Daily Usage:

• Safe to use on gas stoves, open flames, and traditional woodfire setups.

• Always preheat gently and cook on low to medium flame for best results.

Maintenance Tips:

• Wash gently with warm water and a soft scrub.

• Avoid using harsh detergents or steel scrubbers to preserve seasoning.

• Over time, the natural seasoning will improve with each use.

Why Choose Herbolaya’s Paniyara Kal?

• Hand-seasoned and ready for use

• Crafted from 100% natural stone—no coatings, no chemicals

• Supports traditional, toxin-free cooking practices

• Ideal for modern and traditional kitchens worldwide

Embrace the Wisdom of Stone Cooking

Rediscover the joy of traditional South Indian cooking with Herbolaya’s Seasoned 14-Pit Paniyara Kal—where authenticity meets wellness. This heritage cookware is more than a pan; it’s a celebration of food, family, and mindful living.