Very often, a cauldron is used not only in nature, but also at home. Mistresses are well aware that he is able to perfectly replace pots and pans, as it is intended not only for pilaf, but also for soups, meat and other goodies. How to choose the right aluminum cauldron and make it last for many years, let's talk in our article.
Myths
Not all people recognize and appreciate aluminum cookware. This is because several unreliable facts about this material are heard and transmitted by word of mouth. Let's try to figure out such myths.
Some seriously believe that aluminum utensils can harm health. However, this is not quite true. If the cauldron is processed correctly before its use, a protective film will appear on the surface. It will protect food from burning, and also will not allow harmful substances to stand out from the alloy. In addition, manufacturers usually value their reputation, and therefore Products pass special checks and tests.
Another mistake is the assertion that aluminum cookware is not able to serve for a long time. There are even suggestions that it may melt. In the case when it comes to high-quality cast cauldrons, this simply does not seem possible.
And finally, there is an opinion that cooking in aluminum utensils negatively affects the quality of food. It is also easy to dispute. In a cauldron of aluminum, food will slowly languish, the main thing is to choose the right temperature.
Cast iron, in fact, holds heat better, but this factor is not decisive, since aluminum is capable of doing it well.
How to choose
Cooking in cast iron utensils has some nuances, so for beginners and those who do not like the extra hassle, you should pay attention to aluminum. Duralumin cauldron is great for an electric stove, but you can cook in it on gas.
When choosing a suitable cauldron, you should decide on its shape. Most often, standard products are presented in the form of a hemisphere. However, there are some peculiarities. Undoubtedly, if the house has a special stand, or a cauldron is necessary for cooking at the stake, this option would be ideal. Food mixes easily and does not stay in corners.
If it is, for example, a gas stove, there may be difficulties. In such a situation, you should pay attention to models with a flat bottom. Inside, the cauldron will also be rounded, which will not interfere with the preparation of your favorite dishes.
Next, you need to determine the volume. If you plan to cook food on the stove, you should take a cauldron of no more than 8 liters. This size will be enough to feed pilaf from 10 to 12 people. Products with a volume of more than 8 liters may have a problem with uniform heating, so it is recommended to use them in other cases, for example, when cooking on the grill or a fire, as you can increase the heating zone.
The simplest aluminum products, presented on store shelves, have a fairly affordable price. However, for cooking pilaf it is better to choose a thick-walled cauldron. In addition, non-stick models are well into fashion. As you know, it protects food from burning. In addition, such products are very easy to wash, just boil water in them.
Non-stick cauldron made of aluminum perfect for cooking pilaf. Users recommend additionally wrapping it so that food cools more slowly.
The frying process will require control, It is very important to correctly calculate the required temperature on the stove. Manufacturers offer for aluminum cauldrons such types of coatings as Teflon - conventional and multilayer, ceramic and titanium-ceramic. Each of them has its own nuances, which should be prepared for. The most reliable is considered to be titanium-ceramic. He is not afraid of mechanical influences and the influence of high temperatures.
With teflon you need to be very careful. If you heat a cauldron without fat, it can be damaged. In addition, the mechanical effect in this case does not pass without consequences.
If Teflon is laid in several layers, this increases the susceptibility of the coating to heat.
Ceramics - absolutely safe, but very soft coating. It does not tolerate mechanical influences. During operation, it is necessary to purchase special equipment, for example, blades made of plastic and wood. All of these types of coatings have a minimum density of 20 microns. Before choosing an aluminum cauldron, you need to pay attention to which method was used in the manufacturing process. According to consumer reviews, not the best idea is to purchase stamped options. The best option is a molded product having dense walls of more than 2 centimeters in thickness.
Cauldrons with all of the above types of coatings work best on the stove. Therefore, nature lovers are advised to take simpler models, they will perfectly cope with the duties assigned to them. In addition, they will not take up much space and do not burden them with excess weight. For example, ordinary aluminum cauldron, the thickness of which is only 2 centimeters, and without a protective coating with a lid, will be enough for tourists.
Pre-treatment
Before using an aluminum cauldron for the first time, it must be processed. First of all, we are talking about calcination. It is better to do this outdoors, as there will be an unpleasant smell and a lot of smoke.If there is no way to go out, you should open all the windows in the kitchen, turn on the hood if available and close the door tightly.
Calcination is done as follows.
- To start, the cauldron must be washed and dried properly. After that, he is put on low heat for 1 - 1.5 hours. During this time, the production oil should disappear completely. It must be borne in mind that it is forbidden to use high temperatures during calcination. Their effects may harm the product.
- After the production oil is removed, a new protective oil film must be created on the walls of the product. In this case, a plant product is already used. Its volume will depend on the size of the cauldron itself. On average, the procedure takes from 0.5 to 1 liter of vegetable oil.
- Oil must be poured into a cauldron and put on low heat for half an hour. You will need to observe the process and tilt the product from time to time so that its inner surface is completely covered with liquid. After that, turn off the stove and cool the cauldron, and then drain the cold oil from it.
- The product is washed under a stream of not too hot water without the use of detergents and cleaning products, and then thoroughly wiped. A soft cloth should be moistened in oil and wiped its inner walls. This is the end of the processing. However, care must be taken before use, as the oil is a flammable liquid.
Further care for the cauldron is not as complicated as preparing it for use. However, keep in mind that if the protective layer is damaged, the procedure will need to be repeated.
Do not use harsh cleaning equipment with aluminum cookware.
Other care rules
After cooking in an aluminum cauldron, it should be thoroughly cleaned. In this case, prolonged soaking is excluded, especially with the use of detergent compositions. The best option will be easy rinsing in clean water and sponging.
So that the cauldron lasts as long as possible, after washing it is possible to carry out the following procedure. The product is almost completely filled with water, boiled, wiped, after which a small oil layer is again applied to it. Further, the cauldron can be sent for storage. Mistresses need to consider that the remaining food particles very quickly stick to the walls. If this still happened, the cauldron will have to be soaked. This should be done in clean, warm water.
Is the brand important
Most often, the same manufacturer produces dishes made from a wide variety of materials. Despite this, all products have their own shape and volume, which will directly affect cooking. According to consumer reviews, the brand does not play a decisive role. However, according to the survey the best aluminum cauldrons were recognized as those produced in Central Asia.
It is impossible to ignore the manufacturers of the North Caucasus and Tatarstan. Their products are famous for their affordable price and good quality.
Chinese models are also presented on store shelves, but it is believed that they are more suitable for cooking simple dishes, such as noodles and soup. To cook in them a real and delicious pilaf is quite problematic.
See how to choose a cauldron in the next video.
