Everything you need to know about cauldrons

Kazan is a popular dish in Russia, which came to us from Asian countries. The capacity is a boiler in which it is possible to cook food on an open fire. Kazan is a constant companion of outdoor enthusiasts. And, of course, the main dish that is associated with a cauldron is pilaf. To make the food tasty, aromatic, crumbly and satisfy all the requirements of the Uzbek cuisine, the cauldron should be chosen correctly.

The cauldron looks like a semicircular cauldron and is often used by hunters, fishermen, and tourists. Also, this dish can be found in the homes of lovers of oriental cuisine. Cauldron is intended specially for cooking pilaf, lagman and other popular dishes. This boiler is good in that It is available at any convenience store. Many modern varieties are offered on the shelves, however, you should choose a container that is as close as possible to the traditional dishes of the eastern countries.

If you compare the cauldron with the pan, then it differs from it in its rounded shape, due to which it is possible to lower it into the fire. During cooking, the bottom and walls are evenly warmed up. This provides faster cooking and juicier ingredients. The cauldron is also convenient when using a tripod. In this case, the pit can serve as a center, in which a fire is built or stones are set under which the flame is warming.

Cauldrons can be classified by the material from which they are made. The taste of dishes and the durability of the product depend on the raw materials used.

• With additional coating. Modern cauldrons can be coated with Teflon or enamelled non-stick layer. This is not the best option for use on an open fire, since under the influence of heat, the coating crackes, peels off, harmful particles of Teflon get into food, which does not make the dish useful.

• Copper. Quite a rare product in Russia, but it is precisely copper cauldrons that are used by residents of Azerbaijan and Uzbekistan. These containers are inconvenient in that they quickly corrode. In addition, they retain heat worse, and after each use, the vessel must be thoroughly washed.

• Aluminum. Very popular products in Russia. This is a suitable option for cooking on an open fire, and for cooking on a gas or electric stove.

• Cast iron. The most common instances. Despite the long warm-up and heavy weight of the products, it is cauldrons from cast iron that are chosen by experienced picnic lovers. After all, cast iron retains the taste and aroma of ingredients to the maximum and allows you to cook excellent pilaf.

Special attention should be paid to such a variety as Kazan-wok. This item successfully replaces the wok, cauldron, pan and pan. Due to its special properties, it is possible to stew, fry, cook, simmer, saute any products in such a container. The bottom of the cauldron-wok is small, but it has high walls that provide convenient preparation of liquid and semi-liquid dishes. The handles of most models are made of bakelite, so they do not heat up and do not slip out of hands.

When choosing a cauldron, you need to carefully consider for which company the dishes will be used most often. The stores offer miniature cauldrons, which a lone hunter can take with him to the forest, medium cauldrons, for a family trip, and huge items for a large company. The smallest cauldrons usually have a volume of 3-7 liters, with this instance you can go out into the nature in the company of 2-3 people. The product will make porridge, pilaf or roast.

Medium-sized containers are offered in the amount of 8-15 liters, they are usually used for 3-4 people. This product is well suited, for example, for family outdoor recreation, usually in this case it is recommended to take a cauldron of 12 liters. Large specimens come in the volume of 15-20 liters, they will help feed a company of 7-10 people.

The most massive tanks have parameters of 25 liters. These products can be used, for example, in a children's tourist camp or during a trip by a company of 10-16 people. Such 25-liter containers are also offered for catering establishments.

In general, the choice of size depends not only on the number of people, because you also need to consider that the dish will rise, boil, it will need to be mixed. In addition, many vacationers more than once will want to indulge in the supplement. therefore when choosing the volume, multiply the number of people by two and add two more liters to the result. Such a formula will allow you to choose the most suitable and convenient container for cooking.

The shape of a traditional cauldron is a hemisphere. This form is accepted due to the fact that the main purpose of the product is cooking on an open fire. It is rather difficult to cook in such a vessel on a flat surface, as the rounded bottom does not allow the container to stand.In this regard, at present, manufacturers offer modern models with a flat bottom, which allow you to cook a delicious pilaf at home.

When buying, it is better to give preference to cauldrons with a lid, but if it is not included, then you can buy a lid separately. If the house already has a lid from a pan of a suitable diameter, then it will work well for a new cauldron, so in such cases there is no point in overpaying for this accessory. Glass or silicone caps are suitable for the product.

Some equip the cauldron with two covers at once, one of which is on top, and the second in the middle. Wooden or aluminum covers may also be suitable for cauldrons, but it is better to give preference to products made of silicone, since this material does not release steam from the dishes, and this is an important condition in the preparation of many dishes. Silicone utensils in three sizes are offered on the dish departments, among which you can choose the one suitable for the cauldron.

There are cauldrons that rely on a cover made of heat-resistant glass with a handle and a steam valve. Thanks to the silicone rim and a specific locking system, the lid is tightly fastened to the sides. A valve inside creates a vacuum atmosphere, the pressure rises and the boiling point rises. Therefore, dishes are prepared in an even more accelerated mode. The device works on the principle of a pressure cooker.

Probably, a cauldron is purchased with the expectation of going outdoors, which means that the buyer will need other accessories for cooking. So, it is important not to forget to buy a separate chopping board. It should be used exclusively for a picnic. At the same time, for cutting raw meat, this should be a separate product.

It’s better to mark the boards in advance to know which one is for raw meat and which is for vegetables. Do not forget to buy with sharp knives, and purchase a metal slotted spoon suitable for applying and mixing foods in a cauldron.

Most often, the buyer is faced with a choice between cast iron and aluminum products. Each of them has its pros and cons, but still the cast-iron version has long remained out of competition. This is due to the following advantages.

• In cast iron, high-quality dishes are prepared that require long languishing over a fire. It is in such a vessel that aromatic rich borsch, crumbly pilaf, and meat roast are obtained.
• This material has low thermal conductivity, which allows it to hold heat for a long time.
• The cast-iron cauldron slowly heats up, however, it gradually distributes heat throughout the entire contents, so the ingredients stew well until cooked. Even better, foods will be prepared if the cauldron is closed with a tight lid, since now they will languish even under the influence of steam.
• The life of such a cauldron is almost unlimited. Moreover, the more often dishes are cooked in cast iron, the more its performance is improved, since the porous structure is filled with fat from previous dishes, which creates a natural non-stick coating.

However, before buying a cast iron product, you should pay attention to its shortcomings.

• Cast iron has a large weight, so it is more difficult to work with it, in addition, it is difficult to carry.
• Cast iron itself is not subject to deformation, but it is fragile. That is, the boiler that is dropped can crack.
• With improper care, cast iron material can rust. This is possible if the owner did not follow the preparation rules before the first use.

Despite these cons, cast iron cauldron is the most preferred option. But aluminum specimens, more reminiscent of thick-walled pans, deserve attention. They have the following advantages:

• aluminum products have a small mass, so they are convenient when walking;
• this option has a fairly affordable price;
• in an aluminum container, a quite worthy pilaf is obtained in a short period of time;
• After purchase, the copy does not require special preparation, just rinse it and wipe it thoroughly.

Among the minuses of the products, the following should be noted.

• Aluminum has a high thermal conductivity, therefore, the vessel warms up quickly, but also cools quickly. And this is a significant minus in the preparation of oriental dishes.
• Due to its high softness, such a pot is easily creased.
• When leaving, you must follow some rules. For example, you should avoid using aggressive chemicals and hard sponges.

If you figured out the material, then you should pay attention to such a criterion as the density of the walls. The level of languor of the dish depends on this. The higher the density, the better the food will languish.

It is worth abandoning Chinese products, their density is only 3 mm, and this not only causes inconvenience when cooking, but can also be dangerous. The traditional Central Asian cauldron has a thickness of 4-5 mm. This bowler is lightweight and quite convenient to use. Thicker walls provide the preparation of even better dishes, however, this product is very heavy, and is suitable only for road trips.

When buying a cauldron, it is important to choose products of trusted manufacturers. Cauldrons are produced both in Russia and abroad, but it is worth giving preference to products that are made in countries where such dishes have been used since ancient times. Production technologies are more developed here, as manufacturers adjust products to modern conditions, but at the same time adhere to the main points that would make it possible to prepare dishes that taste like the food of ancestors.

Therefore, it is recommended to choose cauldrons. from Tajikistan, Turkmenistan and Uzbekistan.

When buying a cast iron cauldron, it is worthwhile to prepare the vessel well before first cooking. The quality of future dishes, as well as the life of the product, depends on this. If the preparation is carried out at home, it is recommended to open all the windows and windows in advance. If the weather allows, it is better to perform the procedure on the street. It is important to heat the oil in a pot and let the oil film grasp firmly.

First, oil or fat should be poured into the container, put on a fire and calcined strongly. As soon as the bottom is covered with a reddish tint, you need to put on tight gauntlets and carefully turn the cauldron on its sides so that the walls are also calcined.

As soon as the vessel is well baked on all sides, you need to wait until it cools. Next, pour the oil, turn the pot over, and put it in this form over the fire for 30 minutes. These procedures will allow you to achieve a stable film, which will create a natural non-stick coating and prevent future products from burning. As soon as all stages are completed, the pot must be cooled and washed well.

Further care for the cauldron is quite simple. It is necessary to thoroughly clean it of food debris, rinse well, dry and wipe before storage with an oil cloth. A permanent oil layer will prevent the cast iron from rusting. If the ingredients are still burnt or rust appears on the surface, you need to rinse the container well, pour salt and calcine to a brown color. Then again, oil calcination is required.

Judging by the reviews, a cauldron is a necessary thing in the everyday life of pilaf lovers.Only in this product is it possible to cook in accordance with all the rules. Buyers note that when cooking at home they prefer to use cast-iron copies, and when they go fishing or hunting they take the aluminum version. This is due to the difference in weight. Dishes, and especially pilaf, in a cast-iron bowl are tastier and more aromatic, however, it is not advisable to take such heavy utensils with you on a camping trip.

See how to ignite a cauldron in the next video.