All about cast iron cauldrons

Kazan is a tableware having a centuries-old history, which has not lost its relevance in our days. The dishes prepared in it come out very juicy, aromatic and mouth-watering. Cast iron is considered the best material for the production of cauldrons.

Kazan is considered the national dishes of the inhabitants of Central Asia - Tajikistan, as well as Uzbekistan and Turkmenistan. Traditionally, it is made of cast iron, and this utensil has great fame - in such dishes, food is not cooked, but as if languishing, this process takes quite a lot of time, but the dishes are obtained with nothing comparable in taste.

The cauldron is a large metal cauldron with thickened walls and a rounded bottom; it is ideal for cooking meat, pilaf, shurpa and many other dishes. Moreover, the cauldron is equally suitable for use on a stove, and on an open fire.

Cooking in a cauldron has its own specifics and includes two stages.

1. Food is initially cooked on fire. - the flame burns directly under the bottom. At this point, the fat is melted out, as well as the frying of meat products.
2. At the second stage, there is no longer open fire, but the heat comes from the remaining coals. At this point, you can add cereals and vegetables to the cauldron, which for cooking need a gentle heating mode of low intensity.

By the way the older the dishes, the more delicious and appetizing the dishes in it go. This is explained simply - during use on the walls and bottom there is always a film that does not wash off, so all pores, even the smallest ones, become clogged with fat over time.

Cast iron cauldrons have their advantages and disadvantages.

The pluses include:

• slow heating;
• uniform heat redistribution;
• long-term maintenance of temperature after the cauldron is removed from the heat source;
• dense cover does not allow steam to go outside;
• practicality and durability.

Meat, vegetables and cereals cooked in a cauldron almost completely retain all their nutrients and vitamins. When cooking, toxins and carcinogens are not released - the food is exceptionally healthy and healthy.

The minuses include:

• heaviness - cast iron cookware has a rather impressive mass, therefore it is not always convenient in operation;
• susceptibility to corrosion and rust;
• cast iron dishes are not particularly aesthetic.

As a rule, in cauldrons of cast iron they prepare a wide variety of volumes of food - from 2 to 20 liters. The most common cauldrons are 8 liters and 12 liters. Keep in mind when buying a cauldron that the manufacturer usually indicates the maximum capacity, not the operating parameter, since the cauldron is usually not completely filled.

The total container capacity should be calculated on the basis of the total number of persons on which the cooking of dishes will be mainly calculated. So, for 2-3 people a cauldron with a capacity of 5 liters will be quite enough, for 5-6 people it is worth giving preference to a cauldron for 8-10 liters, for 10 and more people it is better to purchase large cauldrons designed for 16-20 liters.

Depending on the configuration, cauldrons come with or without a lid, with removable handles. The bottom can be enameled or with a non-stick coating, and the shape can be flat or rounded.

It is believed that the highest quality cauldrons are Uzbek, especially those made in Namangan. It is here that real classic cookware is made of cast iron of the highest quality. This is the main advantage of the products in comparison with cauldrons made in Russia, Ukraine and Belarus, which use aluminum and copper additives in addition to cast iron.

Mallony cast-iron cauldrons are very popular among consumers. This ware appeared in the trading enterprises of our country in 2004 and immediately won the recognition of the Russians due to its high quality and good equipment. However, these cauldrons have their own characteristics.

• Firstly, it is not recommended to store food in them.otherwise, corrosion processes begin rather quickly. After each washing, dry the external and external walls and treat them with warmed vegetable oil.
• Secondly, the model does not have a non-stick coating., therefore, burning of products is not excluded.
• Thirdly, cauldrons of this brand are very afraid of temperature changesTherefore, they can only be used on stoves - to put the cauldrons on a fire, as well as in the oven is not worth it. Do not load cold products into the dishes and pour cool water.

All these shortcomings are significantly outweighed by a fairly affordable cost - it simply will not work to find cheaper cauldrons in stores, and if used correctly, they will serve faithfully for many years.

Mayer & boch - Another popular manufacturer of cast iron cauldrons. The products of this brand are optimal for cooking pilaf, stew, all types of goulash and even soups.The bottom is covered with a high-quality non-stick coating, so that food is cooked without burning, and the product itself is characterized by durability and durability. Cauldrons are equipped with a glass lid and steel handles, you can cook in such a cauldron on any stove, including induction ones, it is allowed to use in stoves and in an open flame.

Seaton - Another manufacturer of cast iron cauldrons. It is important that the manufacturer uses a system to protect the material from food acids, which often spoil the metal. A distinctive feature of the cauldrons of this brand is a matte black color and exceptional durability.

Of the minuses - a lot of weight, moving and washing such dishes is quite difficult. During cooking, the lid heats up, so you must use gloves when working. However, such dishes are washed in a matter of minutes, the products do not burn and do not stick during cooking. A cauldron can be used on any stove, stove, and also on a fire.

"Biol" - This is a company that produces authentic Tatar cast-iron cauldrons, which are suitable for cooking any dishes on an open fire, but can also be used on stoves. Such dishes perfectly retain heat and give the food an unusual taste. The company has a very good reputation, but buyers warn that the manufacturer does not spare machine oil for processing the walls of the vessel, so before the first use, the cauldron must be calcined.

Cauldrons of the Kama Posuda and Dobrynya brands are also in demand.

When choosing a cauldron, several important aspects must be taken into account.

• Most commercially available products have a hemispherical shape with a rounded bottom. This design allows you to use the dishes for cooking in an open flame, usually used with a tripod.
• It is advisable to buy cauldrons, the density of the walls of which is 3-5 cm. If you purchase a model with thinner walls, the product will last you not so long. Despite the low cost of such a model, it is not in demand.
• Keep in mind that the denser the walls of the cauldron, the more efficiently heat will accumulate in it and the more delicious and juicy the resulting dish will turn out.
• It is very important to inspect the internal cavity of the walls for cavities, bumps, chips and cracks - any of these defects is a reason to refuse to buy, since they significantly complicate the heating of the prepared products.
• Before buying, be sure to determine for what dishes and on what types of fire you plan to use the product. If you plan to cook on a traditional gas or electric stove, you should give preference to copper or aluminum models, cast-iron are designed for frequent use on a fire, as well as in an oven, and it is advisable to buy them with a lid.
• When choosing the right model, be sure to consider the design of the furnace and its depth.

After the acquisition, the cauldron should be prepared for the very first use at home, for this you should perform several simple operations.

First you need to wash off the factory grease. You can use plain tap water with gel-like cleaners.

It is necessary to set the maximum heating mode and calcine the cauldron for about 2-2.5 hours; during processing, you should occasionally turn the dishes from one side to another.

As soon as the smoke from the cauldron ceases to flow, we can assume that the grease has completely burned out. Immediately after this, it is necessary to wipe the inside of the container with a soft cloth, pour a packet of salt inside and calcine the cauldron for about an hour - during this time the salt will absorb all metal impurities with unnecessary elements and the salt will turn gray.

The calcination is repeated, but now with vegetable oil. For processing, you need 350-400 ml, the procedure lasts about 25-30 minutes. During this time, the oil begins to envelop the walls of the cauldron and clogs the pores of the material. The remaining oil should be drained, after which the cauldron is cooled and sent for storage in a clean, dry place.

There is another way to prepare the cauldron for use.

Using paper napkins, it is necessary to clean all the oil, after which the boiler is turned upside down and in this position is placed in a preheated oven.

The dishes should be baked for about an hour at a temperature of 220-230 degrees. This time is enough for the complete processing of cast iron.

In the process of cooking dishes in a cauldron, a thin film is formed from oil and fat, which effectively protects the material from corrosion, and also adds to the dish more juiciness and aroma. If you remove such a film, then the food in the cooking process will start to burn, which is why When cleaning the cauldron, it is not recommended to use abrasive compounds and metal brushes.

If the products are still burnt, then you need to pour a little water into the cauldron, add a couple of tablespoons of soda and salt and boil over medium heat for about half an hour. When the water has cooled, you will need to wash the inside with a soft sponge and detergent.

As you know, cast iron has the ability to absorb the smell, so from time to time you need to carry out the following processing of the cauldron - the dishes need to be put on a large fire, pour a packet of salt and calcine for 30-40 minutes. The salt must be constantly stirred and distributed over the walls - during the processing, it absorbs all odors and removes soot at the same time.

In order for the cauldron not to rust, he needs care. Immediately after cooking, you need to remove all food residues from it, rinse with water and detergent, and then dry with paper towels or by calcination.

If corrosion could not be avoided, then the situation can be saved. To do this, mix water with vinegar in a ratio of 1: 1, pour into a large basin and keep the cauldron in it for about an hour. After that, the container is dried, coarse salt is placed on the bottom and rubbed on all walls and bottom. So you remove the rust from the surfaces.

See how to wash the cast iron cauldron and how in the next video.