Uzbek cast iron cauldrons: characteristics, selection, operation and maintenance

Uzbek-made cast iron cauldron is an excellent cooking utensil that allows your food to acquire a special taste and juiciness, which is facilitated by the shape and material of manufacture.

Namangan cauldron is the best, truly unique cooking utensil from Uzbekistan. She appeared more than 100 years ago in the city of Namangan. They made it manually from pure cast iron, and even then it was liked by all of its unique culinary properties.

The fact is that, despite the large size of the vessel (from such a cauldron you can feed a large family or many guests), the food is cooked evenly and does not burn anywhere. That is why Namangan cauldron is still a certain standard and is preferred when buying.

Today, cast-iron Uzbek cauldrons are equipped with metal or lighter aluminum covers. However, even at the time of the appearance of these products, the ancestors of modern Uzbeks covered the cauldron with pieces of wood and boards during cooking. Today, Namangan cauldrons are so popular and in demand that a whole production has been established, more than one factory is operating that supplies products to the markets of other countries.

Like any other kitchen utensils, cauldrons have their advantages and disadvantages.

• One of the main positive characteristics of this product is the material from which the cauldron is made: heavy and solid cast iron. It is considered high-quality metal and in the field of cooking is rated as a good choice.
• Accordingly, the Uzbek cauldron with the right choice will serve you for more than one year, and perhaps more than one decade, since there is absolutely nothing to spoil there.
• Thanks to one of the main features of its design - dense walls - heat is distributed evenly throughout the cauldron. This allows products to be alert at the same time, no matter where they are located in the cauldron. Be it, for example, rice: the grains that are below, above the fire itself and those that are near the lid itself and on the walls, warm the same way.
• In addition to all this, the Uzbek cauldron is presented today in a wide range of volumes, which means that you can cook in it both for a family of three and on the whole table of guests!

As for the shortcomings, the very first flows smoothly from dignity. As far as cast iron can be useful in cooking, its weight is just as negative. Indeed, a medium-sized cauldron will weigh quite a lot, and therefore it can be very difficult to handle all this business with weak female hands.

If we talk about the severity of the cauldron, it is worth noting that some models weigh so much that it will be difficult for them to resist on a conventional stove. Moreover, they are unlikely to be suspended on any hook above a fire on the street. Therefore, in some cases, it is necessary to buy special constructions that would help the cauldron stand over the fire more confidently. Most often, a special tripod or a hearth of bricks is made for him.

Do not put this in the cons, but it’s still important to keep in mind that Such a cauldron will have to be taken care of in a certain way so that it does not lose its qualities.

To correctly make your choice and get maximum joy and functionality when buying a cauldron, It is important to consider some nuances.

1. First of all, pay attention to your stove or any other intended cooking location. Will it support the weight of the cauldron, will it fit there in size?
2. Do not overdo it with the size of the dishes, as both the weight and the cost increase, and therefore correctly take into account the maximum amount of food that you will cook in it.
3. Consider also what food you will cook in the cauldron most often - the model and the thickness of the walls of the dishes depend on this. In addition, remember that cauldrons differ in shape, you can choose a wider or narrower model.

Uzbek cauldrons have tremendous variation in size. You can use a relatively small vessel, which is enough for a family and several guests. This is an average cauldron of 12 liters. However, if you are cooking on a more serious scale, then options up to 200 liters are offered to your attention. You can find a very small option (like an average pan), such a cauldron is designed for only 3 liters.

The bottom of the cauldron is most often a flat surface, however, there are also options where the bottom will be convex. This parameter is important depending on where the product will be used.

There are large specimens without the presence of a supporting structure, then it is worth buying one separately. Also exist models with a stove. Yes, right under the cauldron there is a special space that will allow you to safely make fire.

The very first characteristic difference is the material. Real Namangan cauldrons are made exclusively of high-quality cast iron, and therefore all products from aluminum and copper should immediately be cut off.

To correctly determine whether it is cast iron, simply raise the cauldron. It must be heavy, while copper and aluminum are light metals. In addition, irregularities will always be present on real cast iron, since this metal is not perfectly smooth.

Always remember that real Uzbek cauldron is made by hand. Despite the high demand and well-established production, such cauldrons are still made using the old technology. And so the wall thickness can vary from copy to copy.

The use of such a special dishware provides for many different nuances. First of all, make sure that this rather heavy container is secure and fixed firmly, and only then light the fire.

Like all cast iron cooking utensils, the cauldron provides for operation with preliminary lubrication of the walls with oil. After the purchase, before you start cooking, the right solution would be to prepare a cast iron product. Heat it on fire, simultaneously lubricating everything to the brim with oil. Under the influence of temperature, it will evenly distribute along the edges and will serve as a kind of non-stick coating and, in addition, will increase the thermal conductivity of the product.

Vegetable oil is best used and should be applied after full heating of all cast iron. When the oil is well absorbed, turn off the heat, let the cast iron cool and rinse it with warm water.

The dishes that you are going to cook there should be selected according to the criterion of resistance to long cooking. That is, you can cook excellent soup, porridge or pilaf in a cauldron, but do not try to use it as a frying pan, for example. This can disrupt the uniform distribution of heat and is not very suitable for the food itself, if you try to fry it there.

The Uzbek Namangan cauldron is unpretentious dishes. It is durable, including for strikes, which is why you can easily carry it in the trunk of a car. However, cast iron itself, if used in cooking, reveals itself better, the better it is oiled. Accordingly, it is necessary to warm it up and spread it with oil not only for the first time, but also as it dries or before filling with the ingredients to prepare any dish.

If we talk about washing, then Do not use a standard dishwashing detergent. Firstly, the structure of cast iron is very heterogeneous, and therefore some substances can simply remain in the pores of the material, and then get into human food. Secondly, the principle of use itself does not require constant degreasing, but rather: the more fat on the walls, the better for cooking.

Therefore, washing the cauldron should be something more natural. For example, it can be laundry soap or everything that is not aggressive: soda, sleeping coffee, etc. The walls should not be scratched, so do not take iron brushes, it is better to use cloth rags or a sponge.

As already mentioned, the cauldron is not a dish that becomes too dirty, most often it is enough to rinse once with water. However, if you still need to clean the walls or the bottom, it is better to warm up the product by filling it with salt. Salt perfectly absorbs all possible burns that could accumulate over a long time of use. Stir it periodically until it becomes uniformly dark.

If the outer part of the bottom that you place above the bonfire is covered with soot, then also do not forget about the caution of cleaning. It will be enough just to wash off all the soot with water, in which a rag or sponge will help you.

You can learn more about how to burn a cast-iron cauldron so that it serves for a long time and cooks deliciously.