Cauldrons for induction cooker: description, types, selection and operation

An induction cooker has many advantages, but one drawback is that it needs certain dishes. The principle of operation of induction is not to cook the stove itself, but to cook the dishes: the burner comes in contact with the bottom of the dishes and heating occurs. therefore only the cookware that has a certain mark - a spiral or a zigzag with the inscription "induction" is suitable for induction. The cauldron for induction can be traditional cast iron or steel. These materials have the desired high resistivity and magnetic permeability.

The taste of dishes cooked on such a stove is no different from food that was cooked on fire. In addition, induction saves cooking time and sets a timer.

In order for the cookware to perfectly fit the induction cooker, it must have a completely flat bottom. Otherwise, the stove will not work, as the contact will not be established. Therefore, when choosing a cauldron for induction, pay attention to the material and to the bottom of the dishes. Unfortunately, traditional cauldrons with a convex bottom will not work. In such dishes, you can cook on an open fire or in the oven.

Now let's move on to the features of the materials themselves.

• Cast iron should be calcined in advance with a small amount of regular vegetable oil. It will create a protective film on the inner surface of the cauldron, which will prevent food from burning.
• After washing, the cast iron should be wiped dry, as drops of water can provoke the appearance of rust on the dishes, and it will be spoiled.
• "Uyatnitsa" can be made entirely of cast iron or have an enamel finish on the outside.
• Steel options are also suitable for induction, but can burn.To prevent this from happening, you should adjust the degree of heating of the stove and constantly stir the products during cooking.
• When choosing dishes made of steel or aluminum, pay attention to the thickness of the bottom and walls - it should be at least 1 cm.

It's no secret that a real delicious pilaf is cooked only in a certain dish - a good cauldron. Its shape is usually round or oval, slightly expanding to the top. The cauldron should have a thick bottom and walls, and the lid can be lightened.

For home use, the flat-bottom option is suitable. This can be used on any stove, including induction. Of course, if the cauldron is made of the right material. Convex pots are used on bonfires in limbo.

The best material for a cauldron is real cast iron. It is he who is suitable for fire, and for gas, and for induction. In such a cauldron, pilaf turns out to be authentic in taste and appearance. Food does not burn, but slowly languishes.

Cast iron for a cauldron can be usual or with enamel outside. Such dishes are incredibly durable, will last more than a dozen years with proper care, do not harm health. A significant minus is the large weight of the cast-iron pot.

Another variety of “ducklings” - dishes made of steel or aluminum. This option is also suitable for induction, it is lighter in weight, it is easy and simple to take care of. These materials do not require prior glowing. But food in such a cauldron can burn very much.

Thus, the best option is still considered a cast iron cauldron. This material has more advantages compared to others.

Cauldrons intended for home use are available in many collections of tableware brands. The highest quality options are as follows.

• Kukmara - A Russian brand that produces not only cauldrons, but also pots and pans. Cauldrons of this brand are considered one of the best. They are made of aluminum alloy, have a thick bottom and walls. In the series - both small cauldrons (volume 3.5 liters) and large (up to 100 liters). The inner part of the cauldrons is treated with a special coating that allows not to burn food. However, you can only mix foods with wooden objects, the metal may scratch the coating, and the dishes will become unusable.
• Cauldrons of the Ukrainian brand "Siton" made of coated cast iron. Included is a brush for applying oil (to ignite dishes before first use). You can choose a small version of 3 liters or a huge 12 liters. Food cooked in such a dish does not burn, does not lose its beneficial properties. It is not recommended to store the remains of food in cast-iron cauldrons so that it does not rust.
• Mayer & Boch. Cauldrons of this brand have a traditional round shape and are made of cast iron. The inside is non-stick coated. The kit comes with a glass or cast iron cover. The weight of a small version is up to 8 kg. Such dishes can be used on any stove.
• Brand of professional cook equipment “Techno-TT” offers induction cauldrons designed for restaurants and cafes. The boiler is built into the induction, the kit comes with a cover. Volume - from 12 to 50 liters. The cauldron itself is made of cast iron, the stove is made of stainless steel. Such equipment will allow you to cook traditional oriental dishes with a unique taste.
• Cauldrons "Biol" They have the shape of a camping pot and a convenient handle-arc. For their manufacture, cast iron is used without non-stick coating. The walls of the cauldron are treated with machine oil, so before the first cooking it should be calcined for a long time and thoroughly. In such a pot you can cook both at the stake and on any stove, including induction. Low cost is another nice plus.

The cost of the dishes depends on the brand and the material from which they are made.Coated cast iron will cost from 3 to 10 thousand rubles for a “ducklings” with a volume of 3-7 liters. Cauldrons made of aluminum are cheaper, but the quality is lower than that of cast iron.

The classic cauldron has a hemispherical shape - wider from above, gradually tapering to the bottom. The bottom of a good cauldron for home use on the stove is sloping and flat. There are also cauldrons with a hemispherical bottom. They are used for cooking on an open fire with the help of special coasters.

When choosing a cauldron, you should first focus on the material from which it is made, then on the form and additional qualities. A suitable cover should always be included with the cauldron. It should fit snugly to the dishes, not have gaps, so that the food inside the cauldron was cooked evenly, without “drafts”.

The thick bottom and walls are an important factor. Such dishes will evenly warm up, keep warm longer, and the products will slowly and correctly languish inside.

Another factor when choosing a pot is its volume. For a small family of 3-4 people it will be enough to have a cauldron of 3-3.5 liters.

After choosing the right model of cast-iron cauldron, carefully inspect it for chips or rust. They should not be. The inside of the dishes should be absolutely flat, without bald spots. Outside, a cauldron can be covered with enamel or ceramics - this option looks beautiful in any kitchen.

Cast iron cauldron must be carefully prepared for first use:

• first, the dishes should be washed well with detergent and a brush, dried with a towel;
• then you should put the cauldron on the stove and bake for about two hours over medium-high heat, then add a kilogram of salt and bake for a while (the salt will turn gray, then all the factory oil has come out and the dishes have been cleaned);
• after which you need to pour about half a liter of vegetable oil inside and calcine, changing the position of the dishes so that all the walls are in the oil film, it will take about half an hour;
• oil needs to be poured out, and the pot thoroughly wiped with a soft cloth and cooled, now the dishes are ready for use.

It’s easy to wash the container after cooking - use a regular sponge and dishwashing detergent, or baking soda. Make sure that there are no food or water left in the dishes after washing, otherwise this may cause rust. In addition, storing prepared food in a cauldron is also undesirable.

Then it should be washed well with water and dried with a towel. From time to time (once every few years), dishes can be calcined with oil for prophylaxis.

Proper and careful care for the cauldron will delight loved ones with unusually delicious dishes for more than a dozen years.

How to conduct a cauldron test for an induction cooker, see below.