Kazan is a very popular product, which, however, is not too often found in the kitchens of modern hostesses. But it can often be seen among tourists, fishermen or just people who like to spend time in nature. Use a cauldron both at home and for cooking on fire. Iron and aluminum products are most in demand. How they differ, which product has more advantages, we will talk in our article.
The difference from the pan
Some believe that the cauldron, in fact, is a pan. This statement is not entirely true. This product appeared in ancient times in Central Asia, and still many traditional dishes of these peoples are prepared in it. However, the cauldron was widespread in different countries.
The difference between a cauldron and a pan is mostly in shape. It is a hemisphere, preparing food is very convenient to put on fire. The form allows heating not only the bottom of the product, but also its walls, which contributes to faster cooking and uniform heating of products.
You can cook on the cauldron anywhere. Mistresses are happy to use it on gas and electric stoves.
For cooking outdoors, the product can be installed on a special tripod, which is placed directly on fire. In this case, a depression in the ground or a brazier acts as a focus.
Kinds
In general, there are few differences between cauldrons. However, the stores present a variety of species having different shapes, sizes and materials. Before choosing a specific product, all points must be evaluated.
The form
Most popular is the classic.Such cauldrons have the appearance of a hemisphere and are very convenient for cooking on an open fire. Since the bottom is convex, it is not possible to put it on a stove or flat surface. However, manufacturers are watching demand, therefore, cauldrons of a classical form began to appear on sale, but at the same time having a flat bottom. This allowed the hostesses to pamper the family with tasty and unusual dishes, without leaving the apartment for their preparation.
Volume
The volume in each case is selected individually depending on the needs of the buyer.
The main condition is not to place too many products so that there is always enough space for mixing them.
For example, for a family consisting of a father, mother and child, a capacity of 3 liters will be quite enough. And an 8-liter product is enough to feed from 10 to 15 people. However, lovers say that the most delicious and juicy dishes are obtained when they are cooked in large cauldrons. Therefore, for a very large company, you can purchase a product with a capacity of over 15 liters.
Cap
Most often, a lid is made with a cauldron, made of the same material as himself. However, there are exceptions. The holder of a cast iron product may be offered a lid made of aluminum or even wood. In this situation, it should be borne in mind that the material itself is not so important.
A much larger role is played by how tightly the lid fits to the cauldron. This is a prerequisite, its failure to comply may threaten the violation of the taste and quality characteristics of the prepared dishes.
Material
The main condition that buyers pay attention to when choosing a cauldron is what material it is made of. The most controversy is cast iron and aluminum products. At the same time, there are still types of this ware with Teflon coating or enamel, as well as copper. All of them have certain characteristics.
A cauldron with a certain type of coating is in demand among housewives at home. Cooking in it over an open fire is a rather dubious prospect.
The fact is that under the influence of high temperatures, enamel quickly becomes unusable, and its cracking may be accompanied by the ingress of certain elements into food.
Also, when cooking in such dishes, it is necessary to use special wooden or plastic appliances, which creates additional difficulties.
Copper cauldron is a rather rare occurrence. However, in countries such as Uzbekistan and Azerbaijan, they are considered the best. Others do not appreciate copper for its shortcomings, for example, this material is easily susceptible to corrosion, unable to keep the temperature well, and poorly cleaned.
Aluminum cauldrons are one of the most popular. Their range of applications is quite wide. Not only housewives in the kitchen use these products, they are great for cooking in tourist conditions.
And finally most common cauldrons made of cast iron. Among their features, impressive weight and long heating can be noted. However, consumers note the incredible taste and aroma of such dishes.
Advantages and disadvantages
When choosing an aluminum or cast iron cauldron, many factors must be taken into account. Be sure to compare the advantages and disadvantages of each type of product. Let's consider them in more detail.
Made of cast iron
Since ancient times, it has been believed that food made in cast iron utensils is the most delicious, as it stews on fire for a long time, while maintaining its best qualities.
Cauldrons from this material are the ideal thing in which you can cook stunning borsch or stew tender pilaf.
Among the advantages, it is worth noting the low thermal conductivity, which is responsible for the ability to retain heat for a long time. Despite the fact that the cast iron cauldron will take longer to heat up, it then distributes the heat evenly and slowly, which allows the products to reach readiness. If there is a lid, hot steam will do its job.
It should be noted the long operating time of such dishes. Over the years, in such cauldrons, cooking will only be more convenient and enjoyable. This is due to the fact that the inner surface initially has pores. Over time, they become clogged with oil and fat, which forms a natural protective layer, respectively, products will burn less.
Cast iron utensils are often inherited in the family.
However, it can not be said about the minuses. Such products are very heavy, which causes difficulties in use, not to mention the fact that they are not intended for hiking. It is not excluded that they can crack with significant mechanical stress. Externally, these cauldrons do not look too beautiful. They can be affected by corrosion and rust.
Part of these troubles will help to cope with proper care of the dishes. But it is also very important to properly prepare it for operation.
Thorough washing and calcination using vegetable oil and salt is very important.
From aluminum
This item is more like a pan, but has thick walls. The advantages of aluminum cauldrons are enough. First of all, one cannot fail to note their affordable cost. Such products are quite lightweight, perfect for cooking at home and outdoors, and it’s not difficult to carry them at all.
As for the minuses, this is a high thermal conductivity, which allows the product to both heat up and cool down very quickly, which is a particular obstacle to the preparation of some dishes.
They easily wrinkle from mechanical stress, since the material of manufacture is quite soft.
Preparation for the first use does not cause trouble, the cauldron is simply washed with water and wiped. Hard washcloths and sponges for washing dishes should be discarded, otherwise they can easily damage the protective layer.
Conclusion
We examined the features, advantages and disadvantages of each option. Which one to choose, which one to choose, should be decided individually in each case. It all depends on the goals, objectives and requirements that will be assigned to the cauldron. However, delicious and fragrant dishes can be prepared both in cast iron and in aluminum dishes. The main thing is the desire and skill of the cook!
In this video you will learn how to properly prepare and calcine a new cauldron before use.
