Aluminum cauldrons: advice on selection and care

Very often, the cauldron is used not only in nature, but also at home. Housewives know well that it can perfectly replace pots and pans, as it is intended not only for pilaf, but also for soups, meat and other delicacies. How to choose the right aluminum cauldron and make it last for many years, we will talk in our article.

Not all people recognize and appreciate aluminum cookware. This is because several misleading facts about this material are heard and passed on by word of mouth. Let's try to understand such myths.

Some people seriously believe that aluminum cookware can be harmful to health. However, this is not quite true. If the cauldron is processed correctly before using it, a protective film will appear on the surface. It will save food from burning, and will also prevent harmful substances from escaping from the alloy. In addition, manufacturers usually value their reputation, and therefore products undergo special checks and tests.

Another mistake is the statement that aluminum cookware cannot serve for a long time. There are even suggestions that it may melt. When it comes to high-quality cast cauldrons, this is simply not possible.

Finally, it is believed that cooking in aluminum pans has a negative effect on the quality of food. This is also easy to dispute. In an aluminum cauldron, food will slowly languish, the main thing is to choose the right temperature.

Cooking in cast iron dishes has some nuances, so beginners and those who do not like unnecessary hassle should pay attention to aluminum. A dural cauldron is great for an electric stove, but you can cook in it with gas.

When choosing a suitable cauldron, you should decide on its shape. Most often, standard products are offered in the form of a hemisphere. However, there are some peculiarities here. Undoubtedly, if the house has a special stand, or a cauldron is necessary for cooking over a fire, this option will be ideal. Food mixes easily and does not stay in corners.

If we are talking, for example, about a gas stove, difficulties may arise here. In such a situation, you should pay attention to models with a flat bottom. The inside of the cauldron will also be rounded, which will not interfere with the preparation of your favorite dishes.

Next, you need to decide on the volume. If you plan to cook food on the stove, you should take a cauldron for no more than 8 liters. This size will be enough to feed 10 to 12 people with pilaf. Products with a volume of more than 8 liters may have a problem with uniform heating, therefore it is recommended to use them in other cases, for example, when cooking on a grill or fire, since the heating zone can be increased.

The simplest aluminum products on store shelves have a fairly affordable cost. However, for cooking pilaf, it is better to choose a thick-walled cauldron. In addition, models with a non-stick coating have reliably come into vogue. As you know, it prevents food from burning. In addition, such products are very easy to clean; you just need to boil water in them.

Aluminum non-stick cauldron perfect for cooking pilaf. Users recommend that you additionally wrap it so that the food cools down more slowly.

The frying process will require control, it is very important to correctly calculate the required temperature on the stove. Manufacturers offer such types of coatings for aluminum cauldrons as teflon - conventional and multilayer, ceramic and titanium-ceramic. Each of them has its own nuances that you should be prepared for. The most reliable is titanium-ceramic. He is not afraid of mechanical influences and the influence of high temperatures.

With teflon must be handled very carefully. If you heat the cauldron without fat, it can be damaged. In addition, mechanical stress in this case does not pass without consequences.

Ceramics - absolutely safe, but at the same time very delicate coating. It does not tolerate mechanical stress. During operation, it is necessary to purchase special equipment, for example, plastic and wood blades. All of the listed types of coatings have a minimum density of 20 microns. Before choosing an aluminum cauldron, you need to pay attention to which method was used in the manufacturing process. According to consumer reviews, it is not a good idea to purchase stamped options. The best option is a cast product with dense walls more than 2 centimeters thick.

Cauldrons with all of the above types of coverings work best on the stove. Therefore, nature lovers are advised to take simpler models, they will perfectly cope with the responsibilities assigned to them. In addition, they do not take up much space and do not burden them with excess weight. For example, tourists will be satisfied with an ordinary aluminum cauldron, the thickness of the walls of which is only 2 centimeters, and which does not have a protective coating with a lid.

Before using the aluminum cauldron for the first time, it must be processed. First of all, we are talking about annealing. It is better to do this outdoors, as an unpleasant odor and a lot of smoke will appear.If it is not possible to go outside, you should open all the windows in the kitchen, turn on the hood, if available, and close the door tightly.

Calcining is done as follows.

• First, the cauldron must be thoroughly washed and dried. After that, it is put on low heat for 1 - 1.5 hours. During this time, the production oil should disappear completely. It should be borne in mind that high temperatures are prohibited when igniting. Their exposure can damage the product.
• After the production oil has been removed, a new protective oil film must be created on the walls of the product. In this case, a herbal product is already used. Its volume will depend on the size of the cauldron itself. On average, the procedure takes from 0.5 to 1 liter of vegetable oil.
• Oil must be poured into a cauldron and put on low heat for half an hour. You will need to observe the process and tilt the product from time to time so that its inner surface is completely covered with liquid. After that, turn off the stove and cool the cauldron, then drain the cold oil from it.
• The product is washed under a running stream of not too hot water without the use of detergents and cleaning agents, and then wiped off thoroughly. Moisten a soft cloth with oil and wipe the inner walls. This completes the processing. However, care must be taken before use as the oil is a flammable liquid.

Further care for the cauldron is not as difficult as preparing it for use. However, it should be borne in mind that if the protective layer is damaged, the procedure will need to be repeated.

After cooking in an aluminum cauldron, it should be thoroughly cleaned. In this case, prolonged soaking is excluded, especially with the use of detergent compositions. The best option would be simple rinsing in clean water and wiping with a sponge.

In order for the cauldron to serve as long as possible, after washing it, you can carry out the following procedure. The product is filled almost to the brim with water, boiled, wiped off, after which a small oil layer is again applied to it. Then the cauldron can be sent for storage. Housewives need to take into account that the remaining food particles stick to the walls very quickly. If this does happen, the cauldron will have to be soaked. This should be done in clean warm water.

For information on which cauldron to choose, see the next video.