Everything you need to know about cauldrons

Kazan is a popular Russian tableware that came to us from Asian countries. The container is a cauldron in which it is possible to cook food over an open fire. Kazan is a constant companion of lovers of outdoor recreation. And, of course, the main dish associated with the cauldron is pilaf. To make the food tasty, aromatic, crumbly and satisfy all the requirements of Uzbek cuisine, the cauldron should be chosen correctly.

The cauldron looks like a semicircular cauldron and is often used by hunters, fishermen, and tourists. Also, this dish can be found in the homes of lovers of oriental cuisine. Kazan is intended specially for cooking pilaf, lagman and other popular dishes... This boiler is good because it is available at any craft store. Many modern varieties are offered on the shelves, however, you should choose a container that is as close as possible to the traditional dishes of eastern countries.

If we compare a cauldron with a pan, then it differs from it in its rounded shape, thanks to which it can be lowered into the fire. During cooking, both the bottom and the walls are heated evenly. This ensures faster cooking and juiciness of the ingredients. The cauldron is also convenient when using a tripod. In this case, a pit can serve as a hearth, in which a fire was made or stones were installed, under which a flame was glowing.

Cauldrons can be classified according to the material from which they are made. The taste of the dishes and the durability of the product depend on the raw materials used.

• With extra coverage. Modern cauldrons can be coated with a Teflon or enamel non-stick layer. This is not the best option for use on an open fire, since under the influence of heat, the coating cracks, flakes off, harmful Teflon particles get into the food, which does not at all make the dish healthy.

• Copper... A rather rare product in Russia, but the inhabitants of Azerbaijan and Uzbekistan use copper cauldrons. These containers are inconvenient in that they corrode quickly. In addition, they retain heat worse, and after each use, the vessel must be thoroughly washed.

• Aluminum. Products very popular in Russia. This is a suitable option for both cooking on an open fire, and for cooking on a gas or electric stove.

• Cast iron. The most common examples. Despite the long heating and heavy weight of the products, it is the cast iron cauldrons that are chosen by experienced picnic lovers. After all, cast iron preserves the taste and aroma of ingredients to the maximum and allows you to cook excellent pilaf.

Such a variety as kazan-wok deserves special attention. This product successfully replaces a wok, cauldron, frying pan and saucepan. Due to its special properties, in such a container you can stew, fry, boil, simmer, brown any food. The bottom of the cauldron-wok is small, but it has high walls, which provide convenient preparation of liquid and semi-liquid dishes. Most models' handles are made of Bakelite so they don't get hot or slip out of your hands.

When choosing a cauldron, you need to carefully consider for which company the dishes will be used most often. The shops offer miniature cauldrons that a lonely hunter can take with him to the forest, medium cauldrons for a family trip, and huge products for a large company. The smallest cauldrons usually have a volume of 3-7 liters, with such a specimen you can go outdoors in the company of 2-3 people. The product will allow you to cook porridge, pilaf or roast.

Medium-sized containers are offered in a volume of 8-15 liters, it is customary to use them for 3-4 people. This product is well suited, for example, for outdoor recreation with a family, usually in this case it is recommended to take a cauldron of 12 liters. Large specimens come in a volume of 15-20 liters, they will help feed a company of 7-10 people.

The most massive containers have parameters of 25 liters. These products can be used, for example, in a children's tourist camp or during a hike with a group of 10-16 people. Such 25-liter containers are also offered for catering establishments.

In general, the choice of size depends not only on the number of people, because you also need to take into account that the dish will rise, boil over, it will need to be mixed. In addition, many vacationers will want to indulge in a supplement more than once. That's why when choosing a volume, multiply the number of people by two and add another two liters to the result. This formula will allow you to choose the most suitable and easy-to-prepare container.

The shape of a traditional cauldron is a hemisphere. This form was adopted due to the fact that the main purpose of the product is cooking over an open fire. It is quite difficult to cook on a flat surface in such a container, since the rounded bottom does not allow the container to stand.In this regard, manufacturers are currently offering modern flat-bottom models that allow you to cook delicious pilaf at home.

When buying, it is better to give preference to cauldrons with a lid, but if it is not included in the kit, then you can buy the lid separately. If the house already has a lid from a pan of a suitable diameter, then it is quite suitable for a new cauldron, so in such cases it makes no sense to overpay for this accessory. Glass or silicone covers are suitable for the product.

Some equip the cauldron with two lids at once, one of which is on top, and the other in the middle. The cauldrons can also be fitted with wooden or aluminum lids, but it is better to give preference to products made of silicone, since this material does not release steam from the dishes, and this is an important condition for the preparation of many dishes. On the crockery sections, silicone lids are offered in three sizes, among which you can choose the one suitable for the cauldron.

There are cauldrons that require a heat-resistant glass lid with a handle and a steam valve. Thanks to a silicone rim and a specific locking system, the lid is maximally tightly attached to the sides. With the help of the valve, a vacuum atmosphere is created inside, the pressure rises, and the boiling point rises. Therefore, the food is cooked at an even faster rate. The device works like a pressure cooker.

Probably, the cauldron is purchased with the expectation of going out into the countryside, which means that the buyer will need other accessories for cooking. So, it's important not to forget to buy a separate cutting board. It should be used exclusively for a picnic. Moreover, for cutting raw meat, this must be a separate product.

It is better to mark the boards in advance so that you know which one is for raw meat and which one is for vegetables.... Do not forget to stock up on sharp knives and purchase a metal slotted spoon suitable for placing and mixing food in a cauldron.

Most often, the buyer is faced with a choice between a cast iron and an aluminum product. Each of them has its own pros and cons, but still the cast-iron version has been out of competition for a long time. This is due to the following advantages.

• In cast iron, high-quality dishes are prepared that require long simmering on the fire. It is in such a vessel that aromatic rich borscht, crumbly pilaf, meat roast are obtained.
• This material has low thermal conductivity, which allows it to keep heat for a long time.
• The cast-iron cauldron heats up slowly, however, it gradually distributes heat throughout the contents, so the ingredients languish well until fully cooked. The food will cook even better if the cauldron is closed with a tight lid, since now they will languish under the influence of steam.
• The service life of such a cauldron is practically unlimited. Moreover, the more often dishes are cooked in cast iron, the more its performance improves, since the porous structure is filled with fat from previous dishes, which creates a natural non-stick coating.

However, before buying a cast iron product, you should pay attention to its shortcomings.

• Cast iron is heavy and therefore more difficult to work with and difficult to carry.
• Cast iron itself is not very susceptible to deformation, but it is fragile. That is, the cauldron that has been dropped may crack.
• Cast iron material can rust if not properly cared for. This is possible if the owner did not follow the preparation rules before the first use.

Despite these cons, a cast iron cauldron is the most preferable option. But aluminum specimens, more reminiscent of thick-walled pans, deserve attention. They have the following advantages:

• aluminum products are lightweight, so they are convenient when traveling on foot;
• this option has a fairly affordable price;
• in an aluminum container, a completely decent pilaf is obtained in a short period of time;
• after purchase, the copy does not require special preparation, it is enough just to rinse it and wipe it thoroughly.

Among the disadvantages of the product, it is worth noting the following.

• Aluminum has a high thermal conductivity, so the vessel warms up quickly, but cools down just as quickly. And this is a significant disadvantage when preparing oriental dishes.
• Due to its high softness values, such a kettle wrinkles easily.
• When leaving, you need to follow some rules. For example, you should avoid using harsh chemicals and hard sponges.

If you figured out the material, then you should pay attention to such a criterion as the density of the walls. The level of languor of the dish depends on this. The higher the density, the better the food will languish.

It is worth abandoning Chinese products, their density is only 3 mm, and this not only causes inconvenience when cooking, but can also be dangerous. A traditional Central Asian cauldron has a side thickness of 4-5 mm. Such a bowler hat is lightweight and quite easy to use. Thicker walls provide cooking of even better quality dishes, however, such a product is very heavy and is only suitable for road trips.

When buying a cauldron, it is important to choose products from trusted manufacturers. Kazans are produced both in Russia and abroad, but at the same time it is worth giving preference to products that are made in countries where such dishes have been used for a long time. Production technologies are more developed here, since manufacturers adjust products to modern conditions, but at the same time adhere to the main points that would allow cooking dishes that taste like the food of their ancestors.

Thus, it is recommended to choose cauldrons from Tajikistan, Turkmenistan and Uzbekistan.

When buying a cast-iron cauldron, the pot should be well prepared before the first preparation. The quality of future dishes depends on this, as well as the life of the product. If the preparation is carried out at home, it is recommended to open all the vents and windows in advance. If the weather permits, then it is better to perform the procedure outside. It is important to ignite the oil in a pot and allow the oil film to adhere firmly.

First, pour oil or fat into the container, put it on fire and heat it strongly. As soon as the bottom is covered with a reddish tint, you need to put on tight gloves and carefully turn the cauldron with its sides so that the walls are calcined.

As soon as the vessel is well calcined on all sides, you need to wait until it cools down. Next, pour out the oil, turn the pot over, and put it in this form over the fire for 30 minutes. These procedures will allow you to achieve a stable film that will create a natural non-stick coating and will prevent future food from burning. Once all the steps are completed, the pot must be cooled and washed well.

Further care of the cauldron is quite simple. It is necessary to thoroughly clean it from food debris, rinse it well, dry it and wipe it with an oily cloth before storing. A permanent layer of oil will prevent the cast iron from rusting. If the ingredients are still burnt or rust appears on the surface, you need to rinse the container well, add salt and heat until brown. Then annealing with oil is required again.

Judging by the reviews, a cauldron is a must-have for pilaf lovers. Only in this product is it possible to prepare it according to all the rules. Buyers note that when cooking at home, they prefer to use cast-iron copies, and when they go fishing or hunting, they take an aluminum version. This is due to the difference in weight. Dishes, and especially pilaf, in a cast-iron container are tastier and more aromatic, however, It is not advisable to take such heavy utensils with you on a hike.

For information on how to anneal a cauldron, see the next video.