All about cast iron cauldrons

Kazan is a crockery that has a long history, which has not lost its relevance today. The dishes cooked in it come out very juicy, aromatic and appetizing. The best material for the production of a cauldron is cast iron.

Kazan is considered the national dish of the inhabitants of Central Asia - Tajikistan, as well as Uzbekistan and Turkmenistan. Traditionally, it is made of cast iron, and this utensil is of great fame - food is not cooked in such dishes, but as if languishing, this process takes quite a long time, but the dishes turn out to be incomparable in their taste.

The cauldron is a large metal cauldron with thickened walls and a rounded bottom; it is ideal for cooking meat, pilaf, shurpa and many other dishes. Moreover, the cauldron is equally suitable for use on the stove and over an open fire.

Cooking in a cauldron has its own specifics and includes two stages.

1. Initially, food is cooked over a fire. - the flame burns directly below the bottom. At this moment, the fat is melted, as well as the frying of meat products.
2. At the second stage, there is no more open fire, and the heat comes from the remaining coals. At this moment, you can add cereals and vegetables to the cauldron, which require a gentle, low-intensity heating mode for cooking.

By the way, the older the dishes, the more delicious and appetizing the dishes in it are. This can be explained simply - during use, a film constantly remains on the walls and bottom, which is not washed off, thus, all pores, even the smallest ones, become clogged with fat over time.

Cast iron cauldrons have their own advantages and disadvantages.

The pluses include:

• slow heating;
• even redistribution of heat;
• long-term maintenance of the temperature after the cauldron is removed from the heating source;
• a tight lid does not allow steam to escape;
• practicality and durability.

Meat, vegetables and cereals cooked in a cauldron practically retain all their nutrients and vitamins. Cooking does not emit toxins and carcinogens - the food is extremely healthy and wholesome.

The disadvantages include:

• heaviness - cast iron cookware has a rather impressive mass, therefore it is not always convenient to use;
• susceptibility to corrosion and rust;
• cast iron cookware is not particularly aesthetic.

As a rule, a variety of volumes of food are prepared in cast iron cauldrons - from 2 to 20 liters. The most common cauldrons are 8 liters and 12 liters. Keep in mind when buying a cauldron that the manufacturer usually indicates the maximum capacity, and not an operating parameter, since the cauldron is usually not completely filled.

The total container capacity should be calculated based on the total number of persons on whom the preparation of the dish will be mainly calculated. So, for 2-3 people, a cauldron with a capacity of 5 liters will be enough, for 5-6 people it is worth giving preference to a cauldron of 8-10 liters, for 10 and more people it is better to purchase large cauldrons designed for 16-20 liters.

Depending on the configuration, cauldrons are available with or without a lid, with removable handles. The bottom can be enameled or non-stick, and the shape can be flat or rounded.

It is believed that the highest quality cauldrons are Uzbek, especially those made in Namangan. It is here that real classic dishes of the highest quality cast iron are made. This is the main advantage of the products in comparison with cauldrons made in Russia, Ukraine and Belarus, in which, in addition to cast iron, additives of aluminum and copper are used.

Cast-iron cauldrons of the Mallony brand are very popular among consumers. This tableware appeared in trade enterprises of our country in 2004 and immediately won the recognition of Russians due to its high quality and good equipment. Nevertheless, these cauldrons have their own characteristics.

• Firstly, it is not recommended to store food in them.otherwise, corrosive processes begin rather quickly. After each wash, wipe the outer and outer walls dry and treat with heated vegetable oil.
• Secondly, the model does not have a non-stick coating, therefore, the products may burn.
• Thirdly, cauldrons of this brand are very afraid of temperature changes., therefore, they can only be used on stoves - put cauldrons on the fire, and also not in the oven. Do not load cold food or pour cool water into the dishes.

All these disadvantages are significantly outweighed by the rather democratic cost - it is simply not possible to find cheaper cauldrons in stores, and with proper operation they will serve faithfully for many years.

Mayer & boch Is another popular manufacturer of cast iron cauldrons. The products of this brand are optimal for cooking pilaf, stews, all types of goulashes and even soups.The bottom is covered with a high-quality non-stick coating, due to which food is cooked without burning, and the product itself is characterized by resistance and durability. The cauldrons are equipped with a glass lid and steel handles; you can cook in such a cauldron on any stoves, including induction, it can be used in stoves and on an open flame.

"Seaton" - another manufacturer of cast iron cauldrons. It is important that the manufacturer uses a system to protect the material from food acids, which often damage the metal. A distinctive feature of the cauldrons of this brand is matte black color and exceptional durability.

Of the minuses - a lot of weight, it is quite difficult to move and wash such dishes. During cooking, the lid heats up, therefore, be sure to use gloves when working. However, such dishes are washed in a matter of minutes, the products do not burn or stick during the cooking process. The cauldron can be used on any stoves, in ovens, as well as on a fire.

"Biol" Is an enterprise that produces authentic Tatar cast-iron cauldrons, which are suitable for cooking any dishes on an open fire, but can also be used on stoves. Such dishes are excellent at keeping warm and giving food an unusual taste. The company has a very good reputation, but buyers warn that the manufacturer does not spare machine oil for treating the walls of the vessel, therefore, the cauldron must be calcined before the first use.

Cauldrons of the Kamskaya Posuda and Dobrynya brands are also in demand.

When choosing a cauldron, several important aspects must be taken into account.

• Most of the products on the market have a hemispherical shape with a rounded bottom. This design allows the use of dishes for cooking on an open flame, usually used in conjunction with a tripod.
• It is advisable to buy cauldrons, the density of the walls of which is 3-5 cm. If you purchase a model with thinner walls, then the product will not serve you so long. Despite the low cost of such a model, it is not in demand.
• Keep in mind that the denser the walls of the cauldron, the more efficiently heat will accumulate in it and the more tasty and juicy the finished dish will turn out.
• It is very important to inspect the inner cavity of the walls for the presence of depressions, irregularities, chips and cracks - any of these defects is a reason to refuse the purchase, since they significantly complicate the heating of the prepared products.
• Before buying, be sure to determine for what dishes and on what types of fire you plan to use the product. If you plan to cook on a traditional gas or electric household stove, then you should give preference to copper or aluminum models, cast iron ones are designed for frequent use on fire, as well as in the oven, and it is advisable to buy them with a lid.
• When choosing a suitable model, be sure to consider the issue of the furnace design and its depth.

After purchasing the cauldron, you should prepare it for the very first use at home, for this you should perform a few simple operations.

First you need to wash off the factory grease. You can use regular tap water with gel cleaners.

It is necessary to set the maximum heating mode and anneal the cauldron for about 2-2.5 hours; during processing, the dishes should be turned from one side to the other from time to time.

As soon as the smoke from the cauldron stops flowing, we can assume that the grease has completely burned out.... Immediately after that, it is necessary to wipe the inner surface of the container with a soft napkin, pour a pack of salt inside and heat the cauldron for about an hour - during this time, the salt will absorb all metal impurities with unnecessary elements and the salt will turn gray.

The calcination is repeated, but now with vegetable oil.... For processing, you need 350-400 ml, the procedure lasts about 25-30 minutes. During this time, the oil begins to envelop the walls of the cauldron and clog the pores of the material. The remaining oil should be drained, after which the cauldron is cooled and sent for storage in a clean, dry place.

There is one more way to prepare the cauldron for use.

Using paper napkins, it is necessary to clear all the oil, after which the boiler is turned upside down and in this position is placed in a preheated oven.

The dishes should be baked for about an hour at a temperature of 220-230 degrees. This time is quite enough for the complete processing of cast iron.

During the cooking process in a cauldron, a thin film is formed from oil and fat, which effectively protects the material from corrosion, and also adds more juiciness and aroma to the dish. If you remove such a film, then the food will begin to burn during the cooking process, which is why when cleaning the cauldron, it is not recommended to use abrasive compounds and metal brushes.

If the food is still burnt, then you need to pour some water into the cauldron, add a couple of tablespoons of soda and salt and boil over medium heat for about half an hour. When the water has cooled down, you will need to wash the inner surfaces with a soft sponge and detergent.

As you know, cast iron has the ability to absorb odors, so from time to time you need to carry out the following processing of the cauldron - the dishes need to be put on a high fire, pour a pack of salt and ignite for 30-40 minutes. Salt must be constantly stirred and distributed along the walls - during processing it will absorb all unnecessary odors and at the same time remove soot.

In order for the cauldron not to rust, it needs care. Immediately after the end of cooking, you need to remove all food residues from it, rinse with water and detergent, and then dry it with paper towels or by calcining.

If, nevertheless, it was not possible to avoid corrosion, then the situation can be saved. To do this, stir the water with vinegar in a 1: 1 ratio, pour it into a large basin and hold the cauldron in it for about an hour. After that, the container is dried, coarse salt is placed on the bottom and rubbed along all the walls and bottom. This will remove rust residues from the surfaces.

For information on how and what to wash a cast-iron cauldron, see the next video.