Cast iron Uzbek cauldrons: characteristics, selection, operation and care

A cauldron made of cast iron of Uzbek production is an excellent cookware for cooking, which allows your food to acquire a special taste and juiciness, which is facilitated by the shape and material of manufacture.

The Namangan cauldron is the best, truly unique utensil from Uzbekistan for cooking. It appeared over 100 years ago in the city of Namangan. It was made by hand from pure cast iron, and even then it was liked by all its unique culinary properties.

The fact is that, despite the large size of the vessel (you can feed a large family or many guests from such a cauldron), the food is cooked evenly and does not burn anywhere. That's why Namangan cauldron is still a kind of standard and is preferred when buying.

Today, cast-iron Uzbek cauldrons are equipped with metal or lighter aluminum lids. However, even at the time of the appearance of these products, the ancestors of modern Uzbeks covered the cauldron with pieces of wood and boards during cooking. Today Namangan cauldrons are so popular and in demand that a whole production has been established, more than one plant is operating, supplying products to the markets of other countries.

Like any other kitchen utensil, cauldrons have their own advantages and disadvantages.

• One of the main positive characteristics of this product is the material from which the cauldron is made: heavy and solid cast iron. It is considered a high quality metal and is considered a good choice in the culinary field.
• Accordingly, an Uzbek cauldron, with the right choice, will serve you for more than one year, and possibly more than a decade, since there is absolutely nothing to spoil there.
• Due to one of the main features of its design - dense walls - heat is evenly distributed throughout the cauldron. This allows the products to be ready at the same time, no matter where they are in the cauldron. Be it, for example, rice: the grains below, above the fire itself, and those near the lid itself and on the walls, will warm up in the same way.
• In addition to all this, the Uzbek cauldron is presented today in a large range of volumes, which means that you can cook in it both for a family of three and for a whole table of guests!

As for the shortcomings, the very first one flows smoothly from the merits. As much as cast iron can be useful in cooking, its weight is just as negative. Indeed, a medium-sized cauldron will weigh quite a lot, and therefore it can be very difficult for weak female hands to cope with all this business.

If we talk about the severity of the cauldron, it is worth noting that some models weigh so much that it will be difficult for them to resist on an ordinary stove. Moreover, they are unlikely to be hung on any hook above the fire on the street. Therefore, in some cases, you have to buy special designs that would help the cauldron to stand above the fire more confidently. Most often, a special tripod or a brick hearth is made for him.

You shouldn't put it down as a minus, but it's still important to keep in mind that you will have to take care of such a cauldron in a certain way so that it does not lose its qualities.

In order to make the right choice and get maximum joy and functionality when buying a cauldron, it is important to take into account some of the nuances.

1. First of all, look at your stove or any other intended cooking area. Will it withstand the weight of the cauldron, will it fit there in size?
2. Do not be zealous with the size of the dishes, as both weight and cost increase, and therefore correctly take into account the maximum amount of food that you will cook in it.
3. Consider also what kind of food you will cook in the cauldron most often - the model and the thickness of the walls of the dishes depend on this. In addition, remember that cauldrons differ in shape; you can choose a wider or narrower model for yourself.

Uzbek cauldrons have a huge variability in terms of size. You can use a relatively small vessel, which is enough for a family and several guests. This is an average cauldron of 12 liters. However, if you are engaged in cooking on a more serious scale, then options up to 200 liters are offered to your attention. You can also find a very small version (like an average saucepan), such a cauldron is designed for only 3 liters.

The bottom of the cauldron is most often a flat surface, however, there are also options where the bottom will be convex. This parameter is important depending on where exactly the product will be used.

There are large specimens without a support structure, then one should be purchased separately. There are also models with a stove... Yes, there is a special space right under the cauldron that will allow you to safely start a fire.

The very first characteristic difference is the material. Real Namangan cauldrons are made exclusively of high-quality cast iron, and therefore all aluminum and copper products should be cut off immediately.

To correctly determine whether it is cast iron, just lift the cauldron. It should be heavy, while copper and aluminum are light metals. In addition, irregularities will always be present on real cast iron, since this metal is not perfectly smooth.

Always remember that a real Uzbek cauldron is made by hand... Despite the high demand and well-established production, such cauldrons are still made according to the old technology. And therefore, the thickness of the walls can vary from specimen to specimen.

The use of such special dishes provides for many different nuances. First of all, make sure that this fairly heavy container is securely and securely fastened, and only then light the fire.

Like all culinary utensils made of cast iron, the cauldron provides for operation with preliminary lubrication of the walls with oil. After the purchase, before you start cooking, the right decision is to prepare the cast iron product. Heat it over a fire, greasing everything to the brim with oil along the way. Under the influence of temperature, it will be evenly distributed along the edges and will serve as a kind of non-stick coating and, in addition, will increase the thermal conductivity of the product.

The oil is best used vegetable and should be applied after full incandescence of all cast iron... When the oil is well absorbed, turn off the heat, let the cast iron cool and rinse it with warm water.

The dishes that you are going to cook there should be chosen according to the criterion of resistance to long-term cooking. That is, you can cook excellent soup, porridge or pilaf in a cauldron, but you should not try to use it as a frying pan, for example. This can distort the heat distribution and will not work well with the food itself if you try to fry it there.

The Uzbek Namangan cauldron is an unpretentious dish to maintain. It is also durable and shock-resistant, which is why you can transport it in the trunk of your car without hindrance. However, cast iron itself, if used in cooking, reveals itself better, the better it is oiled. Accordingly, it is necessary to warm it up and smear it with oil not only for the first time, but also as it dries or before filling with ingredients for preparing any dish.

If we talk about washing, then do not use standard dishwashing detergent. Firstly, the very structure of cast iron is very heterogeneous, and therefore some substances can simply remain in the pores of the material, and then get into human food. Secondly, the very principle of use does not require constant degreasing, but on the contrary: the more fat on the walls, the better for cooking.

Therefore, the cauldron should be washed with something more natural. For example, it can be laundry soap or anything that is not aggressive: soda, drunk coffee, etc. The walls should not be scratched, so do not take iron brushes, it is better to use cloth rags or a sponge.

As already mentioned, a cauldron is not a dish that gets too dirty, most often it only needs a one-time rinsing with water. However, if you still need to clean the sides or bottom, it is better to warm up the product by filling it with salt. The salt perfectly absorbs all possible burns that may have accumulated over a long period of time. It needs to be stirred periodically until it is uniformly dark.

If the outer part of the bottom, which you place over the fire, is covered with soot, then also do not forget to be careful when cleaning. It will be enough just to wash off all the soot with water, which will help you with a rag or sponge.

You can learn more about how to burn a cast-iron cauldron so that it serves for a long time and cooks deliciously.