How to choose the right cauldron for the stove?

In the modern world, people are paying more and more attention to the quality of food, methods and technology of its preparation. The choice of cookware is huge, so experienced chefs know that taste depends not only on the proper choice of products, but also on the choice of the cookware itself. Stewed dishes and pilaf are some of the easiest to prepare and demanded in terms of taste.

The population of Central Asia in the past led a nomadic lifestyle. Constant campaigns, conquests, exploration of new territories gave rise to a high need for catering. Plants were grown and harvested on purchased land, and the herds that moved with them were the source of meat. For cooking, a cauldron was created, capable of preparing food for an impressive number of people. It has become a symbol of unity and hospitality. The cauldrons did not require a special hearth due to their dimensions; it was possible to cook on an ordinary fire, which was made in recesses. The fire heated the walls of the pits and made it possible to achieve a slow extinguishing process. The cauldron is installed both on the hearths and by hanging it on a special tripod, and special cooking stoves with chimneys are also erected.

An interesting fact is the existence of the largest cauldron, which is located in the A. Yasavi Museum in Kazakhstan. It has a diameter of 2.2 m and a weight of 2 tons. According to legend, it was cast from 7 metals. It is decorated with ornaments and thanks to the handles it has the shape of lotus petals.

Currently, the main materials for making a cauldron are cast iron, aluminum and multilayer material. The cast iron cauldron provides quick and even heating of the dishes, and also keeps the heat inside for a long time. The aluminum container is lower in heat exchange properties, so there is not enough time for insisting food in such a container. A multilayer material implies the presence of several layers of stainless steel and aluminum, which ensures uniform heating and thermal insulation properties. Thanks to this composition, the non-stick properties of the container also increase.

Form options are also manifold: oval, rounded, elongated, high, low, with one or two handles. It all depends on the wishes of the buyer, so there are no strict rules here. It is important to consider where you should cook. Pay attention to the hemispherical shape, which is the standard for cooking on an open fire, but for a gas stove, you need to use special coasters. If you choose a cauldron for a gas stove, we recommend a volume of up to 6–8 liters, which corresponds to the pilaf norm for 6 people approximately.

The standard for the choice of material is cast iron, unlike aluminum, it is not so light and mobile, but when choosing a large-sized container from 8 liters, it has no competitors. For a large number of guests, a volume of 15–20 liters is recommended.

Aluminum containers are more suitable for a gas or electric stove for home use. When choosing a cauldron, you need to pay attention to the thickness of the walls. The thicker the better. The inner surface should not have irregularities, depressions or protrusions. And also there is a rule that the larger the volume of the dishes, the thicker its walls should be, because it is their thickness that is the main factor in the preservation of heat inside.

Containers with a non-stick coating from high temperatures deteriorate due to the frequent flaking of the coating over time. Therefore, many people prefer old, used cauldrons, which simplifies their use. The enamel coating of the walls also affects the taste, so experienced cooks do not use such dishes. Copper products should be handled with care, which is difficult to maintain.

For a ceramic hob, cast iron is also the best option. Since the cast iron dishes are massive and thick, and the adhesion to the surface is maximal, this ensures the most efficient operation of such stoves.

Aluminum cookware must have a ferromagnetic insert, otherwise there is a risk of leaving permanent marks on the surface of the stove.

For cooking on a glass-ceramic stove, it is necessary to choose not too massive products, since the excessive weight of cast iron and ingredients can damage the surface of the stove, as well as careless use of cast iron products.

And also today induction cauldrons appeared... They are a separate stove with a built-in cauldron. Such models are safe, economical in energy consumption, they have temperature controllers. However, the disadvantage of this model is its cost. The high cost is not affordable for the average consumer.

When choosing a cauldron for an electric stove, there are also some nuances.The standard burner of such a stove is an electric spiral inside the hob, so the heat is distributed unevenly.

Any dishware needs care, it depends on how long, comfortably and fruitfully it will serve you. It is recommended to start caring for the cauldron from the very beginning of its acquisition. So, before using it for the first time, it must be calcined. On low heat, evaporate the rest of the machine oil used when casting the product. Then, before cooking, you can grease the surface with vegetable oil and heat it up strongly, this process will create a film that will prevent the ingredients from sticking. When using an aluminum product, a more moderate fire should be used as it may not withstand high temperature use.

At the end of cooking, the dishes are washed and wiped dry. Rust stains on your cast iron product will help prevent the oiled soft cloth from chafing your dishes. If something is burnt in the cast-iron cauldron, then it should be soaked with water. Then add 1 kg of salt and ignite thoroughly. Allow the product to cool down and remove the salt. After cleaning, anneal the container with oil as recommended before the first preparation.

With long-term use of the cast iron product, the quality of the cooked food will improve. This is due to the porous structure of cast iron, which is filled with oil during cooking. Thus, a kind of non-stick coating is formed. Products made of stainless steel and aluminum can be washed in the dishwasher, they tolerate moisture well, and also do not corrode.

How to choose a cauldron for the stove, see below.