Which cauldron is better: cast iron or aluminum?

Kazan is a very popular product, which, however, is not often found in the kitchens of modern housewives. But it can often be seen among tourists, fishermen or just people who like to spend time in nature. The cauldron is used both at home and for cooking over a fire. The most in demand are cast iron and aluminum products. How they differ, which product has more advantages, we will talk in our article.

Some people think that a cauldron is, in fact, a saucepan. This statement is not entirely true. This product appeared in ancient times in Central Asia, and to this day many traditional dishes of these peoples are prepared in it. However, the cauldron became widespread in different countries.

The difference between a cauldron and a pan is mostly in shape. It is a hemisphere, cooking food is very convenient to put on fire. The shape allows heating not only the bottom of the product, but also its walls, which contributes to faster cooking and even heating of products.

You can cook in a cauldron anywhere. Housewives are happy to use it on gas and electric stoves.

In general, there are few differences between the cauldrons. However, in stores there are a variety of types that have a different shape, volume and material of manufacture. Before choosing a specific product, it is necessary to evaluate all the points.

The most popular are the classics.Such cauldrons look like a hemisphere and are very convenient for cooking over an open fire. Since the bottom is convex, it is not possible to place it on a stove or flat surface. However, manufacturers are following the demand, therefore, cauldrons of a classic shape, but at the same time having a flat bottom, began to appear on sale. This allowed the hostesses to pamper the family with delicious and unusual dishes, without leaving the aisles of the apartment for their preparation.

The volume in each case is selected individually, depending on the needs of the buyer.

For example, for a family consisting of dad, mom and child, a cauldron with a capacity of 3 liters will be quite enough. And an 8-liter product is enough to feed 10 to 15 people. However, amateurs say that the most delicious and juicy dishes are obtained when they are cooked in large cauldrons. Therefore, for a very large company, you can purchase a product with a capacity of over 15 liters.

Most often, a cauldron comes with a lid made of the same material as itself. However, there are exceptions. The owner of a cast iron product can be offered a lid made of aluminum or even wood. In this situation, it should be borne in mind that the material itself is not so important.

The main condition that buyers pay attention to when choosing a cauldron is what material it is made of. The greatest controversy is caused by products from cast iron and aluminum. At the same time, there are also types of this cookware with a Teflon coating or enamel, as well as copper. They all have certain characteristics.

A cauldron with a certain type of coverage is in demand among housewives at home. Cooking in it over an open fire is a rather dubious prospect.

And also when cooking in such dishes, it is necessary to use special wooden or plastic appliances, which creates additional difficulties.

A copper cauldron is a rather rare occurrence. However, in countries such as Uzbekistan and Azerbaijan, they are considered the best. Others do not appreciate copper for its shortcomings, for example, this material corrodes easily, is unable to keep the temperature well, and is poorly cleaned.

Aluminum cauldrons are one of the most popular. Their range of applications is quite wide. Such products are used not only by housewives in the kitchen, they are excellent for cooking in a tourist environment.

Finally, the most common are cauldrons made of cast iron... Among their features are impressive weight and long heating. However, consumers note the incredible taste and aroma of these dishes.

When choosing an aluminum or cast iron cauldron, many factors must be taken into account. The advantages and disadvantages of each type of product must be compared. Let's consider them in more detail.

For a long time, there is an opinion that food made in cast iron dishes is the tastiest, as it languishes on fire for a long time, while maintaining its best qualities.

Among the advantages, it is necessary to note the low thermal conductivity, which is responsible for the ability to retain heat for a long time. Despite the fact that the cast-iron cauldron will heat up longer, it then distributes heat evenly and slowly, which allows the products to reach readiness.With a lid, hot steam will also do its job.

It should be noted that such dishes have been used for a long time. Over the years, cooking in such cauldrons will only be more convenient and enjoyable. This is due to the fact that the inner surface initially has pores. Over time, they become clogged with oil and fat, which forms a natural protective layer, respectively, the food will burn less.

However, one cannot fail to mention the cons. These products are very heavy and difficult to use, not to mention not designed for hiking. At the same time, it is possible that they can crack with significant mechanical stress. Outwardly, these cauldrons do not look too pretty. They can be attacked by corrosion and rust.

Some of these troubles can be dealt with by proper dish care. But it is also very important to competently prepare it for operation.

This item looks more like a saucepan, but has thick walls. Aluminum cauldrons have enough advantages. First of all, one cannot fail to note their affordable cost. Such products are quite lightweight, perfect for both cooking at home and in nature, and they are not at all difficult to carry.

As for the disadvantages, it is high thermal conductivity, which allows the product to both heat up and cool down very quickly, which is a particular hindrance for the preparation of some dishes.

Preparation for the first use is not a hassle, the cauldron is simply rinsed with water and wiped off. You should abandon hard washcloths and sponges for washing dishes, otherwise they can easily damage the protective layer.

We examined the features, advantages and disadvantages of each of the options. Which one to stop, which one to choose, should be decided in each specific case individually. It all depends on the goals, objectives and requirements that will be assigned to the cauldron. However, tasty and aromatic dishes can be cooked in both cast iron and aluminum cookware. The main thing is the desire and skill of the cook!

In this video, you will learn how to properly prepare and bake a new cauldron before use.