For those who cannot imagine their life without delicious dishes Eastern cuisine, sooner or later the idea of purchasing a good and high-quality cauldron comes to mind. Without such an attribute, you will never get delicious pilaf, lagman or shurpa. It will also be an excellent purchase for those who like to go out into nature and breathe fresh air and cook over a fire, because food turns out much tastier and more aromatic in nature.
It seems that there is nothing easier than buying a regular pot. In reality, choosing it is much more difficult. In order to prepare a delicious dish so that it is aromatic, soft and juicy, you need a kettle good quality, these are used in Turkmenistan, Uzbekistan and Tajikistan.
Choosing the right one
In order to choose a cauldron, you need to understand what it should be made of. Types of cauldrons:
- enameled;
- With non-stick coating;
- copper;
- cast iron;
- made of aluminum.
According to housewives, the best option is cast iron cauldron. Model c can quickly become unusable. Over time, the coating begins to peel off in small pieces, which can get into the food and spoil the taste of the dish.
An enameled cauldron is just as good as a cast iron one. Some housewives choose dishes made of copper. A cast iron cauldron is the best option for preparing pilaf; this material perfectly meets the requirements for preparing an amazing dish. An aluminum cauldron is more suitable for camping, as this material is quite light. But aluminum heats up very quickly, and food can burn in it.
The best option for cooking pilaf
Many housewives wonder which cauldron is better - cast iron or aluminum? Almost everyone will answer that it is cast iron, its only drawback is that it is too heavy. Appearance A cast iron cauldron is not very beautiful, but such a cauldron will serve you for many years and will delight you with delicious dishes. This material has significant thermal conductivity, it heats up evenly and food does not burn in it.
IN aluminum cookware The side that is in more contact with the fire heats up more. As a result, food burns in such a cauldron and its taste spoils. This means that if you decide to buy a cauldron, then you need to buy a cast iron one. How to choose a cast iron cauldron, the video can be watched on the website on the Internet. Upon purchase For such utensils, it is necessary to pay attention to such nuances as:
- wall thickness;
- form;
- volume.
Form should be in the form of a hemisphere, this is necessary so that the pot can heat up evenly. In this case, the pot must have a flat bottom so that it stands level and does not roll. The thickness of the walls also plays an important role in quality - it should be from 3 millimeters, no less, but it should not be thick-walled. Homemade pilaf will be very tasty in such a cauldron.
Pot volume should be large, this is the opinion expressed by many chefs and specialists. A large volume is necessary so that the products can be mixed without problems. If it turns out that during cooking the food burns and sticks to the walls, then under no circumstances should you rub them with a metal brush. In order to remove a burnt piece of food, you need to sprinkle the area with regular baking soda, do not pour large number water and place on the stove until it boils.
Proper care
Caring for a cast iron cauldron must be correct. Main- you cannot scrub it with an iron brush, as you can ruin the coating of the bottom and walls. In order for the pot to serve for many years and delight you with preparing delicious dishes, it is necessary to fire it before the first use. Before you start cooking in it for the first time, you need to prepare it for firing.
The new pot also needs to be fired in order to remove the grease that was treated at the factory.
Firing cast iron products can be done over an open fire or a fire, or on a stove or in an oven. The main thing is to remember that during this process a large amount of smoke and fumes are released. The burn is caused by the burning of oil.
If you decide to carry out this procedure in an apartment, then open the windows and turn on the hood. You can heat the container using a pack of regular salt; it must be poured onto the bottom and placed on the stove. In total, the process will take about 30 minutes. The salt needs to be stirred for half an hour. After turning off the fire, the salt must be thrown away and wait until the container cools down. Afterwards, rinse the cauldron with water and wipe dry. Fill the container with vegetable oil and place on low heat. After heating the oil for 30 minutes, you will need to drain it and cool the pot.
It is also possible to burn the container in the oven. It is necessary to preheat the oven to 180 degrees and place a prepared, clean and dry container in it. After a certain period of time, smoke will begin to be released, this is due to the ignition of oil from the factory. Once the smoke stops emitting, you can turn off the oven. Then the pot needs to be calcined using either salt or vegetable oil.
How to choose a cauldron
Pilaf will not be authentic pilaf if it is not cooked in a cauldron. It is also customary to prepare shurpa, a frying dish for lagman (national soup). oriental cuisine), vegetables, lamb, potatoes with meat and much more. It is believed that the birthplace of this kitchen utensil is Asia - it was there that most of the dishes that were cooked in it, and the cauldron itself, were invented. And the word “cazan” itself is of Tatar origin. Interestingly, this invention is already several hundred years old, and the number of recipes for it continues to increase. How can one explain such popularity of the cauldron?
The fact is that food cooked in a real cauldron cannot be compared in taste to that for which an ordinary saucepan and frying pan were used. It not only turns out soft, tasty, aromatic, but also very rarely burns. Once you try this piece of kitchen utensil in practice, you will never give it up. Let's consider how different cauldrons can differ from each other and how to decide on their choice among the huge assortment that stores and markets offer us today.
Shape and material
Today you can find several types of cauldrons on sale. The classic shape of the bottom of the cauldron is a hemisphere. It is clear that a cauldron with such a bottom can only be used on a special tripod installed over a fire. If you are going to cook in a cauldron on a regular gas or electric stove, choose models with a flat bottom - they are the most stable and easy to use.
It has long been known and is not questioned that a real cauldron must be made of cast iron. It has thick walls, a spherical or flat bottom, and it itself is very heavy, unlike modern dishes. Unfortunately, cast iron cauldrons have recently become less and less common on sale, but in vain: it is in them that pilaf and other dishes turn out the most delicious. In cast iron models, food is cooked slowly - just as the recipe most often suggests.
Most cauldrons are made by casting, so they are monolithic and durable, but if dropped they can easily break. They must be handled with extreme care - after all, heavy kitchen utensils are not always easy to handle, for example, for a female cook. Also, when purchasing, make sure that there are no unevenness, chips, or depressions on the surface of the cast iron - all of them are signs of a low-quality product and can negatively affect the results of your culinary efforts.
It is also believed that the tastier the dishes cooked in a cast iron cauldron will be, the easier it will be to prepare them, the older it is. In old cauldrons, food almost never burns. This can be explained very simply: over years of use, the smallest pores on the surface of the cauldron are gradually clogged with fat, which forms a thin, indelible film - this is what prevents food from sticking to the surface during the cooking process. In other words, a cauldron “with history” has a natural non-stick coating that is almost impossible to damage.
The lid is an important addition to the cauldron - for a cast iron model it can also be made of this material. There are a majority of such offers on the market, but there are exceptions: covers made of aluminum or wood. The material the lid is made of is not as important as how tightly it fits to the main container. This means that it must fit perfectly in diameter, and you need to pay attention to this point when purchasing absolutely any cauldron.
More modern alternative cast iron is aluminum. When it is called the material for making a cauldron, they usually mean aluminum alloy with additives, although pure aluminum models are also found. Manufacturers can use copper, iron, and manganese as additives. Such cauldrons are much lighter than their cast iron counterparts, but this is their only advantage. The process of cooking in such cauldrons can hardly be called full-fledged simmering, as happens in a cast iron cauldron. In addition, it is not recommended to store the finished dish in such a container - it is better to transfer it to an enamel bowl or pan in order to avoid oxidation. Also, an aluminum cauldron cannot be placed on a modern glass-ceramic hob - there is a risk of leaving stains that are difficult to remove.
Aluminum cauldrons are quite demanding in terms of maintenance, as they protective film easy to remove using hard sponges and brushes. By and large, in order to more or less successfully replace a cast iron cauldron with an aluminum one, the latter’s wall thickness must be at least one centimeter.
Residents of some Eastern countries also often prefer copper cauldrons, but this option can be called more exotic than traditional. Copper has a characteristic reddish tint and fairly thin walls (except for the bottom, which can be flat or in the form of a hemisphere), which also eliminate the process of slow heating of food. Mainly Azerbaijanis and Uzbeks prefer to cook in such cauldrons.
Antique red copper cauldron
European nations are less conservative in choosing the material for making a cauldron - stainless steel models coated with enamel or non-stick composition are quite suitable for them. Of course, calling such specimens real cauldrons can only be a stretch, since they only vaguely resemble the characteristics of traditional cast iron cauldrons used in the East. Stainless steel cauldrons also have thin walls, which is why they do not retain heat well and cool down very quickly.
A modern cauldron model with a non-stick coating, suitable for induction ovens
Standing apart from the types of cauldrons described above are models that implement an induction heating method (it is based on the conversion of energy electromagnetic field V thermal energy). Such a cauldron has the shape of a cube or parallelepiped, on the upper edge of which there is a recess. The entire structure is usually equipped with its own legs and can be located anywhere in the kitchen or outdoors.
Induction cauldron
The advantages of an induction cauldron are that the food in it heats up quickly, but the disadvantage is that during the cold season it can only be used indoors, and this is excluded by fire safety rules.
Useful volume
Typically, each cauldron indicates its volume - it can range from 2 to 20 liters. However, keep in mind that this is the maximum volume, and not a useful one, because you do not plan to fill it to the brim during the cooking process. In the most general case, the dependence on the quantitative composition of the eaters and the volume of the cauldron will look like this: for two or three people a cauldron with a volume of 3-5 liters will be enough, for five to six people a volume of 7-8 liters will be needed, and for a large company guests gathered in country house, a huge cauldron with a volume of 15-20 liters will be relevant. By the way, it is not recommended to place a cauldron with a volume of more than 8 liters on an electric stove. There is also an opinion that it is better to cook even small portions of food in large cauldrons - in this case the dishes turn out more tasty.
Pilaf in a huge cast iron cauldron is the most delicious
First use
When the stage of selecting and purchasing a cauldron is completed, it’s time to move on to preparing it for its first use. Both manufacturers and experienced chefs recommend calcining it. To do this, place it on the stove and turn on the burner to medium heat. Within 15-20 minutes, the oil that was used during the casting process will evaporate from the inner surface - however, this is only relevant for cast iron cauldrons. For an aluminum cauldron, on the contrary, this procedure is contraindicated - too high a temperature can affect its shape and slightly melt the bottom.
Heating oil in a cauldron
For models made from all other materials, it is recommended to pour a layer of vegetable oil on the bottom and heat thoroughly, turning the cauldron evenly so that the oil can cover all the inner walls. It is not recommended to allow the oil to smoke excessively; do not wait until it starts to “burn”! After this, the cauldron should be allowed to cool along with the oil, and then the used liquid should be drained. By the way, most recipes for dishes that are prepared in a cauldron imply that at the very beginning the oil will be calcined in it or the fat will be rendered from lard.
Caring for the cauldron
If the cauldron is made of aluminum or any modern material with a non-stick coating, caring for it will not differ from how to care for any other cookware made of the same material. But cast iron utensils are relatively rare in our kitchens today, so special attention should be paid to the rules for caring for them.
So, after working with the cauldron, it should be thoroughly cleaned of food debris. It is not recommended to “soak” it in water with detergent and leave it in this state for a long time. Better to rinse it right away clean water and wipe with a soft cloth or sponge to remove stuck food particles. After this, the cauldron is filled with water almost to the top and boiled there. After boiling, the water is drained, the cauldron is wiped dry, and then greased with a very thin layer of vegetable oil. That’s it, after this the cauldron can be put away for storage until next use.
A cauldron will stand the test of time if cared for properly
If, due to carelessness, the cauldron has been left unwashed for several hours and there are tightly dried and burnt food left on it, you cannot do without soaking. Just don’t use chemical detergents - regular warm water will be quite enough. When the cauldron is thoroughly cleaned, you need to calcinate ordinary table salt in it. This should be done for about one hour - until the salt begins to gradually darken and sound bad smell. After this, the salt is poured into another container, the cauldron is allowed to cool completely and the oil is calcined in it again - that is, the same work is repeated as when preparing it for the first use.
And the last thing I would like to mention: the classic cauldron also has more modern relatives - a duckling pan and a roasting pan. They are made from the same materials as cauldrons, but they have a different shape - elongated, oval, and their bottom is absolutely always flat, which is more consistent with modern realities of cooking. Both ducklings and roasting pans are used for slow stewing of meat and vegetables in relatively small quantities - their volume usually does not exceed 7 liters.
If you often cook oriental dishes and do it not only at home, but also outdoors, you definitely need to purchase a cauldron. But choosing such utensils is not so simple and before purchasing you should consider several important points. You can do anything in a cauldron - cook pilaf and soup, stew vegetables and meat, and also cook many other dishes.
Which cauldron is better to choose: useful tips
It’s better to choose quality cookware once than to spend money on buying new ones later. A high-quality, reliable cauldron will faithfully serve you for many years. How tasty and quickly the food is prepared depends on its characteristics.
Modern cauldrons differ in shape, material, price, and design. On sale you will find several types of cookware - non-stick or enamel coated, cast iron or aluminum, at high and low prices. It's eye-opening, isn't it?
How to choose a quality cauldron:
Material- one of the main criteria that you must take into account. After reading the reviews and opinions of experts, we can say that most people choose cast iron cookware. This material is inexpensive, strong and durable. In such a cauldron, the dish will not cook for very long, and the material will not affect its taste and aroma in any way.
Cauldrons made of aluminum are also often found. Their advantage is that they weigh very little and conduct heat quickly. But such cookware also has a disadvantage - it heats up unevenly, so the dish can burn or, conversely, not be fully cooked.
Do I need to take into account the material of the lid? No, this is a minor point, since the lid does not play a role, its function is to retain heat and prevent it from leaving the container.
Volume- pay attention to this indicator. Think carefully about how much food you prepare. If it is small, choose a container that is not too large - up to 4-5 liters. But if you want to cook lunch or dinner for a large family, choose a larger cauldron - from 7 liters. The maximum volume you will find on sale is 25 liters, the minimum is 3 liters.
Wall thickness. If they are too thin, the food will burn, but if the walls are too thick, it will take a very long time to cook. That is why it is important to choose the golden mean - about 4-5 mm.
Bottom. Many people do not pay attention to this indicator, but in vain. In fact, a lot depends on the shape of the bottom of the cauldron. If it is rounded, the dishes will not be very stable and you can only use them on a fire. But if the bottom is flat and even, such a cauldron will be useful to you both at home and outdoors.
Price. A high-quality cauldron cannot be cheap. Of course, you can buy dishes made in China, but you are unlikely to use them - not only do they spoil quickly, but they also smell unpleasant.
Lid. When purchasing, be sure to ask the seller if the cauldron comes with a lid. If it is not there, choose the dishes in another store, since looking for a lid and paying extra for it is too much of a hassle.
Smooth surface. If you have already chosen a suitable cauldron, carefully inspect its surface - there should be no dents or scratches on it.
How to use the new cauldron
Just like a frying pan, it needs to be properly prepared. Rinse it off warm water to remove deposits, then place the container on small fire. Don’t be alarmed - smoke will come out, you need to wait until it finishes flowing and pour regular vegetable oil into the container, 500 ml is enough. When the cauldron begins to heat up (turn red), carefully tilt it in different directions so that the oil gets on the entire surface. Turn off the heat, let the dishes cool and remove the oil - rinse it and wipe with napkins. There is no need to use various products when washing.
If you bought a coated or enameled cauldron, under no circumstances use the above method. It is only suitable for aluminum and cast iron. A copper container also cannot be heated in this way.
In order to remove plaque from the surface after cooking a dish, you just need to fill the cauldron with water and leave for several hours, then remove it with a sponge.
Before going to the store, do not forget to take into account all the factors and use our tips. How many people are you going to cook for, how much are you willing to pay for a quality item, what shape suits you?
Men's online magazine website
Crumbly and moderately fatty, aromatic and tasty, beautiful and appetizing - such pilaf can only be prepared in the right container.
In order to choose wisely and successfully buy a cauldron for pilaf, you need to study all the requirements for the vessel, including material, shape and size. The preparation of this oriental dish has a number of subtleties, from which you can get rice porridge with meat. You shouldn’t skimp on your purchase - a good cauldron is expensive, lasts for decades and is passed on by inheritance.
Form requirements - what the ideal cauldron should be
A traditional cauldron for preparing pilaf is a pot with a semicircular bottom and handles with ears. This form is due to the preparation of the dish over a fire - previously they cooked in a cauldron exclusively over an open fire. Due to spherical shape The bottoms of the cookware and its contents are heated evenly, which speeds up the cooking process, and the food turns out equally fried and tasty.
Which form is suitable for cooking on the hearth?
The classic cauldron still has a hemispherical shape. Please note that such cookware is not suitable for cooking on a regular stove, since only the small and unstable bottom will heat up. As a result, the meat will not cook as required, and cooking will take a long time.
To use an Asian cauldron with a classic round bottom, you need a special grill, a spherical oven (can be independent or built-in in functional ovens and barbecue complexes) or a metal tripod for use in the country or in the forest.
When choosing a cauldron for the fireplace, pay attention that the handles-ears are comfortable and large enough, otherwise the pan may tip over. It’s good if the model provides big pen for hanging over a fire and carrying - with such a device it will not be difficult to carry the dish with one hand to any distance.
The best cauldron for a regular stove
If you plan to cook in your home kitchen using a regular stove, you will have to give up traditional form and buy a pilaf cauldron with a flat or slightly rounded stable bottom, the diameter of which corresponds to the largest burner on your stove.
Like any utensils, cauldrons are classified by volume. For a family of two to four people, a pot of three to five liters is enough; if you are going to treat guests, then choose eight-liter pots.
To choose the right cauldron for pilaf, pay attention not only to the shape, but also to the lid. It is important that the cover fit as tightly as possible to the vessel and was heavy - only this one will cope with the task and will not let off steam from the pot ahead of time.
Review of materials and choice of leader
To produce cauldrons for preparing pilaf, cast iron, aluminum, steel and metal alloys are used. Carefully inspect the product from the outside and inside - the walls and bottom must be smooth, without bulges or depressions, even hints of cracks and scratches are unacceptable.
Cast iron cookware is the optimal solution
A cast iron cauldron for pilaf can be easily identified by the weight of the product - such utensils are heavy and massive, but this is exactly what connoisseurs of oriental cuisine value. An average cauldron weighs 5-9 kg, large models can weigh more than 10 kg.
Classical cast iron pot It may not look very attractive, but such kitchen utensils have natural non-stick properties and do not require additional coating. During cooking porous structure absorbs fats, which only improves non-stick properties. At the same time, cast iron is absolutely safe, as it does not emit harmful substances even at the highest temperatures, it can be washed and cleaned without fear of being scratched.
However, it is not recommended to store food in a cast iron cauldron - prepared food, if not eaten immediately, should be transferred to another container, for example, an enamel or glass pan. It is recommended to wash the cast iron immediately so that the porous material does not absorb food residues and their odors. With timely washing, you can even do without chemicals - the walls and bottom are easily cleaned with hot water.
In a cast iron pot, the lid can be made of cast iron ( ideal option), aluminum or glass (rare in modern models). Cast iron is, of course, the most durable, reliable and correct, but be prepared for the fact that when preparing dinner you will have to engage in “weightlifting”. It is convenient to observe the cooking through the glass so as not to miss the moment of evaporation of water.
It is important to consider that cast iron is prone to rust, so the product needs to be wiped dry each time, or even better, lightly grease rarely used pans with vegetable oil. It is better not to cook sour dishes, for example, with a lot of tomatoes, in a cast iron cauldron.
Cast iron with protective coatings do not have these disadvantages - they are not afraid of acids and do not absorb the odors of leftover food.
It is very convenient if the lid of the pot serves as a frying pan - this option allows you to use the dishes as efficiently as possible. The disadvantage of the “reversal” is the absence of a top handle.
How to choose an aluminum pot
The simplest aluminum pots are attractive due to their low cost, but this choice cannot be called ideal. Aluminum heats up too quickly and is not smooth; meat in it can stick to the walls and burn. Even the thickest walls quickly cool down, which is contrary to the rules for preparing the Asian king of the table.
Modern aluminum cauldrons with non-stick coating do not have the main drawback - they food won't burn, and you don’t have to wash the dishes with boiling water. Such a cauldron, if used skillfully, can prepare real pilaf, but experienced housewives recommend wrapping the vessel so that it does not cool down quickly, and carefully monitoring the heat, adjusting the heating temperature or flame intensity.
There are several types of non-stick coatings for aluminum cauldrons:
- Teflon - today it is no longer considered the best, since Teflon (and its analogues) requires very careful handling and is afraid mechanical damage, high temperature heating without fat;
- Teflon multilayer with additives of various minerals that increase the stability of capricious Teflon;
- ceramic - relatively safe, but also does not tolerate scratches and requires the use of plastic and wooden spoons(scapulas);
- titanium-ceramic – supplemented with a layer of titanium, which adds strength.
The non-stick coating must be not less than 20 microns in thickness. Depending on the method of application, it can be sprayed or rolled - the second option is more reliable and durable.
Before choosing a cauldron for pilaf, pay attention to the method of making the cauldron - it is better to immediately put stamped products aside; for tasty dishes and long service, you need cast cauldrons with thickened walls.
Stainless steel is a controversial idea
Choosing a stainless steel cauldron is not best solution, if you are planning to learn how to cook real pilaf. Steel cookware has thin walls that do not retain heat well. But modern manufacturers have learned to avoid this drawback using new technologies.
If you don’t want to buy a cast iron cauldron, but want the perfect utensils for pilaf, look for steel cauldrons with multilayer structure. In such modifications, several types of metal are used to obtain a layered structure that heats optimally, retains heat for a long time and maintains the desired temperature. The handles in such pans can remain comfortable, again, due to the right combination of metals.
Experts believe that cookware made of chromium-nickel steel with a reinforced multi-layer bottom with a thickness of at least 10 mm is practically not inferior to cast iron in such properties as uniform heating and long-term heat retention. Additional heat-saving properties are provided by mirror walls.
An alternative to a cauldron - in what kind of container can you cook pilaf?
If, after reading the tips on choosing a cauldron, you have come to the conclusion that spending on additional utensils is unprofitable, then open the cabinet and see what utensils for preparing pilaf you already have:
- a deep frying pan with thick walls and a bottom is quite suitable if you rarely pamper your family with a signature oriental dish;
- a thick-walled non-stick pan suitable for frying, preferably with a ceramic coating;
- duckling or goose bowl - these vessels differ in size, but both have an oblong shape. As a rule, duck pots have a thick bottom, which is what is needed to prepare real pilaf;
- ceramic pots can be used for cooking in the oven or on the stove, but in this case it is better to fry food in a metal frying pan;
- fireproof glass dishes are also suitable for simmering rice in the oven, but frying meat and onions It is recommended to use it in another container first;
- a multicooker is an electric saucepan, about all the delights of which, it can also become a worthy alternative to a cauldron for pilaf.
The simplest pilaf recipe
For an appetizer, we offer you the simplest recipe for pilaf, which can be prepared in almost any container and from any meat, including chicken.
- Pour boiling water over good round rice for one minute.
- Drain the boiling water and immediately pour cold water over the cereal.
- Under running water Rinse the rice thoroughly, stirring and “washing” it with your hands. Do not apply strong pressure so that the grains do not end up in the sink.
- When clear water begins to drain, the rice is ready for cooking. At this point, leave it in clean, cold water.
- Cut the meat into pieces, the onion into half rings, the carrots into thin long bars, remove the top husk from the garlic and leave the head undisassembled.
- Fry the meat in vegetable oil until cooked, if it is hard, add water and simmer.
- Add onion and cook until translucent.
- Place the carrots in the cauldron, stir and brown slightly.
- Add spices - you can use a special set or simply - salt, curry, pepper, barberry.
- Stir, add a head of garlic, turn down the heat and add rice, after draining the water.
- Flatten the rice and pour boiling water so that the water is two fingers' width above the rice.
- Cover and bring to a boil. Leave to cook on low flame or heat.
- Don't interfere!!! When the steam has evaporated, try the top grains of rice; they should be almost ready, but not soft. If the rice is hard and the water (including inside) has boiled away, add a little water and cover completely. If the water has not yet evaporated, open the lid slightly.
- Turn off the stove and leave the pan covered for 10 minutes.
Mix carefully and serve!
If you still haven’t decided which cauldron to choose for pilaf, then take a stroll through online stores, compare the characteristics of the models and ask the consultants any questions you have. Read our other instructions as well.
Kazan is an integral part of Eastern culture. Without it, it is impossible to imagine preparing proper pilaf, shurpa, lagman and many other dishes of Central Asian cuisine. How to choose a cauldron for home use? Is there a difference between cookware made from different types metal?
To find answers to all these questions, it is worth studying in more detail the features of this type of cooking container. In addition to classic models, there are camping pots, with a rounded bottom, models with a duckling function or woks, used in Southeast Asia. They all have advantages and disadvantages.
In order to get a good result in the cooking process, you should approach the choice of a cauldron as responsibly as possible.
How to decide on the shape and size?
When choosing a cauldron for preparing oriental cuisine, you should pay attention to the size and shape of the product. It is these factors that determine how many servings can be prepared at a time and what cooking methods can be used. How do you know which cauldron is better: with a round bottom or a flat one? Does a family need a 10-liter option or will a five-liter one suffice?
It's worth starting with size and capacity. The following proportions will help you choose a cauldron: 1 liter of volume per person. That is, for a big holiday it is better to stock up on the most spacious 12-liter option. But for a family dinner, a container of 3–5 liters is enough. In an ordinary home kitchen, using dishes larger than 8 liters is inconvenient, and it is difficult to achieve the desired temperature.
For the dacha, country house, where there is an open hearth, you can purchase models with a volume of 18–20 liters. They are most convenient for preparing pilaf for a large company, they are massive, and are complemented by heavy cast lids.
The shape of the cauldron depends on the method of cooking. The classic version, used in Asian countries, is hemispherical in shape and resembles a giant cauldron. It can only be used on coal or wood stoves with special recesses or in combination with a tripod on which the container is located.
It is the hemisphere that ensures uniform heating of the ingredients located inside and facilitates easy mixing of the dish.
In a normal kitchen, cookware with a rounded bottom cannot be used. Here they use specialized cauldrons with flat bottom- it can be connected to classic version and look like an adapter stand. This is exactly what woks are supplied for home use.
In addition, so-called cauldrons-pans with a flat bottom, round or oval shape, and ducklings are produced, which make it possible to provide proper preparation dishes on an electric or gas stove. For induction cookers are issued special product lines with a ferromagnetic disk at the bottom.
Which material should I choose?
Choosing the right cauldron begins with determining suitable material. Today, utensils for preparing pilaf and other oriental dishes are produced in factories using casting or stamping methods. The second method is used primarily when creating budget or camping utensils, for which low weight is an advantage. Cast aluminum and cast iron cauldrons are thick-walled, durable, and have no connecting seams.
Cast iron cauldrons
The most popular type of cookware for pilaf is cast iron. This alloy is distinguished by its ability to retain heat for a long time, has a porous surface, which, as the cookware is used, becomes saturated with oil and undergoes additional hardening.
How to choose the right cast iron cauldron? First of all, it must be massive and heavy - metal weighs a lot, and the thicker the walls, the higher the mass of the product will be.
A good cast iron cauldron has a hemispherical shape and allows you to cook dishes with a multi-layer composition, providing optimal heat treatment for all ingredients. Food does not burn in it, it simmers for a long time, gradually becoming saturated with bright, rich tastes and aromas. The wall thickness of a good cast iron cauldron should be more than 0.5 cm; for electric and induction cookers, it is better to purchase models with a flat bottom.
But do not forget that durable metal turns out to be fragile under shock loads - if you drop a pilaf container, it can break.
Aluminum cauldrons
Aluminum-based alloys are also very popular in the manufacture of cauldrons. Cast metal containers have thick walls, are durable, and weigh less than their cast iron counterparts. Camping aluminum cauldrons are more reminiscent of cauldrons and are most often produced by stamping. Aluminum cauldrons are characterized by higher selection requirements temperature regime If there is no special coating, food may burn.
Inside such a container, as it is used, a special film is formed that prevents the oxidation process. But you should not store food in such a container for a long time. Aluminum cauldrons are not suitable for use with induction cookers.
The applied non-stick coating helps improve their properties and reduce the risk of food burning.
Copper cauldrons
The copper cauldron, a classic for Eastern countries, can today be found in China and India. Its production is most often done by hand - such dishes are not made on an industrial scale. A copper fryer has thinner walls and heats up faster. This factor is not very good for pilaf and other dishes. But it is suitable for use as a container for preparing many meat dishes, birds.
Steel cauldrons
European manufacturers do not value cast iron too highly as a material for making cookware. Most often, cauldrons here are made of stainless steel, coated with enamel or a special non-stick composition.
Premium products are coated with ceramic coating. This type of cauldron is similar to cast iron only in shape - in fact, it is a saucepan or roasting pan used for stewing in the oven. Often this solution is used as a duckling.
How to choose the type of slab?
For wood and coal stoves with burners located at the top, a classic cauldron or WOK with a round bottom is still the most preferable option. Here the heating intensity can be adjusted by varying the number of rings placed. In addition, there are special adapters for woks used on regular open-flame stoves.
But most often, in order to properly prepare pilaf or other types of dishes of Central Asian cuisine, you just need to purchase special option cauldron For gas and electric stoves, the most common option with a flat bottom is suitable. But for induction hobs We choose special models with a bottom made of a ferromagnetic alloy.
Cast iron and steel options, woks adapted for this heating method are also produced.
Manufacturers rating
Russia has its own manufacturers that produce high-quality and durable cauldrons. But still, products made in Central Asia, where this type of tableware is traditionally popular, are considered canonical. When choosing and purchasing, you should pay attention to the name of the company - The most famous brands are increasingly being counterfeited. Production located in China is a good reason to refuse to purchase a cauldron; it is unlikely to be of high quality and durable.
Among the companies worthy of attention are the following.
- Kukmara. Russian nonsense from Tatarstan, producing woks and cauldrons made of cast iron or aluminum casting. The products are distinguished by a variety of sizes, average volumes - from 4 to 12 liters, thick walls and excellent workmanship. The plant is well known in the CIS countries; product prices are average in the market. There are also modern models with non-stick coating in the range.
- VARI is a Russian brand that produces the LITTA series: cast cookware with a non-stick coating, which is applied by spraying. The company has a modern line of equipment for creating a reliable and safe protective layer.
The products have many advantages, including modern design, at an affordable price.
- Mayer&Boch- a German manufacturer that produces cauldrons with glass lids, as well as enameled cast iron models. There are also modern series of aluminum cauldrons with glass-ceramic coating. The product range includes cauldrons, cauldrons, duckling cauldrons, and versions with a grate for steaming. The price range of the products can be classified as budget category.
- Forester- products of Upeco from Russia. Distinctive feature brand are branded cauldrons with frying pan lids and wok cauldrons made of cast iron. The models are adapted for use on electrical and gas stoves, open fire, durable, price slightly above average.