Cast iron cauldrons: Uzbek, flat-bottomed, large and small, with a lid, with a stove, metal, how to care

Cast iron kettle - a thick-walled dishes, give the dish a rich taste. A metal pot is indispensable capacity not only for lovers of Oriental cuisine, but also for lovers of traditional Russian cooking food over an open fire. Most manufacturers offer a wide range of Kazan, characterized by the material and form of production.

Advantages of cast iron cauldrons

Hemispherical shape proved having the largest diameter in the upper portion and tapering downwards, not only contributes to heating of the bottom, but the semi-circular side walls. Thanks to this particular food in a pot is not fried and is languishing. As a result - the dish turns out crumbly, soft and with a special flavor.

The main advantages proved iron:

• slow and gradual heating;
• a long time kept warm;
• food keeps useful properties;
• secure lid and thick walls hold steam inside the container;
• penetrating into the pores of iron oil, creates a non-stick film (as a result of the metal does not corrode, and do not undercooked dish);
• in the process of cooking does not form carcinogens and toxins;
• durable;
• It withstands high temperatures;
• environmental friendliness;
• possible cooking dishes multilayer structure with uniform technical processing of all ingredients;
• efficiency due to the long service.

Varieties of cast iron cauldrons

Before selecting a cast iron product is worth to get acquainted with its varieties. From this factor depends on the number of servings of cooked and the cooking method.

in form

There are two types proved: Flat and round bottom.

With a flat bottom

Specialized tableware the form suitable for cooking food at home (kitchen). It has a thinner wall, as is mainly designed for cooking at home plate. However, it can be used on the grill.

Uzbekistan walled cauldron with rounded bottom

Boilers from Uzbekistan are known for their quality and the traditional form of a round-bottom. Cauldrons Uzbek walled cast iron suitable for cooking in nature (on fire) or a special furnace. The main feature is that the spherical bottom of the fire or the oven distributes the heat evenly, creating a greater longing dishes.

in terms of volume

Modern cast iron products have a wide range of sizes from 4 to 300 liters. To determine the volume, you need to understand for what purposes need a cauldron.

small cauldrons

Basic dimensions:

• 2-4 liters. A small amount for a small family of 2-3 people (for cooking pilaf is desirable to choose the volume a little more).
• 5-8 liters. Also suitable for urban kitchens as fit size for electric, gas and convection stove.

For reference! The maximum amount is proved that can heat household cooker - 8 l.

large cauldrons

For a large family gatherings in the country with the guests or hiking suitable kettle volume of 10 liters. Provided the size of 10, 12, 14, 16, 18, 20, 22, 25, 40, 50 or more liters.

Boilers large sizes (from 25 l often used in catering).

How many people can be fed from the cauldron, depending on its scope

Need to navigate to the following proportions: 1 person = 1 liter volume. If the planned feast, it is recommended to buy 12-liter version.

For a family dinner will be sufficient capacity of 3-5 liters. On the home kitchen kettle of more than 8 liters is not suitable for use as the desired temperature will be difficult to achieve.

Kinds of caps for cauldron

The lid is functional and proved indispensable element. It should fit snugly to the pan and create within it a pair of circulation. It is made of several kinds of materials, the choice of which will depend on the specific operation.

Cast iron

Cover strong, prevent fat splashing and keeps the moisture in the food. A cast iron cover the most common embodiment, as most often made of the same material as the kettle.

aluminum

Have less weight and hence less thermal inertia. cast aluminum cover has a sufficiently high thermal conductivity, accelerating the cooking process. The positive qualities can be attributed to deformation and high temperature stability.

wooden

During the preparation of some dishes it was preferable to cover the wooden lid. This is ideal for pilaf in friable form. The reason is that tree has a low thermal conductivity. In addition, the coating hygroscopic. It reduces the amount of condensation products and helps to warm up evenly.

As calcined kettle made of cast iron

Unlike aluminum cauldron, before the first use of cast iron is necessary to conduct a special training product. The main task - ignited engine oil and to form a protective film, without which the cast iron cookware rust. Besides, if you do not carry out firing, the food will be burnt in the cooking process and have an unpleasant taste of iron.

Before the procedure, the cauldron should be washed well. You can use soap. Then conduct cleaning tank salt. salts calculation takes 1-2 kg per 10 liters volume. The whole process takes about 2 hours:

• cooled dishes fall asleep salt;
• breed slack fire;
• We are waiting for acquisition from a salt of a light brown color, and then remove the fire and cool down the boiler give (can not cool the cold water, or the metal may burst);
• throw away the contents of the cauldron and wipe the surface dry wipes.

Now it seemed cleaned and once it is necessary to burn the oil. For this purpose, any vegetable oil or animal fat. A suitable volume of from 100 to 300 ml per 10 l volume of the bowl. The procedure takes 20-30 minutes of time:

• wipe the surface dry goods;
• in the cooled kettle pour oil;
• breed medium heat;
• the whole inside of the dishes sprinkled with oil;
• in the firing process follow the side walls and top up the oil when necessary, they do not dry out;
• After completion of piercing pour the contents;
• Remove from the heat and give cool;
• wipe with paper towels to absorb excess oil or fat.

Before preparing meals need to boil the water if it is not turbid, it means that the boiler can be safely used.

Calcination is possible and at home, but because of the large amount of smoke and odor of burning the procedure is carried out in the apartment with the windows open.

A few tips for harm reduction:

• with the windows open draft will be a plus;
• by puncturing in the burner, in oil is added salt in the proportions 1: 1 (reduce the haze);
• the amount of salt is taken by ⅓ and less often interfered.
• firing is recommended to use the oven.

If you use the oven, heat it to 180-200 °, below:

• oil volume take 10-25 c walls coat with a brush;
• to save the oven, cover with foil on top of the kettle;
• soaked for 40 minutes to 1.5 hours;
• the procedure is performed in 3-5 sets.

Properly treated cast iron boiler will last a long time.

What's cooking in a cast iron cauldron

Many people watching their diet and consume foods fortified with vitamins. Kazan refers to one type of dishes, which preserves the maximum amount of trace elements in the food after its preparation. There is a huge variety of dishes suitable for all tastes:

• pilaf pork, beef and chicken;
• stewed lamb ribs with vegetables;
• lagman;
• shourpa, ear, field mess;
• cabbage, cabbage rolls;
• roast, kebabs;
• vegetable stew;
• shulyum pork;
• khashlama Lamb et al.

Subject to the right technology cauldron is most suitable for the preparation of Central Asian cuisine. Its shape and materials allow even cooking the usual dish in a completely new design.

How to care for iron Kazan

for cast iron products Nursing simple. Despite the power of iron, the metal does require careful treatment. After cooking, from the surface of the boiler immediately removed the remnants of food. Then it is washed in warm water.

It is not recommended to fill the dishes with water for a long time and leave for the night in a dirty way. Can rust appears as iron - the iron with carbon, which is just a day acquires a rusty patina. After washing, the product is wiped dry and processed vegetable oil.

In order not to spoil the interior surface, you can not use a stiff brush with metal and abrasive. You should know that as part of any cleaning product containing chemicals.

If during operation there was a deposit or rust, plain water and a sponge will not help here. How to get rid of these defects? If the food is burnt in a container with a small amount of water are put two tablespoons of salt and soda. The boiler is put on the stove or fire and boil for 30 minutes.

Baking salt will help get rid of the odor. Rust will help get rid of a solution of vinegar and water, taken in equal proportions. Dishes soaked for one hour and then wiped to dryness and triturated salt.

conclusion

Cast-iron cauldron is the most practical and reliable option, easily maintained. Heavy pot with thick walls imbues the food unusual taste. A wide selection of contemporary models allows you to choose the optimal size, suitable for cooking not only at the stake, but also at home plate at home. Among the range can be found from the barbecue-kettle iron metal - variety furnace grates, allowing not only to cook soups, rice and boil the water, but also roast meat skewer.

VIDEO: How to choose a cast-iron kettle.