What to look better for cooking on a campfire aluminum or cast iron: species, size, how to choose, top producers, the pros and cons

Far from being in every kitchen "settled" the representative of the East. However, without his participation you are unlikely to get a fragrant, cooked according to the rules, pilaf. And experienced housewives say that in the cauldron can be prepared not only Uzbek pilaf, and a wide range of amazing in taste dishes (Lagman, shourpa). So it makes sense to choose the right model for your kitchen.

The principle of operation and the device

Kazan is a boiler with a rounded bottom. Without it is impossible to imagine a kitchen in Central Asia. Typically, this device is placed on a special tripod or in the oven (fixed or portable - does not matter).

Be sure to either Kazan "attached" cover. It should fit snugly and not allow steam to escape. The cover is made or from the same material as the cauldron itself or wood. Yes, yes, a wooden lid prefer Central Asian chefs. All the matter is that the wood has low thermal conductivity, and besides it is hygroscopic. These properties allow to cook crisp, fragrant and extremely tasty pilaf.

The rounded shape of the cauldron is not chosen by chance, it ensures uniform heating is not only on the bottom, but also on the sides. Products within this unusual pans cook faster and stay hot for a long time, even after it has been removed from the fire. A sufficient amount of steam in the cooking process converts slowly languor, not aggressive frying. That is why any dish cooked in a cauldron, not only very tasty but also useful, because the preserved all the active elements in the products. Such a gentle languor makes it possible to maximize the products 'fed' taste and aroma of spices when cooking in a conventional pan achieve this effect will not work.

Another important detail, which should pay attention - this is the handle proved. In some cases, there is a whole cauldron handle, so it can be hung over the fire. Standard variant - 2 handle. In this case, the kettle looks a little different from the usual pan. Especially if you are going to cook in a conventional plate and chose a model with a flat bottom. But since classical cauldrons are designed for cooking on the fire, and you have the opportunity to use it that way, it makes sense to look at the models with four handles. They made extra jumper to suspend the container over an open fire.

choose material

The range of materials of construction for the kitchen "inhabitants", is wide enough so that you can choose the most suitable for themselves cauldron. Besides the base material note coating for protection against oxidation or nonstick "target".

Ultimately, the cauldron is chosen based on your living conditions and personal preference to external characteristics, and meals that you are going to cook it.

Cast iron

Perhaps this is the most demanded material proved. An alloy characterized by the ability to retain heat for a long time, and allows the porous structure over time to create a non-stick layer due to absorption of oil into the walls and bottom of the cauldron.

Choosing a model of cast iron, pay attention primarily on its weight. The metal itself is quite heavy and cooking utensils out of it well enough to weigh. Additionally, there is a pattern: the thicker wall is proved, the greater the weight and the higher the quality. The wall thickness shall not be less than 5 mm. If you plan to cook in a conventional plate, choose a model with a flat bottom.

Good cauldron-pot evenly heats the contents, and thus have the opportunity to cook unusual layered dishes without worrying that some products will remain raw. In this dish dishes do not burn, are preparing to gradually and fully absorb the aromas and flavors of different spices. According to many mistresses, the most common potato stew in a cast iron cauldron tastes like delicious dishes from the chefs renowned restaurants.

But iron has its drawbacks:

• Fragile;
• Heavy;
• Prone to occurrence of corrosion;
• It is not the most aesthetic appearance.

Yet these disadvantages can be reduced to "no" if you follow the simple rules:

• Handle Kazan, stored only in clean and dry;
• If you are so confused by the appearance of rough, store it in a locker, not to flaunt;
• To somehow prevent rust, immediately after the purchase is well calcined iron cauldron with butter and salt. This will create a non-stick coating on the surface and helps to extend the service life.

Aluminum

Aluminum cauldrons - it is, after all, a child of our time, the desire to facilitate everyday life as much as possible. It is no accident models of aluminum is particularly appreciated by lovers of hiking and campfire meal. This seemed very easy and you can take it to any distance without difficulty.

So, answering the question: what to look better aluminum or cast iron, take into account the place of its use. If stationary home - the iron, and when the march - aluminum.

Giving preference to aluminum options, choose those that are composed of manganese, iron or copper. After all, pure aluminum model is easy to bend and very fragile. Even in the cooking process can be hopeless mess.

Aluminum cauldrons heat up very quickly, but as rapidly cool that really is unacceptable for cooking of this oriental cuisine. There is a possibility that when cooking a large amount of pilaf (or other dishes), part of the product will remain a half-baked. And of spices and can not speak, even a well-chosen spices for pilaf (cumin, barberry) simply do not have time to "give up" their tart taste and aroma.

Another detail: in aluminum cookware is not recommended to store food immediately after cooking it should be put in another bowl. But, you see, it is extremely difficult to do in the field conditions. So it turns out that on the one hand an aluminum kettle is indispensable for hikes on nature, but on the other - quite unsuitable for this option.

Experts advise that if you do decide to purchase a kettle of aluminum, choose thick models (one centimeter or more). Also note that in the absence of a special non-stick coating, the food in aluminum containers easily burnt.

Copper

Copper pans found less and less. And it seemed no exception. The thing is that all the copper compounds are toxic, as well as the material itself is subject to corrosion. Therefore, the operation and maintenance of the copper Kazan will require time and effort. After each cooking food in it seemed to be thoroughly cleaned and polish. Like aluminum, copper quickly heats and cools quickly.

Wall in a copper cauldron made thinner than the bottom, but the products are heated evenly to the top. A protomai food as necessary during cooking pilaf, will not work. The process of cooking is very fast. And yet, despite its shortcomings, namely copper cauldrons are often found in Uzbekistan and Azerbaijan.

Another significant disadvantage of copper is considered proved its value. Utensils made of copper - it's fun, is not available to everyone.

Coated Steel

Steel with characteristics very similar to cast iron. But if the iron completely "not afraid" overheating, the enameled steel cauldron with Teflon-coated or not withstand the elevated temperature, the top layer will peel off, will crack. And similar phenomena - is not just an aesthetic problem, cook in a pot is dangerous to health.

An important caveat: virtually all the dishes are cooked in a cauldron, require constant agitation. A Teflon, unfortunately, often do not withstand the extra slides on its surface.

Another problem stills with Teflon coating - a rapid cooling of food in them.

Conclusion: The advantages of such models - just non-stick properties. A lot of disadvantages: large weight, the fragility of the non-stick layer, the absence of steam because of the good thermal conductivity of the material.

What to look for when choosing a cauldron

The shape, the volume of proved and wall thickness - are parameters that need your attention, once you have decided on the material.

The form

Large kettles are made of two kinds:

• Hemispherical shape. Classic look east "pots", the bottom should be rounded. This feature allows you to evenly heat the walls, and as a result, the entire contents. Such a kettle is used only for cooking on the fire.
• With a flat bottom. This know-how makes it possible to bring the atmosphere of the East, even in a typical apartment high-rises. Flat-bottomed models can be put on the stove and cook your favorite exotic dishes in the modern world.

volume

Standard cauldrons are available in sufficient dimensional range. The proposed volume series - from two to twenty liters. An important point: in the cauldron indicate the maximum amount and not useful.

To determine how much you personally need to pay attention to the following calculations:

• 2-3 people will need no more than 5 liters;
• For the company of 6 people need to buy a kettle capacity of 8 liters, and more;
• If you are used to prepare an even larger number of people, buy a cauldron, a volume of 15-20 liters.

Wall thickness

No matter what material you choose the cauldron, the wall thickness shall not be less than 3-5 mm. It seemed with thick walls longer accumulate and retain heat.

Also pay attention to the inner surface. It should be as flat and smooth. If coated kettle, it must uniformly cover the sides and bottom.

How to care for iron Kazan

In order to make it seem longer served and maintained its performance, it is important to not only know how to cook, but also to clean properly (or washed) kitchen utensils.

So, after cooking you need:

• Remove food residues from the cauldron;
• Rinse with warm water;
• Wipe dry with a cloth and rinse again;
• Pour into water and the kettle boil it;
• Pour into water, wipe dry kettle and oiled.

It is not necessary to soak it overnight, especially with detergents. By the way, this applies not only to the cast iron cookware.

If food was left in the cauldron and it dried up, will have the capacity to launder with detergent, and then calcined seemed like it done immediately after the acquisition, first and keep the salt fill the kettle to heat up as long as the salt does not acquire brown shade. Then grease the bottom and sides with vegetable oil. If you do not do this very soon on the surface will rust and prepare in a cauldron will be impossible, because the food will have a characteristic metallic taste.

Rating manufacturers

• Kukmara. Perhaps the best manufacturer of cast-iron cauldrons. Adequate range of sizes, thick walls and aesthetic appearance.
• VARI - molded utensils with non-stick coating. The protective layer is applied by spraying. Brand products are modern in design and reasonable prices.
• Mayer & Boch. The German company, which manufactures cauldrons with glass lids, as well as a number of models with glass coating.
• Forester - manufacturer unusual patterns with lids, frying pans. Large kettles may be used in conventional gas stoves and an open fire.
• Staub - a French company that produces professional-grade cookware. High (in this case, it is justified) price and premium quality.

It is believed that for the preparation of tasty dishes is not enough to have the necessary ingredients, still need the right cooking utensils. So, there is no doubt that creating delicious Uzbek pilaf you can afford to, because the acquisition of proved correct - a matter of time. Incidentally, during the cookery action, do not forget to add a modicum of his soul, and then we can be sure that your loved ones will appreciate the culinary masterpiece appreciated.

VIDEO: A Review of the cast cauldron of thick-walled aluminum.