Uzbek cast-iron cauldron: Namangan cauldrons from Uzbekistan

Such outlandish dishes as a cauldron are in increasing demand these days. Outwardly, it looks like a semicircular bowler hat of black or dark gray color. Translated from the Türkic, the word “kazan” means “a vessel scrubbed clean”. Kazan has a number of valuable properties that make it a versatile container for preparing almost any food.

Advantages of Uzbek cast-iron cauldrons

The Namangan cauldron is a dish with a peculiar shape and long-standing origin. The food prepared in it is distinguished by excellent taste and juiciness, because during cooking it does not burn anywhere, does not dry out, but is evenly boiled. Wherever the food is: at the very bottom, or under the lid, it will definitely be the same consistency. To please guests or customers of the restaurant, it is worth using an Uzbek cauldron.

The history of the cauldron begins more than a century ago, when cast-iron cauldrons began to be made in the city of Namangan. They were cast from a large amount of material, so the walls of the product were thick, which the owners liked very much. A large and heavy vessel kept warm well, which made it possible not to reheat homemade food for a long time. Modern man has simply adopted this wonderful tradition.

Pros and cons of cauldrons from Uzbekistan

The Uzbek cauldron has a lot of undoubted advantages. Firstly, it is very versatile, that is, it is suitable for preparing a large number of dishes. Secondly, unlike other utensils, the cauldron is unusually durable. If dropped, it will not deform. Reliable material is resistant to any mechanical stress. Thirdly, as mentioned earlier, this dish is heat-intensive. Fourthly, it is very easy to clean - it is enough to wash it thoroughly with any detergent with a hard sponge.

However, those who use the cauldron regularly will notice that there are a number of drawbacks that slightly overshadow the cooking process. This is due to the large dimensions of the dishes: it weighs about ten kilograms, plus it takes up a lot of space in the closet. Because of this, it is necessary to store only in securely fixed shelves, and handle with care - if such a colossus falls, for example, on a leg, then serious injury cannot be avoided.

Unique features of Uzbek cauldrons

In addition to the above-mentioned features, Namangan cauldrons are made by hand. Any Uzbek will say that there is no better way. It is because of this that the walls are so thick - in some places their thickness reaches a centimeter. To create this kind of utensils, pure cast iron is used without additives and impurities.

What are the distinctive features of the Uzbek cast-iron cauldron from the usual aluminum

Many people have aluminum outdoor cooking utensils at home. What is its difference from a cast iron cauldron? There are several of them. The most obvious difference is the material. The aluminum cauldron has a different color, it is lighter. Because of this, in such a cauldron it will not be possible to simmer dishes for a long time - the heat simply evaporates. Food can burn - the walls are thin, and the part that is closer to the fire will fry faster. There are, of course, pluses. You can take an aluminum cauldron with you on a hike, because its weight is three times less than that of a cast iron one. It is possible to cook soups, lagman, and almost all types of dishes that are suitable for its cast-iron counterpart.

How to choose a quality product

When you go shopping, you need to clarify some points so that the purchased product brings only joy and benefit. The first criterion will be the size of the walls. The thicker the better. It is better not to look at thin-walled cauldrons at all.

The second important point is the size of the dishes. It all depends on the personal preferences of the person and the future goal. If you plan to cook for a family of several people, then a 3-5 liter cauldron is enough. A big company needs a bigger one. Anyone who has a summer cottage can afford a giant 15-18 liter vat. It needs a special place away from residential buildings and flammable objects.

Form is also important. Traditionally, food is cooked over an open fire in a hemispherical bowl. Thanks to this design, it is possible to achieve uniform heating. But in the kitchen, using a cauldron of this shape will not work. What to do? The store sells flat-bottomed cauldrons that resemble heavy pots. They also produce special coasters on which the cauldron is placed and cooked on the stove. If the stove has an induction hob instead of burners and burners, then a model with a bottom made of a ferromagnetic alloy is chosen.

The buyer also needs to examine the inside of the cauldron. There should be no chips, deep pits (a small rupture of one millimeter or light rust is allowed), roughness and other defects. If there is a lid in the kit, then it should fit tightly and evenly to the edges of the cauldron, without gaps. You can buy a special mitten for the lid so as not to burn yourself.

How to process and prepare a cauldron for cooking

A freshly purchased cauldron cannot be used immediately. It needs to be prepared, because not only dust and dirt can remain inside, but also traces of machine oil, which is used in the manufacture.

The initial step is to roast it over a fire. The cauldron is washed with warm water and wiped dry. When the smoke stops going, then the strength of the flame is reduced and half a liter of vegetable oil is poured onto the bottom. It is necessary so that nothing sticks to the walls of the vessel during cooking.

During the procedure, the cauldron must be carefully turned, trying to ensure that the oil penetrates into all the pores and is distributed in an even layer. This is all done until the walls turn reddish. After the cauldron is already cooled, it is washed again without soap and dried with a rag or paper towel.

Calcining at home is carried out in a different way. The oven is heated to two hundred degrees. The dishes are placed inside. An unpleasant-smelling gray smoke should come out of the oven soon. This burns out the grease. When the process stops, the cauldron is ready. Then the same thing - rinsing and drying.

Calcining on the stove is already more difficult. Several packs of salt are poured into the bottom. During heating, the salt must be moved over the dishes, showering the walls with it so that the oil is absorbed into it. When the white salt turns brown, the process is complete.

To prepare a cauldron, you do not need to have special abilities and skills. You just need to strictly follow the instructions and observe safety precautions: do not stand near the fire, use oven mitts, towels or thick mittens.

What dishes can be cooked in Uzbek cauldrons

Food prepared this way is much tastier and healthier. Products are not fried or boiled, but stewed, preserving trace elements and a supply of nutrients. Due to the non-stick oil layer, the food does not have a burnt taste.

Campfire cooking has its own nuances.

• Before loading food, you need to melt lard or pour oil to warm it up.
• Be sure to use a lot of onions. Onion juice is evaporated and circulates throughout the cauldron.
• Cooking takes place under a tightly closed lid.
• Strong fire is important.

The list of possible dishes is huge. Pilaf is one of the first to come to mind. For its preparation, the same ingredients are used as usual:

• five heads of onions;
• a kilogram of meat;
• three glasses of rice;
• garlic;
• four glasses of water;
• spices, salt;

Next, the boiler heats up, meat and vegetables are put into the melted fat. Everything is fried for about fifteen minutes, salt and spices are added. After that, rice is already poured. To make it softer, we soak it for twenty minutes. You cannot mix rice with meat. Everything is filled with water and languishes under the lid for half an hour. After removing from heat, allow the dish to brew for some time.

The pilaf prepared in this way is distinguished by its special juiciness, friability and incredible aroma.

In addition to pilaf, in a cauldron it is good to cook lagman, potatoes with meat, a variety of soups (including fish), vegetable stews, noodles with beef, just roast. The peculiarities of the cauldron give any product an incomparable taste and smell.

As well as when cleaning the cauldron, you need to follow safety rules and watch out for fire.

Is it possible to use a cauldron on the stove at home

Yes, it’s quite doable. Instead of a round vat, a flat-bottomed one is taken, placed on a stove, heated on a flame. It should be large for the first 10-20 minutes. Then it gradually decreases. The set of dishes is exactly the same as for a fire: soups, fried meat and poultry, fish, traditional Asian dishes.

How to care for an Uzbek cast-iron cauldron

Any kitchen utensils require maintenance. Kazan is no exception. In order for it to serve as long as possible, you must follow the list of rules.

• After the end of cooking, the cauldron is cleared of food debris.
• Modern detergents are very corrosive, so it is best not to use them when washing. Enough rinsing with water. The adhering food pieces are removed with a cloth.
• Then water is poured into the cauldron and brought to a boil.
• When all the excess lags behind the walls, the water is drained, and the cauldron is cooled. The dry walls are greased with oil, and the cauldron is removed before the next cooking.

If the food turns out to be "sticky" and cannot be cleaned off with plain water, then a couple of tablespoons of table salt is added to it. Soda also helps, but it is fine and penetrates into the pores of the dishes.

In addition to the rules for washing, there are rules for storing the cauldron.

• The cauldron should only stand in a dry place. Humidity is harmful to cast iron - rust appears.
• It is recommended to lubricate the inside of the wall with vegetable oil. It protects the cauldron from oxidation, prevents food from burning.

To avoid the appearance of a rancid odor and dust, the cauldron should be stored in a well-ventilated area, regularly wiping it from dust.

The product can be washed with warm water without powders, fairies, soap and other means. They easily penetrate the pores of the dishes, which is unsafe for health. In addition, a strong soap smell will be felt during cooking. It is not necessary to "scrub" the walls of the cauldron with very hard, iron sponges. A regular kitchen sponge with the harder side will work.

Observance of simple tips will keep the cauldron for many years.

Conclusion

Kazan is a unique and convenient utensil for preparing any kind of food. Despite its size, it has more pluses than minuses. In order to use the cauldron correctly, you need to know a number of rules and follow fire safety techniques. The dishes cooked in a cauldron are distinguished by their unsurpassed taste and health benefits. You can use the cauldron both on the street and at home.

VIDEO: How to properly burn a new cast-iron cauldron.