Those who are partial to oriental cuisine sooner or later think about purchasing a cauldron. Without it, it is almost impossible to make classic lagman, pilaf or shurpa. This type of cookware will also be an excellent option for people who like to cook outdoors using a fire. It would seem that there is nothing easier than going to the nearest store and choosing dishes that are suitable in appearance and price. But in reality, everything is much more complicated, because ideally soft products, saturated with the aroma of spices and broth, can only be obtained in a cauldron, which is as close as possible to what is usually used in Tajikistan, Turkmenistan, Uzbekistan and other countries. Our material will reveal to you all the subtleties and nuances of choosing a real cauldron.
How to choose the right cauldron
A cauldron is a thick-walled cauldron with a well-fitting lid. It usually has a round bottom, but there are also options with a flat bottom. Such models are convenient for cooking in any kitchen.
How to choose the right cast iron cauldron? At first glance, it seems that it is not difficult to go and buy a model that you like and that is suitable for the price. But in reality, choosing a good cauldron is not so easy. Ideal dishes will be obtained only in products that are as similar as possible to the dishes that are used by Uzbek, Turkmen and housewives of other Central Asian countries. When choosing a cauldron, consider what the product is made of, what its shape is, what its volume is, what the thickness of the walls is and what the bottom looks like.
Before you go to the store, decide on the type. Cauldrons can be:
- Afghani. They have an unusual shape - essentially it is a pressure cooker.
Afghan cauldron
- Uzbek. They differ from other models in characteristic features. The main feature is thick cast iron walls and a round bottom.
Uzbek
- Chinese. A wok is a type of round-shaped pot, but with a different operating principle and cooking mode. They don’t simmer in a wok, but fry, and quickly.
Chinese wok
Manufacturers rating
A cauldron is a universal utensil in which to cook meat, porridge, fish soup and other dishes. Manufacturers from Central Asian countries offer the best options. In domestic stores you can find both real branded tableware and Chinese counterfeits. Treat cheap cookware with caution. Such products will quickly fail. Due to low-quality materials, you can not only spoil the taste of products, but even cause harm to the body. In our country, inexpensive and high-quality products are represented by the following manufacturers:
- Rashko Baba is considered the best manufacturer of Afghan cauldrons.
- Kukmara – high-quality aluminum cauldrons with thick walls.
- Neva Metal Utensils – famous for its cauldrons equipped with frying pan lids.
- Siton is a manufacturer of cauldrons made of cast iron of the highest quality.
- Mayer&Boch. If you are a fan of non-stick cookware, choose cauldrons from this particular manufacturer. As a result, you will receive a product with a high-quality non-stick coating at an affordable price.
Rashko Baba
Kukmara
Neva Metal
Seaton
Mayer&Boch
How to choose a cauldron is an important question that affects not only the taste of the dish, but also health. Choosing a cauldron is a responsible matter. Decide where and for how many people you will cook for. Take into account the characteristics of the housing material. After purchasing, do not be lazy to take care of the product so that it lasts a long time. If everything is done correctly, then delicious dishes are guaranteed.
Optimal shape and volume of the cauldron
Size and shape are the factors that decide how much food can be cooked at once and in what way. How to choose the volume of a cauldron? When choosing dishes, be guided by the following proportions: one liter per person.
The volume is indicated on each model. Usually it ranges from 2 to 30 liters, and the Afghan cauldron can reach 50 liters in volume. But this is the maximum value, keep in mind that no one fills the dishes to the brim.
Depending on the volume, cauldrons are divided into:
- Miniature - up to 7 l.
- Medium - from 7 to 15 liters.
- Large - from 15 to 20 liters.
- Huge - from 25 liters.
A 3-5 liter container is enough for a family, but for guests you will need a 12 liter option. At home, using products larger than 8 liters is not particularly convenient - it is difficult to achieve the required temperature. For an open hearth, for example, for a summer house or for a private home, large models of 18–20 liters are suitable.
Description
Initially, it was intended as a container for cooking dishes over an open fire (and outdoor ovens); today there are models for cooking in the house on various surfaces. Such dishes were used in eastern countries, but now they are used all over the world. It is convenient to cook anything on it, from national pilaf to chakhokhbili.
Cooking in a cauldron takes little time, and the food takes a long time to cool. This occurs due to uniform heating of the bottom and walls of the pan. Cooking such dishes will bring you a lot of pleasure.
Types of container:
- According to the shape of the bottom:
- Round. Suitable for cooking over a fire or on an outdoor stove.
- Flat. Ideal for cooking on the stove and in the oven.
- According to the material of manufacture:
- Cast iron. The service life of such products is up to 30 years. Before first use, be sure to heat the product over a fire with oil.
- Copper. It looks beautiful, but it is extremely rare to find such a thing. It is susceptible to rust and corrosion. Expensive and doesn't keep warm for long.
- Steel. Stainless steel is used for cauldrons. It is easy to care for and quite durable. There is no need to ignite the first time you use it.
- Aluminum. The products heat up quickly, but also cool down quickly. They are inexpensive. With sudden temperature changes, the product is deformed. Functionally it is more like a saucepan.
Which is the best bottom for a cauldron - flat or round?
Which cauldron is more convenient - with a flat or round bottom? The most delicious dishes come out in hemispherical pots, since they ensure uniform heating of the food and make it easy to mix all the ingredients.
Flat and round bottoms of cauldrons The choice of the shape of the cookware is interconnected with the cooking method. Classic models with a rounded bottom are ideal for pilaf, but are more suitable for stoves and fires. In an ordinary kitchen, such pots are inconvenient. For a gas stove, use round or oval-shaped dishes with a flat bottom. For induction panels there are product lines with a special bottom.
Other accessories
When you have purchased the necessary cauldron, you will also need for a full-fledged culinary process: cutting boards, sharpened knives, a metal slotted spoon, and wooden tongs.
Your cooking kit should include cutting boards. These are normal hygiene rules. For example, raw meat is cut on one board, boiled meat on another, and vegetables on a third. Make notes on the boards about their purpose in your process.
It is also necessary to have several knives. You can work with a chef's knife. It is suitable for any products. But it is better to have knives with short and long blades.
Wall Density
This indicator affects the degree of simmering of products. When the walls are thick, then languishing occurs in the right way. It is better not to buy products with thin walls of suspicious quality: firstly, it will be difficult to achieve the desired taste, and secondly, the use of such utensils is unsafe.
Standard wall thickness is 4–5 mm. This indicator shows how well the cookware maintains temperature. Sometimes there are models with thicker walls, but it’s better not to take anything smaller.
Food in thick-walled dishes heats up more evenly and stays warm longer.
When purchasing cookware, make sure that there are no chips or any irregularities on the inner surface of the walls.
Criterias of choice
In order to avoid mistakes when choosing, consider what to pay attention to:
- Volume. For the home, the most optimal is 8 liters. If you are cooking for a large company, you can choose from 10 liters.
- Availability of a cover. It is very convenient to use a lid when cooking over an open fire; it helps the dish simmer during cooking. Some models have a frying pan lid, which allows the lid to be used as a separate piece of equipment.
- Material. For long-lasting use, choose products made from high-quality cast iron. They are the best for outdoor cooking.
- Processing quality. Particular attention should be paid to the roughness of the bottom and walls. There should be no roughness or cracks on them. Otherwise, such a product may harm human health.
- Pens. It is better to choose a product with 2 or 4 handles made of cast iron or steel.
- Price. You should not buy products from unknown brands and of questionable quality. In this case, it is better to overpay a little and get a quality product for use.
- Place of purchase. If you purchase products in an online store, you can order online yourself; pay attention to the photo of the product, as well as the presence of a certificate for the product.
- Manufacturer (brand). Russian-made cauldrons are in no way inferior to, for example, Uzbek-made cauldrons (for example, from Namangan) or European ones. Afghan-made products are extremely rare on the Russian market. Branded models will cost significantly more.
- Where can I buy. Buying in specialized stores or on online sites is a controversial issue. Every store has its pros and cons. The manufacturer may provide you with an additional discount. But the popularity of the models also affects the final cost of the model.
Advantages:
- durable;
- high quality material;
- large volume.
Flaws:
- not all models are suitable for cooking on the stove;
- massive and dimensional.
It is not recommended to leave food in a cauldron for a long time, much less store it in it. If, however, the food has dried out in the cauldron, it must be washed with detergents, and then calcined with salt as when used for the first time. Otherwise, rust may appear on the cauldron, and the product will be unsuitable for use.
Features of lids and handles
Often the package includes a lid. It fits well, preventing steam from escaping. Lids are made of cast iron, steel, glass, silicone. Oddly enough, wooden lids are valued, because wood is a good thermal insulator and absorbs water that evaporates during cooking.
If you want to cook outdoors, then make sure that the handles have holes or jumpers for taganka hooks. There are two or four handles. Two are enough, because if you hang the pot at once, it will complicate the cooking process. The handles are mostly molded, without plastic or wood inserts.
Proper care and storage of the cauldron
Don't look at the fact that these utensils look solid and rough. Although this is a bulky dish, it needs to be treated with care and maintenance. If you properly care for the pot, it will serve for a long time and delight you with delicious dishes, because over time the taste of food only gets better.
After cooking, a lot of fat remains inside. It is better to get rid of it without the help of dishwashing detergents. Detergents remove the protective lash that serves as the non-stick coating. If food is stuck or burnt, soak the container for a while. Then scrub with a brush, rinse with water and dry with a towel.
Cast iron cauldrons
This category includes cookware made of cast iron, which is superior in characteristics to its competitors.
Webber BE-905/30, 4.4 l
A durable model that is spacious and easy to use. Sold together with a glass lid that fits tightly to the base, preventing heat loss. The product can be used on any stove. Dishwasher safe.
The best cast iron cauldrons for pilaf
Cast iron vessels are produced by many well-known manufacturers of kitchen utensils. Such products are more expensive than their aluminum counterparts. Cast iron retains heat for a long time. The food is heated evenly in such a vat. This material is heavy and prone to rust over time.
Dobrynya, with lid, 7 l (DO-3306)
The first place of honor in the ranking belongs to. The cauldron is made of decent quality cast iron and is equipped with an aluminum alloy lid. In this large saucepan you can create the most exquisite dishes of Eastern cuisine. It is good because food does not stick in it and does not acquire a burning smell. Thick walls and the quality of iron do not allow food to cool for a long period of time.
The model is suitable for all types of electrical devices, including those for outdoor recreation. It is recommended to wash the container by hand in warm water with a soft sponge and wipe very dry. This will preserve the properties of cast iron. Buyers say that the weight of the cookware is quite significant, but this does not upset them much, because cast iron cannot weigh less. But cooking in it is a pleasure. Price – 3300 rubles.
Advantages:
- spacious;
- decent quality of material;
- uniform heating;
- comfortable shape;
- thick bottom.
Flaws:
- Not everyone can afford it.
Kazan Kama cookware, 7 l, with lid (k71)
Next in the ranking is a cast iron cauldron with an aluminum part on top with a volume of 7 liters. This size is enough for a family of 4-5 people. The dishes are quite heavy. Height – 15 cm, weight with lid – about 6 kilograms. Its walls and bottom are very thick.
The casting is made with high quality, there are no cracks. The top cover is coated with black paint. It is important to heat the container before starting work. Buyers say that pilaf in a bowl turns out very tasty and aromatic. A non-stick coating model is missing to become the best cauldron in the rating. Price – 2990 rubles.
Advantages:
- acceptable workmanship;
- massive walls;
- optimal size;
- Comfortable handle for hiking.
Flaws:
- The food burns a little.
Bekker with lid, with grid, with spatula, with sticks, 3.1 l (article BK-641)
The Bekker cauldron is made in China and is excellent for cooking meat and vegetable dishes. The model is characterized by a non-stick coating, high strength and environmental friendliness of the material. The vat gets very hot in a matter of minutes and takes a long time to cool down. During operation, the cast iron alloy does not react with products. The cookware has two durable stainless steel handles. The closing element has a steam outlet and is made of glass, which is not exposed to high temperatures. It fits tightly to the edge of the vessel and retains the aroma of the food.
The set includes a steel barbecue grill, bamboo sticks, and a nylon spatula. The pot is designed for all types of stoves and can be used in the oven. Price – 2239 rubles.
Advantages:
- protective covering;
- light weight (2300 g);
- works on all stoves;
- good equipment;
- quality material.
Flaws:
- the handles get hot;
- not too dense walls and bottom.
