Cast-iron cauldrons with a lid and a flat bottom. peculiarities of caring for them
The manufacturers of modern cookware claim that it is multifunctional. Can be used on an open fire or a gas stove. But for some reason cooks prefer a cast-iron cauldron, when it comes to cooking pilaf, rather than a multicooker or a skillet with a non-stick bottom. What is so special about it?? Is it possible to cook roast lamb and other dishes in a cauldron at home? There are two types of products: cast iron and aluminum. Each option has its own differences.
It has a centuries-old history, the cauldron is still in demand today, originating from Central Asia. Used for cooking in Azerbaijan, Uzbekistan, Kazakhstan and Russia. The taste of the dishes is different from the food that was cooked in a normal container or frying pan, they are more fragrant and amazingly tasty. A cauldron of cast iron is a cauldron that has a semicircular bottom and thick walls.
The dishes are suitable for cooking various dishes. pilaf, meat delicacies, shurpa. It is possible to cook both in the oven and on the campfire. Since the shape of the cauldron is unusual, the dish will never stick, even if the fire is strong.
- A hole is dug in the soil, firewood is put there, and the cauldron is placed on top.
- Used for cooking various dishes in a special stove that has a round hole.
- There are also modern models that allow you to cook pilaf and on an ordinary gas stove.
FEATURES OF THE UZBEK CAULDRON
It is worth paying special attention to them. On the surface, there is nothing unusual about them. But the food is juicy and flavorful. The secret of cooking is a long time. Meat or pilaf can simmer in the pot for 4-5 hours. But there are also other features:
- Walls of the cauldron are thicker than ones of standard models. The heat stays longer both during the cooking process and after taking it off the stove.
- Original Uzbek cauldrons are made only in the city of Namangan.
- Cauldrons are used both on the stove and on the fire. If you choose the first option, the bottom is round, if the second option is flat.
- You can choose the diameter and capacity of the container.
- For the manufacture of products in Uzbekistan they use cast iron of the highest quality.
- The dishes are resistant to damage.
How to choose a cauldron for the gas stove
Which cauldron to choose for the gas stove in terms of material? You can prefer the classic (cast iron) or lightweight practical aluminum. The first option serves longer, the second one is more convenient to use. They are equally unpretentious in care.
For a gas stove, the volume (and with it, the heaviness) of the utensils is important. A good solution would be to take a 6-8 liter pot to cook pilaf for 4-8 guests. The product of a larger volume will not be able to heat evenly on an ordinary gas burner.
Before choosing, you need to decide how often you cook in the cauldron. If the menu constantly includes pilaf, shurpa, muli, shtrubli and other dishes of Central Asia, then you need a stationary brick stove. This is especially true for private housing. All the more so that it is easy enough to erect a stationary stove. You need an ordinary flat area, which is additionally levelled with a small reinforced layer of cement.
If you have a home, but have no desire or place to build a capital stove for cauldron, you can choose stationary versions made of cast iron or thick metal. In addition, they can be combined with a kebab room. In capital stoves, you need to provide removable rings for different volume cauldrons. This will make it more versatile.
For travel or occasional use, thin-walled, collapsible hearths are better. They take up little space, last long enough with infrequent use, and are lightweight. But they are of little use for frequent cooking. For the metal or cast iron types the legs are desirable. The flame of the hearth, being above ground level, will warm up better the whole surface of the boiler. Also, you don’t have to bend down every time.
It makes no sense to buy stoves with a metal thickness less than 2 mm. Such a stove will either burn through fire or bend under the weight of the boiler.
In cases where the food is cooked very rarely, or when they are cooked outdoors, a taganok for cauldrons is the best choice. This tahan is perfectly transportable, lightweight and takes up minimal space. And there are collapsible versions.
Cooking on a campfire
To the question of what you can cook with the boiler, the answer is simple. anything. But it is better not to fry meat or fish in it, because the cauldron is more suitable for boiling or stewing.
The following ingredients will be needed to make the famous dish:
- Onions 5 heads;
- Pork or lamb 1 kg;
- carrots 5 pieces;
- garlic 1 head;
- dried barberry 5g;
- Rice 2 cups;
- 150 ml of lean oil;
- water 5 cups;
- Season with salt and spices to taste.
Zira is a spice, without which it is impossible to cook real pilaf, it gives the dish a special oriental flavor. Also in pilaf add coriander, red, sweet and hot pepper, black pepper, saffron, turmeric.
- Soak the rice in water for about 20 minutes (while it will stand, do the other ingredients).
- Cut the meat into 3 cm pieces.
- Finely chop carrots and onions.
- Heat a cauldron, add oil and heat it up very well.
- We put the meat, fry it until the oil becomes transparent.
- We put carrots and onions.
- Stir the ingredients constantly until the onions and carrots are cooked.
- Add barberry, salt and spices.
- Reduce heat to minimum.
- Pour the rice into the cauldron. do not stir it now.
- Pour boiling water over. It is important that the water level is slightly above the level of the rice.
- Cover with lid and wait for 30 minutes.
- Stir the pot, remove from the fire and let the rice infuse for 15 more minutes under a closed lid.
Pilaf, cooked in a pan, will not slowly simmer, as it happens in the cauldron. The rice in the cauldron will be softer and juicier, while at the same time it will fall apart. So the dish is prepared not only at home on the stove, but also on the fire.
Prepare all products in advance Rinse rice several times Fry onion Salt the meat and put it into the cauldron Add carrots Add the rice and water Wait until the water boils Braise until ready Pilaf is ready
Potatoes with meat
- any meat 500 grams;
- potatoes 1 kilo;
- 1 carrot;
- Onions 1 piece;
- Cherry tomatoes 4 pieces;
- Taste and season with ketchup;
- Sunflower oil 4 tablespoons;
- A small bunch of dill;
- Chop the meat into big chunks.
- Heat the oil in the cauldron.
- Put the meat.
- Fry constantly stirring until crust appears.
- Add chopped onions, ginger and carrots. Fry for 5 more minutes.
- Now add chopped tomatoes and ketchup.
- Braise for 10 minutes on low heat.
- Add chopped potatoes, pour water on them, put lid on and cook for 30 minutes.
The dish is different from the one prepared in a frying pan. The potatoes and meat are juicier and more tender.
All necessary products chop Roast bacon Ideal readiness. until croutons Put potatoes into the cauldron Bring until half-cooked and put into a plate Roast meat Put the potatoes with bacon in it. Braise until cooked
- Quarter the chicken;
- Onion 1 head;
- Sweet bell pepper 1 pc;
- 2 garlic cloves;
- 3 potatoes;
- 1 carrot;
- 2 tomatoes;
- Sunflower oil 2 tbsp. spoonfuls;
- Pour water (about 2 liters) over the chicken and simmer until soft.
- You will get a broth which must be strained with a sieve.
- Heat a cauldron, add oil.
- Cut the meat into pieces and fry.
- Add chopped onion, garlic, and pepper. Cook for 1 minute.
- Chop potatoes and carrots. Pour the broth into the cauldron and simmer for 5 minutes.
- Add chopped tomatoes and salt.
- Stew for 20 minutes.
The soup becomes a rich and flavorful broth. You can’t do this in a pot. Cooked on a campfire soup also absorbs the smell of smoke, which makes it even more delicious.
Boil the broth Add the onions and carrots Add the potatoes Add the hot pepper (to taste) Peel the tomatoes Put whole tomatoes in the broth Add the herbs and spices Done
Shurpa with beef
- Beef 1 kg;
- potatoes 0.5 kg;
- Onions 2 pcs;
- 3 carrots;
- 2 bell peppers;
- 3 tomatoes;
- Add 2 liters water;
- Garlic 4 cloves;
- bay leaf;
- Zira 0.5 teaspoon;
- Coriander 1 teaspoon.
- Taste and season with salt and pepper.
- Boil the meat of the beef. Pour water over it, add 1 onion and 1 carrot. The boiling process takes 2 hours. If you take out the meat earlier, it will be tough (this only applies to beef).
- Before 15 minutes of cooking time peel the vegetables.
- Cut potatoes into pieces (4-6 pieces each).
- Cut carrots into circles.
- Slice onion into julienne slices.
- Slice bell pepper.
- Make small notches on tomatoes. Scald them with boiling water, remove the skins. Slice meat into chunks.
- Remove the beef from the cauldron.
- Put potatoes in broth. Cook for 10 minutes.
- Put meat back in the broth.
- Put the carrots and onions.
- Add spices (coriander and Zira), tomatoes and bell peppers, salt and pepper.
- Chop greens. Add them to the dish.
- Then add the garlic (a garlic press will do).
- 5 minutes before cooking, add a bay leaf, stir.
- We turn off the heat, wait until the dish has calmed down (about 15 minutes).
Beef cooked in a cauldron is softer than pan fried. Shurpa comes out much more tasty and fragrant.
Pour vegetable oil and fry beef Next. onion Put carrots and mix them Put bell peppers and tomatoes into the cauldron Add sweet paprika, coriander, cumin, salt, black pepper Next. potatoes Pour the cauldron to the brim with water Done
Who cooks in a cast-iron pot-I have a cauldron and a skillet-share the recipes
I make pies in a skillet in the oven. Like this one https://www.povarenok.I like the way it cooks in a cast iron skillet.
Thank you for answering! You wrote to put it in a mold, but I want to make it in a cauldron. It’s like an oven, it warms on all sides. After buns and cheese, which are in the photo, I’ll try your pie or pizza, for starters. How do you think it’ll turn out??
here is my cauldron. I cook everything with the lid on-. It soaks from the bottom and top from the lid. I didn’t smear anything on top of the buns. I used oat bran instead of flour.
I’d like a cauldron like this. )))) There is no such in the stores. And when I had one, I cooked everything in it. It tastes completely different. You’ll never make a roast in another pot with the same taste as in a cauldron. Laghman only in a cauldron. Try an ordinary borscht, soup. Rul ku stew. Simply slice and dice the pumpkin, skin side down and sprinkle each layer with sugar. No water! Cover it with a lid and put it on low heat. Super!
Thanks so much for the encouragement, I’m full of inspiration now, I was sorry about the food. I thought it might not work. I don’t have much experience with cast iron, but since it’s like a multicooker I’d imagine. I will now boldly create. bake, boil, fry and bake. ))))
Look at the cauldron on AVito.I saw one in my town for 1,000. But it’s a little rusty, if you get one, you’ll have to restore it at first, but then it becomes a favorite. The lid on my cauldron was faulty, there were red spots. I had heartburn and iron taste in my pancakes, read on the internet what to do, “cured” now the pan lid is almost perfect, and the pan itself has not given me any trouble. After cooking I wash it with hot water, pour boiling water and rub it with a brush, or if I cook meat, with laundry soap (not Ferry. it will remove more grease than necessary and you’ll be tired to wash it off). Then I heat it on the fire until it dries, then I oil it from all sides, then cool it down and wrap it in an old T-shirt to prevent steam from settling on the cauldron. I’m babysitting like a child, but it’s better to prevent rust than to fight it.
I will cover the cast iron pan with parchment paper or foil. I wonder if I should use a ceramic baking pan without a cover or a cast-iron baking pan?The cast iron one will probably taste better?
I have a similar cauldron, only the lid is glass. I made this recipe yesterday: https://www.povarenok.ru/recipes/show/110984/. really like it!
I have three cast iron skillets. I bake pancakes, thin pita bread (large diameter pan), some tortillas (tortillas, batbutas) in low-sided pans. As written here, the cast iron skillet is just great for baking: cakes of sponge cake, muffins, shortbread, yeast dough, ladles in the oven.
You can cook rice in a frying pan (and in a cauldron too, of course). It’s crumbly, doesn’t stick, doesn’t stick. Also. Pilaf. Do not cook pilaf in a cast iron pan. it’s a crime. ))) You can cook meats that require a long time of cooking in the cast iron, such as: beef, goat meat, lamb. I also cook béchamel sauce, sweet and unsweetened custard in a cast iron skillet. The thick bottom of the pan prevents the cream from sticking, and you don’t need a water bath.
You can also use a frying pan with a low bottom as a spreader, put it under a normal pan. That’s what my mom does when she cooks vegetables for the winter.
Thanks for the tip.A cauldron and a diffuser are great. How have I ever cooked without one before !?))))) I put aside a larger cast-iron skillet on the market, the titanium ones I have now let rest. They have a shelf life, they will be stronger, and the taste is better in cast-iron, pancakes, for example, are fluffier and more lacy. At the market there’s a tiny cast-iron one, like for pancakes, nowadays it’s rare to find cast-iron, I’m thinking of buying one too, though it’s very small, for one egg only. There will be a small diffuser )))))
No, it’s better to have a large frying pan as a spreader. It fits any pot. My mother cooks salad (for twisting) in a two-bowl pot, and uses a cast-iron frying pan as a spreader. It doesn’t stick. Yes, I also have a cast iron duckpot, which is actually the same cauldron, only elongated in shape. I make stews and casseroles in it. It’s convenient if the dish is cooked on the stove first and then. in the oven, you can do everything in a cast-iron pot, you don’t have to transfer it to another pot. Tell me, how do you cook steamed baked goods?? I have, just, too, such a grid, as in your photo, there are, I cook burgers on it (after frying bring to the readiness to steam), but loaf-pastry never tried to cook. Can you explain in detail: what is the distance between the rack and the boiling water?? Maybe you should put a double grid? And is foil really necessary (you seem to have foil in the photo)?? It keeps the product from getting too wet?
I’ve only steamed cauliflower porridge with pumpkin. I put a grid (the height of the legs, about 2.5 cm) this grid is special, it opens like a flower and gathers into a bud, suitable for any pot (different diameter). I pour water below the level of the grid, taking into account that when I pour the grits, the water level will rise. Then when I measure how much water I need, I take out the strainer, pour the grits into the water, return the strainer and put the pumpkin on it. The pumpkin is cooked through, so I like to use the fleshy varieties so the pieces hold their shape. and they don’t run down with the juice. I like to cook the pumpkin separately from the porridge because it doesn’t come out smeared. Steamed tastes better on potatoes, beets for a salad or garnish, because the vegetables all leave juices inside them, rather than giving them to the water as a broth. I have tried steaming flatbread, but I got it out too early, the smell was too good, I put the dough on the wire shelf at once. without foil, although you gave me an idea, I’ll have to try it with foil now. Will do tests on small pieces of dough. I put foil under one of them. And here are the buns that are in the picture, I cooked without a grid, just lined the pan with foil, I line any mold that way or parchment paper. I have a new cast-iron cauldron, it still needs to be “tamed”, the instructions advise to only cook anything fatty for now, and I have not fried the rolls, and baked “dry”, without oil. If the legs of steamer grid are not high and you want to cook long time, for example beets, you need to add water. I saw a silicone baking grid in a store, but for some reason it has no legs at all. This must be a defect. This also happens.
Types of hardening
To fire a cast-iron and aluminum cauldron will have slightly different ways. So, to burn a new cast-iron cauldron, you can resort to the following ways:
- Air baking. Before roasting over an open fire, the dishes are washed thoroughly with warm water and wiped dry. Then the cauldron is heated on the fire until the acrid smell and smoke stops coming out. Inside the dishes should also disappear dark spots, and if white spots appear, do not worry, because it only indicates overheating. Usually the procedure takes about 3 hours.
- Using rock salt. About 3 kg of coarse rock salt is taken and poured into the cauldron, which must then be placed on the stove. During heating, the salt absorbs the factory oil and turns brown, then the fire is turned off. The salt is removed after the crockery has cooled down completely and is then carefully rubbed off with paper. This hardening with salt is suitable for home conditions, as the salt acts as an absorbent and reduces the amount of smoke. It is better to work with gloves on, to minimize the salt getting on your skin.
- In the oven. To process the cauldron in the oven does not require much work. At first it is necessary to remove the oil layer from the cauldron. To do this, it is washed and dried, and then placed in a preheated oven to 180 degrees. This cauldron must rest until the smoke disappears, and then it is removed from the oven and allowed to cool. Next, the cauldron should be well oiled, removing the drips with paper, and put back in the oven, only upside down. To avoid cleaning the oven from grease stains later, it is better to cover its surface with parchment paper or foil. Roast the cauldron at 180 degrees for 3 hours, or longer.
To heat a new cast-iron cauldron, it will take a long time, which must be taken into account. And it is also important to understand that when working with high temperatures, you need to think about your safety in advance.
Hostesses also advise not to put the cauldron, when it is still warm, in cold water, because cast iron is afraid of rapid changes in temperature.
Hardening the new aluminum cauldron, it is also necessary to adhere to certain rules:
- Over a high flame. The main difference between this method of heating pots made of aluminium and those made of cast iron is that it is better to use raw wood, which regulates the temperature better and makes the fire burn slower. The fire should be below medium, and then it will take about 1.5 hours.
- With salt. The method is the same as with a cast-iron cauldron, only using a lower temperature setting and a shorter time of 1.5 hours.
The purpose of such a procedure for the aluminum cauldron is to create oxides on the surface. They have a protective effect on the food, preventing free aluminum from getting into it. Now on the shelves of stores you can find many models of such dishes that have a non-stick coating, which does not require performing the procedure of hardening.
To prevent aluminum from getting into the dishes, do not use metal scrubbers, as well as abrasives when cleaning utensils.
Why it is convenient to cook in an aluminum cauldron at home
In most cases, cooked in the kitchen rather than in the wild over an open fire. Every cook knows that such cookware can easily replace several kinds of utensils, like pots and pans, because it can be used for different dishes, from soups and porridges to meat. In this article we’ll discuss what to choose a pot for modern stoves, which material is better, what to pay attention to, we will pay attention to cookware made of aluminum.
People around, not realizing to the end the superiority of this utensil over others, claim ridiculous things and believe in unreliable, unconfirmed facts that are myths, passing from one to another for a long time. Let’s start with the myths.
How To Use Your Cauldron
Some people believe in the harm to health that comes from aluminum, but disabuse you, because this is not true. When the cauldron is properly treated before use, a protective film appears, rejecting everything harmful, prevents the release of harmful substances from the alloy. Plus, it protects the food from burning. To all this we should add that any company values its rating and reputation and carries out special checks on the quality of goods in the form of tests, confirming the safety of using the product.
The following myth is considered the idea of a short lifetime of aluminum cookware. Someone is sure that the material of such a substance will melt and get directly into the food, and then into the body. But I hasten to dissuade you, the firm of quality cauldrons denies this possibility, which means that your health is safe.
The last myth can be considered the negative effect of the substance on the quality of the dish. With the right choice of temperature, the food will simmer slowly and, accordingly, the result will be great. Here we have challenged the ultimate unsupported hypothesis.
Aluminum will be your assistant in the world of cooking, if you have just decided to engage in this fascinating business and do not have the primary skills. Cooking in a cookware made of cast iron will make your start difficult, because you need to know some of the nuances of using this utensil. Also for gas as well as for electric stove the dural cauldron is suitable.
The choice: cast iron or aluminum.
When making a choice, it is worth referring to its shape, the current offer on the market is always the standard shape in the form of a hemisphere. Like everywhere else, there are peculiarities and characteristic features. In a cauldron made of such material, the heating of ingredients starts from the bottom, which can lead to burning and affect the taste and quality of products, so when buying an aluminum one, pay attention to the thickness of the walls. It should be more than 1 cm, so that the dish will be of higher quality and will not lose its richness of flavor.
The pros and cons of aluminum cauldron.
Many people have a question, so what is better to take? Which material is more suitable: cast iron or aluminum? Here are a few facts, after which you will realize that making a decision is much easier than you think.
Easier to use in the kitchen, the best option for beginners who do not fully know the basics of cooking, suitable for an electric stove, costs less, weighs much less than others on average and will not cause difficulties in moving from one point to another. I can not call a significant minus the fact that the food should be removed immediately, because it is necessary to do so with each boiler of any material, but its thermal conductivity leaves much to be desired, the food will cool down as quickly as it heats up.
Real pilaf recipe from Uzbekistan will not turn out so amazing for the last reason, because the stewing is not in full measure, which is really considered not the best quality. Remember: do not leave food in the pot for a long time, contact can start life-threatening processes such as oxidation. Checks at the company passes, but does not give a hundred percent guarantee, so it is recommended to warn such situations.
The same nuance is considered the correct installation on the stove, because not put exactly boiler will cook badly, will burn and not be cooked on both sides, respectively, the dish will be in disrepair. The taste will not meet your expectations. Handle the cauldron carefully after cooking, like any other utensil. The material is easy to damage with a hard brush, so treat it strictly with a rag or a soft brush.
The difference in weight between the two types of cauldrons will be on the side of the second one, because the volume differs by 2-3 times. For going out in nature is a great solution to take a lightweight, rather than drag these weights. In this case, even if there is a possibility of burning, it is much less than that of cast iron, as noted by many professionals.
The convenience of cooking on a gas stove is also taken into account.
Difficulties will arise in the case when a gas stove is at stake. In this case, look for models with a flat bottom, inside the spherical shape will remain, so this factor can not affect the further use. The volume of up to eight liters is suitable for the house perfectly, enough to make up dinner for ten people.
Over eight for the kitchen is not recommended to take, because of the uneven heating of food, such models are used in the country, where there is a barbecue or a fire, because the heating zone can be easily increased. On the shelves of specialized stores there are products with a pretty decent price. In addition, anti-graining surfaces have recently appeared and are gaining in popularity. It will keep your dish from sticking, it is also easy to wash, because it is enough to boil for a while according to the scheme provided in the packaging of the product.
Great advice for housewives: additionally wrap it so that the food cools down more slowly, if you decide to buy a non-stick cauldron made of aluminum. Calculate the required temperature of the stove when frying. Manufacturers offer you products with the following coatings: Teflon, ceramic and titanium-ceramic. All of the above have the nuances, but in the whole picture is recommended to use the titanium-ceramic, because it is not afraid of mechanical stress, deformation and high temperature impact. The Teflon coating must be handled very carefully. Heat the cookware strictly with grease, to avoid damage, deformation will not pass without consequences if a mistake is made.
Teflon- or enamel-coated.
Such coating quickly cracks, gets into the dish, and becomes worthless in a word. In pots with this coating you need to stir with a special spatula, the best solution is not to stir at all.
What is the purpose of burning?
The piercing procedure is necessary to remove any residual machine oil that was used to lubricate the molds before making the cast iron pots. The cauldrons are solid, and the molds are soaked in oil for easy removal. However, it is neither vegetable oil nor edible oil, but a synthetic machine oil. It is not edible and can cause serious food poisoning.
Because of the unremoved residues of this oil, during cooking, especially the first portions, in a new cauldron, food can stick to the bottom and walls. To prevent this from happening, you should not only carry out a dry treatment on the fire, in the oven or with salt, but also treat a new container of cast iron with edible vegetable oil. The order of this procedure is described above. Getting into the smallest pores and changes in the plane of the cast iron, edible oil prevents food from sticking. The flavor of this oil will not be noticed during cooking with other vegetable oils. If, however, residues of the product do get into the food being cooked, there will be no harm.
Other ratings in the category “cauldrons”:
Advantages: Thick metal, food does not stick from the word “at all”
Disadvantages: The coating is of disgusting quality. Bubbles and rust underneath, though you don’t cook often and don’t pick it up with a knife
Strengths: Great cauldron for the price, nothing sticks, I cook everything in it, not just pilaf)))
Advantages: Great cauldron! The pilaf is very tasty, and everything tastes better than in a regular pot.
Advantages: The store took the money and did not send it to me.
Advantages: Worthy cauldron for 7 liters. You can cook it both on the stove and in the oven. I took it for an apartment with a flat bottom.
Comment: Made well, the only thing for all cast-iron cookware, burned with salt. So as not to smoke at home, in nature.
Advantages: Cheapness, material, quality of processing.
Печь под казан своими руками / Oven under the cauldron
Disadvantages: Though the walls are thick, but the whole mass is heated unevenly.
The commentary: I have already had enough of Teflon. I do not want it, so I ordered the aluminum one. I’ve had a Soviet-style duck pans for 20 years now, and I’ve never had any problems with it. There was a German Teflon cauldron, cast iron, expensive, but apparently cast iron and Teflon are not very friendly. And it made the choice too. I liked the quality of processing, but the heating of the same pilaf.no. I stewed hare with potatoes and the same song. The bottom is baked on top raw, although it was kept for a long time.