Which cauldron is better - cast iron or aluminum, and why?

Kazan is an irreplaceable thing in the kitchen. You can cook anything in this dish. At the same time, the dishes turn out to be juicy and tasty, the products do not lose their useful qualities. But how do you make sense of the utensil material? There are cast iron and aluminum products in stores. It seems that cast iron is much better, it keeps heat for a long time and heats up evenly. At the same time, aluminum is less whimsical to care for and also heats food quickly.

Let's figure out in the article what to choose from the presented assortment.

Aluminum or cast iron cauldron - which one to choose?

This type of tableware is more often used outdoors, over an open fire. It is used to prepare aromatic pilaf or viscous porridge, as well as saute, stew and other healthy dishes. But there are cauldrons for home use - on the stove. They are smaller, but made from the same materials as their cousins.

The most common materials of manufacture are cast iron and aluminum. Each of them has its own advantages and disadvantages.

Pros and cons of cast iron

The generally accepted statement: this cauldron must be cast iron. This is due to the durability and ability to keep food fit for nutrition for a long time. The fact is that in the process of regular cooking, a thin fatty film forms on the walls of the cast iron. It protects the material from oxidation and rust, and also gives dishes a unique taste.

In addition, cast iron evenly heats the food placed in it, and then cools down for a long time, keeping the dish hot. This is a great option if you like to cook outdoors and for a large company.

Of the minuses of the cast iron are:

• unattractive appearance;
• heaviness;
• rust formation.

Otherwise, it is the perfect cookware for preparing delicious meals on the fire.

Benefits of aluminum

This material is lightweight, heats up as quickly and evenly as cast iron and is not susceptible to rapid rusting. At the same time, the undoubted disadvantages of an alloy product are its rapid cooling, as well as the oxidation of food.

Immediately after cooking, the dish is transferred to a suitable container. Leaving it for a while in a cauldron, you can spoil the fruits of your labors.

It is also generally known that aluminum is a brittle material. Such kitchen utensils are easily deformed and become unusable for further use.

Which cauldron to choose

When choosing the right cookware, you need to rely on several things:

1. Cooking place. Outside on an open fire, opt for cast iron. It does not deform from too high temperatures.
2. Number of guests. For a large company, it is also better to use a cast iron. It will evenly heat the cooked food and keep it hot for a long time. At home, for a small family, you can use an aluminum cauldron.
3. Durability. Planning to cook a lot and regularly? Cast iron is your choice. It will serve for many years, and with proper firing it will become an indispensable assistant in the kitchen and around the fire.

Naturally, aluminum cookware is much cheaper than cast iron. But a cauldron is usually bought once for many years in advance. Therefore, think about what contribution you make to your own kitchen by buying a strong, large and reliable cauldron.