How to choose a cauldron, which one is better to buy

Eastern culture and food preparation are inextricably linked with a cauldron. This is a unique dish in which dishes are delicious and rich. Most often they are made from cast iron and cooked over a fire. Many housewives, who prefer treats from different nations of the world, purchase dishes for themselves, use them at home on the stove. The question of a competent choice of a product is relevant.

Which cauldron is better to buy?

Despite the fact that cast-iron dishes immediately appear in the performance, similar at the same time to a deep frying pan or saucepan, they are made from different materials. Today, there are aluminum, copper or steel models on sale.

The options presented have their advantages. There are a number of factors to consider when selecting kitchen utensils.

What material to choose a cauldron from?

This is the first criterion by which dishes are selected. Cast and stamped products are on sale. The second option is suitable for a touring bowler hat. They are lightweight and do not burden carry-on luggage during long journeys.

Cast dishes are thick-walled cauldrons with a wide bottom. They have no connecting seams and are durable. Consider the main types of materials used to make a cauldron:

• Cast iron. It is great for cooking over an open fire. Thanks to its porous structure and thick walls and bottom, it evenly and strongly heats food, cooking and preserving all the juices. You need to choose a high-quality, heavy-weight cauldron - its price will not be cheap.
• Aluminum. Ideal for field conditions. With all their advantages, thick walls and elasticity, they weigh less than cast iron. Most often they are made in the form of a pot and covered with a non-stick coating. Otherwise, food will burn on an open fire. Otherwise, this is an excellent material for a cauldron, which will allow you to cook your favorite dishes with taste.
• Copper. On an industrial scale, such dishes are not made and are not used for classic oriental dishes in a cauldron (pilaf, shurpa). Its purpose is to prepare meat and poultry dishes. This is due to the too thin material on which the pilaf will burn.
• Steel. Such cauldrons are preferred in Europe, since cast iron is not highly valued by them. The metal is coated with a non-stick coating. However, such utensils are not suitable for cooking on an open fire - they are more often used as a duckling or a brazier.

For our country, cast-iron kitchen utensils are more familiar. It serves for many years, and over time it only gets stronger due to constant hardening during cooking.

Additional selection criteria

Please make sure the model you choose is suitable for your type of stove before purchasing. Provided that the dishes will be used for cooking at home and not outdoors. For example, induction hobs require a bottom coating with a ferromagnetic alloy. Suitable for electric and gas cookware with a flat bottom made of the materials listed. An adapter for even heating is available.

As for the manufacturer, give preference to companies from Central Asia. There, the production of this type of tableware has been established for a very long time. There are also firms in our country that make excellent kitchen utensils. Be prepared for a heavy, high-quality product to be expensive.

Advantages of a cast-iron cauldron

The many advantages of this type of material indicate its durability, quality of cooking and "indestructibility". With proper preparation for the first use and further care, the cauldron will last for decades.

Thick walls and a tightly covering top cover evenly distribute heat and retain it for a long time, heating the food slowly and gradually. This technique clogs up the beneficial properties of food.

With regular cooking, a thin oily film appears on the surface of the porous material. It serves as a natural non-stick coating that cannot be removed or damaged. Thanks to the bloom, the dishes are much tastier and do not burn.

Kazan is an indispensable part of the utensil for lovers of Asian cuisine. In an ordinary saucepan or frying pan, you can never cook a rich, aromatic pilaf according to a technology developed over centuries or a delicious rich shurpa.