How to choose a cauldron for an induction cooker: features, types

The popularity of induction cookers among consumers is only growing. Such household appliances quickly heat up and also cool down quickly, allowing you to save energy. When choosing a product for such a hob, you will have to spend a certain amount of time, here you need to pay attention to the shape and material of manufacture of the products. Choosing a frying pan or saucepan is quite simple, but finding a suitable cauldron for an induction hob is very difficult. Let's consider this issue in more detail.

What should be the cookware for induction cookers

The main difference between an induction cooker and other household appliances is the heating of the bottom of the installed dishes. In the rest, the burner or hob heats up. This effect is achieved due to the design features of the equipment; a coil is installed under the glass-ceramic coating of the device, through which the current flows. Under the influence of an electromagnetic field, currents are transmitted to the bottom of a saucepan or cauldron with a flat bottom. Thus, eddy currents are created that heat the liquid and other contents of the containers. Products for an induction cooker must absorb current in order to protect a person, that is, have feromagnetic properties.

Products made of such material have similar qualities:

• aluminum;
• cast iron;
• enameled dishes;
• metal products with a magnetic bottom.

Old cookware is also suitable for an induction cooker, as long as it has a smooth and even bottom. It is quite simple to check the compatibility of a frying pan or saucepan with a household appliance, for this it is enough to attach a magnet to the bottom (it should stick). Modern stove models independently determine the required dishes. The device simply will not see products made of ceramics or glass, will not turn on, it will only give a special sound signal.

There is also a modern cookware for induction cookers on the market; a special sign in the form of a coil on the bottom of the product allows you to check its compatibility with a household appliance. The word induction is often applied to the surface. Such designations can be seen on the bottom of the induction cauldron.

The nuances of choosing a cauldron

We got acquainted with the materials for making cookware that can be used for an induction cooker. Now let's talk about a specific cauldron product. It is most often used in Asian countries, it is made in the form of a hemisphere, which allows the entire container to be immersed in fire. Thanks to this design of the product, quick and uniform heating of liquid and other products is achieved, as well as long-term retention of heat.

This form of dishes is considered traditional, but it is absolutely not suitable for home use. For an induction hob, a flat-bottomed cauldron that looks more like a saucepan is the preferred option. A household appliance heats up the bottom of the container, so a standard spherical cauldron on such a stove will be ineffective.

Cauldron material

On the modern market there is a huge range of cookware that is used for operation on induction cookers. All products are made from different materials, have different sizes and shapes.

Cast iron

A cast-iron cauldron for an induction cooker will be an ideal option for use in a home kitchen. It is this material that most chefs prefer, as evidenced by numerous user reviews. The product has thick walls, retains heat in cooked food for a long time, which allows it to be used for frying meat with vegetables, for a long time simmering food. Such characteristics of the product are especially attractive when using a cauldron for an induction cooker for pilaf.

The main disadvantage of the product in question is the increased weight. Some cookware models have an enamel finish, but food often sticks to these walls. In this regard, it is recommended to choose products from ordinary cast iron for use at home.

Aluminum 

Aluminum cauldrons are used to prepare daily traditional meals. The process of languishing food in dishes is not as active as in cast iron products. The ideal choice would be a model with thick walls (from 1 centimeter) and the presence of a non-stick coating.

Many users are wondering which cauldron is better, aluminum or cast iron? It is difficult to say for sure, you need to familiarize yourself with the technical characteristics of each of the materials. Aluminum cookware with the same overall dimensions is twice lighter and cheaper, but it requires more careful care. The aluminum surface is destroyed by cleaning with abrasive detergents. It is better not to store cooked food in an aluminum container, it reacts with metal and oxidizes.

On the modern market you can find cauldrons, the walls of which are made of two layers of stainless steel and aluminum in the middle. Such dishes retain heat well, heats up quickly and evenly, but food sticks to its walls, which increases the risk of burning. In specialized stores, there are pots made of different materials, resembling a cauldron in shape. The dishes have thin walls and cannot retain heat for a long time. Pans are used for instant cooking food.

Shape and size

On store shelves, you can find cauldrons of different sizes for a ceramic plate. For home use, it is recommended to select dishes with a capacity of 3 to 8 liters, a 5 liter product would be an ideal option.

 On sale most often there are cauldrons of spherical, oval or elongated shape. In round tall models, additional ears are often provided for attaching an arc. In products with low sides, there is a long handle. Side holders are also installed on the cookware lid.

Other criteria

When choosing a cauldron for a home stove, you need to pay attention not only to its cost, but also to the popularity of the manufacturer and user reviews. There are products of Belarusian, Ukrainian and Russian production on the tableware market. There are no European-made products, there are no such products, only a semblance of a cauldron (French brazier).

The cast-iron dishes are made by the Ukrainian company "Seaton". The goods of this company are provided by a small assortment with a capacity of 3.5 to 8 liters. Cast iron products can be coated with enamel or titanium. The cost of the cauldron ranges from 2500 to 4000 rubles.

The Belarusian manufacturer Tenolit Polotsk has received a huge number of positive customer reviews. The products of this company are provided in a wide range, the capacity of the dishes is from 4 to 20 liters, the price of the products ranges from 3000 to 7000 rubles.

The products of the Russian manufacturer are provided on the market by aluminum models of cauldrons from Tatarstan, the Kukmara brand and by Tima from the Balezinsky plant, which produces cast-iron dishes. The price of the product ranges from 4,000 to 8,000 rubles, the cost of products depends on the material of manufacture and capacity.

How to care for a cauldron

After the purchase, the cast iron cauldron must be calcined to remove harmful impurities. Vegetable oil is poured into a container and placed on the stove. After use and removal of food debris, the container is washed with warm water using a soft foam sponge, then thoroughly wiped with a towel. If the product is used periodically, the inner and outer surfaces are rubbed with a soft cloth previously soaked in vegetable oil. The grease will penetrate into the structure of the material and create a stable coating that prevents corrosion of the dishes.

Aluminum pots should also be washed with a soft kitchen sponge and detergent. It is forbidden to use powders with abrasive particles, they will only damage the surface of the cookware. Products made of stainless steel are well resistant to various mechanical influences and are not afraid of cleaning agents.

Conclusion

The cauldron should have a flat bottom and thick, high walls. This design accelerates heating, retains heat for a long time, and helps to languish food. When choosing a specific model, you need to pay attention to the capacity, as well as the material of manufacture of the dishes. Each model has its own strengths and weaknesses, keep this in mind.