Very often the cauldron is used not only in nature, but also at home. The hostesses are well aware that he is able to perfectly replace pots and pans, as it is intended not only for pilaf, but also for soups, meat and other goodies. How to choose an aluminum cauldron and make it serve for many years, let's talk in our article.
Myths
Not all people recognize and appreciate the dishes made of aluminum. This is because several unreliable facts about this material are heard and passed from mouth to mouth. Let's try to understand such myths.
Some people seriously believe that aluminum cookware can be harmful to health. However, this is not quite true. If the cauldron is processed correctly before applying it, a protective film will appear on the surface. It will save food from burning and will not allow harmful substances to stand out from the alloy. In addition, manufacturers usually value their reputation, and therefore Products pass special checks and tests.
Another mistake is the statement that aluminum cookware cannot serve for a long time. There are even suggestions that it may melt. In the case of high-quality cast kazans, this is simply not possible.
And finally, there is an opinion that cooking in aluminum cookware negatively affects the quality of food. This is also easy to challenge. In an aluminum cauldron, food will slowly languish, the main thing is to choose the right temperature.
Cast iron, indeed, keeps heat better, but this factor is not decisive, as it is capable of doing good aluminum.
How to choose
Cooking in cast iron has some nuances, so beginners and those who do not like the extra hassle should turn their attention to aluminum. Dural cauldron is great for an electric stove, but you can cook in it with gas.
When choosing a suitable cauldron, you should determine its shape. Most commonly, standard hemispherical products are offered. However, there are some peculiarities. Undoubtedly, if the house has a special stand, or a cauldron is needed for cooking on a fire, this option would be ideal. Food is easily mixed and does not remain in the corners.
If it is, for example, a gas stove, there may be difficulties. In such a situation, attention should be paid to models having a flat bottom. Inside the cauldron will also be rounded, which does not interfere with the preparation of your favorite dishes.
Next, you need to decide on the volume. If you plan to cook food on the stove, you should take a cauldron no more than 8 liters. This size will be enough to feed the pilaf from 10 to 12 people. Products with a volume of more than 8 liters may experience a problem with uniform heating, so it is recommended to use them in other cases, for example, when cooking on a brazier or bonfire, as it is possible to increase the heating zone.
The simplest products made of aluminum, presented on the shelves of stores, have a fairly affordable value. However, for making pilaf, it is better to choose a thick-walled cauldron. In addition, models with a non-stick coating have reliably entered the fashion. As it is known, it protects food from burning. In addition, such products are very easy to wash, just boil water in them.
Non-stick aluminum cauldron perfect for cooking pilaf. Users recommend further enveloping it so that the food cools down more slowly.
The frying process will require control, It is very important to correctly calculate the required temperature on the stove. Manufacturers offer types of coatings for aluminum cauldrons such as Teflon - ordinary and multi-layered, ceramic and titanium-ceramic. Each of them has its own nuances, which should be prepared. The most reliable is titanium-ceramic. He is not afraid of mechanical effects and the influence of high temperatures.
With teflon need to very carefully handle. If you heat a cauldron without fat, it can be damaged. In addition, the mechanical effect in this case does not pass without consequences.
If Teflon is laid in several layers, it increases the susceptibility of the coating to heat.
Ceramics - absolutely safe, but at the same time very gentle coating. It does not tolerate mechanical effects. During operation, it is necessary to purchase special equipment, for example, plastic and wood shovels. All of these coatings have a minimum density of 20 microns. Before you choose an aluminum cauldron, you need to pay attention to what method was used in the manufacturing process. According to consumer reviews, not the best idea is to purchase stamped options. The best option is a molded product having dense walls more than 2 centimeters in thickness.
Cauldrons with all of the above types of coverage best manifest themselves on the stove. Therefore, nature lovers are advised to take models simpler; they will do an excellent job with their responsibilities. In addition, do not take up much space and do not burden with excess weight. For example, tourists will have enough of an ordinary aluminum cauldron, whose wall thickness is only 2 centimeters, and not having a protective coating with a lid.
Pre-treatment
Before you use an aluminum cauldron for the first time, you need to process it. First of all, it is about calcining. It is better to do it outdoors, as there will be an unpleasant smell and a lot of smoke. If it is not possible to go outside, open all the windows in the kitchen, turn on the hood if there is one, and close the door tightly.
Calcination is done as follows.
- To start the cauldron must be properly washed and dried. After that, he put on a low fire for 1 - 1.5 hours. During this time, the production oil should disappear completely. It should be borne in mind that high temperatures are forbidden to use when calcined. Their impact may harm the product.
- After the production oil is removed, a new protective oil film should be created on the product walls. In this case, already used plant product. Its volume will depend on the size of the cauldron itself. On average, the procedure takes from 0.5 to 1 liter of vegetable oil.
- Oil must be poured into the cauldron and put on low heat for half an hour. It will be necessary to observe the process and tilt the product from time to time so that its inner surface is completely covered with liquid. After that, turn off the stove and cool the cauldron, then drain the cold oil out of it.
- The product is rinsed under a stream of not too hot water without the use of detergents and cleaning products, and then thoroughly wiped. Soft cloth should be moistened in oil and wipe its inner walls. This processing is over. However, before using caution, because the oil is flammable liquid.
Further care of the Kazan is not as difficult as preparing it for use. However, it should be borne in mind that if the protective layer is damaged, the procedure will need to be repeated.
Do not use hard cleaners with aluminum cookware.
Other rules of care
After cooking in an aluminum cauldron, it should be thoroughly cleaned.In this case, prolonged soaking is excluded, especially with the use of detergent compositions. The best option would be simple rinsing in clean water and sponge rubbing.
In order for the cauldron to serve as long as possible, the following procedure can be carried out after washing it. The product is almost filled to the brim with water, boiled, wiped off, after which a small oil layer is applied again. Next cauldron can be sent to storage. Hostesses need to bear in mind that the remaining food particles very quickly stick to the walls. If this does happen, the cauldron will have to dunk. This should be done in clean warm water.
Is brand important
Most often the same manufacturer produces dishes made from a variety of materials. Despite this, all products have their own shape and volume, which directly affects the cooking. According to consumer reviews, the brand does not play a decisive role. However, according to the survey The best aluminum cauldrons were recognized as those produced in Central Asia.
It is impossible to ignore the manufacturers of the North Caucasus and Tatarstan. Their products are famous for reasonable price and good quality.
There are also Chinese models on the shelves, but it is believed that they are more suitable for preparing simple dishes such as noodles and soup. Cooking real and tasty pilaf in them is quite problematic.
On how to choose a cauldron, see the next video.
