Everything you need to know about Kazan

Kazan is a popular dish in Russia that came to us from Asian countries. Capacity is a boiler in which it is possible to cook food over an open fire. Kazan - the constant companion of outdoor recreation. And, of course, the main dish, which is associated with kazan, is pilaf. To make the food tasty, fragrant, crumbly and satisfy all the requirements of the Uzbek cuisine, the cauldron should be chosen correctly.

The cauldron looks like a semicircular cauldron and is often used by hunters, fishermen, tourists. Also, this dish can be found in the homes of lovers of oriental cuisine. Cauldron intended specially for cooking pilaf, lagman and other popular dishes. Good is this pot because It is available at any appliance store. On the shelves offers many modern varieties, however, you should choose a container as close as possible to the traditional dishes of Eastern countries.

If you compare a cauldron with a pan, then it differs from it in its round shape, thanks to which it is possible to lower it into a fire. During cooking, both the bottom and the walls warm up evenly. It provides fast cooking and juiciness of ingredients. A cauldron is also convenient when using a tripod. In this case, the hearth can serve as a pit in which a fire was made or stones were installed under which the flame is warming.

The cauldrons can be classified according to the material from which they are made. From the raw materials used depends on the taste of food and durability of the product.

• With extra coating. Modern cauldrons can be coated with a Teflon or enameled non-stick layer. This is not the best option for use on an open fire, as the coating cracks, exfoliates under the influence of heat, harmful Teflon particles get into the food, which does not make the dish useful.

• Copper. A rather rare product in Russia, but it is the copper cauldrons that the residents of Azerbaijan and Uzbekistan use. These containers are inconvenient because they quickly corrode. In addition, they retain heat worse, and after each use the vessel must be thoroughly washed.

• Aluminum. Very popular products in Russia. This is a suitable option for cooking on an open fire, and for cooking on a gas or electric stove.

• Cast iron. The most common instances. Despite the lengthy warm-up and heavy weight of the products, it is the cauldrons made of cast iron that are chosen by experienced picnic lovers. After all, cast iron to the maximum retains the taste and aroma of ingredients and allows you to cook excellent pilaf.

Separate attention is deserved by such variety as kazan-wok. This product successfully replaces wok, cauldron, frying pan and pan. Due to its special properties, in such a container it is possible to extinguish, fry, boil, simmer, sauté any products. The bottom of the cauldron-wok is small, but it has high walls that provide convenient preparation of liquid and semi-liquid dishes. The handles of most models are made of bakelite, so they do not heat up and do not slip out of hands.

When choosing a cauldron, you need to carefully consider for which company the dishes will be used most often. The shops offer miniature cauldrons, which a lone hunter can take with them to the forest, cauldrons are medium for family trips, and huge items for a large company. The smallest cauldrons usually have a volume of 3-7 liters, with this instance you can go on nature in the company of 2-3 people. The product will allow you to cook porridge, rice or roast.

Medium-sized tanks are offered in the amount of 8-15 liters, they are usually used for 3-4 people. This product is well suited, for example, for outdoor recreation for families, usually in this case it is recommended to take a cauldron for 12 liters. Large specimens are in the amount of 15-20 liters, they will help feed the company of 7-10 people.

The most massive tanks have parameters in 25 liters. These products can be used, for example, in a children's tourist camp or during a campaign by a company of 10-16 people. These 25-liter containers are also offered for catering.

In general, the choice of size depends not only on the number of people, because you also need to take into account that the dish will rise, boil soft, it will need to be mixed. In addition, many vacationers do not just want to indulge in an additive. therefore When choosing a volume, multiply the number of people by two and add another two liters to the result. This formula allows you to choose the most suitable and convenient container.

The shape of a traditional cauldron is hemisphere. This form is adopted in view of the fact that the main purpose of the product is cooking on an open fire. On a flat surface, cooking in such a vessel is quite difficult, since the rounded bottom does not allow the container to stand. In this regard, currently, manufacturers offer modern models with a flat bottom, which allow you to cook delicious pilaf at home.

When buying, it is better to give preference to cauldrons with a lid, but if it is not included, then you can buy a lid separately. If the house already has a lid from a frying pan of suitable diameter, then it is quite suitable for a new cauldron, so in such cases it makes no sense to pay for this accessory. For the product fit the cover of glass or silicone.

Some equip a cauldron with two covers at once, one of which is on top, and the second - in the middle. Wooden or aluminum covers can also be used for cauldrons. but it is better to give preference to products made of silicone, since this material does not release steam from dishes, and this is an important condition when preparing many dishes. Silicone lids are offered on the crockery in three sizes, among which you can choose a suitable cauldron.

There are cauldrons, which relies cover of heat-resistant glass with a handle and a steam valve. Thanks to the silicone rim and a specific system of constipation, the lid is sealed to the sides as tightly as possible. Using a valve inside creates a vacuum atmosphere, the pressure rises, and the boiling point increases. Therefore, dishes are prepared in an even more accelerated mode. The device works on the principle of pressure cooker.

Probably, the cauldron is purchased with the expectation of going out into the countryside, which means that the buyer will need other accessories for cooking. So, it is important not to forget to buy a separate chopping board. It should be used exclusively for a picnic. At the same time for cutting raw meat it must be a separate product.

It is better to mark the boards in advance in order to know which of them is intended for raw meat, and which is for vegetables. Do not forget to buy sharp knives, and purchase a metal skimmer, suitable for overlaying and mixing products in a cauldron.

Most often, the buyer is faced with a choice between cast iron and aluminum products. Each of them has its pros and cons, but still the cast-iron version has long been unrivaled. This is due to the following benefits.

• In the cast iron, high-quality dishes are cooked, requiring long languishing in the fire. It is in such a vessel that fragrant rich soup, crispy pilaf, and meat roasts are obtained.
• This material has a low thermal conductivity, which allows it to keep the heat for a long time.
• The cast-iron cauldron slowly heats up, however, it gradually distributes heat throughout the entire contents, so the ingredients are well stewed until ready. Even better, products will be cooked if the cauldron is closed with a tight lid, as now they will languish under the influence of steam.
• The life of such a cauldron is almost unlimited. Moreover, the more often dishes are cooked in cast iron, the more it improves its performance, since the porous structure is filled with fat from previous dishes, which creates a natural non-stick coating.

However, before buying a cast iron product, you should pay attention to its disadvantages.

• Cast iron has a lot of weight, so it’s harder to work with, besides, it’s hard to carry.
• By itself, cast iron has little deformation, but it is fragile. That is, the boiler that was dropped may break.
• With improper care, cast iron material is able to rust. This is possible if the owner did not follow the rules of preparation before the first use.

Despite these cons, cast iron cauldron - the most preferred option. But aluminum specimens, more like thick-walled pots, deserve attention. They have the following advantages:

• aluminum products have a small mass, so they are comfortable when traveling on foot;
• this option has a fairly affordable price;
• in an aluminum container, quite decent pilaf is obtained in a short period of time;
• after purchase, the copy does not require special preparation; just wash it and wipe it thoroughly.

Among the minuses of products worth noting the following.

• Aluminum has a high thermal conductivity, so the vessel heats up quickly, but also cools quickly. And this is a significant disadvantage in the preparation of oriental dishes.
• Due to the high softness of such a pot easily wrinkled.
• When you care you need to follow some rules. For example, you should avoid using aggressive chemicals and hard sponges.

If you dealt with the material, then you should pay attention to such a criterion as the density of the walls. From this depends on the level of languor dishes. The higher the density, the better the stew will languish.

It is necessary to abandon the Chinese products, their density is only 3 mm, and this not only causes inconvenience when cooking, but can also be dangerous. The traditional Central Asian cauldron has a side thickness of 4-5 mm. This kettle is light and quite comfortable to use. Thicker walls provide cooking even better dishes, however, such a product is very heavy, and is suitable only for autotravel.

When buying a cauldron it is important to choose products of proven manufacturers. Cauldrons produce both in Russia and abroad, but it is better to give preference to products that are made in countries where such dishes have been used for a long time.Here, production technologies are more developed, as manufacturers adjust products to modern conditions, but at the same time adhere to the main points that would allow to prepare dishes that taste like ancestors' food.

Thus, it is recommended to choose cauldrons from Tajikistan, Turkmenistan and Uzbekistan.

When buying a cast iron cauldron, the vessel should be well prepared before the first preparation. From this depends on the quality of future dishes, as well as the life of the product. If the preparation is carried out at home, then it is recommended to open all the vents and windows in advance. If the weather allows, it is best to perform the procedure on the street. It is important to ignite the oil in the pot and allow the oil film to clutch tightly.

First, pour oil or fat into the container, put it on the fire and ignite strongly. As soon as the bottom is covered with a reddish tinge, you need to put on thick gloves and gently turn the cauldron sideways so that the walls are also calcined.

As soon as the pot progolitsya well from all sides, you need to wait until it cools. Next, pour the oil, turn over the pot, and put it in this form over the fire for 30 minutes. These procedures will allow to achieve a stable film that will create a natural non-stick coating and will not allow future products to burn. As soon as all stages are completed, the pot should be cooled and washed well.

Further care of the Kazan is quite simple. It is necessary to thoroughly clean it from food residues, rinse well, dry and wipe before storing with an oil cloth. A permanent oil layer will not allow the iron to rust. If the ingredients are still burned or rust appears on the surface, you need to rinse the container well, pour salt and calcine to a brown color. Then again require roasting oil.

Judging by the reviews, the cauldron is a necessary thing in everyday life for pilaf fans. Only in this product it is possible to cook it according to all the rules. Buyers note that when cooking at home they prefer to use cast-iron specimens, and when they go fishing or hunting they take an aluminum version. This is due to the difference in weight. Dishes, especially pilaf, in a cast-iron container are tastier and more aromatic, however It is inappropriate to take such heavy utensils with you on a camping trip.

On how to ignite cauldron, see the following video.