In the modern world, people pay more and more attention to the quality of food, the methods and technology of its preparation. The choice of dishes is huge, so experienced chefs know that the taste depends not only on the proper choice of products, but also on the choice of dishes directly. One of the easiest to prepare and demanded by taste properties are dishes prepared by stewing, as well as pilaf.
A cauldron is used for cooking. A cauldron is a cast-iron boiler, which has a round shape with a round bottom, which has quite strong massive walls.
Story
The population of Central Asia in the past led a nomadic lifestyle. Constant campaigns, conquests, the study of new territories have created a high need for catering. Plants were grown and harvested on acquired lands, and herds were the source of the meat that moved with them. For the preparation of a pot was created, capable of preparing food for an impressive amount of people. He became a symbol of unity and hospitality. Cauldrons did not require a special focus due to their size, it was possible to cook on an ordinary bonfire, which was diluted in grooves. The fire warmed the walls of the pits and allowed to achieve the process of slow extinguishing. The cauldron is installed both on the outbreaks and by hanging on a special tripod, and special cooking stoves with chimneys are erected.
An interesting fact is the existence of the largest cauldron, which is located in the museum of A. Yasavi in Kazakhstan. It has a diameter of 2.2 m and a weight of 2 tons. According to legend, it was cast from 7 metals. It is decorated with an ornament and thanks to the handles it has the shape of a lotus petal.
Modern cauldrons with a flat bottom can be used on any type of stove, depending on the characteristics, you can choose both for an electric stove and glass-ceramic, and you can also choose a cauldron for a gas stove.
Selection features
Currently, the main materials for the manufacture of cauldrons are cast iron, aluminum and laminate. A cast iron cauldron provides fast and uniform heating of dishes, as well as retains heat inside for a long time. Aluminum capacity is lower in heat transfer properties, so there is not enough time to infuse food in such dishes. Multilayer material also implies the presence of several layers of stainless steel and aluminum, which ensures uniform heating and thermal insulation properties. Due to this composition, the non-stick properties of the container are also enhanced.
Versions of forms are also found diverse: oval, rounded, elongated, high, understated, with one or two handles. It all depends on the desire of the buyer, so there are no strict rules here. It is important to consider the place where you should cook. Pay attention to the hemispherical shape, which is the standard for cooking on an open fire, for the gas stove it is necessary to use special supports. If you choose a cauldron for a gas stove, then we recommend a volume of up to 6–8 liters, which corresponds to the rate of pilaf for 6 people approximately.
Larger volumes on standard gas stove will not warm up. For a small company, it is enough to purchase a capacity of 4–5 liters.
The standard for the choice of material is cast iron, unlike aluminum, it is not so light and mobile, but when choosing a large-sized container of 8 liters it has no competitors. For a large number of guests a volume of 15–20 liters is recommended.
Aluminum containers are more suitable for gas or electric stoves for home use. When choosing a cauldron, you need to pay attention to the thickness of the walls. The thicker the better. The inner surface should not have irregularities, depressions or protrusions. And there is also a rule that the greater the volume of dishes, the thicker its walls should be, because their thickness is the main factor in the preservation of heat inside.
Containers with a non-stick coating from high temperature deteriorate due to frequent peeling of the coating after a period of time. Therefore, many prefer the old, used Kazan, which simplifies their use. Enameled coating of the walls also affects the taste, so experienced chefs do not use such dishes. Copper products should be carefully processed, which has difficulty in care.
For the ceramic plate is also the best option is a cast iron product. Since the cast iron cookware is massive and thick, and the fit to the surface is maximum, this ensures the most efficient operation of such plates.
It is important when choosing to pay attention to the diameter of the bottom, the minimum size should be 12 cm. Choose a model with the most even bottom, no bumps.
Aluminum dishes should have a ferromagnetic insert, otherwise there is a risk of leaving permanent traces on the surface of the plate.
For cooking on a glass-ceramic plate, it is necessary to choose not too massive products, since excessive weight of cast iron and ingredients can damage the surface of the plate, as well as careless use of cast-iron products.
And also today Induction cauldrons appeared. They are a separate stove with a built-in cauldron. Such models are safe, economical on energy consumption, they have temperature regulators. However, the disadvantage of this model is its cost. High cost is not available for the average consumer.
When choosing a cauldron for an electric stove, there are also some nuances. The standard burner of such a stove is an electrofusion inside the cooking surface, therefore the heat is distributed unevenly.
There are models of cauldrons with a spherical inner surface, while the bottom itself is flat. Such models are well suited precisely for the initial frying in the first stages of cooking Central Asian dishes. However, for the process of extinguishing it is necessary to control the uniform distribution of heat.
Care
Any dishes need care, it depends on how long, comfortable and fruitful it will serve you. Caring for a cauldron is recommended to start from the very beginning of its acquisition. So, before the first use it is necessary to ignite it. On a low heat should be evaporated residues of engine oil used in the molding of the product. Then, before cooking, you can lubricate the surface with vegetable oil and heat it up very much; this process will allow you to create a film that will prevent the ingredients from sticking. When using aluminum products should use a more moderate fire, since the use of high temperature, it may not withstand.
After cooking, the dishes are washed and wiped dry. The appearance of rust stains on a cast-iron product will help prevent the process of rubbing dishes with oil-soaked soft cloth. If something burned in a cast-iron pot, then it should be soaked with water. Then pour 1 kg of salt and calcined thoroughly. Allow the product to cool and remove the salt. After cleaning, it is necessary to ignite the container with oil, as recommended before the first preparation.
With the long-term use of cast iron products, the quality of cooked food improves. This is due to the porous structure of cast iron, which is filled with oil during cooking. Thus, a kind of non-stick coating is formed.Products made of stainless steel and aluminum can be washed in a dishwasher, they are well tolerated by moisture, and also do not corrode.
So, following these simple guidelines for choosing and caring for a cauldron, you can achieve excellent results in achieving high quality cooking in Central Asia and surprise guests with their hospitality.
How to choose a cauldron for the plate, see below.
