Kazan is a very popular product, which, however, is not too often found in the kitchens of modern hostesses. But it can often be seen with tourists, fishermen or just people who love to spend time in nature. The cauldron is used both at home and for cooking on the fire. Cast iron and aluminum products are most in demand. How do they differ, which product has more advantages, let's talk in our article.
Difference from the pan
Some believe that cauldron, in fact, is a pan. This statement is not entirely fair. This product appeared in ancient times in Central Asia, and so far many traditional dishes of these peoples are prepared in it. However, Kazan was widespread in different countries.
Difference of cauldron from the pan for the most part in shape. It is a hemisphere, preparing food is very convenient to put on fire. The form allows you to heat up not only the bottom of the product, but also its walls, which contributes to faster cooking and uniform heating of food.
You can cook on a cauldron anywhere. Mistresses with pleasure use it on gas and electric stoves.
For cooking on the nature of the product can be installed on a special tripod, which is placed directly on the fire. In the form of a hearth in this case acts as a recess in the ground or grill.
Kinds
In general, the differences between cauldrons are few. However, in the shops there are a variety of types having a different shape, volume and material of manufacture. Before choosing a particular product, you must evaluate all the points.
The form
Most popular is the classic. Such cauldrons have the appearance of a hemisphere and are very convenient for cooking on an open fire. Since the bottom is convex, it is not possible to place it on a plate or flat surface. However, manufacturers follow the demand, so cauldrons of the classical form, but having a flat bottom, began to appear on the market. This allowed the hostesses to pamper the family with tasty and unusual dishes, without leaving the apartment for their cooking.
Volume
The volume in each case is selected individually depending on the needs of the buyer.
The main condition is not to place too many products so that there is always a supply of space for mixing them.
For example, for a family consisting of father, mother and child, a cauldron with a capacity of 3 liters will be quite enough. And an 8-liter product is enough to feed 10 to 15 people. However, lovers say that the most delicious and juicy foods are obtained when they are cooked in large cauldrons. Therefore, for a very large company, you can purchase a product with a capacity of over 15 liters.
Cap
Most often complete with a cauldron is a lid, made of the same material as himself. However, there are exceptions. The owner of the cast iron can offer a cover made of aluminum or even wood. In this situation, it should be borne in mind that the material itself is not so important.
A much greater role is played by how tightly the lid is adjacent to the cauldron. This is a prerequisite, its failure may threaten the violation of taste and quality characteristics of cooked dishes.
Material
The main condition that buyers pay attention to when choosing a cauldron is what material it is made of.The greatest controversy is caused by products made of cast iron and aluminum. At the same time there are also types of this ware with a teflon coating or enamel, as well as copper. They all have certain characteristics.
Kazan with a certain type of coverage is in demand among housewives at home. Cooking in it on an open fire is a rather dubious prospect.
The fact is that under the influence of high temperatures, the enamel quickly becomes unusable, and its cracking may be accompanied by the ingestion of certain elements in food.
And also when cooking in such dishes it is necessary to use special wooden or plastic devices, which creates additional difficulties.
Copper cauldron - a rare occurrence. However, in countries such as Uzbekistan and Azerbaijan, they are considered the best. Others do not appreciate copper for its shortcomings, for example, this material is easily corrosive, unable to keep the temperature well, poorly cleaned.
Aluminum cauldrons - one of the most popular. Their range of application is quite wide. These products are used not only by housewives in the kitchen, they are excellent for cooking in tourist conditions.
And finally most common cauldrons made of cast iron. Among their features can be noted impressive weight and long heating. However, consumers note the incredible taste and aroma of such dishes.
Advantages and disadvantages
When choosing an aluminum or cast iron cauldron, you need to take into account many factors. Be sure to compare the advantages and disadvantages of each type of product. Consider them in more detail.
From cast iron
For a long time, there is a perception that food made in cast iron is the most delicious, as it languishes for a long time on fire, while maintaining its best qualities.
Cauldrons from this material is the ideal thing in which you can cook a terrific soup or extinguish tender pilaf.
Among the advantages it is necessary to note the low thermal conductivity, which is responsible for the ability to retain heat for a long time. Despite the fact that the cast iron cauldron will heat up longer, it distributes heat evenly and slowly, which allows products to reach readiness. In the presence of a cover, the hot steam will also do its job.
It should be noted a long time of operation of such dishes. Over the years, in such cauldrons will only cook more convenient and more enjoyable. This is due to the fact that the inner surface initially has pores. Over time, they become clogged with oil and grease, which forms a natural protective layer, respectively, the products will be less stinging.
Cast iron utensils are often passed down to the family.
However, one can not say about the cons. Such products are very heavy, which causes difficulties in use, not to mention the fact that they are not intended for hiking. In this case, it is possible that they can crack with a significant mechanical effect. Outwardly, these cauldrons do not look too beautiful. They can be affected by corrosion and rust.
With the part of these troubles will help cope proper care of the dishes. But it is also very important to correctly prepare it for operation.
It is very important to thoroughly wash and calcine using vegetable oil and salt.
From aluminum
This item is more like a pot, but has thick walls. The advantages of aluminum cauldrons is enough. First of all, it is impossible not to note their affordable cost. Such products are quite light, perfect for cooking at home and in nature, and it is not at all difficult to carry them.
As for the minuses - this is a high thermal conductivity, which allows the product to both heat up and cool down very quickly, which is a particular obstacle to the preparation of some dishes.
They are easily crumpled from the mechanical impact, since the material of manufacture is quite soft.
Preparation for the first application does not cause trouble, the cauldron is simply washed with water and wiped off. It is necessary to abandon hard scouring pads and sponges for washing dishes, otherwise with their help it is easy to damage the protective layer.
Conclusion
We reviewed the features, advantages and disadvantages of each of the options. On what exactly to stop, what to choose, it is necessary to decide in each concrete case individually. It all depends on the goals, objectives and requirements that will be assigned to the Kazan. However, tasty and fragrant dishes can be cooked in cast-iron and aluminum dishes. The main thing - the desire and skill of the cook!
In this video you will learn how to properly prepare and ignite a new cauldron before use.
