The cauldron is a cast metal boiler, traditional for Asian countries, that has a special semicircular bottom. Thanks to this design, food heats up faster and stays hot longer, and thick walls prevent burning of food. If you have a stove made under a single cauldron for a small family, then there is no need for a stove. But if at your summer house or in a country house many relatives and guests often gather, then for preparing classic oriental dishes you will need several different boilers. In this case, the question arises of acquiring a gas or electric stove for a cauldron.
Gas burners and stoves
The best source of heating for cooking in a cauldron is gas, since it does not require kindling, does not smoke the boiler and does not form smoke. Now in stores you can choose a special gas burner for a cauldron with high power and with an adjustable flame.
You should not purchase a burner without a ring for stable support of the cauldron and you should immediately take care of protecting the structure from the wind.
Gas ovens under the cauldron are bulky and high in price. But compared with burners, they are more reliable, heat-saving and are ideal protection from the wind.
Cast iron stove
Advantages and disadvantages
It so happened that the most common material for furnace stoves has long been gray cast iron. This is primarily due to its cheapness. Balezinsky LMZ has been producing high-quality cauldrons for over sixty years. (foundry-mechanical plant).
Cast iron, of course, has several advantages in the application.
- High heat dissipation. With this stove, you can not only cook in a cauldron, but also heat the room.
- Strength. Cast iron is resistant to various physical damage and deformation. Such panels are not susceptible to corrosion, as in the process of manufacturing the cast-iron surface is covered with a special anti-rust agent.
- Resistance to temperature extremes. Thanks to this important property, the cast-iron stove retains its original appearance for a long time.
- Long service life. Gray cast iron has a very long life compared to other metals.
The disadvantages of the cast-iron plate is its defenselessness against strong blows. Special care must be taken during installation and transport.
Construction features
The cast-iron plate for a cauldron happens integral and the national team. The first one is a solid cast-iron sheet without burners or with one or two burners of a fixed diameter.
Combined cast iron stove with removable rings is very convenient in that it makes it easy to combine the size of the burner with the dimensions of the boiler. This type of plate is less deformed and damaged during use and transportation. In addition, the precast slab can have stiffeners that can withstand heating to very high temperatures, speeding up cooking and heating a large area of the room.
Electrical panel
If you decide to use an electric stove when cooking oriental dishes in a cauldron, then note that a classical semi-circular cast iron cauldron will not work for it. The ideal option for an electric cooker would be a boiler made of aluminum and having a flat bottom. In addition, ethe volume should not be more than 8 liters, otherwise it will warm up badly.
It should be noted that aluminum can heat up quickly, but also cool down quickly, so food in an aluminum cauldron will not “languish” and as a result will lose its unique taste.
Useful tips
In order not to spoil the preparing dish and not to disappoint relatives and friends, carefully read the recommendations of experienced chefs.
- When purchasing a cauldron, carefully inspect its inner surface. It should not be rough, notched, chipped or cracked.
- Before the first use, the cast iron boiler must be properly calcined.
- The amount of carbon in the iron should not exceed 2 percent.
- Cast iron panel can not be put in a brick furnace butt, because, heated, cast iron can expand and ruin the brickwork.
- For rooms with a small area, a cast-iron stove of 520 x 520 is suitable, and for large rooms a stove with dimensions of 600 x 600.
- The burner or stove is connected to the gas cylinder in the same way as a regular stove.
- Kazan, having a volume of 12 liters, requires the power of a gas burner from 5 to 8.5 kW, and for a 40-liter - 20 kW.
- The diameter of the bottom of the boiler on the electric stove must exactly match the size of the burner.
- Remember that splashing liquid onto an electric cooker can result in a short circuit.
The cauldron is an ideal dish for cooking oriental dishes such as shurpa, chanakhi, pilaf, lagman. In Russia, these coppers are often cooked for fish soup and porridge.
To make all these foods tasty and useful, it is very responsible to choose the appropriate plate for the cauldron, taking into account all the advantages and disadvantages of specific models.
In this video you can watch the work of a gas torch for a cauldron.
