All about frying pans saj

A delicious table is probably the only place where people do not get bored from the very first minute. It is this thought that arises at the mention of sajj - a dish of fresh, roasted, roasted lamb with vegetables.

Meanwhile, saj is not only a dish, but also dishes, in which it is cooked and appetizingly stewed. In the East, they say that by inventing a new dish, the author does more for the happiness of people than by opening a new star. Create - at your service universal Azerbaijani saj.

The wise antiquity of Central Asia and other regions left us a legacy of not only a lot of recipes for preparing delicious and healthy food, but also special dishes, in which the original product literally turns into a lusty dish appealing to gourmets. We are talking about the Azerbaijani saj and its analogs - the Georgian tapa, the Bulgarian sachet, the Vietnamese wok and the Moroccan tagine. All this is an ancient kitchen utensil, traditionally used for cooking meat on an open fire.

Saj - a special cast-iron frying pan with a sloping spherical bottom heated on coals. This ancient technology of processing products has not only survived to this day, but also occupies a worthy place throughout the world. The central part of sajah is usually used for roasting meat, while the peripheral part is used for roasting vegetables, which probably accounts for its spherical surface.

The name of the dish and the dishes in which it is prepared was received from Sajids - the ancient dynasty of the Arab masters who lived in the southern part of Azerbaijan. Food in those days was cooked on an open fire.

Sharp sajids used to prepare dishes on both sides of the tank - for kebabs or just frying meat, fish and vegetables on the concave side of the pan, and for pita bread and tortillas - convex. One dish - two dishes, a great item for long hikes. Such dishes were made from clay or cast iron, and a little later - from steel and other materials with a non-stick coating.

Speaking about the advantages of saj, we note the following:

• keeps warm for a long time;
• universality - is used both at home and in nature;
• maintains high temperatures, maintaining its texture and reliability;
• long service life;
• after use, it does not require special care; it is enough to rinse the dishes with warm water.

Today, three types of Azerbaijani sajah are popular and produced.

Camping option provides cooking meals on a fire. Electric and gas options sajah designed for cooking at home.

Sadzhi are divided by the material of their manufacture, shapes and sizes..

1. Classic option Azerbaijani sajah is prepared according to old recipes on coals with the use of dishes of considerable size for a large group of people. Used exclusively cast iron utensils.
2. Gas saj used for cooking at home. Models are convenient because they are heated by a gas stove. This pan is suitable for cottages. The diameter of the product allows you to prepare dishes for a significant number of guests. Used in the production of materials are different - cast iron, stainless steel, alloys.
3. Electric saji - Compact hybrid pans and stoves.Electric saga is convenient to use not only at home, but also at summer cottages or outdoors (battery powered). Structurally, they are designed for a small number of people and are made of stainless steel, aluminum or ceramics.

Let out sadzhi and ceramic, and aluminum. However, they are largely inferior to cast iron and steel products.

The wide distribution of iron saji is explained by the traditions and several advantages of this metal:

• with careful attention to cast iron sadzhu it can be used for a long time, and its appearance does not become worse;
• high heat resistance of cast iron products ensures their integrity and safety, despite constant use;
• the duration of heat preservation with cast iron cookware contributes to the fact that the dish cooked in it does not cool for a long time;
• thermal conductivity of cast iron ensures uniform heating of dishes in all directions;
• the presence of non-stick effect.

Among the disadvantages of cast iron sajah we note:

• the heavy weight of the product is not very convenient when using dishes;
• in wet conditions, cast iron becomes rusty, it is important to clean the dishes after it is used;
• rust may occur during long-term storage of food in the pan;
• brittle cast iron can break when hit hard.

Stainless steel saj-pan models also have their pros and cons:

• significantly less weight than cast iron products;
• when heated, the steel does not emit any vapors of harmful substances, does not give the food any foreign tastes and odors;
• physical damage and burning of food do not affect the properties of stainless steel;
• high anti-corrosion properties;
• stainless steel tableware has a beautiful presentation, looks aesthetically pleasing in the kitchen.

When heated, an empty steel pan at its bottom there are stains of blue-green shades, which, however, are quickly eliminated. In case of burnt oil on the outside of the utensil, it is not easy to remove the soot.

The size of the saj frying pans is different, and they are usually chosen according to the diameter, guided by the amount of food needed for cooking.

Manufacturers offer saji:

• small, with a diameter of less than 35.5 cm;
• average diameter - 35.5-40 cm;
• large, with a diameter of more than 40 cm.

Small products are designed for two or three people. Often, for obvious reasons, buy large saji. For example, a multifunctional cast iron saj-pan with a diameter of 45 cm (manufacturer China, brand Forester), allows you to cook several types of foods, as well as dishes for a significant company.

Proper preparation of the Azerbaijani frying pan for first use and then systematic, competent care of the dishes are a guarantee of the product’s long life.

Preparing for the first use of your purchase will be different depending on what material it is made from. So, in cast iron products there is no non-stick coating, for this reason, procedures are needed that impart a sajou of cast iron non-stick qualities.

First fry thoroughly washed with hot water using detergent. After that, dried and glow on the fire until the gray metal. Then, in a heated dish sprinkle salt, which is held for 10 minutes, until a light, barely audible crackle. Next, the pan is washed with warm water, rubbed dry and, heated, lubricated with vegetable oil.

There are traditional, proven for centuries, the rules of care for sajam:

1. it is not recommended to leave cooked food in cast iron for a long time - it starts to rust;
2. after washing the pan, it should be wiped dry, and it is better to dry it on the fire;
3. periodically it is necessary to wipe the saj with vegetable oil or grease;
4. Store the product in a dry place.

Sometimes, over time, rust appears on the sadzh, but this does not mean that the dishes became useless. To remove contamination pour about 1 kg of salt into the container and heat it on the fire for about an hour, stirring the heated salt. For the cooled product, further preparation procedures are carried out, as for its first use.

Steel, nickel and chrome saji do not rust, and therefore their preparation for use is easier than that of cast iron cookware. The pan is thoroughly washed, dried, and then it is calcined in the fire with the addition of a small amount of oil and a handful of salt. Calcify for about 20 minutes, until the first smoke. Then the saj is washed, dried and dried.

The process of caring for stainless steel products consists of in their washing with a nonrigid brush with addition of the washing substances. In case of severe contamination of dishes for its cleaning Do not use substances with abrasive components. It is simpler and more correct to boil the saj in water with detergent and then wash it in the usual way. Store stainless steel dishes should be in dry places and better separately, so as not to accidentally damage it.

The choice of saj depends on the number of people willing to try a tasty dish. places of use of ware and preferences of the buyer.

1. Steel Saji are more practical, light, but the classic dish is not to cook them. From this point of view, the purchase of iron saj will be the right decision.
2. Teflon coating although considered to be non-stick, a small amount of oil should be used when cooking. In addition, these coatings are short-lived and relatively wear out.
3. Electric Saj is made of special alloy. Utensils of small diameter, not designed for a large team. Its main advantage is compactness.
4. Gas The saj is equipped with a burner, and therefore it can be used both at home and outdoors (taking with it a gas cylinder).

Next, watch the video on how to use the Saj frying pan.