A cast iron cauldron is a thick-walled cookware that gives dishes a rich taste. A metal pot is an indispensable container not only for connoisseurs of oriental cuisine, but also for those who like to cook traditional Russian food over an open fire. Most manufacturers offer a wide range of cauldrons, differing in material and form of manufacture.
Content
- Advantages of cast iron cauldrons
- Types of cast iron cauldrons
- How many people can be fed from a cauldron depending on its volume
- Types of lids for a cauldron
- How to heat a cast iron cauldron
- What to cook in a cast iron cauldron
- How to care for a cast iron cauldron
- Conclusion
- VIDEO: How to choose the right cast iron cauldron.
Advantages of cast iron cauldrons
The hemispherical shape of the cauldron, which has the largest diameter at the top and narrows downwards, helps heat not only the bottom, but also the semicircular side walls. Thanks to this feature, the food in the dish is not fried, but stewed. As a result, the dish turns out crumbly, soft and with a special aroma.
The main advantages of a cast iron cauldron:
- slow and gradual heating;
- retains heat for a long time;
- food retains its beneficial properties;
- a reliable lid and thick walls keep steam inside the container;
- oil penetrates into the pores of cast iron, creating a non-stick film (as a result, the metal does not rust, and the dish does not burn);
- no carcinogens or toxins are formed during the cooking process;
- wear-resistant;
- withstands high temperatures;
- environmental friendliness;
- it is possible to prepare dishes in a multi-layer composition with uniform technical processing of all ingredients;
- economy due to long service life.
Attention! Despite its strength, cast iron may not withstand impact loads and may crack.
Types of cast iron cauldrons
Before choosing a cast iron product, it is worth familiarizing yourself with its varieties. The number of prepared portions and the method of cooking depend on this factor.
By form
There are two types of cauldrons: with a flat bottom and a round bottom.
With a flat bottom
Specialized cookware of this shape is suitable for cooking at home (in the kitchen). It has thinner walls, as it is mainly intended for cooking on a household stove. However, it can also be used on a barbecue.
Uzbek thick-walled cauldrons with a round bottom
Cauldrons from Uzbekistan are famous for their quality and traditional shape with a rounded bottom. Cast iron thick-walled Uzbek cauldrons are suitable for cooking outdoors (on a fire) or in a special oven. The main feature is that the spherical bottom on a fire or oven distributes heat more evenly, creating a longer simmering of the dish.
By volume
Modern cast iron products have a wide range of sizes, from 4 to 300 liters. To determine the volume, you need to understand for what purposes the cauldron is needed.
Small cauldrons
Main dimensions:
- 2-4 liters. A small volume is suitable for a small family of 2-3 people (for cooking pilaf, it is advisable to choose a larger volume).
- 5-8 liters. Also suitable for city kitchens, as they fit on electric, gas and convection stoves.
For reference! The maximum volume of a cauldron that a household stove can heat is 8 l.
Large cauldrons
For a large family, get-togethers outside the city with guests or hiking trips, a cauldron with a volume of 10 liters or more is suitable. Sizes of 10, 12, 14, 16, 18, 20, 22, 25, 40, 50 liters and more are available.
Large boilers (from 25 l are more often used in the catering industry).
For reference! The thickness of the walls of a cauldron of any size should be at least 1 cm. The thicker the material, the better the heat is retained and the more evenly all the ingredients are heated.
How many people can be fed from a cauldron depending on its volume
You need to focus on the following proportions: 1 person = 1 liter of volume. If you are planning a feast, it is recommended to purchase a 12-liter version.
For a family dinner, a capacity of 3-5 liters will be enough. In a home kitchen, a cauldron with a capacity of more than 8 liters is not suitable for use, since it will be difficult to achieve the desired temperature.
Types of lids for a cauldron
The lid is a functional and indispensable element of the cauldron. It should fit tightly to the cookware and create steam circulation inside it. It is made of several types of materials, the choice of which will depend on the operating features.
Cast iron
The lid is strong, prevents fat from splashing and keeps the moisture in the products. The cast iron lid is the most common option, since it is most often made of the same material as the cauldron.
Aluminum
They have less weight and, therefore, less thermal inertia. The cast aluminum lid has a fairly high thermal conductivity, which speeds up the cooking process. Positive qualities include resistance to deformation and exposure to high temperatures.
Wooden
When cooking some dishes, it is preferable to cover the cauldron with a wooden lid. This is the best option for getting crumbly pilaf. This is explained by the fact that wood has lower thermal conductivity. In addition, such a coating is hygroscopic. It reduces the amount of condensation and helps the products to heat up evenly.
How to heat a cast iron cauldron
Unlike an aluminum cauldron, before using a cast iron cauldron for the first time, it is necessary to carry out special preparation of the product. The main task is to heat the machine oil and allow a protective film to form, without which the cast iron cookware will rust. In addition, if you do not fire it, the food will burn during cooking and have an unpleasant iron taste.
Before the procedure, the cauldron should be washed well. You can use laundry soap. After that, we will clean the container with salt. The calculation of salt is 1-2 kg per 10 liters of volume. The whole process takes about 2 hours:
- sprinkle salt into the cooled dishes;
- we make a small fire;
- wait until the salt turns light brown, then remove the heat and let the cauldron cool (do not cool it with cold water, otherwise the metal may crack);
- We throw away the contents of the cauldron and wipe the surface with dry napkins.
Now the cauldron is cleaned and it should be immediately burned in oil. Any vegetable oil or animal fat can be used for this. The appropriate volume is from 100 to 300 ml per 10 l of the kettle volume. The procedure will take 20-30 minutes:
- wipe the surface of the product dry;
- pour oil into the cooled cauldron;
- we make a medium heat;
- pour oil over the entire inside of the dish;
- During the firing process, we monitor the side walls and add oil if necessary, they should not dry out;
- After completing the piercing, pour out the contents;
- remove from heat and let cool;
- Wipe with paper towels to absorb excess oil or grease.
Before cooking, you need to boil the water; if it does not become cloudy, then you can safely use the boiler.
Important! Calcination is not permitted for cast iron products with a non-stick coating.
Calcination is also possible at home, however, due to the large amount of smoke and the unpleasant smell of burning, the procedure in an apartment is carried out with the windows open.
Some tips to reduce harm:
- with open windows a draft will be a plus;
- when piercing on the burner, salt is added to the oil in proportions of 1:1 (reduces smoke);
- the amount of salt is taken ⅓ less and stirred more often.
- It is recommended to use an oven for firing.
If you are using an oven, heat it to 180-200°, then:
- take 10-25 grams of oil and coat the walls with a brush;
- to protect the oven, cover the top of the cauldron with foil;
- keep for 40 minutes to 1.5 hours;
- The procedure is performed in 3-5 approaches.
A properly treated cast iron boiler will last a long time.
What to cook in a cast iron cauldron
Many people watch their diet and eat foods enriched with vitamins. The cauldron is one of the types of cookware that preserves the maximum amount of microelements in food after cooking. There is a huge selection of dishes to suit any taste:
- pilaf with pork, beef and chicken;
- braised lamb ribs with vegetables;
- lagman;
- shurpa, fish soup, field porridge;
- stewed cabbage, cabbage rolls;
- roast, kebab;
- vegetable stew;
- pork shulum;
- lamb khashlama, etc.
If the correct technology is followed, the cauldron is ideal for cooking Central Asian dishes. Its shape and material allow you to cook even a familiar dish in a completely new way.
How to care for a cast iron cauldron
Cast iron products are easy to maintain. Despite all the power of cast iron, the metal still requires careful handling. After cooking, food residues are immediately removed from the surface of the boiler. After which it is washed in warm water.
It is not recommended to fill the dishes with water for a long time or leave them dirty overnight. Rust may appear, since cast iron is iron with carbon, which literally in a day acquires a rusty coating. After washing, the product is wiped dry and treated with vegetable oil.
Attention! Cast iron products cannot be washed in the dishwasher.
In order not to damage the inner surface, do not use a hard brush with metal elements or abrasives. You should know that any cleaning product contains chemicals.
If carbon deposits or rust appear during operation, ordinary water and a sponge will not help here. How to get rid of such defects? If the food is burnt, put two tablespoons of salt and soda in a container with a small amount of water. Place the boiler on the stove or fire and boil for 30 minutes.
Calcination with salt will help get rid of the unpleasant smell. A solution of vinegar and water taken in equal proportions will help get rid of rust. The dishes are soaked for an hour, then wiped dry and rubbed with salt.
Conclusion
A cast iron cauldron is the most practical and reliable option, which is easy to maintain. A heavy boiler with thick walls saturates food with an extraordinary taste. The availability of a wide selection of modern models allows you to choose the optimal size, suitable for cooking not only on a fire, but also on a household stove at home. Among the assortment, you can find a cast iron cauldron-grill - a type of oven with grates that allows you not only to cook soups, pilaf and boil water, but also to fry meat on skewers.
