Rating of cast iron cauldrons. Which cauldron is better to choose: cast iron or aluminum? Copper cauldrons

Choosing an excellent cauldron
(at the end of the article, two very tasty recipes)

Caucasian cuisine is becoming more and more popular. To create masterpieces of Caucasian cuisine at home, you will need special utensils. For cooking Caucasian dishes often use a cauldron, a mantovok, a wok and a tandoor.

Today I will tell you how to choose the right cauldron. We will choose a cauldron that you can use with ease, both at home and in the open air. In such a cauldron, dishes will be much tastier and healthier, the very preparation of dishes in a cauldron will become an exciting process for you.

The word kazan came to us from tatar language... The cauldron literally translates to the boiler. By the way, the name of the capital of Tatarstan (Kazan) comes from the cauldron. The most famous kazan - the ancient Tai kazan - is kept in Kazakhstan in the mausoleum of Ahmed Yassavi. It is made of an alloy of seven metals: iron, zinc, lead, tin, red copper, silver and gold. Decorated cauldron floral ornament, ornate Arabic script and ten lotus-shaped handles. But most of all, the size of the cauldron is impressive - it is 2.45 m in diameter, about 2 m in height and weighs almost 2 tons.

A good cauldron is determined by three main qualities: shape, wall thickness and, of course, the material from which it is made. We will talk about these three parameters today.

What should be the shape of a good cauldron?

Let's make a reservation right away. If you will use the cauldron at home, gas stove, then you will need a cauldron with a flat bottom, but this will no longer be a cauldron. Alternatively, take a rooster. It will perfectly replace a cauldron in practicality, but never a dish cooked in a duck will be as tasty as in a real cauldron.

This cauldron has round shape and a spherical bottom, such a cauldron is perfect for cooking pilaf and many other dishes of Caucasian cuisine on the hearth or on an open fire. The spherical shape in this case ensures uniform heating of not only the bottom, but also the walls of the cauldron, which, according to the chefs, is very important when preparing pilaf and other dishes of Caucasian cuisine. This is one of the secrets about why pilaf is so delicious in the Caucasus.

Now let's talk about the thickness of the walls and the liter capacity of our cauldron

A good real cauldron should have a wall thickness of at least 3-4 mm. Naturally, such a cauldron is intended exclusively for outdoor cooking. Enough essential also has the volume of the cauldron. It is believed that even small portions of pilaf are better obtained in cauldrons of large volume from 20 liters. For home use on a regular stove, a cauldron with a volume of 10 liters or less is enough, if you take it with a large displacement, then on an ordinary stove the cauldron will not be able to warm up to the required limit and your dish will turn out to be dry, hard and not boiled to the end. In such a cauldron, you can cook food for 10 - 12 people.

Finally, we come to the most important point when choosing a cauldron - this is the material from which it is made.

Choosing a material

In the modern world, there are many materials from which a cauldron can be made: aluminum, copper, various alloys. You will also find in stores the version of "Kazan in European style" - these are enamelled, made of stainless steel and having non-stick spraying products, you cannot name them otherwise. But this is just an imitation of the Caucasian cauldron. The main disadvantage of such dishes is that its walls are thin and it does not keep warm for long. The result is a dish without rich taste and aroma.

Cast iron is our choice! The cast iron cauldron has excellent heat capacity, and the dishes are not cooked and fried in it, but languished. The meat gradually comes to a condition, and the rice slowly swells, because this material ensures even heat distribution. In addition, food in a cauldron never burns, unlike dishes made of other metals. Cast-iron cauldrons, though heavy, are very strong and durable.

The older the cauldron and the more often you cook dishes in the cauldron, the better for your cauldron, because the surface of cast iron, due to its porous structure, is impregnated with oil, which further ensures constant sliding, renewal and "self-healing" of the walls. This "greasy" inner layer becomes a natural non-stick coating on cast iron cookware.

If the family clan is long, then the cast-iron cauldron often becomes a heirloom for this clan in the Caucasus. Remember that a cast-iron cauldron has a very important feature, it accumulates in itself all the aromas of dishes that have ever been cooked in it, and further transfers its unique "taste" to other new dishes. Your family cauldron will accumulate the "taste" of family traditions and pass them on to your children and grandchildren.

Useful tips for the care and use of the cauldron

1) When choosing a cauldron, you should carefully study the quality of its inner surface. The inner surface of the cauldron must be flat. There should be no protrusions and obvious depressions on the surface on the metal itself, since during cooking it can simply crack

2) You should not buy cauldrons with thin walls, made of "wrong" metal (steel, copper, aluminum and other alloys). If the surface of the cauldron is covered with Teflon or other non-stick coating, then this is a saucepan, not a cauldron.

Choosing a cauldron for dishes on the fire

Preparation for use

If you bought a completely new cauldron, then first you should ignite it so that all the factory oil evaporates. Then you need to pour one liter of vegetable oil into the cauldron and heat it up strongly. As soon as the oil boils, let it boil for another 5-10 minutes, then start turning it, so that the walls of the cauldron will also heat up and absorb the oil. Now we will rinse the cauldron with ordinary laundry soap and running water. Wipe it dry.

Safety precautions when working with a cauldron

If you decide to buy a cauldron for outdoor use, you immediately need to think about what you will mount it on. It is strongly not recommended to use a variety of tripods, various kinds of stands - this is both inconvenient and dangerous. Dig in the literature or on the Internet and make a special hearth - this is the safest option. A specialized hearth for a cauldron will help you save time, firewood, provide correct and even heating, which will give your dish a real Caucasian taste and aroma.

When preparing dishes, remember that in Caucasian cuisine all dishes that are cooked on an open fire, and especially pilaf, occupy a very important place and it is believed that if someone decided to cook a dish in a cauldron, then there should be enough to invite friends and acquaintances and arrange a good feast.

We are sure that our advice will allow you to find and buy a cast-iron cauldron, which will delight you and your loved ones for many, many years.

Real Tips! Be the first to know!

Loose and moderately fatty, fragrant and tasty, beautiful and appetizing - such pilaf can be really cooked only in the right dishes.

In order to correctly choose and successfully buy a cauldron for pilaf, you need to study all the requirements for the vessel, including material, shape and size. The preparation of this oriental dish has a number of subtleties, departing from which you can get rice porridge with meat. You shouldn't skimp on the purchase - a good cauldron is expensive, lasts for decades and is inherited.

Requirements for the form - what should be the ideal cauldron

The traditional cauldron for cooking pilaf is a pot with a semicircular bottom and lug handles. This form is due to the preparation of food on the fire - earlier in the cauldron they cooked exclusively over an open fire. At the expense of spherical the bottoms of the dishes and their contents are heated evenly, thanks to which the cooking process is accelerated, and the food turns out to be equally fried and tasty.

Which shape is suitable for cooking on the hearth

The classic cauldron still has a hemispherical shape. Please note that such dishes are not suitable for cooking on a regular stove, as only a small and unstable bottom will heat up. As a result, the meat will not be cooked as required, and it will take a long time to cook.

To use an Asian cauldron with a classic rounded bottom, you need a special brazier, a spherical oven (it can be independent or built-in in functional ovens and barbecue complexes) or a metal tripod for use in the country or in the forest.

When choosing a cauldron for the hearth, pay attention that the lugs are comfortable and large enough, otherwise the pan may turn over. It is good if the model provides big handle for hanging over a fire and carrying - with such a device it will not be difficult to carry the dish with one hand to any distance.

The best cauldron for a regular stove

If you plan to cook in your home kitchen using an ordinary stove, you will have to abandon the traditional shape and buy a pilaf cauldron with a flat or slightly rounded stable bottom, the diameter of which corresponds to the largest burner on your stove.

Like any utensil, cauldrons are classified by volume. For a family of two to four, a pot of three to five liters is enough, if you are going to treat guests, then choose eight-liter pots.

To choose the right cauldron for pilaf, pay attention not only to the shape, but also to the lid. It is important that the cover fit as closely as possible to the pot and was heavy - only this one will cope with the task and will not release steam from the pot ahead of time.

Review of materials and selection of a leader

For the production of cauldrons for the preparation of pilaf, cast iron, aluminum, steel and metal alloys are used. Carefully inspect the product from the outside and from the inside - the walls and the bottom should be even, without bulges and grooves, even hints of cracks and scratches are unacceptable.

Cast iron cookware - the best solution

A cast-iron cauldron for pilaf is easy to determine by the weight of the product - such dishes are heavy and massive, but this is what connoisseurs of oriental cuisine appreciate. An average cauldron weighs 5-9 kg, large models can weigh over 10 kg.

Classical cast iron pot It doesn't look very attractive, but such kitchen utensils have natural non-stick properties and do not need additional coating. During the cooking process, the porous structure absorbs fats, which only improves the non-stick properties. At the same time, cast iron is absolutely safe, since it does not emit harmful substances even at the highest temperatures, it can be washed and cleaned without being scratched.

However, it is not recommended to store food in a cast-iron cauldron - ready-made food, if not eaten immediately, must be transferred to another container, for example, in an enamel or glass pan. It is recommended to wash the cast iron immediately so that the porous material does not absorb food residues and their odors. With timely washing, you can do without even chemicals - the walls and bottom are easily cleaned with hot water.

In a cast iron pot, the lid can be made of cast iron ( perfect option), aluminum or glass (rarely in modern models). Cast iron is certainly the most durable, reliable and correct, but be prepared for the fact that you will have to do "weightlifting" while preparing dinner. It is convenient to watch the cooking through the glass so as not to miss the moment of water evaporation.

It is important to consider that cast iron is prone to rust, therefore, the product must be wiped dry every time, or even better - lightly grease rarely used pans with vegetable oil. Sour dishes, for example, with a lot of tomatoes, should not be cooked in a cast-iron cauldron.

Cast iron pans with protective coatings are devoid of these drawbacks - they are not afraid of acids and do not absorb the odors of the food left behind.

It is very convenient if the lid of the pot serves as a frying pan - this option allows you to use the dishes as functionally as possible. The disadvantage of the "flip" is the lack of a top handle.

How to choose an aluminum pot

The simplest aluminum pots attract low cost, but this choice cannot be called ideal. Aluminum heats up too quickly and is not smooth, meat in it can stick to the walls and burn. Even the thickest walls cool down quickly, which is contrary to the rules of preparation of the Asian king of the table.

Modern aluminum cauldrons with a non-stick coating are devoid of the main drawback - they food won't burn, and the dishes do not have to be washed by boiling water. Such a cauldron, with skillful use, will be able to cook real pilaf, but experienced housewives recommend wrapping the vessel so that it does not cool down quickly, and carefully monitor the roast, adjusting the heating temperature or flame intensity.

There are several types of non-stick coatings for aluminum cauldrons:

• teflon - today it is no longer considered the best, since Teflon (and its analogues) requires a very careful attitude and is afraid of mechanical damage, high heating temperature without fat;
• multilayer Teflon with additives of various minerals that increase the stability of capricious Teflon;
• ceramic - relatively safe, but also does not tolerate scratches and requires the use of plastic and wooden spoons (shovels);
• titanium-ceramic - supplemented with a titanium layer for strength.

The non-stick coating should be not less than 20 microns in thickness... By the method of application, it can be sprayed and rolled - the second option is more reliable and durable.

Before choosing a cauldron for pilaf, pay attention to the method of making the pot - it is better to put stamped products aside immediately, for delicious dishes and a long service life requires cast cauldrons with thickened walls.

Stainless steel is a controversial idea

Choosing a stainless steel cauldron is not the best solution if you plan to learn how to cook real pilaf. Steel dishes are distinguished by thin walls, which retain heat poorly. But modern manufacturers have learned to avoid this drawback by using new technologies.

If you don't want to buy a cast-iron cauldron, but want the perfect utensils for pilaf, look for steel pots with multilayer structure... In such modifications, several types of metal are used, obtaining a layered structure that heats up optimally, retains heat for a long time and maintains the desired temperature. The handles in these pots can stay comfortable, again due to the clever combination of metals.

Experts believe that cookware made of chrome-nickel steel with a reinforced multilayer bottom with a thickness of at least 10 mm is practically not inferior to cast iron in such properties as uniform heating and long-term heat retention. Additional heat-saving properties are provided by mirror walls.

Alternative to a cauldron - in what dishes can you cook pilaf

If, after reading the tips for choosing a cauldron, you come to the conclusion that spending on additional utensils is unprofitable, then open the cabinet and see what dishes you already have for cooking pilaf:

• a deep frying pan with thick sides and a bottom is quite suitable if you rarely indulge your homemade with a signature oriental dish;
• a thick-walled non-stick pan suitable for frying, preferably with a ceramic coating;
• duck or goose - these vessels differ in size, but both have an oblong shape. As a rule, ducklings with a thick bottom, which is what is needed to make real pilaf;
• ceramic pots can be used for cooking in the oven or on the stove, but in this case it is better to fry the food in a metal pan;
• fireproof glassware is also suitable for simmering rice in the oven, but sauté meat and onions recommended beforehand in another vessel;
• a slow cooker is an electric pan, about all the delights of which, it can also become a worthy alternative to a cauldron for pilaf.

The easiest pilaf recipe

For an appetizer, we offer you the simplest recipe for pilaf, which can be prepared in almost any dish and from any meat, including chicken.

1. Pour boiling water over good round rice for one minute.
2. Drain the boiling water and immediately pour cold water over the cereal.
3. Rinse the rice thoroughly under running water, stirring and “washing” it with your hands. Do not push hard so that the grains do not end up in the sink.
4. When the clear water begins to drain, the rice can be considered ready for cooking. Leave it in clean, cold water for this step.
5. Cut the meat into pieces, the onion into half rings, the carrots into thin long bars, remove the top husk from the garlic and leave the head unassembled.
6. Fry the meat in vegetable oil until tender, if it is hard, pour in water and simmer.
7. Add onion and bring to transparency.
8. Send the carrots to the cauldron, stir, lightly brown.
9. Add spices - you can use a special set or just - salt, curry, pepper, barberry.
10. Stir, put the head of garlic, screw on the heat and lay out the rice, after draining the water from it.
11. Smooth out the rice and cover with boiling water so that the water is two fingers wide above the rice.
12. Cover and bring to a boil. Leave to cook on a low flame or heat.
13. Do not interfere !!! When the hearth has evaporated, taste the top rice, it should be almost cooked but not soft. If the rice is hard and the water (including inside) has boiled away, add a little water and cover completely. If the water hasn't evaporated yet, open the lid slightly.
14. Unplug the stove and leave the saucepan covered for 10 minutes.

Stir gently and serve!

If you still have not decided which cauldron to choose for pilaf, then take a walk through online stores, compare the characteristics of the models and ask the consultants. Read, and in our other instructions.

Which cauldron is better: cast iron or aluminum? Let's understand the material. When food is cooked in a cauldron, heat first of all goes to its walls, then to water (if cooking is in progress), then to the products. And they get it from all sides at once.

When heat is transferred to food from oil, an identical process occurs, but at a different temperature spectrum. The material of the cauldron is no longer important here. The main condition is the presence of the required temperature.

More details about processes

Many factors, such as taste, food color, surface consistency, are determined by the following criteria:

• the degree of intensity of heat transfer to the prepared dish,
• higher temperature indicators of products during heat treatment,
• the duration of this processing,
• uniformity of heat dissipation inside the food being cooked.

In many cases, in a cauldron, products receive heat from their direct contact with its walls.

Viscous and thick dishes are often prepared in this dish. In this case, heat transfer using convection is problematic. And here the thermophysical characteristics of the cauldron material are of great importance.

The main indicators for the analysis of these characteristics are specific:

• Mass (UM).
• Heat conductivity (CCT).
• Specific heat (CT).

According to the first estimate, cast iron is in the lead. It has a good mass index, perfectly accumulates heat, quickly transfers it to the prepared products. According to some home cooks, the cast-iron cauldron only needs to be heated to certain conditions, then he will competently prepare everything himself.

When comparing the qualities of products from the indicated metals, provided that they have no differences in the shape and density of the walls, the following is obtained.

The weight of the aluminum container is 2.6 kg, and the cast iron container is 7.85 kg.

By definition, a cast-iron counterpart can concentrate and evenly concentrate a lot of heat. But according to UT, cast iron is almost twice as low as aluminum. And its competitor, whose mass is three times less, accumulates less heat only 1.5 times less.

According to DCT, aluminum overtakes cast iron by 4.5 times

If the container is used on a household stove powered by gas, then the flame touches its bottom only at certain points. Water is heated in a cauldron. When it boils, bubbles appear at these points. And if there is a burning of food in a cast-iron container, then only along the circumference of the burning gas. Especially this picture is observed often in versions with a flat bottom.

Also, a blush appears on those products that are cooked in a cast-iron vessel and located at the very bottom of it. And those food items that touched the side walls during the cooking process do not darken.

In an aluminum product, the width of the gas spot is 4 times greater. The spot covers almost the entire bottom. Some percentage of the heat goes into the walls of the cauldron. And the culinary result is much better.

In a hemispherical cast iron cauldron, heating from hot air flows is weaker than in the aluminum version. The reason lies in the difference in UPT.

Significance of uniform heat dissipation

Is this aspect always of great importance? A competent choice of material for a cauldron for a specific method of cooking is due to knowledge of the principles of heat dissipation in the material of the cauldron itself and the main products. In other words, you need to have data on their thermophysical characteristics. You need to be aware of what outcomes you want to realize from them.

	UM (kg / liter)	UT (J / kg * k)	DCL (W / m * k)
Animal and poultry meat
Potatoes

A liter of water has a heat capacity comparable to that of the entire cast-iron vessel. The same amount of heat is concentrated in 300 grams of oil as in 1 kg of cast iron. In 500 grams of meat or potatoes, the UT is equal to the UT of 1 kg of oil.

When studying the thermophysical properties of the presented products and materials, it turns out that the UT of many products is superior to the UT of materials. And their UPT is significantly inferior to the UPT of materials.

The walls of a cast-iron cauldron have a density of 4 mm, when it comes to truly high-quality products. The density of the walls of the aluminum analogue is less. Moreover, both of these materials have a modest heat capacity. If this aspect is a priority for you, then a copper or ceramic cauldron will suit you. In terms of strength, they are significantly inferior to the previous options, but they can retain heat longer. This is especially true for a ceramic product. Usually, its walls have an amazing thickness (1 -1.5 cm). And it concentrates a lot of warmth in itself. The heat dissipates quickly and evenly. And the UPT of a ceramic cauldron is equated to the UPT of the products themselves.

And if you need to simmer dishes for a very long time, for example, in the oven, then neither aluminum nor cast iron cauldron will suit you

There is an opinion that a cast iron product concentrates heat in itself. This compensates for the lack of heat coming from the outside at the moment when you need to very quickly and quickly fry a solid number of products. Having carried out an elementary arithmetic operation, one can calculate that the percentage of heat accumulated by a cast iron product is negligible. And a huge amount of heat must go from the outside of the dish.

Based on the results of the most elementary experience, it becomes clear how small the percentage of heat that accumulates in a cast-iron cauldron. Boil the water in this product on the stove. When it begins to boil, remove the product from the stove - almost at the same moment, the boiling ends. Repeat the process with the ceramic counterpart - the end of the boil will come out only after a few minutes.

SCI of cast iron complicates the uniform dissipation of heat over the functional surface. Of course, the cast-iron container has rather dense walls. Although the sides are usually thicker. This is their protection against crackling. The bottom is also very thick. And the thickness of the walls themselves is very modest. He can place your cast iron cauldron on a scale, then determine its diameter, surface area and wall density. The last parameter will turn out to be less than you thought.

However, the popularity of cast iron products is high. The secret is simple: these are cheap raw materials, the quality characteristics of the surface after skillful processing, strength and durability, as well as the correct operation and storage of such cauldrons

The aluminum versions are not much less common. They are preferred by hikers and people who want to create oriental dishes at home, on household stoves.

Many sources today claim that aluminum is harmful, especially for home use. Perhaps it was. But after the appearance of Teflon coating and other types of coatings, aluminum cauldrons began to meet serious safety criteria.

And in modern aluminum cauldrons, the walls are covered with ceramic protection. And their bottoms are formed from:

• Become. This helps to better pick up the waves of induction cookers.
• Copper. This way the heat spreads better.
• Aluminum. It is the main carrier material.

Thanks to such technological solutions, aluminum cauldrons can be safely used for cooking pilaf and other interesting dishes in the home kitchen. But do not forget about temperature conditions, which are critical for aluminum. Yes, and the aluminum lid is a must.

Ideally, it is better to have cast iron, aluminum, copper, and ceramic options on the farm. Reason: each cauldron is optimally suited for certain recipes.

But if you are puzzled by the choice between aluminum and cast iron option, and you are not particularly worried about their thermal physics, but most of all durability and strength, then give preference to a cast iron product. Its weaknesses should also be taken into account: fragility, susceptibility to corrosion, high weight, weak aesthetic appearance.

In terms of aesthetics, the cast-iron cauldron has never been a model. For him, this aspect is not a priority.

It is possible to protect the product from corrosion by performing skilful pre-treatment. Also, do not forget about the rules of careful storage of this product.

In general, cast iron versions attract many with their reliability, uniform heating of food. If you equip such a cauldron with a cast-iron lid, then you can actively use steam during cooking. And the dishes in it are delicious with a traditional oriental taste.

Outcome

If you often go hiking or cook pilaf at home and you need a light and cheap product, then this is right for you. aluminum version... But remember that it is not resistant to deformation and also cools down quickly. Although, if you take a modern product with a powerful coating, these troubles can be avoided.

According to one version, the secrets of making utensils from cast iron were known as early as the 12th century, but mass production in Europe and then around the world was launched only in the 18th century, when they learned to make alloy in a blast furnace in England. The modern market has grown to such an extent that it is sometimes very difficult to make a choice. However, the undoubted plus of such a variety is the ability to answer the question - which cauldron is better to buy.

Kazan "Seaton", 12 liters.

Kazan of which material is better

The phrases "cast iron cauldron", "cast iron cauldron", "pilaf cauldron" evoke a strong association with Asian cuisine. That is why many first of all attribute Uzbek products to top-end cauldrons, which is only partly true, since many other manufacturers are not inferior to them in terms of casting technique and all indicators. Which cauldron is better, cast iron or aluminum - this is not even a question. The best material is the one with the worst thermal conductivity and the highest heat capacity. Thermal conductivity of a material is the transfer of heat from heated sources to cold ones, through the movement of molecules and atoms. Among the metals, cast iron has the highest heat capacity and the lowest thermal conductivity.

In the first place in terms of thermal conductivity among the metals taken for comparison is copper, then aluminum comes, and only then comes cast iron and steel. Moreover, the thermal conductivity of aluminum is 4 times worse than that of copper, and the thermal conductivity of cast iron is worse than the thermal conductivity of copper by 8-10 times. So the worst material is copper. Copper would cost 3-4 times more than aluminum and 10 times more than cast iron. What are we all about copper? And because copper is the worst material for a cauldron, meanwhile, Dagestan cauldrons are made exclusively from copper, and from tinned copper, unlike cast iron, it has to be tinned with food tin. In our workshop there are 2 Dagestan cauldrons, which are probably 200 years old, but solely for aesthetic reasons, there is simply no other metal in Dagestan.

Copper Kazan, Dagestan, 120-150 years old.

so the best material for a cauldron is cast iron.

The cast iron cauldron heats up for a relatively long time, but when it warms up, the cast iron gradually gives off heat to the products that are cooked in it. It is because of this that such delicious food is obtained! Cast iron has a porous structure. Heat remains in it for a very long time.

So, which cauldrons are the best in shape

The best shape for a cauldron is a hemispherical shape. Or a truncated shape, in the form of a smaller part of a hemisphere, but this is essentially also a hemisphere. This shape is the best from geometric considerations, because all points on the surface of the hemisphere are equally distant from the center of the circle. Equally removed, which means they warm up equally, which is especially important for pilaf.

All cauldrons, which are less than 6 liters in volume, have, in addition to their own spherical shape, various superstructures, for example, a circle at the bottom - just so that the cauldron does not tip over. Moreover, the inner surface is also hemispherical. The bottom of the cauldron has the same shape.

Kazan-casserole, which is a deviation in shape from a hemisphere, is intended for cooking not pilaf, but liquid dishes. Also the same as all non-hemispheres.

Which cauldron is better to buy for home

For your home, a cauldron from Balezino or Seaton is best suited for you, with a volume of up to 8 liters. This cauldron is enough for 8-10 people. Choosing from these two manufacturers, it is worth stopping at Seaton - since you are not bound by weight considerations, Seaton's products are of better quality, but if you want a thick cauldron, for example, not 3 mm thick, but 4 mm, then you should rather stop at Balezino.

Second - suppose you definitely need a cauldron for an induction cooker, then you need to choose from cauldrons recommended specifically for induction cookers -

Cauldron pan, certainly suitable for induction cookers.

And it is imperative to consult with our specialist by phone 8 921 935 58 32.

For induction cookers, cast iron cauldrons are certainly needed, but those that do not have a superstructure imitating a cauldron with full adherence to the stove, for example, cauldrons with a flat bottom.

Which cauldron is better for a fire

For a fire, it is better to buy a cauldron with a large volume - starting from 8 liters. The forest people, as we become from time to time, have a better appetite. The average portion, due to additives, with the same composition of vacationers, increases 1.5 times. Total - 12 liters on average, for 8 vacationers.

When the products are delivered to the scene by car, the weight problem is removed. When delivered to the place without it, we use cauldrons with aluminum lids such as Balezino, but certainly complete with cast-iron cauldrons. Aluminum lids save the day. All the same, minus 1 - 1.5 kg.

Of course, cauldrons must be chosen with lids - use the catalog section -

Rating of Russian and near-Russian manufacturers

If we talk about premium-class cauldrons, you should undoubtedly pay attention to French companies - Staub, Fontignac, Le Creuset. However, their products are more often used by culinary professionals working in the restaurant industry, since cast-iron cauldrons of French firms will cost, to put it mildly, not cheap. From 6000-8000 rubles per frying pan.

Those who want to combine good quality products and acceptable cost should take a closer look at the models offered in the post-Soviet space. Belarusian and Ukrainian cast-iron cauldrons are especially popular. Among the experts in cast iron, the products of the Polotsk plant, made according to the old foundry technology, are appreciated. Belarusian cast irons have thick smooth walls, a very pleasant appearance. At the moment, they are produced in relatively small editions, so buying such a cauldron is a great success.

In St. Petersburg, you can easily buy a cast-iron cauldron for pilaf of one of the reputable Ukrainian manufacturers - "Seaton", "Ecolit". Each of the factories offers its own "chip". For example, it is ready to compete with French manufacturers: smooth casting, thickened walls, high quality pre-sale preparation for operation brings it closer to European quality standards.

For those who prefer a domestic manufacturer, the market offers many proven options. The most popular among them are cauldrons of the Udmurt plant "Balezino", which produces high-quality thick-walled dishes with a beautiful design.

Among manufacturers, "Siton" is a quality standard. Its products are distinguished by perfect casting, cauldrons with geometrically smooth edges and a small, but quite decent metal thickness. "Balezino" - not ideal, but budget casting, cauldrons with smooth edges, flooded "asphalt". Balezinskie cauldrons are 20% cheaper than Siton. Belarusian cauldrons made at the enterprise in the city of Polotsk are the thickest of all cauldrons. Nice casting. On the shelves of St. Petersburg, however, they rarely appear due to the difficulties of delivery. "Ecolit" - not bad cauldrons, the enterprise is now stopped, due to debts to suppliers, the remains are being sold. Our Internet address is

Andrey Kisly, Alexey Oreshkin