A cauldron is a specific utensil that is indispensable in the kitchen. You can cook a lot in it interesting dishes: rich soups, sauces, stews and desserts. The main culinary creation, the creation of which requires a cauldron, is pilaf. Well, if we talk about picnics, trips to nature and fishing, then you can’t do without high-quality tableware. Which cauldron is better, aluminum or cast iron? This article has all the necessary recommendations for choosing.

Selection criteria

Before you find out which cauldron is better, aluminum or cast iron, you need to clarify some points. For novice cooks, it is better to opt for aluminum cookware. A cast iron cauldron has some features that you need to learn to control. It takes a long time to heat up, but holds the temperature better. When cooking in such a cauldron, it is difficult to achieve the simmering effect.

Such utensils must be used constantly, or each time they must be prepared for the cooking process. Next, you need to decide on the shape and size of the cauldron. When choosing such utensils, the stove on which the cooking process will be carried out also plays an important role. For gas it is better to take a cast iron cauldron, and for electric - aluminum. Having decided on the main criteria, you can safely go shopping.

Myths

There are several incorrect or inaccurate facts that are passed from mouth to mouth about aluminum cookware. The most important of them is the myth about the harmfulness of such an alloy. When a cauldron is properly processed, a film is formed on its surface, which prevents food from burning and prevents the release of harmful substances. In addition, high-quality dishes undergo testing and inspection.

The second myth is related to fragility aluminum cookware. Many people mistakenly assume that such a cauldron can easily melt.

But it is simply impossible to achieve this from high-quality cast dishes.

The third speculation speaks of the poor quality of food that was prepared in an aluminum cauldron. Main feature Such dishes have a simmering effect. Yes, a cast iron cauldron holds heat better, takes a long time to heat up and cool down. But it also copes with this task perfectly. That is, food will be cooked perfectly if the required temperature is maintained.

Cauldron shape

Which cauldron is better, cast iron or aluminum? This is the main question, but other criteria are also important. For example, the shape of the dishes. Its choice depends on the cooking process. The standard or classic shape is hemispherical. But such a cauldron is better used for cooking over a fire or special stands.

In such dishes, food does not get stuck in the corners and is easy to mix. But for a gas stove this shape is inconvenient. In this case, it is better to choose a cauldron with a flat bottom. It's convenient and practical. It will have a rounded shape inside, so the cooking process will be no less enjoyable. Which cauldron to choose - aluminum or cast iron - depends on personal preferences and skills.

Volume

This factor also matters. For cooking on gas stove you need to choose a cauldron no more than 8 liters. This is the optimal volume of dishes in which you can cook, for example, pilaf for 10-12 people. A larger cauldron on a gas stove will heat up unevenly. It is more suitable for use on other heat sources (outdoors, barbecue), where you can expand the heating zone. A cast iron boiler will take longer to warm up than an aluminum one, regardless of volume.

Cast iron or aluminum

And yet, which cauldron is better to choose, aluminum or cast iron? In addition to the above advantages and disadvantages, both options have other indicators. An aluminum cauldron is lighter and, accordingly, more mobile. Such dishes are made from light metal alloys.

If you take a small cauldron for cooking on gas or electric stove, then it is better to give preference to aluminum. But if you plan to cook culinary masterpieces outdoors or on the grill quite often, then it is better to choose a cast iron cauldron. At good care Such dishes will last for decades. Cast iron is heavy, but has better heat capacity.

Quality criteria

Which cauldron is better - aluminum or cast iron - depends not only on the metal alloy. Product quality matters big role. The walls of any cauldron should not be thin. For high-quality dishes this figure is at least 4 mm. Only in this case is uniform heating and high quality cooked food. Agree that certain dishes are prepared in a cauldron that require specific technology.

It should be noted that cast iron only improves its properties over the years, and therefore old cauldrons made of this material are more valuable. Good dishes have flat surface without dents or roughness. And the last factor that speaks about the quality of a product is its price. With good cookware it cannot be low.

Afterword

Which cauldron is better for pilaf - aluminum or cast iron? In each of them you can prepare delicious dishes. The main thing is that it is high-quality dishes. An aluminum representative of this class has a lower cost, light weight, but low heat capacity. A cast iron cauldron costs more and weighs more. But it holds heat better and warms food well. High-quality dishes made from such an alloy will serve faithfully for more than one generation.

Professional chefs prefer cast iron cauldrons, but aluminum will be more convenient for beginners. Remember that the main thing is in cooking delicious dishes- this is the skill of the cook, but you shouldn’t forget about good dishes either. Which cauldron is better: aluminum or cast iron is everyone’s personal choice.

- Which cauldron should I buy? - that's what they ask me most often.
What is behind the word "which"? What shape? What volume? What material?
Let's go in order.
What is Kazan? This is a container for cooking food over a fire.
In fact, you can cook food over a fire without utensils - bury it in the ashes or put it on a stick and hold it over the coals until it’s cooked.
But when humanity developed and moved from primitive hunting and gathering to animal husbandry, the rather wasteful method of cooking meat directly on fire was replaced by the idea of ​​combining meat with other products and diluting everything with water to make more food - so a container was needed to hold everything together and transferring heat from the fire to the products. Call this container what you want - a cauldron, a pot or a cauldron - it doesn’t change the essence much. You can even call it a saucepan - the word “cauldron” is translated from Turkic languages, just in case. It's not in the title!
The bottom line is that one of the purposes of cookware is to transfer heat from the fire to the food.
The taste, surface consistency, color of cooked products and much more depend on how intensely heat was transferred to them, what temperature the products reached during heat treatment, how long the process lasted and how evenly/unevenly the heat spread inside the products.

When cooking in a cauldron, the heat is first transferred to the walls of the cauldron, then the heat spreads in the water (including through convection) and is transferred to the products simultaneously from all sides.
The same thing (but in a different temperature range) happens when heat is transferred to food through oil.
In these cases, the properties of the material from which the cauldron is made do not play a significant role. You can even boil anything in a tin can or fry it in the presence of a sufficiently large amount of oil - the main thing is to ensure the required temperature. The properties of the material are not important because heat is transferred to the products by water or oil and this is their properties or temperature decide everything.
But the fact is that very often the cauldron transfers heat as a result of direct contact between the product and the walls of the vessel. Viscous, thick dishes are also often prepared in a cauldron, where heat transfer by convection is difficult. And in these cases, the thermophysical properties of the material from which the cauldron is made are very important.

Let's look at the thermophysical properties of several materials from which a cauldron can hypothetically be made. The main parameters for assessing the thermophysical properties of materials include:

1 specific gravity- everyone knows what it is
2 thermal conductivity - that is, the ability of a material to conduct heat through its thickness
3 specific heat capacity - the ability of a material to accumulate heat per unit weight.

Specific gravity Specific heat Thermal conductivity Name of material kg/liter j/kg*k W/m*k Copper 8,5 380 407 Aluminum 2,6 920 221 Steel 7,85 452 58 Cast iron 7,22 540 50 Ceramics/clay 2 800 1,05

Well, what material is the best from the point of view of thermophysics? At first glance, the answer is obvious and without any tables or reasoning - only cast iron!
After all, it is heavy, has a good ability to accumulate heat and instantly transfer it to the products at the right time. They say that you just need to heat it up properly, and then it will fry everything itself!
They say, they say... you never know what they say? Let's think and count!

To simplify the task, let’s compare the properties of the two most popular materials for making cauldrons - cast iron and aluminum.
Let's say we have two cauldrons of absolutely the same shape and with walls of the same thickness. If an aluminum cauldron weighs 2.6 kg, then a cast iron one will weigh 7.85 kg. Usually cauldrons with a volume of 10-12 liters weigh about this much.
If you don’t look at the table, it seems that a cast iron cauldron is capable of accumulating more heat and distributing it more evenly.
But the heat capacity of cast iron is almost half that of aluminum. And an aluminum cauldron, which is almost three times lighter, will accumulate heat only one and a half times less. It seems that there is still a significant difference, but we will talk about how important the ability to accumulate heat is for a cauldron, but for now look at another parameter - thermal conductivity. Aluminum has a thermal conductivity 4.5 times higher than cast iron, and this is really important.
If you use a cauldron on a gas stove, then the flames touch the bottom of the cauldron in certain places. In a cast iron cauldron, due to its low thermal conductivity, you can observe how, during boiling water, steam bubbles form precisely in those places that the flame touches - in the form of a ring. And if something burns in a cast-iron cauldron on a gas stove, then strictly along the ring where the gas was burning from below. This happens especially often in cauldrons with a flat bottom; in spherical cauldrons, the heat is distributed somewhat differently, but we’ll talk about that another time. And another question - have you ever seen that only those foods that are at the very bottom of a cast-iron cauldron turn brown, while those that touched the side walls during cooking remain light?
In an aluminum cauldron there is a hot spot from gas burner four times wider and covers almost the entire bottom. Some of the heat rises into the walls of the cauldron, which allows you to cook with much better results.
Well, besides, jets of hot air flowing around a spherical cauldron, a cast-iron cauldron heats up much less than an aluminum cauldron - precisely due to the difference in thermal conductivity.
Copper has almost twice the thermal conductivity of aluminum. And such high thermal conductivity makes it possible to produce copper cookware much thinner than aluminum and, even more so, cast iron. At the same time, heat even in thin copper frying pans and cauldrons spreads even more evenly than in aluminum, and even more so than in cast iron. The heat rises along the copper walls of the cauldron to the very top, which has a beneficial effect on cooking, for example, rice.

But is uniform heat distribution always so important? Strictly speaking, in order to choose the right cookware material for specific type When preparing food, you need to understand how heat spreads not only in the material from which the dishes are made, but also at least in the main products. That is, it is important to know what the thermophysical properties of products are and to understand what result we want to achieve from them, so in the following similar table I have listed the known parameters of some products.

	Specific gravity	Specific heat	Thermal conductivity
Product Name	kg/liter	j/kg*k	W/m*k
Water	1	4100	0,58
Fish	1	3600	0,8
Meat and poultry	1	2800-3300	0,5
Potato	1,1	3400	0,6
Salo	0,8	2100	0,2
Oil	0,8	1700	0,12-0,8

One liter of water has almost the same heat capacity as an entire cast iron cauldron. And three hundred grams of oil can accumulate as much heat as one kilogram of cast iron. But half a kilo of meat or potatoes has the same heat capacity as a kilo of butter. Now you understand why proper preparation Should there be a lot of oil in deep frying, but not enough food to be fried?
But let's get back to the cauldrons. Comparing the thermophysical properties of products and materials for making tableware, we see that the heat capacity of most products is several times higher than the heat capacity of materials. But thermal conductivity is hundreds of times worse.
What happens when we put the same piece of meat in a frying pan or in a cauldron? Let’s say that in order to bring the meat to readiness, it must be heated to 70C inside the piece. The frying pan itself will heat up to such a temperature that you won’t even have time to count to ten. The heat reaches the frying pan-meat boundary and here the rate of heat propagation drops hundreds of times. Where does the heat go? It concentrates in the outer layers of meat, and passes inside very slowly. As a result, a crust forms on the surface, which conducts heat even worse. The meat has a heterogeneous structure - somewhere there are layers of fat, somewhere the muscles are separated by connective tissue. But we usually don’t think about this, we simply turn the power regulator and ensure that the meat is fried “as it should” and “does not burn.”
But on the surface of cast iron and steel cookware, the temperature is not distributed evenly enough - we also deal with this defect in the cookware intuitively, moving the meat around the pan when we turn it.
However, take another look at the table of properties of materials for making tableware. At one pole there is copper with very high thermal conductivity and low heat capacity, which is aggravated by traditionally thin walls. This cookware has a very low heat capacity - it takes a few seconds to heat it up and it has absolutely no so-called thermal inertia. At the same time, copper cookware has very good thermal conductivity, allowing it to be evenly distributed over work surface heat coming from below.
And at the other pole there is ceramics, which is usually made with a very thick bottom and walls due to its cheapness, fragility and rather low specific density of the material. If the walls of cast-iron cookware are three millimeters, then the wall of ceramic cookware is a centimeter or one and a half in size and does not surprise anyone. Thus, ceramic cookware has the opposite properties of copper cookware - it takes a long time to heat up and is capable of accumulating quite a lot of heat, but the speed of distribution, and therefore the transfer of heat to products, is very close to the thermal conductivity of the products themselves! Do you understand now why humanity continues to use ceramic dishes for long simmering and cooking in the oven, despite such an obvious drawback as fragility? Do you understand why it takes so long to cook food in clay pots? It is thanks to the low thermal conductivity of ceramics that the products do not get “burned”, but are heated evenly in depth.
Well, what's in the middle of the table?
Aluminum, cast iron and steel have the most uninteresting parameters compared to copper and ceramics. The heat capacity is so-so, but sufficient to burn any food. It is believed that a cast iron cauldron is capable of accumulating heat in order to compensate for the lack of heat coming from outside at the moment when it is necessary to quickly fry (caramelize the surface) a large amount of food. A basic calculation shows that the heat accumulated by the cauldron is not enough for almost anything. All the same, a fair amount of heat should come from outside the cauldron. Even the most basic experiment shows how insignificant the heat it is capable of accumulating is. Remove the cauldron of boiling water from the stove - the boiling will stop almost immediately. Remove the ceramic pot of boiling water and the water will continue to boil for a few more minutes.
The thermal conductivity of steel and cast iron does not allow heat to be evenly distributed over the working surface. All that remains is to console yourself with the thick walls of cast iron cookware, but keep in mind that the sides are usually made thick so that they do not crack the bottom itself. And the walls of the dishes are quite thin. Weigh your cast iron cauldron, measure its diameter, calculate the surface area and determine the thickness of the walls - it will turn out to be much thinner than you expected.

So what is the “secret of success” of cast iron cauldrons? First of all, the point is the cheapness of the raw materials, good properties surfaces after correct processing, durability and... correct use cauldron in his homeland, which we will talk about another time.
In the meantime, I want to say that for use on a gas stove, I would choose an aluminum cauldron. If anyone is confused by horror stories about the dangers of aluminum, then I hasten to inform you that after the invention of Teflon, developers various materials They have come so far in coating aluminum cookware. And modern ceramic coatings work just fine, and the bottom is made up of several materials - steel for receiving electromagnetic waves on induction cookers, copper for better heat distribution and, finally, aluminum itself, like load-bearing material works just great.
But I will never give up a copper cauldron or a ceramic cauldron - it’s just that each recipe has its own, best-suited cauldron.

Crumbly and moderately fatty, aromatic and tasty, beautiful and appetizing - such pilaf can only be prepared in the right container.

In order to choose wisely 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, from which you can get rice porridge with meat. You shouldn’t skimp on your purchase - a good cauldron is expensive, lasts for decades and is passed on by inheritance.

Form requirements - what the ideal cauldron should be

A traditional cauldron for preparing pilaf is a pot with a semicircular bottom and handles with ears. This form is due to the preparation of the dish over a fire - previously they cooked in a cauldron exclusively over an open fire. Due to spherical shape The bottoms of the cookware and its contents are heated evenly, which speeds up the cooking process, and the food turns out equally fried and tasty.

Which form is suitable for cooking on the hearth?

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

To use an Asian cauldron with a classic round bottom, you need a special grill, a spherical oven (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 fireplace, pay attention that the handles-ears are comfortable and large enough, otherwise the pan may tip over. It’s good if the model provides big pen 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 regular stove, then 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 of your stove.

Like any utensils, cauldrons are classified by volume. For a family of two to four people, 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 tightly as possible to the vessel and was heavy - only this one will cope with the task and will not let off steam from the pot ahead of time.

Review of materials and selection of a leader

To produce cauldrons for preparing pilaf, cast iron, aluminum, steel and metal alloys are used. Carefully inspect the product from the outside and inside - the walls and bottom must be smooth, without bulges or depressions, even hints of cracks and scratches are unacceptable.

Cast iron cookware is the optimal solution

A cast iron cauldron for pilaf can be easily identified by the weight of the product - such utensils are heavy and massive, but this is precisely what connoisseurs of oriental cuisine value. An average cauldron weighs 5-9 kg, large models can weigh more than 10 kg.

Classical cast iron pot It may not look very attractive, but these kitchen utensils have natural non-stick properties and do not require additional coverage. 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 fear of being scratched.

However, it is not recommended to store food in a cast iron cauldron - prepared food, if not eaten immediately, should be transferred to another container, for example, enameled 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 even do without chemicals - the walls and bottom are easily cleaned with hot water.

In a cast iron pot, the lid can be made of cast iron (ideal), aluminum or glass (rarely in modern models). Cast iron is, of course, the most durable, reliable and correct, but be prepared for the fact that when preparing dinner you will have to engage in “weightlifting”. It is convenient to observe the cooking through the glass so as not to miss the moment of evaporation of water.

It is important to consider that cast iron is prone to rust, so the product needs to be wiped dry each time, or even better, lightly grease rarely used pans with vegetable oil. It is better not to cook sour dishes, for example, with a lot of tomatoes, in a cast iron cauldron.

These disadvantages are absent from cast iron protective coatings– they are not afraid of acids and do not absorb the odors of leftover food.

It is very convenient if the lid of the pot serves as a frying pan - this option allows you to use the dishes as efficiently as possible. The disadvantage of the “reversal” is the absence of a top handle.

How to choose an aluminum pot

The simplest aluminum pots are attractive due to their 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 quickly cool down, which is contrary to the rules for preparing the Asian king of the table.

Modern aluminum cauldrons with non-stick coating do not have the main drawback - they food won't burn, and the dishes do not have to be washed with boiling water. Such a cauldron, if used skillfully, can prepare real pilaf, but experienced housewives It is recommended to wrap the vessel so that it does not cool down quickly, and carefully monitor the frying, 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 very careful handling and is afraid of mechanical damage, high heating temperatures without fat;
• Teflon multilayer 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(scapulas);
• titanium-ceramic – supplemented with a layer of titanium, which adds strength.

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

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

Stainless steel is a controversial idea

Choosing a stainless steel cauldron is not best solution, if you are planning to learn how to cook real pilaf. Steel cookware has thin walls that do not retain heat well. But modern manufacturers have learned to avoid this drawback using new technologies.

If you don’t want to buy a cast iron cauldron, but want the perfect utensils for pilaf, look for steel cauldrons with multilayer structure. In such modifications, several types of metal are used to obtain a layered structure that heats optimally, retains heat for a long time and maintains the desired temperature. The handles in such pans can remain comfortable, again, due to the right combination of metals.

Experts believe that cookware made of chromium-nickel steel with a reinforced multi-layer 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.

An alternative to a cauldron - in what kind of container can you cook pilaf?

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

• a deep frying pan with thick walls and a bottom is quite suitable if you rarely pamper your family with a signature oriental dish;
• a thick-walled non-stick pan suitable for frying, preferably with a ceramic coating;
• duckling or goose bowl - these vessels differ in size, but both have an oblong shape. As a rule, duck pots have a thick bottom, which is what is needed to prepare 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 food in a metal frying pan;
• fireproof glass dishes are also suitable for simmering rice in the oven, but frying meat and onions It is recommended to use it in another container first;
• a multicooker is an electric saucepan, about all the delights of which, it can also become a worthy alternative to a cauldron for pilaf.

The simplest pilaf recipe

For an appetizer, we offer you the simplest recipe for pilaf, which can be prepared in almost any container 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. Under running water Rinse the rice thoroughly, stirring and “washing” it with your hands. Do not apply strong pressure so that the grains do not end up in the sink.
4. When it starts to drain clear water, the rice can be considered ready for cooking. At this point, leave it in clean, cold water.
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 undisassembled.
6. Fry the meat in vegetable oil until cooked, if it is hard, add water and simmer.
7. Add onion and cook until translucent.
8. Place the carrots in the cauldron, stir, lightly brown.
9. Add spices - you can use a special set or simply - salt, curry, pepper, barberry.
10. Stir, add a head of garlic, turn down the heat and add rice, after draining the water.
11. Flatten the rice and pour boiling water so that the water is two fingers' width above the rice.
12. Cover and bring to a boil. Leave to cook on low flame or heat.
13. Don't interfere!!! When the steam has evaporated, try the top grains of rice; they should be almost ready, 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 has not yet evaporated, open the lid slightly.
14. Turn off the stove and leave the pan covered for 10 minutes.

Mix carefully and serve!

If you still haven’t decided which cauldron to choose for pilaf, then take a stroll through online stores, compare the characteristics of the models and ask the consultants any questions you have. Read our other instructions as well.

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

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

More details about the processes

Many factors, for example, taste, color of food, consistency of its surface are determined by the following criteria:

• degree of intensity of heat transfer to the prepared dish,
• highest temperature indicators of products in the process heat treatment,
• the duration of this treatment,
• uniformity of heat distribution inside the cooking products.

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

Viscous and thick foods are also often prepared in this vessel. 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 analyzing these characteristics are specific:

• Mass (UM).
• Thermal conductivity (TCT).
• Heat capacity (HC).

According to the first assessment, cast iron is in the lead. He has good indicator mass, perfectly accumulates heat, quickly transfers it to cooked products. According to some home cooks, a cast iron cauldron only needs to be heated to certain conditions, then it will cook everything correctly.

When comparing the qualities of products made from the indicated metals, provided that they do not differ in shape and wall density, the following is obtained.

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

By definition, a cast iron counterpart can concentrate and evenly concentrate a lot of heat. But in terms of technical specifications, cast iron is almost twice as inferior to aluminum. And its competitor, whose mass is three times less, accumulates heat only 1.5 times less.

In terms of UPT, aluminum outperforms 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 burning of food in a cast iron container, then only around the circumference of the gas combustion. This picture is especially often observed in versions with a flat bottom.

Also, blush appears on those products that are cooked in a cast iron vessel and are located at the very bottom. And those food elements 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 stain covers almost the entire bottom. A certain 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 is the difference in the UPT.

The importance of uniform heat dispersion

Is this aspect always of great importance? The competent choice of cauldron material for a specific cooking method is determined by knowledge of the principles of heat dispersion 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)	UPT (W/m*k)
Animal and poultry meat
Potato

A liter of water has a heat capacity comparable to that of an entire cast iron vessel. 300 grams of oil concentrates the same amount of heat as 1 kg of cast iron. For 500 grams of meat or potatoes, the UT is equal to 1 kg of butter.

When studying the thermophysical properties of the presented products and materials, it turns out that the TC of many products exceeds the TC 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, if we are talking about truly quality products. The wall density 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 is suitable for you. In terms of strength, they are significantly inferior to the previous options, but can retain heat longer. This is especially true for ceramic products. Usually its walls are amazingly thick (1 -1.5 cm). And it concentrates a lot of heat. Heat dissipates quickly and evenly. And the UPT of a ceramic cauldron is equal to the UPT of the products themselves.

And if you need to simmer food for a very long time, for example, in the oven, then neither an aluminum nor a cast iron cauldron is suitable for you

There is an opinion that a cast iron product concentrates heat. This compensates for the lack of heat coming from outside at the moment when you need to very quickly and efficiently fry a significant number of products. By carrying out a basic arithmetic operation, it can be calculated that the percentage of heat accumulated by a cast iron product is negligible. And with outside The dishes must generate a huge amount of heat.

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

The UHT of cast iron makes it difficult to distribute heat evenly across the functional surface. Of course, a cast iron container has fairly dense walls. Although the thickness is usually greater at the sides. This is their protection against cracking. The bottom is also good thickness. And the thickness of the walls themselves is very modest. Can place your cast iron cauldron on a scale, then determine its diameter, surface area and wall density. The last parameter will be less than you thought.

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

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.

Today, many sources claim that aluminum is harmful, especially for home use. Perhaps it was so. But after the advent 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:

• Steel. This way the waves of induction cookers are better captured.
• Copper. This way the heat spreads better.
• Aluminum. This is the main load-bearing material.

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

Ideally, it is better to have cast iron, aluminum, copper, and ceramic options. Reason: each cauldron is optimal for certain recipes.

But if you are puzzled by the choice between the aluminum and cast iron options, and you are not particularly concerned about their thermal physics, but most of all about durability and strength, then give preference to a cast iron product. It is worth considering its weaknesses: fragility, susceptibility to corrosion, heavy weight, poor aesthetic appearance.

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

You can protect a product from corrosion by carrying out skillful pre-treatment. Also, do not forget about the rules for careful storage of this product.

In general, cast iron versions attract many with their reliability and 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 turn out delicious with a traditional oriental taste.

Results

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

Since ancient times, Central Asian cooks have used hemispherical containers for cooking. And the dishes turned out incredibly tasty. The popularity of this dishware is still quite high today, especially among Europeans and residents of the American continent. It creates famous oriental dishes, as well as various soups, cereals, and roasts. And before purchasing a cauldron, the most common question is which cauldron to choose, and by what criteria this task is carried out.

Questions with the cooking area

This question determines the shape of your future cauldron. Typically the culinary process goes through:

• on a household stove,
• at the stake,
• in the oven,
• in the national oven.

In ancient times, nomads cooked food over fires. And their cauldrons were hemispherical and did not have a flat bottom. If your intention is to cook according to the same principles, you will need the same product.

In other cases, the requirement for the bottom is the same - flat. Other versions are problematic to place in ovens or on stovetops. Here's how to choose a cauldron visually.

Questions about manufacturers

Nowadays, many companies produce semicircular products with very dense walls. Their list also includes very famous brands. Their products are very expensive. In most cases, the brand is key. However, with cauldrons this principle does not always apply.

It is better to choose from the following producing countries:

• The best traditional cauldrons are made in Central Asia. People in this region have been cooking in cauldrons for a long time and are well versed in the intricacies of their manufacture. The optimal solution is to purchase a cauldron that was made in Tajikistan or Turkmenistan. This data is usually reflected on its mark.
• The production of this tableware has also been established in Russia. There are products on sale that have modest price tags. Manufacturer from Tatarstan and North Caucasus.
• Chinese products are also characterized by modest price tags. But most often they do not have the proper quality.

Therefore, if you intend to use the cauldron for a very long time, purchase products from manufacturers from points 1 and 2.

Today there is a solid assortment of cauldrons on the market. And buyers are often puzzled about which cauldron is better to buy

With a large selection of these products, you first need to focus on:

• material,
• wall density,
• volume,
• bottom view,
• presence of a cover.

Material of the cauldron

The issue with the material of this cookware is key. Since various metals its thermal conductivity parameter. They also differ in other characteristics:

• strength,
• resistance to deformation,
• oxidation resistance.

For a long time, the most reliable material for such utensils has been cast iron. And in our time this statement is logical. Cast iron products have all the required properties for high-quality cooking delicious pilaf or roast.

In stores there are cauldrons for the manufacture of which the following materials were used: copper, aluminum, enameled steel, materials with a non-stick layer. You can find out which cauldron is better - aluminum or cast iron.

Cast iron products. Properties. Pros and cons

Cast iron is easy to heat. And it retains heat for a long time. If the wall thickness is decent, the food takes a very long time to cool down. In a cast iron cauldron, its heating is uniform.

And if a good lid is attached to the cauldron, then steam is intensively used during cooking. This action usually does not occur in other containers.

Cast iron also has its weaknesses:

• He's fragile.
• Has significant mass.
• Subject to corrosion.
• In terms of aesthetics, its appearance leaves much to be desired.

Many of these disadvantages can be corrected by the following methods:

• Handle the cauldron carefully and carefully. Store it in a dry, safe place. Massive things should not fall on him. And nothing should squeeze it from the sides.
• The appearance of the cauldron is not the best. But this is far from the main characteristic. Don't put it on display somewhere in a sideboard. A closet is quite suitable for storing it. And it will be visible to guests only at certain moments.
• Since cast iron is not resistant to rust, before using the cauldron for the first time, carry out its proper preparation - calcination. This procedure is performed according to a special algorithm and using oil.

Copper products

Cases of using a copper cauldron today are very rare. Reasons:

• copper is susceptible to corrosion,
• toxicity copper connections,
• copper does not hold the required temperature well, so it will not be possible to simmer food in this cauldron,
• A copper cauldron must be cleaned very carefully after each use; this requires a lot of effort and time.

The strengths of a copper cauldron, compared to its cast iron counterpart, are practically absent. Is it possible that copper heats up faster?

Aluminum product

The weight and price of aluminum are modest. These qualities are very popular with tourists who often go hiking on foot. That's it for the list strengths aluminum cauldron is completed.

And its main disadvantages are:

• Heats up and cools down quickly. This is a serious obstacle to creating an oriental dish.
• Poor shape retention. Even the slightest pressure disrupts the hemispherical shape of the product.

Ideal option for a hike

Enameled steel cauldrons

Steel has similar characteristics to cast iron. And enameled steel is used to make the cauldron.
Weaknesses:

• An impressive mass.
• Rust forms in areas where the enamel is damaged.
• The use of steam is complicated by heating too quickly.

The enamel itself does not cope well with powerful heat: it cracks and gradually falls off. Because of this, the quality of cooking decreases.

Non-stick versions

The non-stick layer, by definition, should make any cauldron an ideal product for cooking. In practice, everything is different. Thanks to it, there is no burning of food in the cauldron. But under the condition of frequent exposure to high temperatures, such a coating begins to deteriorate. It peels off. Its elements end up in food, so dishes no longer have exquisite taste.

Thus, optimal material Cast iron is considered to be used for making cast iron. And today there are no worthy alternatives to this option.

Questions about volume

The criterion for the volume of the cauldron is determined by what kind of companies you will gather: small or large. You can purchase dishes of various sizes: colossal, large, medium, very small.

According to this criterion, the choice is determined by the goals set:

• Miniature versions have a parameter of 3-7 l. They are suitable for a modest company consisting of 2-3 people. They are great for cooking porridge, sweet pilaf or creating a roast.
• Medium-sized versions have a volume of 8-15 liters. This parameter is enough to feed 3-4 people.
• Large models. Their volume: 15-20 l. They can create dishes for 7-10 people.
• Huge. Their volume is 25 l. This good option for a company of 10-15 people.
• Commercial. Their volumes are more than 25 liters. They are usually used in catering establishments.

People often wonder how to decide on the size of the cauldron to choose? If you need a product to prepare treats for guests, multiply the estimated number of guests by two. Add 2 liters to this result. This way the contents of the dishes can be mixed freely. And for a team of 8-10 people you will need a product with a volume of 18-20 liters.

Wall Density

This parameter determines the level of simmering of the dish. The higher the density of the walls, the better the quality of simmering.

Today, Chinese modifications of dubious quality are often found in stores. Their walls have a maximum density of 3 mm. Under this condition, it is difficult and unsafe to prepare the desired dishes.

The wall thickness in a true Central Asian cauldron is at least 4-5 mm. This optimal indicator for convenient cooking. And the dishes themselves have an acceptable mass. With thicker walls, the quality of the dish improves significantly, but the cauldron itself is very heavy.

Other criteria

When you have already selected the optimal cauldron for your purposes, do not rush to pay immediately. Even if the product is made of high-quality cast iron, you are satisfied with its size and shape, be sure to examine its surface very carefully.

Cast iron is not smooth. There may be some roughness, minor bulges, etc. on the surface. This is completely acceptable. But there are no large dents, cracks or scratches.

If they are found, most likely the storage and transportation of the cauldron was incorrect. And in the process of preparing dishes for debut use, unpleasant surprises await you.

Lid

The presence of a lid in a set with a cauldron is correct. If it is not included in the kit, it can be purchased separately. Transparent lids are often purchased. Typically the lids are made of glass or silicone.

Even if the lids are made for frying pans, they can still be used for cauldrons.

It is better to purchase the lid from the same point of sale where to buy the cauldron. After all, it needs to be tried on

It should cover the cauldron tightly. It is quite acceptable if it is slightly larger in diameter than the cauldron. The main thing is that she is not inferior to him in this indicator.

Today, silicone lids have become widespread. They provide 2-3 sizes. During cooking, no steam should escape from the cauldron. Silicone provides this condition perfectly.

It is optimal to equip the cauldron with two lids. The position of one is at the top, the second is in the middle.

Other accessories

When you have purchased the necessary cauldron, you will also need for a full-fledged culinary process: cutting boards, sharpened knives, a metal slotted spoon, and wooden tongs.

Your cooking kit should include cutting boards. These are normal hygiene rules. For example, raw meat is cut on one board, boiled meat on another, and vegetables on a third. Make notes on the boards about their purpose in your process.

It is also necessary to have several knives. You can work with a chef's knife. It is suitable for any products. But it is better to have knives with short and long blades.

Conclusion

These are the principles for choosing a cauldron and proper care behind him. If you follow these criteria, then choose dishes certainly not based on price. Then you can create masterpiece dishes in a cauldron. And the cauldron itself will serve you for many years.