Cauldron 8 l, Ø34 cm, weight 11 kg, cast iron Uzbek WOK, grill lid (Т405СРGr)

Ø34 cm, 8 l. Uzbek WOK Maysternya cauldron with grill lid and frying pan

Weight 11 kg

An ordinary cauldron of a classic shape. The right cauldron. Inside the full radius. As it should be. Without a horizontal platform inside. But there is a platform outside. You can put it on the stove. The bottom is thickened. The side is slightly curved at the edges. So that the lid sinks in and doesn't drip. Complete with a cast iron lid (34cm), which in itself is a great roaster)

Available in 8L, 12L and 15L sizes.

A little bit about cast iron:

Iron with a carbon content of more than 2.14%. If less, then steel. Iron in its purest form! In our case, without any coating (no enamel). Therefore, it can rust if left wet! Heavy! Not to be confused with your grandmother's old cast iron frying pan made of cast aluminum. The coating on cast iron cookware is formed during the calcination process (if new). And during the cooking process, it is constantly updated. But this is not a non-stick coating, as many people think (because it's black?), but a thin polymer film of baked oil (fat) that protects your cookware from corrosion and also has hydrophobic properties (repels water). That's why you need to cook with oil to prevent it from sticking. Unless you can bake cakes without oil. And yes. You can bake on cast iron because, among other things, it has high heat emission. This is perhaps the main advantage of cast iron. The ability to give off heat. You can feel the heat from a well-heated frying pan from half a meter away! You can't get a similar effect from other materials. The heat emission of cast iron is 10 times higher than that of aluminum. This means that the product is cooked not only where it touches the surface, but almost completely. It is baked. And if you fry pancakes on an aluminum frying pan, you bake them on a cast iron one)

General feelings about cooking with cast iron cookware:

My personal. I do not claim to be right)

1. You have a reliable and convenient thing. And it will not become unusable (like your favorite sneakers, from which your fingers are already coming out, but you keep them as a memory). You have a lot of memories associated with this thing, and usually good ones))). You have it! You don't have to look for and buy "preferably the same" every year, because you are used to it, and they don't make "the same" anymore... And you need to try something new, incomprehensible with unpredictable results. I am a conservative. I get used to good things. It's a little difficult for me in such situations... Not to mention the fact that it is an extremely profitable investment, 100% per annum))

2) You can beat it with anything you can find: a metal spatula, a knife, a fork, or even a spatula. You won't damage anything and nothing will stick off afterwards. You can cut it right in the pan. It's very convenient.

3. You look at it and want to cook something. And not because you want to eat, but because it's nice to cook on it.

4. It's nice to give such things as gifts. If a person makes friends with cast iron, they will thank you for another 20 years))). In addition, vegans are also very happy with it. I gave it to a friend who is an advanced yogi, and he is delighted with it, baking his own vegan cakes on it.

5. And you can also easily tap the side with a spoon after stirring, knocking off pieces of food. A trifle, but convenient)

6. And yes, I haven't used any other pans for 15 years, so I forgot the most important thing - it's absolutely harmless. No perfluorooctanoic acids or their "harmless" substitutes.