Cast Iron Cauldron (Kazan) with Lid

This cast iron cauldron (kazan) is equipped with a bow and cast iron lid. It is designed for cooking dishes on a fire or barbecue, requiring stewing, languishing and cooking in their own juice. Thick walls and a hemispherical bottom accumulate heat over the entire surface of the cauldron, and allows to cook dishes evenly. The meat, pilaf and other dishes cooked in a cauldron made of cast iron are especially tasty, juicy and have an incredibly rich aroma.

Cast iron cookware has many advantages.

• Cast iron cookware is the strongest and most durable It is wear-resistant and perfectly resists deformation, keeps its shape at any temperature - from the lowest to the highest.
• Cast iron cookware is environmentally friendly and absolutely safe - it does not emit any harmful impurities when heated and preserves the useful properties of food. In addition, cast iron enriches food with iron ions and makes food even more useful for the body!
• Cast iron is heated evenly and to very high temperatures. This is exactly what is needed for high-quality preparation of most dishes.
• Cast iron cookware only gets better over time. During the cooking process, a natural non-stick coating is formed on the inner parts of the cast iron cookware - a fatty film.
• Cast iron cookware is versatile. It can be used on induction, halogen, electric and gas stoves and ovens (except for models with wooden handles and glass lids), braziers, bonfire, barbecues and grills.
• Cast-iron cookware retains heat for a long time, and the food in such dishes remains hot much longer. You can enjoy its taste without haste.
• Cast iron cookware is easy to keep and easy to use. Follow simple rules of care and your cast iron cookware will serve you for decades.

Recommendations for use:

• Slowly heat cast iron products. Do not heat them when they are empty.
• Always add a drop of vegetable oil to prevent overheating.
• Clean it up. Rinse your cast iron cookware with warm water using a small amount of detergent. Use a dishwashing brush or washcloth if necessary. If food particles are burnt and stick strongly to the surface, it is better to pour water into a bowl and boil for 3-5 minutes. Do not wash your cast iron cookware in the dishwasher. Do not soak in the water.
• Dry it up. Wipe clean cookware with a towel and dry up thoroughly.
• Store it in a dry place. There should be good ventilation where you store your cast iron cookware.
• Seasoning. Rub a thin layer of oil outside and inside your cookware after each use. It will create a natural non-stick coating.
• If you are using an induction cooktop, preheat the cast iron cookware at a low temperature for about 5 minutes, then increase it to the desired temperature.
• You can use cast iron cookware in the oven at temperatures below 260 ° C / 500 ° F, except for models with wooden handles and glass lids.
• Cast iron cookware must not be used in the microwave oven.

*Before first use, a pan must be properly seasoned. Clean it up, dry it with a towel, then pour a little salt into the pan and leave it in the oven or on the stove for an hour at temperatures up to 180 ° C / 350 ° F. After that, wash the pan one more time, dry it up and season with any vegetable oil. This helps to ensure the food doesn't stick, and it helps to build layers of seasoning.