In a cauldron on the stove - 48 cooking recipes

Kazan is an oriental invention. It is a saucepan or kettle with a rounded bottom and thick walls. Heats up quickly - due to the fact that the fire heats the entire lower part of the cookware, and not just the very bottom. It retains temperature well - which is very important for most oriental cuisine recipes. Cooking in a cauldron saves fuel, and quite significantly. In the classic version, it does not have a lid (previously wooden boards were used for this). Modern analogues are available with lids.

Cooking on an electric stove has its own nuances. So, you need to allocate more time for the initial warm-up. But keep in mind that the tile will take longer to cool, and turn it off 10 minutes before indicated in the recipe. On a gas stove, the cooking technology is almost the same as on a fire. In both cases, we are talking about open fire. The only thing is that in the gas version its range is smaller. This slightly lengthens the cooking time.

In cauldrons you can cook any food of your choice: first and second. You can even cook compotes if you suddenly want to. Although most often we are talking about oriental dishes such as pilaf, basma, dumlyama, khashlama, beshbarmak, shurpa, lagman, khash and so on.

Stewed cabbage with different types of other vegetables and meat turns out very tasty in a cauldron. All types of porridge or boiled cereals. Stew and roast.