In the cauldron - 100 cooking recipes

In a cauldron, a pot with thick walls and a round bottom, you can cook any dish, from traditional rich pilaf or porridge to fish soup or thick stew.

In the cauldron

Thanks to the material from which it is made, which is most often cast iron, the cauldron retains heat for a long time, which is evenly distributed inside the cookware. The rounded bottom prevents food from burning - the oil flows into the center, where the maximum temperature is maintained, and stirring with a spoon “spreads” it throughout the dish.

Choose recipes for a cauldron from bestrecipes24.com

Recipes for a cauldron with photos will help you decide what you need at a particular moment. The pot cooks perfectly not only over an open fire, for which it was made, but also on a modern kitchen stove. The sizes of the cookware vary from two to three liters to multi-liter ones, designed to cook food for dozens of people. In some mountainous areas, they still cook for weddings or funerals using an open fire.

Secrets of delicious cooking in a cauldron

The main secret of how to cook delicious dishes in a cauldron is the long-term and uniform distribution of temperature inside immediately after the fire is turned off. Cover the pot tightly with a lid if it contains pilaf or porridge, and leave it to “simmer” for half an hour or an hour. Those who are especially careful prefer to wrap the cauldron with a warm blanket. It is believed that the real and most delicious pilaf can only be prepared in such a container.

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