 с крышкой 2.jpg?w=16&q=75)
 с крышкой 1.jpg?w=16&q=75)
 с крышкой 4.jpg?w=16&q=75)
 с крышкой 3.jpg?w=16&q=75)
800mdl
-160 mdl640mdl
In stock
Specifications
Main characteristics
Features & Specifications
Dimensions
Construction and Materials
ASSEMBLY NOMAD KIT :
Support for cauldron on tandoor: Aladin mini, Skif, Ataman, Dastarkhan
495 mdl
GB 23 cast iron burner
380 mdl
GB 24 cast iron burner
580 mdl
Pilaf plat 32 cm
238 mdl
Pilaf plat 42cm
276.5 mdl
Pilaf plate 38 cm
262.5 mdl
Plate 28 cm
199.5 mdl
Plate 28 cm “han-lyagan”
276.5 mdl
“Plover” kazan fireplace 5mm, grill, mangal
17 100 mdl
Draining spoon, medium, w/wooden handle, for kazan 8-16l
100 mdl
Ladle, medium, w/wooden handle for kazans 12-22 l
100 mdl
Description
The 4.5 L cast iron cauldron with lid and flat bottom is practical cookware for preparing pilaf, stewed meat, vegetables, soups and oriental-style dishes. Thanks to its convenient volume, this cauldron is well suited for family use, garden cooking and preparing several portions at once.
====================
Construction and Materials
The cauldron is made of durable cast iron, a material that retains heat well and distributes it evenly across the surface. The cauldron has a diameter of 314 mm and a depth of 112 mm. This shape is convenient for dishes that require stable heating and slow cooking.
====================
Functionality
The flat bottom provides stability and makes the cauldron convenient to use on different heat sources. The lid helps retain heat, aroma and juiciness, allowing dishes to become rich, flavorful and evenly cooked. The cauldron is suitable for stewing, frying, slow cooking and preparing traditional pilaf.
====================
Care
After use, it is recommended to wash the cauldron by hand, dry it thoroughly and store it in a dry place. Proper care helps preserve the properties of cast iron and extends the service life of the cookware.
How to care for a cast iron kazan
If you have purchased a cast iron kazan, it can serve you for decades. The key is to prepare it properly before first use and follow simple care rules.
Before first use, the kazan must be seasoned. Heat it over high heat to burn off any remaining technical oil. Then let the kazan cool down, wash it with water and soap, and dry it thoroughly.
After that, pour vegetable oil into the kazan and heat it again. While heating, spread the oil evenly over the inner walls. After this treatment, the kazan is ready for use.
After cooking, do not leave food leftovers inside the kazan and do not soak it for a long time. Clean it immediately after use.
Use only hot water and a soft sponge for washing. During cooking, oil creates a protective layer on the surface, helping to prevent rust. For this reason, metal brushes, abrasive sponges and harsh dishwashing detergents are not recommended.
After washing, wipe the kazan thoroughly with a paper towel or a soft cloth. Store it in a dry place.
Important: do not store the kazan covered with the lid. The lid should be stored separately.
If rust appears, clean the kazan with sandpaper or a metal brush, then season it again with oil.
If the kazan has not been used for a long time, it is recommended to season it again before the next use.