2 590mdl
-518 mdl2 072mdl
In stock
Specifications
Main characteristics
Features & Specifications
Construction and Materials
Dimensions
Description
The 16 L cast iron kazan with frying pan lid and round bottom is spacious cookware for preparing pilaf, shurpa, stewed meat, vegetables, soups and other dishes over an open fire.
The 16 L capacity is suitable for preparing large portions for family, guests or a bigger group. The frying pan lid makes the set more functional: it can be used as a lid for the kazan or separately as a frying pan.
Brief
The 16 L kazan is convenient for cooking large quantities of food. It is suitable for pilaf, soups, meat, vegetables and dishes that require even heating and slow cooking. The round bottom helps distribute heat properly when cooking over fire.
Functionality
The kazan is suitable for cooking over an open fire, on a grill, stove or special stand. It can be used for pilaf, shurpa, roasts, stewed dishes, meat, poultry, fish and vegetables.
Materials
The kazan is made of cast iron — a strong and durable material that stores heat well, heats evenly and helps food cook slowly with a rich taste and aroma.
Care
Before first use, the kazan should be seasoned with oil. After cooking, it should be washed by hand, wiped completely dry and stored in a dry place. To protect it from rust, it is recommended to periodically coat the inner surface with a thin layer of vegetable oil.
Features
The frying pan lid expands the possibilities of use and allows you to prepare additional dishes. The round bottom is especially suitable for traditional open-fire cooking and requires a stable stand or a suitable stove.
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.