Description
Cast Aluminum Kazan V: 15Litres Dimensions: 52cm by 42 cm by31,5cm
How to Season Your Kazan Skillet: Wash well in soapy water and dry thoroughly the cauldron. Spread a thin layer of melted shortening or vegetable oil over the skillet vegetable or corn, preferably not olive oil, so that only covers the bottom and add a teaspoon of salt. Then, with your hand or a brush, coat the cauldron with oil from the inside, Place it on the stove (or on the fire), and turn it on. After 5-10 minutes, when you smell burning, turn off the stove, pour the oil and you can cook. After cooking, wash, and dry the cauldron.
In the future, it is not advisable to scratch the inside with an iron brush. If food burns pour water, set aside, then sip it with a sponge or wooden spatula.
People from Uzbekistan prepare a cauldron-like this: Pour oil, oil inside a cauldron, cut 2-3 onions, and put on fire, like blackened onions, pour oil, and cook food. It is not recommended to cook acidic food in a cauldron. The shelf life of cauldrons is 50-70 years. Have a good pilaf and a wonderful summer and all the best!
