The dishes that are supposed to be used for cooking in the Russian oven should undergo the most careful selection. First of all, they pay attention to the dimensions of the products, because the filling of dishes in the preparation of many dishes in the oven is very clearly regulated. Secondly, an important role is given to the material from which the dishes for the Russian stove are made. It must be able to withstand heat while inside.
Selection rules
Not everyone can be able to choose the necessary dishes for cooking various dishes in the Russian oven. It is important to consider the format of the existing oven, the technology of manufacturing a particular dish. The quantity of servings for which the selected utensils are designed is also taken into account. In addition, it must be understood that the selected cookware for the Russian stove must meet all the comfortable characteristics that make the cooking process convenient and safe. Also important is the aesthetic design of the selected samples, because these items will have to show off more than once on the table.
Production material
Clay pots are well suited for the Russian stove. They can be picked up in various shapes and sizes without fear that they will suffer from high temperature while in the furnace. In addition to the heat-resistant characteristics, ceramic dishes for the Russian stove can have a very colorful design that allows you to serve as an adornment of any table. It is also worth noting the environmental properties of this material, which make it possible to safely use it for all people, without exception.
However, clay products have one significant drawback. They are quite fragile, and any careless movement can cause damage.
As an alternative to clay utensils, cast iron utensils are used for the Russian stove. Such pots, of course, are much inferior to clay pots in aesthetic terms, but can serve without fail for a long time.
Cast iron
Here is the name of the dishes for the Russian stove. This name can often be heard in various historical films, where the word "cast iron" serves as the main definition of dishes. After all, before such utensils replaced the pots that are completely familiar today. And all because cooking in the stove was practiced everywhere, since the stove was a necessary attribute of every home. It prepared soups and cereals, as well as all kinds of stew from stewed vegetables. Milk was drowned in thick-walled cast-iron, which until recently was very popular.
Everyone who has tasted various culinary products from the Russian oven will note that they taste better in comparison with dishes cooked on the stove. A positive effect is achieved due to the uniform heating of the entire surface of the dishes for the Russian stove. Thus, all the taste characteristics of the prepared products are preserved, and at the same time their vitamin composition is practically not violated. Some restaurants still use cast-iron dishes to prepare specialties.
Utensils made of cast iron are highly durable, allowing them to serve for a long time. The inconvenience of cast-iron is the complete absence of handles, because all the manipulations are carried out with the help of a grip. The old samples also differed in considerable weight, which today can be avoided thanks to alloys that make it possible to reduce the specific gravity of the material.
Pots
This is another variety of utensils, adapted for use in cooking. In clay pots for the Russian oven, soups or fries are excellent, as well as stews made up of an assortment of vegetables. In addition, pots are used to prepare a variety of confectionery products (for example, baked apples, the taste of which many people have been familiar with since childhood).
Pottery is perfect for use at high temperatures and can be in the oven for a long time, withstanding the technological regulations of any dish. In addition, such dishes differ in their affordable price, because expensive materials are not used for their manufacture. The ecological purity of clay allows the use of pots without any restrictions. This ancient name of dishes for the Russian stove is not without reason mentioned in many folk tales: pots were common everywhere from antiquity.
Pans
Thick-walled cast-iron frying pans with high sides are also widely used for the manufacture of various second courses. The wide area of this cookware for the Russian oven allows you to conveniently arrange all the components that represent the culinary composition.
Such pans have a convenient handle with which you can arrange the dishes in the oven. For the preparation of various dishes use different sizes of pans. The minimum size of the dishes is 15 cm in diameter. A large pan can reach 45 cm.
Pans
In addition to other utensils, specific pans are used for use in the oven. They are made of thick-walled cast iron or clay. The housewife, not used to cooking in the oven, using such dishes can cause difficulties.
Additional precautions must be observed (for example, before cooking the first dishes, the clay dishes are preliminarily calcined). The wall thickness of such a pan should not be less than 1.5 cm.
Cauldrons
This dish is most often used for cooking at the stake. However, cauldrons are well suited for cooking in the oven. Especially if the latter is not equipped with a special crucible, the cauldron can very easily be immersed in the top hole of the slab by the handles.
With the lid tightly closed, you get the full effect of a dish made in the oven. In this case, you can use recipes in which the components are added sequentially.
Ducklings
Ducklings or gosyatnitsy are also called braziers. They are distinguished by a specific oval shape. Such dishes are used exclusively for stewing various products. Therefore, they are made from various heat-resistant materials. Due to the tight-fitting lid, the steam practically does not go outside, which allows you to stew some dishes in your own juice.
Care Tips
In order to increase the life of cookware intended for use in the oven, care must be taken to properly care for it. Pottery should not be subject to excessive handling. You should also handle them carefully so as not to break. Cast iron cookware will last longer if its internal surfaces are always clean and dry. Therefore, it is recommended to store such dishes in special cabinets or in the compartment above the oven.