A cauldron is a specific utensil that is indispensable in the kitchen. You can cook many interesting dishes in it: rich soups, sauces, stews and desserts. The main culinary creation, the creation of which requires a cauldron, is pilaf. Well, if we talk about picnics, field trips and fishing, then here you can not do without quality dishes. Which cauldron is better, aluminum or cast iron? This article has all the necessary recommendations for selection.
Criterias of choice
Before figuring out which cauldron is better, aluminum or cast iron, some points need to be clarified. For novice cooks, it is better to opt for aluminum utensils. The cast iron cauldron has some features that need to be learned to manage. It heats up for a long time, but holds the temperature better. Cooking in such a cauldron, it is difficult to achieve the effect of languor.
Such dishes should be used constantly, or each time they should be prepared for the cooking process. Next, you need to determine the shape and size of the cauldron. An important role in the selection of such dishes is played by the stove on which the cooking process will be carried out. For gas it is better to take a cast-iron cauldron, and for electric - aluminum. Having decided on the main criteria, you can safely go shopping.
Myths
There are several incorrect or inaccurate facts that are passed on by word of mouth about aluminum utensils. The most important of them is the myth of the harmfulness of such an alloy. With proper processing of the cauldron, a film forms on its surface, which prevents the food from burning, and prevents the release of harmful substances. In addition, quality dishes are tested and verified.
The second myth is associated with the fragility of aluminum utensils. Many mistakenly assume that such a cauldron can easily melt.
But to achieve this from high-quality molded utensils is simply impossible.
The third conjecture speaks of the poor quality of the food prepared in the aluminum cauldron. The main feature of such dishes is the effect of languishing. Yes, a cast-iron cauldron holds heat better, heats up and cools for a long time. But aluminum cookware copes with this task perfectly. That is, food is ideally prepared if the required temperature is maintained.
Cauldron shape
Which cauldron is better, cast iron or aluminum? This is a basic question, but other criteria are important. For example, the shape of the dishes. Her choice depends on the cooking process. The standard or classic is the hemispherical shape. But such a cauldron is best used for cooking at a stake or special coasters.
In such dishes, food does not get stuck in the corners, it is easy to mix. But for a gas stove, this form is inconvenient. In this case, it is better to choose a cauldron with a flat bottom. It is convenient and practical. Inside it will have a rounded shape, so the cooking process will give no less pleasure. And which cauldron to choose - aluminum or cast iron - depends on personal preferences and skills.
Volume
This factor also matters. For cooking on a gas stove, you must choose a cauldron of no more than 8 liters. This is the optimal volume of dishes in which you can cook, for example, pilaf for 10-12 people. A larger cauldron on a gas stove will warm unevenly. It is more suitable for use on other heat sources (outdoors, barbecue), where you can expand the heating zone. A cast iron boiler will warm up longer than an aluminum boiler, regardless of volume.
Cast iron or aluminum
And yet, which cauldron is better to choose, aluminum or cast iron? In addition to the above advantages and disadvantages, both options have other indicators. Aluminum cauldron is lighter and, accordingly, mobile. Such dishes are made from alloys of light metals.
If you take a small cauldron for cooking on a gas or electric stove, it is better to give preference to aluminum. But if you plan to cook culinary masterpieces in nature or barbecue quite often, it is better to choose a cast-iron cauldron. With good care, such dishes will last more than a dozen years. Cast iron is heavy, but has the best heat capacity.
Quality criteria
Which cauldron is better - aluminum or cast iron, depends not only on the alloy of metals. Product quality plays a big role. The walls of any cauldron should not be thin. For high-quality cookware, this indicator is at least 4 mm. Only in this case provides uniform heating and high quality cooked food. Agree that in the cauldron they cook certain dishes that require a specific technology.
It should be noted that cast iron over the years only improves its properties, and therefore old cauldrons from this material are valued more. Good dishes have a flat surface without dents or roughness. And the last factor that speaks about the quality of a product is its price. With good dishes, it cannot be low.
Afterword
Which cauldron is best for pilaf - aluminum or cast iron? Delicious dishes can be prepared in each of them. The main thing is that it should be quality dishes. An aluminum representative of this class has a lower cost, light weight, but low heat capacity. A cast iron cauldron is more expensive and weighs more. But it keeps heat better and warms food well. High-quality dishes from such an alloy will serve faithfully for more than one generation.
Professional chefs prefer cast-iron cauldrons, but aluminum will be more convenient for beginners. Remember that the main thing in preparing delicious dishes is the skill of the cook, but you should also not forget about good dishes. Which cauldron is better: aluminum or cast iron is everyone’s personal choice.