What unites the first nomads of the Turkic tribe, the endless steppes, the oriental market, traditional weddings, hungry soldiers and the need to feed vast numbers of people? Of course, Kazan.
The traditional kazan is usually made of cast iron and measures half a metre in diameter. The capacity of a typical kazan is 50 litres. Widely used in Central Asia, Russia and the Balkans, the kazan now comes in many different sizes and shapes, but the essence remains the same: nowhere better to make a magical Uzbek plough, lamb, vegetable, green chilli and chickpea soup - and the shorpa or kesme a noodle dish pioneered by the nomadic Turkic Turks themselves, as well as other traditional, flavoursome Kazakh dishes.
A brief history
Born in the wanderings of the Türks, the Kazan still roams the cuisines of various countries. For a number of years, the kazan has occupied a prominent place in the portmanteau and has never been forgotten by the nomads. What makes it special?
Originally, casans were made from the most readily available material - copper. Over time, as people learnt to work harder and more heat-resistant metals, casans began to be made from duralumin alloy and cast iron. Although the physical properties of these metals are indeed different, the result was similar. The extremely thick walls of the kazan not only cooked or stewed the food perfectly, but also absorbed the fragrant aroma of the spices, making it even more delicious.
The open-fire kazan of the time did not have a handle, but this did not bother neighbouring peoples, who gradually made the kazan an indispensable part of their everyday cooking, especially for the traditional beef dish pilaf for wedding guests.
Features of Kazan and other cast iron cookware
When it comes to the healthiness of food, cast-iron kazan and other cast iron cookware outnumber kitchen pots and pans made of other materials. Cast-iron casans are cast from pure cast iron and do not use enamel. As a result, cast-iron cookware does not release any harmful substances that are dangerous to health when heated at extremely high temperatures.
Cast iron casanets, like other cast iron cookwaresuch as German "Petromax cast iron boilers, scratch-resistant, shape-resistant and durable. It is also non-stick and does not require constant stirring and maintenance. This way, far less oil or other fats are used and the food retains its minerals, vitamins and other beneficial substances.
A traditional kazan usually has an oval bottom, which is ideal for cooking over an open fire or grill. Later, flat-bottomed cast-iron kettles were developed, which are more convenient for cooking in ovens. Oval-bottomed cookers are, of course, more common, as they are much easier to stir the food and distribute the flavours and aromas more evenly.
The food cooked on the kazan always stays juicy: the heat is evenly distributed from the very edge to the bottom when frying, boiling or stewing, and the cast-iron kazan itself cools down more slowly compared to other cookware. That's why the kazan has become indispensable at Tatar weddings and other celebrations - it can hold more and the food doesn't get cold so quickly. When the kazan is removed from the fire, the food ripens in it, releasing all its flavours and making it even more delicious.
Care and stock - you'll need both
Nowadays, the kazan is widely used for cooking over a campfire, grill, barbecue or grandma's stove. While a properly cared-for kazan is indeed long-lasting, carelessness can get in the way. Heat-tolerant cast iron is fragile enough when it comes to dropping or suddenly cooling. It will not warp or deform, but it will crack.
Also, cast iron Kazan can start to rust if acid or aggressive chemical cleaners get on it. This is why proper maintenance plays a very important role:
- Do not leave food in the cast iron pot. It is recommended that, when cooking is finished, leftover food should be put elsewhere and the pot should be washed.
- Do not use dishwashing liquids when washing. It is advisable to wash both cast-iron casans and other cast-iron cookware under hot water without using harsh scrubbing agents. It is also not recommended to wash in a dishwasher. It is true that some people say that it is sufficient to wipe the coating with a paper towel. However, once you have cooked the fish soup, it is unlikely that you will want to smell the aroma in other dishes.
- Let it dry. If possible, heat it on a grill or stove - do not leave moisture, which will lead to rust.
- Brush with oil.
- Store in a dry, ventilated place.
If the cast-iron kazan has rusted, do not throw it away. With a little effort, it will certainly be reborn:
- First of all, scrub off the rust. As the cast-iron kazan has no coating, you can scrub it from the shoulder.
- It is recommended to use coarse salt to scrub the rust. If you have scrubbed really well, the Kazan should have swollen. When you have finished scrubbing, rinse the cast iron under hot water, wipe it clean and heat it over a hot fire.
- Then apply oil to the cold, dry casana, which will form a protective coating when heated well. It is usually recommended to heat it in the oven, but bear in mind that there will be a lot of smoke. It should therefore be heated for an hour or more, 180–200 °C. Open the window, turn on the cooker hood.
- This will evaporate some of the oil and drain it. But most importantly, the right proportion of the oil polymerises to form a protective coating. This procedure should be repeated at least three times.
A cast-iron kazan will last forever if the coating is not only carefully prepared but also maintained in the future. You may damage or weaken the coating by cooking more acidic dishes with tomatoes or cabbage as the main ingredients. For this reason, it is recommended to cook as many different dishes as possible, and if you prefer more acidic dishes, remember to take the time to heat the casanova as a "preventative" measure.
Recipe for Uzbek raft
I wondered how we managed to cook a traditional Uzbek plov in a 3-litre kazan, which fit perfectly on a camper COBB grill? We've compiled the recipe, the necessary ingredients and the detailed process into a few minutes video. Watch!
We also prepared a massive vegetable grilling guide for those who are tired of the usual grill meals. It's time to add asparagus, courgettes, fennel, portobello mushrooms, corn cobs and other vegetables to your diet.
