Kazan - this dish, traditional for almost all Turkic peoples, is still in great demand today. This heavy, thick walled container is ideal for cooking over an open fire. The products do not burn in it, and the dishes, after being cooked, languish in their own juice for some time, which gives them a special unique taste.
A feature of this dish is the convex bottom and spherical walls. This puts forward a special requirement for the arrangement of the work surface. The simplest option is to use a tagan - a special stand that allows you to cook food over an open fire. But such a primitive method does not provide uniform heating of the cauldron walls, and most of the heat from fuel combustion will be wasted. Therefore, the best solution would be to purchase a special oven for the cauldron.
However, a cauldron stove can be made by yourself. There are no limits to the flight of fantasy. Anything can be used: old rusty barrels, sections of large-diameter steel pipes, metal ovens from coal stoves. You can also build a capital stone or brick oven. But you need to understand that the heights of culinary excellence with the help of such devices are unlikely to be achieved. And there is no smell of mobility here either.
An oven made by a master is a completely different matter. Such ovens are durable, compact, and economical. Thanks to their well-thought-out design, they are convenient to store and transport, and in everyday life they are much more reliable than homemade handicraft options.
When buying a stove for a cauldron, you can immediately choose the most suitable configuration for yourself, such as: shape, weight, volume, material, additional features. Such ovens guarantee the most rational use of fuel and heat dissipation, which means that food cooked in them will always have an indescribable taste and aroma.
