Casanes for induction plates: description, types, selection and operation

Casanes for induction plates: description, types, selection and operation

Induction stove has a lot of advantages, but one drawback is a certain dishes for her. The principle of the induction is in heating not the slab itself, and the dishes: the contact of the burner with the bottom of the dishes occurs and heating. therefore Only the tableware is suitable for induction, which has a certain mark – a spiral or zigzag with the inscription “Induction”. Kazan for induction can be traditional cast iron or steel. These materials have the necessary high resistivity and magnetic permeability.

The taste of a dish cooked on such a stove is no different from food that was cooked on fire. In addition, induction saves time when cooking and set a timer.

Peculiarities

In order for the dishes perfectly approached the induction plate, it must have absolutely flat bottom. Otherwise, the stove will not work, as the contact will not be installed. Therefore, when choosing a cauldron for induction, pay attention to the material, and at the bottom of the dishes. Traditional caulders with a convex bottom, unfortunately, do not fit. In such a dish, you can prepare on an open fire or in the oven.

We now turn to the features of the materials themselves.

  • Cast iron When first use, it should be done in advance with a small number of ordinary vegetable oil. It will create a protective film on the inner surface of the cauldron, which will not give food to burn.
  • After washing the cast iron, it is necessary to wipe dry, as water drops can provoke the appearance of rust on the dishes, and it will be spoiled.
  • “Utacnitsa” can be made entirely of cast iron or have an enamel coating outside.
  • Steel options are also suitable for induction, but may burn. To this not happen, you should regulate the degree of heat heating and constantly stirring products when cooking.
  • When choosing utensils from steel or aluminum, pay attention to the bottom thickness and walls – it must be at least 1 cm.

Varieties

It is no secret that real delicious pilaf is prepared only in a certain dishes – good cauldron. Its form is usually round or oval, slightly expanding to the top. Kazan must have a thick bottom and walls, and the lid may be lightweight.

For home use, a flat-bottom option is suitable. Such can be used on any plate, including on induction. Of course, if the Kazan is made from the right material. Bowls with a convex bottom are used on bonfires in suspended state.

The best material for Kazan is a real cast iron. It is it that is suitable for fire, and for gas, and for induction. In such a cauldron, pilaf turns on authentic taste and view. Food does not burn, and slowly languishes.

Cast iron for Kazan can be ordinary or enamel outside. Such dishes are incredibly durable, lasts not one ten years with proper care, does not harm health. Essential minus – this is a big weight of the cast-iron butter.

Another kind of “craylers” – Wares from steel or aluminum. This option also comes to induction, it is easier by weight, it is easy and easy to care for it. These materials do not require prior incandescent. But food in such a cauldron can burn strongly.

In addition, steel does not withstand high temperatures, rust and has a low life.

Thus, the best option is the same cauldron from cast iron. This material has more advantages compared to other.

Review manufacturers

Casanes intended for home use are produced in many collections of dish brands. The most qualitative options are the following.

  • Kukmara – Russian brand manufacturing not only cauldron, but also a pan, and frying pan. Casanes of this brand are considered one of the best. They are made of aluminum alloy, have a thick bottom and walls. In the series – both small cauldresses (volume of 3.5 liters) and large (up to 100 liters). The inner part of the Casans is treated with a special coating that allows not to burn food. However, it is possible to interfere with products with wooden objects, the metal can scratch the coating, and the dishes will be in disrepair.
  • Kazan Ukrainian brand “Siton” Made of coated cast iron. In the kit there is a brush for applying oil (in order to pump the dishes before first use). You can choose a small option for 3 liters or a huge on 12 liters. Food prepared in such a dishes is not burning, does not lose its useful properties. Food remnants are not recommended to be stored in cast-iron Kazan, so that he does not rushes.
  • MAYER & BOCH. Casanes of this brand have a traditional round shape and made of cast iron. The inner part is processed by non-stick coating. Included is a glass or pig-iron cover. Weight of a small option – up to 8 kg. Such dishes can be used on any stove.
  • Brand of professional cooking equipment “Techno-TT” offers induction caulders intended for restaurants and cafes. The boiler is built into induction, in the kit there is a lid. Volume – from 12 to 50 liters. Kazan itself is made of cast iron, stove – stainless steel. Similar equipment will prepare traditional oriental dishes with a unique taste.
  • Kazan “Biol” have a shape of a hiking kit and a comfortable handle arc. For their manufacture uses cast iron without non-stick coating. The walls of the cauldron are processed by machine oil, so before the first cooking should be done long and thoroughly. In such a bowler, you can cook both on a fire and on any plate, including induction. Low cost – another nice plus.

The cost of the dishes depends on the brand and the material from which they are made. Cast iron with a coated will cost from 3 to 10 thousand rubles for “crayon” with a volume of 3-7 liters. Aluminum caulders are cheaper, but the quality is lower than that of the cast iron.

How to choose?

The classic cauldron has a hemispherical shape – the top is more wide, gradually narrowing to the bottom. Bottom of good cauldron for home use on the stove – low and flat. There are also cauldron with a hemispherical bottom. They are used for cooking on open fire using special stands.

When choosing a cauldron, you must first focus on the material from which it is made, then form and additional qualities. Complete cover should always go with the cauldron. It must fit tightly to the dishes, do not have gaps so that food inside the cauldron is preparing evenly without “drafts”.

Thick bottom and walls – an important factor. Such dishes will be evenly warmed up, it is longer to keep warm, and the products will be slow and properly languished inside.

Another factor when choosing a kittel – its volume. For a small family of 3-4 people, it will be enough to have a 3-3.5 liter cauldron.

If you plan to cook food in the Kazan on a big company, it is better to choose the option more – by 8-12 liters.

Choosing the desired model of the cast-iron cauldron, carefully inspect it for the presence of chips or rust. They should not be. The inside of the dishes must be absolutely smooth, without proper. Outside, cauldron can be covered with enamel or ceramics – this option looks beautifully in any kitchen.

How to care?

Casane from the real cast iron It is necessary to carefully prepare for the first use:

  • First, the dishes need to rinse well with detergent and brush, dry a towel+
  • You should then put the cauldron on the stove and rolling about two hours on medium-high heat, then add a kilogram of salt and roll for some time (salt will become gray, it means that all the factory oil came out, and the dishes were cleaned)+
  • after which you need to pour around half the liter of vegetable oil and roll, changing the position of the dishes so that all the walls are in the oil film, it will take about half an hour+
  • The oil must be poured, and the bowler is carefully wrapped with a soft cloth and cool, now the dishes are ready for use.

      Wash the capacity after cooking is easy – use the usual sponge and dishwashing agent, you can – Food soda. Make sure that the dishes do not have products and water after washing, otherwise it can provoke the appearance of rust. In addition, it is undesirable to keep ready-made food in Kazan.

      If you notice the appearance of any stains inside the dishes, you can boil water with soda and carefully cleaned it with a brush.

      Then it is necessary to rinse well with water and dry the towel. Periodically (once a few years) you can learn dishes with oil for prevention.

      The correct and careful care for the Casual will allow to delight close to unusually delicious dishes not one ten years.

      How to spend a test cauldron for induction plates, look next.

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