Uzbek Cast-Iron Kazan 16 L with Flat Bottom and Lid

Description

Uzbek Cast-Iron Kazan 16 L with Flat Bottom and Lid

This 16-liter Uzbek cast-iron kazan with a flat bottom and lid is the perfect choice for anyone who wants to prepare traditional Uzbek dishes and much more. The stable flat base allows you to cook on a stovetop, making it ideal for pilaf, shurpa, dolma, and other dishes — all from the comfort of your home.

How to prepare cast-iron cookware before use

Cast iron is a porous material, which means it needs to be seasoned to create a protective non-stick layer. With proper seasoning, your kazan will serve you for many years, becoming better with every use.

Steps for seasoning:

• Ventilation: First, turn on your kitchen hood or open a window.

• Washing: Wash the cookware thoroughly.

• Drying: Place it over heat to dry completely, then add a little salt.

• Heating with salt: Stir the salt until it darkens (about 10 minutes). Replace with fresh salt if needed.

• Rinsing: Discard the hot salt carefully, then rinse the kazan with hot water (avoid sudden temperature changes).

Next, apply a thin layer of oil to the inside and heat the cookware in the oven at maximum temperature or over an open flame. The oil will polymerize into a protective film that works like a natural non-stick coating. Repeat this process several times, ensuring the surface is not sticky. If it feels sticky, heat it a little longer before applying the next layer.

Now your cast-iron cookware is ready to use!

Care instructions for cast iron

• Cleaning: Wash thoroughly after each use. Baking soda and a soft sponge are recommended.

• Drying: Never leave cast iron wet — water is its natural enemy.

• Oiling: After drying, always apply a thin layer of oil to protect the surface.

• Regular use: The more you cook with your cast-iron cookware, the better its natural non-stick layer becomes.

• Avoid food storage: Do not store food in cast iron for long periods, as it may cause oxidation.

If rust appears, don’t worry — simply clean it off with a sponge and reseason with oil over heat.

You can view the full range of kazans here

And you can find kazan cooking recipes at this link