The induction plate has a lot of advantages, but one disadvantage - for her you need a certain dishes. 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 is heating. That's why Only the tableware is suitable for induction, which has a certain mark - a spiral or zigzag with the inscription "Induction" . Casane for induction can be traditional cast iron or steel. These materials have the necessary high resistivity and magnetic permeability.
The taste of dishes cooked on such a stove is no different from food, which 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 the bottom of the dishes. Traditional cauldron with a convex bottom, unfortunately, will not fit. In such a dish, you can prepare on an open fire or in the furnace.
We now turn to the peculiarities of the materials themselves.
- Cast iron at first use 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 trigger the appearance of rust on the dishes, and it will be spoiled.
- "Utachenica" can be made completely from cast iron or have an enamel coating outside.
- Steel options are also suitable for induction, but can burn. To make it not happened, you should adjust 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 the real delicious pilaf is prepared only in a certain dishes - good cauldron. Its form, as a rule, round or oval, slightly expanding to the top. Kazan must have a thick bottom and wall, and the lid may be lightweight.
For home use, a flat-bottom option is suitable. This can be used on any stove, including induction. Of course, if the Kazan is made from the right material. Bowls with a convex bottom are used on bonfares in a limful condition.
The best material for the Kazan is the real cast iron. It is it that is suitable for fire, and for gas, and for induction. In such a cauldron, pilaf is authentic for taste and view. Food does not burn, but slowly languishes.
Cast iron for Kazan can be ordinary or with enamel outside. Such dishes are incredibly durable, lasts not one ten years with proper care, does not harm health. A significant minus is a big weight of a cast-iron kitty.
Another kind of "craylers" - utensils 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 preliminary incandescent. But the 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 also considered to be the cauldron. This material has more advantages compared to others.
Review manufacturers
Casuals 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 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 cauldons (3.5 liter volume) and large (up to 100 liters). The inner part of the Casans is treated with a special coating, allowing not to burn food. However, it is possible to interfere with products with wooden objects, the metal can scratch the coating, and the utensils will be unusable.
- Kazan Ukrainian brand "Siton" Made of cast iron coated. In the kit there is a brush for applying an oil (in order to hide the dishes before first use). You can choose a small version of 3 liters or huge by 12 liters. Food prepared in such a dish 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. The weight of a small variant is up to 8 kg. Such dishes can be used on any stove.
- Brand of professional cooking equipment "Techno-TT" It offers induction caulders intended for restaurants and cafes. The boiler is built into induction, the cover comes in the kit. Volume - from 12 to 50 liters. Kazan itself is made of cast iron, stove - stainless steel. Such equipment will allow you to prepare traditional oriental dishes with a unique taste.
- Kazan "Biol" They 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 carefully. In such a bowler you can cook both on a fire and on any plate, including induction. Low cost is another pleasant plus.
The cost of the dishes depends on the brand and the material from which they are made. The cast iron with a coating will cost from 3 to 10 thousand rubles for the "crash" volume of 3-7 liters. Aluminum caulders are cheaper, but the quality is lower than that of cast iron.
How to choose?
The classic cauldron has a hemispherical shape - the top is more wide, gradually narrowing to the bottom. The bottom of a 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 with special supports.
When choosing a cauldron, you must first focus on the material from which it is made , then form and additional qualities. Included with a cauldron should always go a suitable cover. It should fit tightly to the dishes, do not have gaps so that food inside the cauldron is preparing evenly without "drafts".
Thick bottom and walls are an important factor. Such a dishes will be evenly warm up, it is longer to keep warm, and the products will be slow and coming to languish inside.
Another factor when choosing a kittel is 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 prepare food in the Kazan on a big company, it is better to choose the option more - by 8-12 liters.
By 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 should be absolutely even, 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 the towel;
- Then you should 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 cleared);
- After that, it is necessary to pour inward about half the liter of vegetable oil and rolling, changing the position of the dishes so that all the walls are in the oil film, it will take approximately 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 container after cooking is easy - use the usual sponge and dishwashing agent, you can have food soda. Watch that the dishes do not remain food and water after washing, otherwise it can provoke the appearance of rust. In addition, keep ready-made food in Kazan is also undesirable.
If you notice the appearance of any stains inside the dishes, you can boil the 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 every few years) can be calcined with oil dishes for prevention.
The correct and careful care for the cauldron will allow to delight close to unusually delicious dishes not one dozen years.
How to spend a test cauldron for induction plates, look next.