Cast iron retains heat for long periods of time, which is important for meals that require long cooking times. The cast iron heats up slowly, but gradually and evenly throughout the whole surface, which reduces the need for stirring.
Wide and thick-walled vessel with half-circle bottom, usually made of cast iron. Designed for preparation of various eastern dishes (pilaff is the best known to us). Dishes prepared in the cauldron are removed from fire before they are ready and are left to simmer in own juices.
Pans of this type have a ribbed bottom, which allows to reduce use of oil in cooking to the minimum. These pans are used to prepare juicy meats, fish, shrimp, calamari and vegetables with the least possible amount of fats.
This pan is used to fry food. Pans can be made of cast iron, stainless steel, aluminium, ceramics and other materials, which are usually covered with anti-burn treatment. Classic pans can have different diameter and different wall height.
Thick-walled kitchenware made of aluminium, cast iron, heat resistant glass or ceramics of prolonged shape with a flat bottom and a top cover. Designed for braising meat, bird meat and vegetables.