Afghan kazan 50 l

Afghan kazan - pressure cooker is a kind of pot with a hermetically closing lid. Thanks to such a lid, when working in the inner volume of the Afghan kazan, an increased pressure is formed, which leads to an increase in the boiling point of water. As a result, food is cooked at a higher temperature than in a conventional saucepan or multicooker. This leads to a significant reduction in cooking time. Since the food does not oxidize in the air when exposed to heat, the cooked vegetables retain their vibrant color.

For owners of modern stoves, the bottom of the kazan is rough,

which means that you cannot cook on glass-ceramic stove surfaces so as not to damage the hob.

Kazan - pressure cooker can be used in a variety of ways:

Like a saucepan

Without a lid, by mixing food with water, over fire or charcoal.

Like a frying pan

for frying and stewing. Pouring oil to the bottom after heating, with or without a lid, over high heat.

Like a pressure cooker

With a tightly closed lid over medium heat, with the addition of water or in its own juice.

Like a kazan

With or without a lid, over low heat or charcoal without adding water until you get the effect of roasted meat/vegetables.

In addition, you can combine several methods in one dish. For example, first fry onions and meat, add spices, add water, add vegetables and bring to readiness under a lid over low heat.

The best way to stir food is to place the kazan on the ground at an angle of about 30 degrees. In this position, rolling the bottom, holding on to the handle, will be easier and safer.

The main criterion for choosing the Afghan kazan is its volume. Do not forget that the indicator is prescribed conditionally. Loading is done partially - by 2/3 of the volume, so the actual capacity will different.

• How to prepare an Afghan kazan for first use
• When operating an Afghan kazan, certain rules should be observed:

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