Which is better, aluminum or cast iron. Criterias of choice

Kazan is a special dish thatis indispensable in the kitchen. In it you can cook many interesting dishes: rich soups, sauces, stews and desserts. The main culinary creation, for the creation of which is necessary, is pilaf. Well, if we talk about picnics, trips to nature and fishing, there is no way to do without quality dishes. Which cauldron is better, aluminum or cast iron? This article has all the necessary recommendations for choosing.

Criterias of choice

Before you find out which is better,aluminum or cast iron, it is necessary to clarify some points. For beginners, it's best to choose aluminum cookware. Cast-iron cauldron has some features that you need to learn to manage. It heats up for a long time, but it keeps the temperature better. When preparing in such a cauldron, it is difficult to achieve the effect of longing.

Such dishes should be used constantly, oreach time prepare it for the cooking process. Next, you need to decide on the shape and size of the cassava. An important role in the selection of such dishes is played by the stove on which the cooking process will be carried out. For gas it is better to take cast-iron cauldron, and for electric - aluminum. Determined with the basic criteria, you can safely go for a purchase.

Myths

There are several incorrect or inaccurate facts,which are passed from mouth to mouth about aluminum cookware. The most important of these is the myth of the harmfulness of such an alloy. With the correct processing of cauldron, a film forms on its surface, which does not allow food to burn, and prevents the release of harmful substances. In addition, quality dishes are tested and tested.

The second myth is associated with the fragility of aluminum utensils. Many people mistakenly assume that such a cauldron can easily melt.

But to achieve this from quality casting dishes is simply impossible.

The third conjecture speaks of a poor quality of food,which was prepared in an aluminum cauldron. The main feature of such dishes is the effect of languor. Yes, cast-iron cauldron keeps heat better, it heats up and cools for a long time. But aluminum cookware copes with this task perfectly. That is, the food is ideally prepared, if you maintain the required temperature regime.

Form of kazan

Which cauldron is better, cast iron or aluminum? This is the main question, but other criteria are also important. For example, the shape of the dishes. Its choice depends on the cooking process. Standard or classical is the hemispherical shape. But such a cauldron is better to use for cooking on a fire or special stands.

In such dishes, food does not get stuck in the corners, itseasy to mix. But for a gas cooker this form is inconvenient. In this case, it is better to choose a cauldron with a flat bottom. It's convenient and practical. Inside, it will have a rounded shape, so the cooking process will bring no less pleasure. And what kind of kazan to choose - aluminum or cast-iron - depends on personal preferences and skills.

Scope

This factor also matters. For cooking on the gas stove, you should choose a caulcan no more than 8 liters. This is the optimal volume of dishes, in which you can cook, for example, pilaf for 10-12 people. Kazan larger volume on the gas stove will warm up unevenly. It is more suitable for use on other sources of heat (in nature, barbecue), where you can expand the heating zone. Cast iron boiler will warm up longer than aluminum, regardless of volume.

Cast iron or aluminum

And yet, what kind of cauldron is better to choose,aluminum or cast iron? In addition to the above advantages and disadvantages, both options have other indicators. Aluminum cauldron is lighter and, accordingly, mobile. Such dishes are made of light metal alloys.

If you take a small amount of cauldron forcooking on a gas or electric stove, it is better to give preference to aluminum. But if you plan to cook culinary masterpieces in nature or a brazier quite often, it is better to choose cast-iron cauldron. With good care, such dishes will last for several decades. Cast iron is heavy, but has better heat capacity.

Quality criteria

Which is better - aluminum or cast iron,depends not only on the alloy of metals. The quality of products plays a big role. The walls of any cauldron should not be thin. In quality dishes, this figure is not less than 4 mm. Only in this case is uniform heating and high quality of cooked food. Agree that in the cauldron prepare certain dishes that require a specific technology.

It should be noted that pig iron over the years only improvestheir properties, and therefore the old cassocks of this material are valued more. Good dishes have a flat surface without dents and roughness. And the last factor, which speaks about the quality of the goods, is its price. Good dishes, it can not be low.

Afterword

Which is better for plov - aluminum orcast-iron? In each of them you can cook delicious dishes. The main thing is that it's quality dishes. The aluminum representative of this class has a lower cost, low weight, but low heat capacity. Cast-iron cauldron is more expensive and weighs more. But it better keeps the heat and warms the food well. Quality dishes from such an alloy will serve faith and truth to more than one generation.

Professional chefs prefercast-iron cauldrons, but for beginners more convenient is aluminum. Remember that the main thing in preparing delicious dishes is the skill of the cook, but also about good dishes, too, do not forget. Which cauldron is better: aluminum or cast iron is a personal choice for everyone.