Cast-Iron Kazan 12 L with Cast-Iron Lid

For pilaf, fish soup, and slow cooking over a fire

This 12 L cast-iron kazan is sized for preparing one shared dish for a family or group. It can be used for pilaf, fish soup and other soups, porridge, meat, vegetables, cabbage rolls, and stuffed peppers. The rounded bottom and substantial walls receive heat across more than a small central area: cast iron warms gradually and then releases the accumulated heat. This makes the vessel particularly suitable for food that needs to simmer or braise under a lid.

Dimensions and construction

The diameter is 320 mm. The wall thickness is 4.1 mm, the bottom is 4.9 mm thick, and the empty kazan weighs 9 kg. These figures matter when selecting a support because water and ingredients add to the cookware’s own weight. The kazan is intended for an open fire or brazier; its rounded bottom requires a stable seat or suspension from a structure with a suitable load rating.

The set consists of the cast-iron kazan, a cast-iron lid, and a metal suspension bail. The bail provides a way to position the vessel above the fire, while the side loops assist with controlled handling during setup after the cookware has cooled. The lid has a top handle and closes the vessel for slow cooking, helping retain heat inside. A tripod is not included and should be selected separately for its load capacity, working height above the fire, and intended setup.

Suitable dishes

• Pilaf and grain dishes. The thick bottom and walls support gradual heating of grains together with meat, vegetables, and spices.
• Fish soup, soups, and camp stews. The 12 L capacity allows one large batch to be cooked without dividing it among several pots.
• Braised meat and vegetables. The cast-iron lid maintains the covered cooking mode suited to a longer simmer.
• Porridge, cabbage rolls, and stuffed vegetables. The rounded form suits recipes heated from the bottom and curved side walls.

Initial preparation and care

Before first use, wash and dry the kazan and lid thoroughly, then prepare the cookware by heating it with vegetable oil; perform this treatment outdoors. After cooking, allow both pieces to cool, remove food residue without harsh abrasives, rinse them, and dry them immediately. For extended storage, apply a thin layer of food-grade oil to the dry surface and avoid sealing the lid tightly, so moisture and odours are not trapped inside.

Near the fire, the body, bail, side loops, and lid handle become hot, so use heat-resistant gloves and prepare a stable cooking position in advance. Check the 320 mm diameter against the opening of the brazier or selected support, and compare the support’s load rating with the total weight of the fully loaded kazan.