10 L Tatar Cast-Iron Kazan Without Lid

This 10-litre Tatar-style cast-iron kazan is intended for pilaf, meat, vegetables, thick soups, and other dishes cooked over an open fire. Its rounded bowl supports staged cooking and easy movement of ingredients: food can be shifted between the hotter centre and the sides while browning and simmering are brought under control. The capacity is suited to preparing one substantial shared dish in a garden, at a country house, on a picnic, or during an outdoor trip.

Made for staged cooking over fire

Cast iron absorbs heat gradually and then releases it slowly into the food. Once the bowl is hot, its temperature changes more steadily, allowing meat or vegetables to be browned first before the remaining ingredients are added and the dish continues over gentler heat. This cooking rhythm is particularly useful for pilaf and braised recipes in which the order of ingredients and a controlled simmer influence the final result.

The wall thickness is 3.8 mm, and the kazan weighs 5.3 kg. When used over a fire, it requires a stable support suitable for the combined weight of the vessel and its contents. The arched bail handle allows the bowl to be suspended. Its rounded base is intended for positioning above a fire rather than standing unsupported on a flat surface.

Product details

• Type: Tatar-style kazan with a rounded bowl.
• Material: cast iron.
• Capacity: 10 litres.
• Wall thickness: 3.8 mm.
• Weight: 5.3 kg.
• Configuration: without a lid.
• Handle: arched bail handle for suspension over a fire.

The 10-litre bowl provides room for both the ingredients and the movement needed to stir them. When making pilaf, meat, vegetables, rice, and liquid can be introduced in stages without filling the vessel to its rim. The additional working space is also useful for dishes containing broth or sauce. The actual yield depends on the recipe, serving size, and the amount of free space needed for stirring.

Preparing and caring for cast iron

Before the first cooking session, the kazan should be washed, dried completely, coated with a thin layer of vegetable oil, and heated. This oil treatment establishes a working layer on the cast-iron surface. Regular cooking and a small amount of oil applied to a clean, dry bowl help maintain that layer over time.

A cold kazan should be heated progressively instead of being exposed immediately to an intense flame. After cooking, the vessel should cool naturally because cold water on very hot cast iron creates an abrupt temperature change. Food residue can be removed without prolonged soaking, followed by thorough drying. Brief warming removes remaining moisture, while a very thin film of oil prepares the bowl for storage.

Cast iron should not be left damp or used for extended storage of prepared food. Between cooking sessions, the kazan is best kept dry with some airflow around it. This version comes without a lid, making it suitable for anyone who needs an open cast-iron bowl or plans to use a separately selected lid. Once positioned securely, it combines browning, boiling, and slow cooking in one vessel.