12 L Cast-Iron Tatar Cauldron without Lid, Ø 400 mm

This 12 L Tatar-style cauldron is intended for pilaf, bograch, fish soup, braised meat, and other dishes cooked over an open fire or on a brazier. The cast-iron bowl absorbs heat gradually and continues transferring it to the food after the flame is reduced. This behaviour suits recipes that begin with intense searing and proceed to a longer, gentler simmer.

A hemispherical bowl for live-fire cooking

The cauldron has a rounded bottom without a flat supporting base. Its shape directs ingredients toward the hottest central area, while the curved walls make it possible to move food between heat zones during stirring. A suitable stand, stove, or tripod is required for installation. The metal bail also allows the bowl to be suspended over a fire and moved closer to or farther from the embers to control the heat.

The 400 mm diameter provides broad access to the contents, making it practical to add ingredients in batches, sear them, and stir with a skimmer. The 3.8 mm wall contributes to heat storage, while the empty cauldron weighs 5.9 kg. When selecting a support, add the weight of the ingredients and cooking liquid to this figure.

Construction and supplied configuration

• Cast-iron body. The cauldron is suited to prolonged braising and slow cooking with gradual adjustment of the fire.
• Four cast lugs and a suspension bail. The lugs provide holding points for the empty, cooled bowl, while the bail is designed for positioning it on a campfire suspension.
• Supplied without a lid. A lid is not part of this configuration; if required, select one separately with a 400 mm fitting diameter.
• Stand and tripod sold separately. Choose the support according to the diameter, hemispherical shape, and total loaded weight of the cauldron.

Surface preparation and care

The surface is treated with a layer of baked vegetable oil and does not have a separate non-stick coating. Before the first cooking session, wash the cauldron in warm water with a small amount of mild detergent, remove the moisture, and dry it completely with heat. Salt firing is not required for this factory treatment. Once dry, spread a small amount of vegetable oil over the entire surface, allow the cast iron to cool, and wipe away the excess.

After every use, remove food residue with a sponge or brush, dry the bowl completely, and renew the thin oil film. The manufacturer permits metal utensils, although coarse abrasives are unnecessary for routine cleaning. Store the cauldron dry in a well-ventilated place. Do not fill the full 12 L to the rim while cooking: headspace is needed for stirring and controlled simmering.