Cast-Iron Tatar Kazan, 15 L, without Lid

This 15-litre Tatar-style kazan is designed for pilaf, bograch, fish soup, and other dishes cooked over an open fire. Its cast-iron, semi-spherical bowl takes on heat gradually and distributes it from the hottest lower section toward the walls. The format suits recipes that begin with browning, continue with grain or liquid, and finish over a calmer heat without transferring the ingredients to another vessel.

Semi-spherical form and handling points

The kazan has no flat base. Its rounded bowl must be supported over the fire by a compatible stand or suspended from a suitable tripod. The bowl diameter is 400 mm. Four cast handles provide several holding points when positioning the vessel, while a metal bail is used for suspension. Check the bail position, support stability, and alignment of the bowl before lighting the fire.

The wall thickness is 3.8 mm, and the empty kazan weighs 7.5 kg. When selecting a tripod, stove, or stand, account for both the 400 mm diameter and the combined load of the cast iron, ingredients, and cooking liquid. A filled hot kazan should not be moved from a single holding point or placed on a surface that cannot secure its rounded form and actual working weight.

Confirmed specifications

• Type: Tatar-style kazan with a semi-spherical base.
• Material: cast iron.
• Capacity: 15 litres.
• Diameter: 400 mm.
• Wall thickness: 3.8 mm.
• Weight: 7.5 kg according to the exact product price-list row.
• Handling: four cast handles and a suspension bail.
• Configuration: kazan without a lid; a lid, tripod, stove, or stand is not included with this item.

Initial preparation and routine care

The new kazan is treated with a baked-on layer of vegetable oil and does not have a separate synthetic non-stick coating. It therefore does not require salt firing before its first cooking session. Wash the bowl with warm water and a small amount of mild detergent if needed, then dry it completely with moderate heat. Once dry, spread a small amount of vegetable oil over the inner surface and wipe away the excess with a cloth or paper towel.

Move cooked food to another container rather than leaving it in the kazan. Remove residue with a sponge or brush and dry the cast iron thoroughly after cleaning. Moisture should not remain on the surface during storage. A thin oil film helps maintain the prepared cooking surface, but excess oil should still be wiped away. Keep the vessel clean and dry in a ventilated place.

This version is intended for buyers who need a separate 15-litre kazan and plan to select the lid and fire support independently. Covered simmering requires a compatible 400 mm lid. Any support used with the kazan must secure the semi-spherical bowl and carry the full working weight of the filled vessel.