Tatar Cast-Iron Cauldron with Lid, 10 L, 360 mm

For pilaf, slow braising, and open-fire cooking

This 10-litre Tatar cauldron provides the capacity and working space needed for pilaf, hearty stews, meat with vegetables, thick soups, and other dishes that involve several stages of cooking. It is a practical size for a family gathering, a picnic, a country house, or an outdoor kitchen when the aim is to prepare one generous shared meal rather than a small individual portion.

The cauldron is made of cast iron, a substantial material that absorbs heat and releases it gradually into the ingredients. This thermal inertia is particularly useful for browning, braising, and slow cooking. The vessel does not react instantly to every small change in the fire, helping the cook maintain a steadier cooking environment. The supplied lid reduces heat loss and allows evaporation to be controlled during longer recipes.

Traditional shape and confirmed specifications

The rounded profile distinguishes a Tatar cauldron from a conventional straight-sided pot. Heat reaches the base and curved walls, while ingredients can be moved between the hotter central area and the edges as the recipe progresses. This shape works well when meat, vegetables, spices, and grain are added in stages or when a large batch needs to be mixed without abrupt temperature changes.

• Capacity: 10 L. A generous format for preparing a shared dish outdoors or at a country house.
• Diameter: 360 mm. Use this measurement when selecting a stable stand, outdoor stove, or tripod.
• Base thickness: 3.7 mm. The substantial base stores heat and supports an even cooking rhythm.
• Weight: 7.71 kg. Allow for this weight when transporting the vessel and choosing its support.
• Material: cast iron. It is well suited to frying, braising, and prolonged slow cooking.
• A lid is included with this version. It closes the bowl during cooking and while the empty cauldron is stored.

Before lighting the fire, place the cauldron on a secure support suited to its diameter. The support must carry both the 7.71 kg vessel and the weight of the ingredients without tilting. A tripod, stand, or stove should be selected separately for the intended cooking arrangement. Do not reposition a filled cauldron while it is over the fire; remove it carefully and allow adequate cooling before handling or packing it.

Preparing and caring for cast iron

Before its first cooking session, rinse the cast-iron surface with hot water, dry it completely, and prepare it with vegetable oil. Heating the oiled surface establishes a thin seasoned layer that is then maintained through regular care. Keeping moisture away from the metal is particularly important during the first uses and throughout storage.

• After cooking, let the vessel cool to a safe temperature and remove food residue with warm water and a soft sponge.
• Avoid hard metal brushes and abrasive powders that could strip away the seasoned oil layer.
• Dry the cauldron immediately after washing, then warm it gently until all remaining moisture has evaporated.
• Apply only a very thin film of vegetable oil to the clean, dry interior.
• Store it in a dry location with a small gap between the bowl and lid so air can circulate.

This version is intended for buyers specifically looking for a 10-litre Tatar cast-iron cauldron rather than a conventional pot or a neighbouring capacity. Check the 360 mm diameter, 7.71 kg weight, and planned method of suspension or support before choosing it. Those figures determine how well the cauldron fits an existing outdoor cooking station and how comfortably it can be transported.