Cast-Iron Tatar Cauldron with Lid, 18 L, 500 mm

This 18 L Tatar cauldron is intended for pilaf, braised meat, vegetables, and other dishes in which ingredients are browned before they finish cooking beneath a lid. Cast iron heats progressively and retains stored heat after the fire is reduced, making the vessel suitable for several cooking stages in the same bowl. Its hemispherical body lets the cook move ingredients from the centre toward the walls, while the lid helps limit the escape of heat and steam during a gentle braise.

Dimensions and construction

The upper rim measures 500 mm in diameter, the base is 3.7 mm thick, and the empty cauldron weighs 13.9 kg. These specifications matter when preparing a cooking station: the support must match the geometry of the lower body and carry the vessel together with its food and liquid. The upper-rim diameter must not be treated as the seating dimension for a ring or stand. The cauldron needs stable support that prevents rocking or shifting.

• Cast-iron body stores heat, allowing the cook to move from browning to braising or slow cooking over a less intense fire.
• Hemispherical shape creates a smooth transition between the base and walls, so ingredients can be lifted with a spatula and turned throughout the bowl.
• Included lid closes the broad bowl while pilaf, meat, or vegetables finish cooking and helps retain hot steam inside.
• Two side handles provide balanced grip positions when the empty vessel has cooled, while a movable metal bail forms another part of the handling arrangement.
• Large capacity accommodates a substantial batch but makes it important to assess the cooking area and total working load in advance.

Preparing the cooking station

Cast iron should be heated progressively rather than exposed to abrupt temperature changes. Before cooking, check that the cauldron sits level and cannot rock, then direct the fire beneath the lower part of the bowl. Once the body is thoroughly heated, an intense flame does not need to remain constant because the iron continues releasing stored heat. The lid, side handles, and bail become hot with the vessel and should be touched only with substantial heat-resistant gloves.

Do not carry a filled hot cauldron by a single side handle or by the bail alone. Remove it from the fire using a method suited to the complete load, or let it cool on a stable heat-resistant surface. A stove, support ring, tripod, or suspension system must be selected according to the body geometry, total mass, and method of restraint rather than merely the width of the rim.

Caring for the cast iron

Before the first cooking session, treat the clean, dry surface with cooking oil and heat it according to the cookware maker’s instructions. A thin film of oil fills the pores of the iron and develops a working layer that helps reduce food sticking when maintained correctly. Remove food residue without prolonged soaking or aggressive damage to the inner surface.

Dry the cauldron completely immediately after cleaning, warm it gently if necessary, and wipe it with a thin coat of cooking oil, removing any excess. Never cool hot cast iron abruptly with water. Store the cookware in a dry, ventilated place, keeping the lid from trapping any remaining moisture inside.