12 L Cast-Iron Tatar Cauldron with Frying-Pan Lid

This 12 L Tatar-style cauldron is intended for plov, bograch, fish soup, braised meat, and other dishes cooked over an open fire. Its cast-iron bowl heats gradually, retains accumulated heat, and suits recipes that require extended simmering. The set weighs 10.25 kg, so a filled cauldron needs a stable fire stand capable of supporting both the cookware and its contents.

A rounded bowl and a dual-purpose lid

The hemispherical bowl has no flat base and is designed to sit above the fire on a suitable stand or tripod. Heat first reaches the lower section and then spreads along the rounded surface. This construction allows ingredients to be browned before the dish continues cooking over gentler heat. A metal bail is provided for suspending the cauldron and for moving the empty cookware only after it has cooled completely.

The cast-iron lid closes the bowl during simmering and becomes a separate frying pan when turned over. It can be used to brown meat or vegetables while the main dish cooks in the cauldron. The lid measures 400 mm in diameter, an important figure when choosing a support and planning storage space.

Confirmed specifications

• Capacity: 12 L, providing room for one substantial shared dish.
• Material: both the cauldron body and frying-pan lid are made of cast iron.
• Set weight: 10.25 kg before ingredients are added.
• Lid diameter: 400 mm.
• Construction: rounded bowl without a flat base, cast handles, and a suspension bail.

First use and routine care

The cooking surface is treated with baked-on vegetable oil and has no separate synthetic non-stick coating. Before the first cooking session, wash the cauldron and lid in warm water, using a small amount of mild cleaning agent only if required, and dry both pieces completely. Salt seasoning is not required for this model. Once dry, spread a little vegetable oil over the cooking surfaces and wipe away the excess with a cloth.

After every use, remove food residue with a soft sponge or brush, dry both pieces thoroughly, and apply a thin film of oil. Moisture should not remain inside the bowl or between the cauldron and lid, so keep the set in a dry, ventilated place. The body, lid, handles, and bail all heat up during cooking and should be handled with heat-resistant gloves. A tripod, stand, and storage cover are not part of the confirmed set and must be selected separately.