Cast-Iron Asian Kazan 22 L without Lid, 50 cm

This large Asian-style kazan is made for dishes that benefit from a roomy cooking vessel, strong initial searing, and slower simmering afterward. Its 22 L capacity accommodates a substantial batch of pilaf, shurpa, roasts, meat with vegetables, and other dishes associated with Central Asian and outdoor cooking. Cast iron heats gradually, distributes heat throughout the bowl, and remains hot for a long time, allowing ingredients to be browned first and then cooked together at a gentler heat.

A traditional shape for pilaf and open-fire cooking

The hemispherical bowl has a wide opening that leaves ample room for stirring a large quantity of ingredients. Its rounded profile directs food toward the central heating area and supports the usual sequence of adding meat, vegetables, spices, rice, or stock. The kazan is suitable for cooking over an open fire. It requires a stable support selected for the rounded bowl, the 50 cm diameter, and the combined load of the vessel, food, and liquid.

The empty kazan weighs 9.6 kg, an important consideration when arranging the cooking area. Position the empty vessel before lighting or building up the heat, and place its support on a firm, level base. Cast side grips provide holding points for handling the cookware. A hot or filled kazan should nevertheless be moved only with suitable heat-resistant equipment and with full allowance for its increased working weight.

Confirmed specifications

• Material: cast iron, which spreads heat evenly and retains accumulated heat for extended cooking.
• Capacity: 22 L, intended for a large batch of food or cooking for a group.
• Diameter: 500 mm, equivalent to 50 cm; check this measurement when selecting a support and storage space.
• Weight: 9.6 kg before ingredients are added.
• Configuration: Asian-style hemispherical kazan supplied without a lid.

Preparing and caring for cast iron

Before its first cooking session, wash the kazan with warm water, dry it completely, and condition it by heating it with vegetable oil. Spread the oil over the inner walls as well as the base so that the working surface develops evenly. Increase the heat gradually because sudden temperature changes are undesirable for cast iron. For the same reason, do not pour cold water into the bowl while it is still very hot.

• Allow the vessel to cool naturally after cooking.
• Remove food residue with warm water and a soft sponge without scratching the surface with abrasives.
• Dry the kazan thoroughly after washing, or warm it briefly until all remaining moisture has evaporated.
• Apply a thin film of vegetable oil to the clean, dry inner surface.
• Store the cookware in a dry place without leaving water or damp utensils inside it.

Points to check when choosing

This model is intended for buyers who need a genuinely large 22 L cast-iron kazan with a 50 cm upper diameter. Plan its cooking position in advance and make sure the chosen support can hold a rounded bowl as well as the weight of the fully loaded vessel. A lid is not part of this configuration. If one is needed, select it separately by the actual seating measurement rather than relying on nominal capacity alone.

The kazan is well suited to an outdoor cooking area, a picnic, or a gathering where one generous dish is prepared in a single bowl and served hot. Its size supports a traditional cooking sequence: sear the ingredients, add grain or liquid, and then let the dish simmer with the steady heat retained by the cast iron.