22 L Asian Cast-Iron Kazan with Lid, 500 mm

This 22 L Asian-style kazan is sized for shared dishes such as plov, shurpa, lagman, thick soups, porridge, meat, and vegetables. Cast iron absorbs heat gradually and distributes it throughout the cooking vessel, making the kazan suitable for searing, boiling, and slow simmering. A lid is included with this version, helping retain heat and moisture while the ingredients finish cooking.

A traditional shape for open-fire cooking

The Asian-style profile combines a rounded base with a wide upper opening. Ingredients can be stirred through the full depth of the vessel, while heat reaches the sides as well as the central area. This arrangement is especially useful for plov: meat and vegetables can be browned first, rice and liquid added afterward, and the dish then left to finish under the lid. The same form works well for shurpa, braised meat, vegetable dishes, and other recipes that benefit from steady heat over an extended cooking period.

The kazan measures 500 mm in diameter, and the version supplied with the lid weighs 15.2 kg. Both figures matter when selecting the cooking position and support. A stove, stand, or other installation must suit the rounded base and the vessel diameter while carrying the combined load of the kazan and its contents. A separate stand or tripod should be selected independently because neither is confirmed as part of this set.

Key specifications

• Capacity — 22 L. The generous volume is intended for a large shared batch; leave sufficient headroom for stirring and active simmering rather than filling the vessel to the rim.
• Material — cast iron. It takes time to warm up, but stores heat effectively and continues transferring it to the food after the fire is reduced.
• Diameter — 500 mm. This measurement is useful for checking support compatibility and planning the required cooking and storage space.
• Weight — 15.2 kg. Position the empty kazan on a stable prepared support before adding ingredients whenever possible.
• Included component — lid. It is useful during boiling and simmering stages when limiting heat and moisture loss is important.

Cooking with cast iron

Bring the kazan up to temperature gradually and adjust the fire without abrupt changes. When preparing plov, ingredients can first be browned with the vessel open; after the grain and liquid are added, the heat can be lowered and the final stage completed under the lid. For soups and shurpa, the large interior provides room to stir the contents. Keeping some space above the food makes stirring easier and reduces the chance of liquid spilling during a vigorous simmer.

Cast-iron cookware should be stored dry. After cooking, allow the kazan to cool naturally, clean it with warm water and a soft sponge, then wipe and dry it thoroughly. Metal scrapers and harsh cleaning compounds can disturb the developed oil layer. Before extended storage, a light film of cooking oil may be applied to the clean, dry interior. Do not pour cold water into hot cast iron, as a sudden temperature change is unsuitable for heavy cast cookware.

This model is a practical choice for a country house, picnic area, or dedicated outdoor cooking space when one substantial vessel is needed for the main dish. Before lighting the fire, confirm that the support is stable, keep adequate clearance around the heat source, and plan a safe way to remove the heavy kazan when cooking is complete.