17 L Cast-Iron Asian Cauldron with Saj Frying-Pan Lid

Built for pilaf, hearty soups and slow cooking over fire

This 17-litre Asian-style cauldron provides the capacity needed to cook for a sizeable outdoor gathering. It can be used for pilaf, shurpa, lagman, thick soups, porridge, stewed meat, potatoes and vegetables. Cast iron heats progressively, spreads heat through its substantial body and retains that heat well. Those properties suit recipes that begin with browning and continue with slower simmering or steaming as the ingredients develop their flavour and texture.

The hemispherical bowl directs heat from the lower area towards the sides and leaves room to stir a large quantity of food. This shape is intended for outdoor cooking with a stable support suited to the cauldron’s profile and dimensions. A 17-litre capacity provides ample space for meat, rice, vegetables and liquid, making it practical when one generous batch is preferable to several small cooking sessions.

A cauldron and saj pan in one set

The model comes with a cast-iron saj frying-pan lid rather than a conventional single-purpose cover. Used as a lid, it helps keep heat and moisture inside the cauldron while the main dish simmers. Turned over and placed above a suitable heat source, it becomes a separate pan for flatbreads, vegetables, eggs, meat or seafood. This two-function arrangement broadens an outdoor menu without replacing the deep vessel needed for pilaf and stews.

• Capacity: 17 L, suitable for a large batch of food and shared outdoor meals.
• Material: cast iron for both the cauldron and the frying-pan lid.
• Diameter: 450 mm; use this measurement when selecting a stove, stand or other stable support.
• Cauldron weight: 8.6 kg without the lid; allow for both the vessel’s weight and its contents when lifting or positioning it.
• Shape: an Asian-style hemispherical bowl suited to frying, boiling and prolonged simmering.

Preparing and caring for the cast iron

Before its first cooking session, the cast-iron surface should be washed, dried completely and seasoned with vegetable oil under heat. This establishes the working oil layer that should be maintained throughout use. The cauldron and saj lid require the same basic care: clean them after cooking, dry them thoroughly and apply a light film of oil before extended storage.

Do not leave cast iron damp or close the cookware while moisture remains inside. If vigorous cleaning removes part of the seasoned layer, it can be renewed by heating the surface with oil again. Let the heavy metal cool to a safe handling temperature before cleaning it. Proper heat-resistant mitts are also essential during cooking because the lid and handles become hot along with the main body.

This set is a strong match for cooks who want one spacious cast-iron cauldron for more than a single signature recipe. When planning the cooking station, account for the 450 mm diameter, the rounded profile and the stated 8.6 kg weight without the lid. The saj cover adds particular value when the meal includes vegetables, flatbreads or other ingredients that benefit from a separate frying surface alongside the main pot.