Which cauldron is better - cast iron or aluminum?

A cauldron is an indispensable thing in the kitchen. You can cook anything in this cookware. At the same time, the dishes turn out juicy and tasty, the products do not lose their beneficial qualities. But how to understand the material of the utensils? There are cast iron and aluminum products in stores. Cast iron seems to be much better, holds heat for a long time and heats evenly. At the same time, aluminum is less demanding to maintain and also heats food quickly.

In this article, we’ll figure out what to choose from the presented assortment.

Aluminum or cast iron cauldron - which one to choose?

This type of cookware is often used outdoors, on an open fire. Aromatic pilaf or viscous porridge is prepared in it, as well as sautes, stews and other healthy dishes. But there are cauldrons for home use - on the stove. They are smaller in size, but made from the same materials as their counterparts.

The most common manufacturing materials are cast iron and aluminum. Each of them has its own advantages and disadvantages.

Pros and cons of cast iron

A generally accepted statement: a real cauldron must be cast iron. This is due to its durability and ability to keep food suitable for eating for a long time. The fact is that during regular cooking, a thin film of fat forms on the walls of the cast iron. It protects the material from oxidation and rust, and also gives dishes a unique taste.

In addition, cast iron heats the food placed in it evenly and then cools for a long time, keeping the dish hot. This is a great option if you like to cook outdoors and for a large group.

The disadvantages of cast iron include:

• unattractive appearance;
• heaviness;
• rust formation.

Otherwise, this is an ideal cookware for preparing delicious dishes over a fire.

Advantages of aluminum

This material is lightweight, heats up quickly and evenly, like cast iron, and is not subject to rapid rusting. At the same time, the undoubted disadvantages of a product made from an alloy are its rapid cooling, as well as the oxidation of food.

Immediately after cooking, transfer the dish to a suitable container. Leaving it in the cauldron for some time can ruin the fruits of your labors.

It is also common knowledge that aluminum is a brittle material. Such kitchen utensils are easily deformed and become unsuitable for further use.

Which cauldron to choose

When choosing the right cookware, you need to rely on several things:

1. Cooking place. Outdoors on an open fire, give preference to cast iron. It does not deform from too high temperatures.
2. Number of guests. For a large company it is also better to use a cast iron. It will heat cooked food evenly and keep it hot for a long time. At home, you can use an aluminum cauldron for a small family.
3. Durability. Do you plan to cook a lot and regularly? Your choice is cast iron. It will last for many years, and if fired correctly, it will become an indispensable assistant in the kitchen and around the fire.

Naturally, aluminum cookware is much cheaper than cast iron. But a cauldron is usually bought once for many years to come.Therefore, think about what contribution you are making to your own kitchen by buying a strong, large and reliable cauldron.