Stoves for cauldrons: purpose, features, photo types of stoves

Author: Yuriy Fedorovich Kolesnikov, thermal power engineer

Why do you need a separate oven for the cauldron? Why can’t you just put a pot (aka cauldron, Turkic) on the stove burner? Or stick it in the oven, or hang it on a tripod over the fire, like when camping? The fact is that from a culinary point of view, a cauldron and a pot are not the same thing. The pot is only part of the culinary technological equipment - the cauldron. The cauldron is intended for:

Cooking soups, stewing, boiling water.
Preparation of traditional dishes “with smoke”: triple fish soup, grenadier kulesh, tourist konder, etc.
Cooking traditional oriental dishes.

The technology of culinary production in all three cases is significantly different. Accordingly, the design of the cauldron changes. The only thing that remains unchanged is a cast-iron pot or a large cauldron; it is, so to speak, reloaded from clip to clip. So let's try to figure out why each clip is needed and how to make it with your own hands.

Cook-steam-simmer

Archaeologists have long been surprised by the incongruously small size of the fireboxes of ancient Roman culinary ovens compared to the size of the cooking utensils built into them. It was clear that the design was generated by economy; Italy had never been rich in fuel. But how did the Romans boil water using a small bundle of firewood with a heat release of barely 3000 kcal/kg in a cauldron in which a small person could bathe? There is no doubt that they were boiling: many sources indicate that water was continuously boiling in a large cauldron.

Ancient Roman cooking oven with cauldrons

Over time, the secrets of the Roman cauldron oven were revealed. Firstly, smoke tooth 3 (on the left in the figure) in combination with the rise of the semi-circular arch of the woodshed 8 behind it formed the so-called. draft (emphasis on the first syllable) 4 – gas channel of variable cross-section without shut-off valves. The boiler for cooking and stewing 5 in it is simply a cooking vessel built into a cast iron or stone stove 2; There was a burner above the firebox. But the role of hot water boiler 6 is twofold.

Firstly, it represents an aerodynamic obstacle to the flow of gases, and their turbulence behind it creates an invisible gas smoke tooth before lowering into the chimney 7, which further traps the gases in the draft. Then, remember: the water in Roman boilers boiled all the time. The Romans used boiling water sparingly and, having scooped it up, immediately added fresh water.

Boiling requires a large consumption of so-called. latent heat of evaporation, so the gases near the boiler 6, lingering, cool further and their flow rate drops even more. Two clearly demarcated regions are formed: in the draft the thermodynamic process is closer to isothermal, and in the furnace to adiabatic. As a result, the zone of sharp cooling of the flue gases, along the length of the draft, remains above the tooth. In a smooth draft, she would have the opportunity to jump forward, but in this scheme it is excluded by the rise of the arch of the woodshed behind the tooth, immediately behind the tooth there is a visibly distinguishable potential hole.

Note: there is strong evidence that the ancient Britons adopted the smoke tooth in the English fireplace from the Romans, who then owned Britain.

As a final result, the firebox of Roman kitchen stoves turned out to be exactly the same as a bell-type stove in terms of gas dynamics, with high efficiency and self-regulating: the flue gases circulated in the firebox until they burned out completely. Only part of them passed over the tooth into the draft, carrying exactly as much heat as was needed to support the culinary process.

Note: the wood burner is an indispensable element of the Roman cauldron. Normally it only works on powder-dry fuel. Evaporation and partial pyrolysis of moisture from watered fuel in the furnace immediately disrupts all gas dynamics.

Nowadays, hot water in jugs is not carried around the rooms, but the Roman cauldron can easily be modified to meet the requirements of modern times, on the right in Fig. An aerodynamic barrier will be created by an oven in place of the hot water boiler, and heat extraction can be assigned to a hot water supply heat exchanger with a storage tank in the chimney lower. By the way, its best design in this case is 2-3 sections of an old cast-iron heating radiator.

How to cook a cauldron

A cauldron is metal cauldron with a sloping bottom. The materials used are cast iron, aluminum or copper alloys.

It is used both on a regular fire and quite complex special ovens are built.

A tight lid is required when cooking. The circulation of steam inside the cauldron is a necessary process to create “that same” taste.

The bottom became convex, most likely due to technological reasons. But people noticed the effect of uniform heating of the spherical bottom and improved the cauldron in this direction. Products in the cauldron heat up earlier and cook faster. The large formation of steam combined with heat causes the food to simmer, making the dish soft, crumbly and aromatic.

Spices permeate the dishes to the core and the result is a soulful pilaf.

Just bake under the cauldron

Stove for a cauldron

Stove makers have a very indirect interest in archeology, just as archaeologists do in the stove business, so Roman secrets are not used in practice. The usual design of a stove for a cauldron is simply a brick cabinet with a nest for a pot and a diaphragm (narrowing of the flue) at the level of its bottom. It is quite suitable for ordinary culinary procedures, but it requires much more fuel per unit volume of cooking. And only a fairly experienced stove maker can make a stove for a cauldron, despite its apparent simplicity. Why? See illustrations for the order in Fig.

About gas cauldrons

Gas cauldron

For regular pot cooking, the flame is simply a source of heat. Therefore, when choosing for yourself, you need to immediately consider the option of purchasing a gas cauldron without going through any complicated frills. There are many models on sale, from the most utilitarian to quite technically complex complexes with a set of separate gasifiers for different types of liquid fuel, incl. and processing, see figure on the right. The simplest gas stove for a 3-5 liter boiler costs 1800-2500 rubles, and omnivorous 6-15 liter boilers cost from 6000-7000 rubles. This is cheaper than any construction and can be justified not only for picnics.

Pilav, beshbarmak, manti, etc.

Dishes of Turkic-Iranian cuisine are not prepared with smoke. But this does not mean that a regular oven with a cauldron is suitable for them; simple pilaf will not turn out the same. The fact is that oriental cuisine involves heating the cooking utensils mainly from the sides and uniformly distributing heat in the cooking mass, for which purpose the famous “four holes” are made in the pilaf.

How to achieve this is shown in the diagram of an outdoor pilaf oven in Fig. The trick is that the aerodynamic focus of the gas flows, firstly, is combined with the thermal focus of the furnace (marked with a red circle). Secondly, it is shifted down and forward from the longitudinal axis of the boiler in order to compensate for the aerodynamic asymmetry of the collecting gas channel. It occurs due to the fact that there is only one exit to the chimney. Of course, this stove also requires a pipe with a diameter of 160-200 mm and a height of 2.5-4 m, otherwise there will be no draft.

Diagram of the structure of a pilaf oven

In the pilaf oven you can cook not only pilaf. The boiler is removable; instead, you can insert, for example. manta rays The order of the oven for pilaf is shown in the following. rice. Unlike the “simple” kiln mentioned above, here shaped bricks, complex underlay and laying out the diaphragm are not needed.

Arrangement of the oven for pilaf (author: V.V. Selivan)

Build, make or buy?

Summarizing the above, we will determine why it is better to buy a stove, and why to make it yourself. For simple stewing and cooking, an oven with a cauldron is, of course, better to buy a metal one; prices are almost ridiculous now. The exception is if you are an experienced, gifted craftsman and intend to experiment with a Roman stove. If yes, then take into account that the gases enter the chimney at a temperature of 160-250 degrees and it is still quite possible to release them into the heating panel.

For cooking with smoke, homemade designs are better suited, especially since they are not at all complicated. In essence, any of them is a modification of a tripod over a fire. For those not inclined to technical creativity, it is also not difficult to purchase a ready-made one: cast iron stoves for cauldrons are available for sale in a wide range, see fig. Just keep in mind that “for smoke” you need round stoves with a plugged pipe and burnout holes at the top of the shell, on the left in Fig. Popular “Hephaestus”, “Picnics”, etc. It won’t be possible to adapt it for smoke, these are purely cooking stoves.

Cast iron stoves for cauldrons

Finally, if you want to enjoy Central Asian dishes in all their deliciousness, then you need to consider the option of building a stove for a cauldron made of brick, and the firebox must certainly be fireclay, quickly absorbing heat and slowly releasing it. Now there are ready-made models on sale, the purchase of which will cost much less. A special section will be devoted to one of them at the end. Not for advertising, just as an example.

Types of outdoor stoves

The easiest to implement is considered stove-pipe. This is a simple type of brazier that can be made even from broken bricks or natural stones. The main purpose of the coarse is considered to be cooking. This design is well suited for organizing a camp or summer kitchen.
An analogue of such a brazier is a mobile rocket oven. It can also be folded from available materials, and even without the use of masonry mortar.
The Finnish stove is considered a continuation of the rough stove, but with an attached brick brazier. Depending on the design, it can serve as a grill for cooking kebabs or barbecue. There are kits on sale that allow you to assemble such a roaster yourself. A set of such systems consists of bricks, fittings and dry masonry mixture. Using the order, such a stove can be folded with your own hands quite quickly. Finnish companies were the first to produce such sets.
When setting up a gazebo or a place to relax, a fireplace stove can be considered a good option. The fryer in such a system is made large enough to be able to admire the open flame. With the correct installation of such an oven, you can cook meat and even bake pies on it. When laying out a fireplace stove, you can equip a storage area for firewood at the base, and attach auxiliary elements to the sides: a washstand or a cutting table. As an additional hob, you can provide a brick section for the cauldron.
The cooking grill oven is a simple structure made of refractory bricks. The side walls of such a brazier are also a firebox. The table base can be either metal or brick. The meat grate is placed over the base with coals. The walls of such an oven are equipped with inserts at different levels to regulate the height of frying meat. The principle of its operation is universal and can be used for any type of meat preparation.

Barbecue and cauldron?

There are many sources on the Internet on the topic “Cauldron and barbecue”. But the very fact that they all contain 2-3 of the same orders suggests that a barbecue oven with a cauldron is not at all as simple as it seems.

Indeed, it’s easy to adapt a cauldron to a barbecue just for smoky cooking. In this case, the pot is simply suspended over the brazier. But creating a complete “barbecue with cauldron” complex is so difficult that it is probably completely impossible.

Barbecue ovens with cauldron

The fact is that the nature of thermal deformations (thermal stress field) in a brick oven under a cauldron and in a simple hearth, which, in essence, is a barbecue, is completely different. In a cauldron they are predominantly radial, i.e. it seems to be more or less evenly expanding in all directions; antinodes (clusters) of stress - in the corners. But the barbecue oven expands more laterally, and the main antinode of stress falls on the center of the roof of the brazier; Small antinodes are pressed into the corners of the niche.

In attempts to link the loads according to structural mechanics, structures are born that are not inferior in complexity to the Russian stove, on the left in Fig. In addition, this hulk has embedded load-bearing elements made of steel. Under the braziers and the roof of the cooking niche lie entirely on iron. Such a furnace will not last long due to different TCRs of metal and ceramics; the metal will bend over time due to variable thermal deformations and the masonry will collapse.

The only option for a barbecue with a cauldron is any barbecue oven, for example. garden, with a cauldron attached to the side, on the right in Fig. The foundation may be common, but a strong mechanical connection between the modules is unacceptable. That is, although the seam between the modules can be sealed with mortar for the sake of appearance, the masonry of the barbecue and cauldron should be separate. This, by the way, greatly simplifies the choice of project and work. In addition, modules can be built separately and projects for them can be selected separately.

Note: if a gourmet buyer in a green jacket with gold buttons does not come to your pilaf, and the barbecue already has a stove, then the problem is easily solved. You just need to buy a stove for a cauldron with a pot (pic. on the right). A good one will cost about 1,500 rubles, standard size. We remove the hob with the burner, put in the cauldron, and more or less decent pilaf, shurpa or beshbarmak is a matter of your skill.

What types of Uzbek cauldrons are there?

The product line is quite wide. In this variety, making the right decision is not difficult if you understand what it is made of.

Material of manufacture

Various metals and alloys are used in production. Each of which has its own characteristics and features. To understand which material is optimal when making a cauldron for preparing pilaf, we will consider them separately.

Cast iron

Classic option. Warms up slowly but evenly. Retains temperature for a very long time. Durable, can last for decades.

You should also take into account the peculiarity of fat absorption into the pores of the walls, this creates a natural non-stick coating.

The only disadvantage we can highlight is the high weight of the finished product.

IMPORTANT: The lid must close tightly. It can be used from a different alloy, but the diameter must fit perfectly.

Ceramic

It is created from clay, after which it is subjected to intensive firing. It can be either mobile or used stationary. A distinctive feature is the ability to bake. The modern version looks more like a frying pan with a glass lid.

Environmentally friendly but fragile material. It is rare to find large volumes.

It has a wide range of uses in everyday life. In Central Asian countries, dairy products are not only prepared in it, but also stored.

Aluminum

Perhaps the second most popular material. It found its popularity among lovers of outdoor activities. Thanks to its light weight and mobility.

Obvious disadvantages include a tendency to deformation, lack of ability to retain heat, oxidation, and the pilaf begins to burn quite quickly.

TIP: Prepared pilaf must be immediately transferred to another container, as aluminum releases substances that promote oxidation, which negatively affects the taste and quality of the dish.

Copper

A product made from this material these days can perhaps only be found in some regions of Uzbekistan and the Caucasus. It is not in particular demand due to its high toxicity and rapid cooling. A separate point must be made regarding the high susceptibility to corrosion. Moreover, this cookware requires careful care.

Positive characteristics include the ability to heat food to the very top of the walls and light weight.

Of steel

Its properties resemble cast iron. Such dishes are common in European countries.

It has high non-stick properties due to the fact that the product is coated with Teflon or enamel. But for the same reason it also has a number of negative qualities.

Under high thermal influences, cracks and chips form and soon rust appears on the damaged areas.

The danger is that these microparticles enter the human body along with food.

The high level of thermal conductivity of steel does not allow the formation of steam, and this is a necessary condition for oriental dishes.

In all its parameters, the cauldron for pilaf is cast iron; this is a time-tested option in all respects.

When choosing, you should take into account not only the menu, but also what heat source will be used. Each heating surface has individual requirements.

Brazier and cauldron

Brazier with cauldron

It is just as difficult to design and build a brick oven with a barbecue and a cauldron as a barbecue cauldron. But, if the grill is metal (a real barbecue is basically brick or stone), the matter is greatly simplified. We adapt it to the grill, or simply put one of the stoves described below under the pot in/on it, and you’re done, see fig. There is no need for separate fuel; you can rake excess coals under the cauldron. The pilaf is mediocre even for non-Asian tastes, but the smoky dishes are just right.

About the pot

Before moving on to the description of stoves, let's touch on the pot. For a cauldron, it must have 4 “ear” handles. “Two-eared”, even if the handles are wide, has the annoying property of spilling the brew into the fire, seemingly without any apparent reason. Next, the depth of the pot:

For pilaf in a brick oven - deep, the depth is not less than the internal diameter along the rim. The profile of the inner surface is approximately parabolic. Wall thickness - from 4 mm for a 6-liter boiler to 20 mm for a 120-liter boiler.
For pilaf and other oriental dishes under a modern oven (see at the end) - relatively shallow, about 1/3 of the diameter in depth. It is best to use a standard boiler.
For dishes with smoke - hunting-tourist-fishing, deep, with almost vertical (5-10 degrees from the vertical) walls. The bottom can be either rounded or flattened. Material – cast iron is better, but aluminum is also possible.
For stewing, cooking, boiling - flattened (depth approx. 1/3-1/4 diameter) and with a flattened bottom.

Video: about choosing a cauldron

Various homemade products

Unrolling the stove shell for a cauldron
The most popular and very good homemade stove for a cauldron is a sheet of any steel rolled into a wide pipe (sleeve) on a fireproof stand or simply on the ground; see the diagram in Fig. The proportions of the workpiece are approximately 3:4 (height/length). The proportions of the combustion opening are the same, and its area is 1/8-1/10 of the area of the workpiece. A fire door is not needed. You can cook in such an oven with smoke, good quality “Asia”, or simply cook and simmer.

At first glance, calculating the length of the workpiece is not difficult: we take the diameter of the pot along the outer edge of the rim, subtract 2.5-4 mm from it, for a 3-12 liter pot, respectively, and multiply by π = 3.14. We give another allowance for the welding seam (approx. 3 mm) and cut out the workpiece. We put the pot on, and it... either falls through or immediately gets stuck. Although, to prevent it from jamming due to expansion when heated, a cold pot in a cold stove should “fidget” by 1.5-2 mm in all directions.

The fact is that thin metal leads strongly when welding. In production, the exact dimensions of the workpiece and the welding mode are selected from prototypes, and the selection has to be made every time the grade or even batch of sheet is changed. And then accurately maintain the welding mode, which is impossible with the manual method.

In fact, the length of the blank for a metal stove should be calculated based on the INNER largest diameter of the pot. And then in the corners of the petals that form the rim of the oven, we make small, 1.5-2 cm, longitudinal slits, and bend the petals a little outward, and their edges upward, until the pot sits loosely on the rim. It is impossible to make the shell wider and bend the petals inward; due to thermal expansion, they will tightly dig into the pot and you will not be able to pull it out.

Note: there are many metal cauldrons of this type on sale, see fig. below. Price without boiler – from 300 rubles. Internet scammers often pass them off as branded Asian ones, see the end for details. Then the price is inflated to “Samarkand”.

Metal cauldron stoves

For smoky and Asian cooking in such an oven you need different pots. For “Asia” - smaller, flattened, placed in the oven as described above, and always with a tight lid. Under the smoke - a larger one, sitting in the rim of the oven no more than 1/4 of its height, otherwise it will jam.

Note: in the age of the general hunt for scrap metal, the once popular cauldron made from holey boiling on bricks has been almost forgotten, see fig. And the smoky dishes, and even “Asia” on such an awkward monstrosity, turned out to be finger-licking good.

Video: camp stove for a cauldron

Features of ceramic tandoor

The modern portable model is stored in a case, since the clay from which it is made is hygroscopic. If you need to frequently use the stove for several people, a compact model is suitable. Large tandoors are bought for catering establishments - such models are capable of cooking 8 kg of meat in 20 minutes.

The principle of operation of a classic Asian stove

The bottom of the stove is filled with firewood to 1/3 of the volume. It is better to take firewood from deciduous trees rather than coniferous ones, since increased resin content affects the taste of dishes and ignition. The walls themselves are cleared of soot after 1-1.5 hours of wood burning. Products are loaded into the oven in various ways:

skewers are placed vertically;
cauldrons - on the neck;
dough, cakes are attached to the walls.

Close the oven with a lid and count down the time: 5-7 minutes. enough to cook vegetables, 20 min. - and the kebab is ready, 8-15 minutes. - enough for fish dishes, 40 min. - chicken, 1-1.5 hours is enough for a whole leg of lamb.

Tandoors of the required size, as well as accessories, can be purchased on our website. Here are reasonable prices for high-quality Asian stoves from reliable suppliers.

From a pipe and a cylinder

The simplest stove for a cauldron made from a pipe is just a section of it on bricks, on the left in Fig. You just don’t need to take asbestos-cement; after warming up, it shoots out with fragments. Cooking on such a stove can only be done with smoke; it is impossible to achieve the simmering required for “asia” and stewing.

Stoves for a cauldron made from a pipe and a gas cylinder

The pot is hung on a tripod, the height of the suspension is adjusted according to the weather. If the person on duty in the tent is an experienced walker, the smoke curls over the condenser in an even roller and in a fairly strong wind, and the group bursts - it crackles behind the ears. However, already on the second day of the two-man hike with the abalak loaded according to the norm, everyone’s ears are cracking behind their shoulders. Even the “Hare Krishnas” (at one time they were really into hiking) are busy scooping up sandwiches with lard and stewed meat with a spoon from a jar.

For a summer house or a trip to a picnic, a slightly modified pipe, second from the left, pos. in Fig. Using a grinder, cut it crosswise at the top and bottom and spread the petals to the sides. It is advisable to drill holes in the lower petals and equip the stove with L-shaped pins with pointed lower ends. By pinning the stove to the ground with them, we dramatically reduce the likelihood of a culinary disaster. You can cook on a modified pipe, again, only with smoke.

Note: the length of the pipe section is 1.25-2 times the outer diameter of the pot.

A stove for a cauldron made from a household gas cylinder (on the right in the figure) allows you to cook oriental dishes. The design is quite similar to the sheet shell described above, but much stronger and more durable. Only instead of a rim of petals, a separate opening is cut for a small pot (to do this, they simply cut off the top of the cylinder), and around it on the upper bend of the body there are smoke holes, so the whole structure will be much stronger.

The opening for the pilaf pot is first made deliberately smaller, and then a drill with a grinding head is adjusted to the required diameter. Remember, a cold pot in a cold oven must be able to move horizontally to the sides by at least 1.5 mm!

Smoky dishes are cooked in a larger cauldron, as described above. But, if its bottom is rounded, you cannot place it in the opening! The opening in the cylinder does not have the elasticity of a rim made of a thin steel sheet, and the pot can jam even if it is shallow, especially if it is already quite smoked. In such a case, the stove-cauldron made from a cylinder is equipped with a concave cross made of a metal rod, the far right pos. in Fig.

May there always be sunshine!

What is the solar constant? This is the amount of energy of our star per 1 square. m. surface placed perpendicular to its rays. Energy is taken into account across the entire spectrum of electromagnetic radiation, from ultra-long radio waves to ultra-hard gamma rays.

In space in Earth's orbit, the solar constant (just in case, in English su, not the Soviet Union, it is SU, but solar unit) is approximately 1366 W/sq. m. At a geographic latitude of 45 degrees without an atmosphere - about 966 W/sq. m. In summer in mid-latitudes, taking into account the influence of the atmosphere - slightly less than 800 W/sq. m.

Note: in summer, when the Sun is high, the absorption of its radiation in the air is more than compensated by the fact that the atmosphere processes hard quanta carrying high energy (from far UV to super-hard gamma) into thermal radiation and visible light. This, by the way, is one of the reasons why orbital solar power plants, so popular in science fiction of the past, are not considered as projects in the foreseeable future. It is very difficult to catch “breakdown” quanta, and they damage solar panels and collectors. So far, ground-mounted solar power plants are proving to be more efficient and durable.

But what does all this have to do with fish soup and pilaf? The most direct: their preparation requires a thermal power of 230-240 W/l. If you take a cooking vessel that absorbs radiation well but conducts heat poorly, in order to reduce the return of heat to the air, then a properly designed reflector with an area of 0.7 square meters. m is enough to prepare 1.5-2 liters of food.

Homemade solar oven

It is not known who and when were the first to make such calculations, or whether the homemade solar cooking oven was born on a whim, but already at the latitude of Rostov-on-Don or even Lipetsk it cooks and steams regularly, see fig. Moreover, an accurate reflector that gives ideal focusing is not required. A piece of cardboard covered with aluminum foil is enough, for example. baking sleeve. Metallized plastic is not suitable, it lets too much through.

However, a knowledgeable cook may object, 2 liters is not enough for a cauldron. Determined by centuries of experience in Central Asia, the minimum volume of cooking utensils for pilaf is half a char. This is a traditional volume measure (basket in Russian), not standardized. The size of the charyk varies quite a bit from place to place, but in any case, the pot for the cauldron must have a capacity of at least 4.5 liters.

And here an amazing circumstance is revealed: excellent pilaf in a solar oven is obtained even in a 1 liter ladle. Why is not yet clear. Most likely because when heated by radiation, the magnitude of the temperature gradient between the contents of the dishes and the volume of the firebox does not matter. Accordingly, the square-cube law does not apply here. Therefore, a thick-walled cauldron is not needed; you can cook in a solar cauldron in any pan.

It remains to deal with the reflector. It is not obliged to bring the rays “to a point”, but it must well capture and direct the scattered radiation of the sky onto the dishes, otherwise the solar constant will not be enough for a soup of giblets in Bukhara.

Currently, the problem of constructing such a reflector has been solved on computers. The drawing is in the figure, the materials have already been mentioned. For higher latitudes, the grid step and the size of the entire reflector can be increased, but there is no point in doing it north of the Ryazan parallel: the value of su does not reach culinary standards.

Drawing of a homemade solar oven reflector

Note: the oven is assembled simply: the ends of the reflector at 73 degrees, according to the drawing, are inserted into the narrow oblique slots of the counter-reflector (narrow slot in the drawing).

About solar cookware

Cooking utensils for a solar oven do not have to be black and smoky. Its surface can also be light metallic. But it must be rough or grainy so that it gives a diffuse reflection. Then the reflector will reflect the radiation reflected from the dishes back onto it. And a directed polarized glare from a polished surface will go uselessly into space.

Note: by the way, the inhabitants of Central Asia themselves, in the age of high and energy-saving technologies, quickly learned to collect and use their natural wealth - the hot Sun. Household solar ovens "Uzbekistan" successfully compete with the Italian "Galileo" and French "Odelio" in the world market. The prototype of “Uzbekistan” was developed back in the USSR on an initiative basis, but given the then attitude towards “consumer goods” and cheap organic fuel, it waited in the wings until the present day.

How to choose and make a stove for a cauldron

Cooking soups, stewing, boiling water.
Preparation of traditional dishes “with smoke”: triple fish soup, grenadier kulesh, tourist konder, etc.
Cooking traditional oriental dishes.

Cook-steam-simmer

Ancient Roman cooking oven with cauldrons

Note: there is strong evidence that the ancient Britons adopted the smoke tooth in the English fireplace from the Romans, who then owned Britain.

Note: the wood burner is an indispensable element of the Roman cauldron. Normally it only works on powder-dry fuel. Evaporation and partial pyrolysis of moisture from watered fuel in the furnace immediately disrupts all gas dynamics.

Just bake under the cauldron

Stove for a cauldron

About gas cauldrons

Gas cauldron

Dishes with smoke

To prepare dishes with smoke, it is necessary that it be light and curl over the surface of the brew; smoky dishes have almost nothing in common with smoked meats. From here it follows, firstly - no combustion and gas intricacies! If the fuel burns completely, where will the smoke come from? Secondly, the pot must be deep with a rounded bottom. From an aerodynamic point of view, it is an ogival-shaped body.

Pilav, beshbarmak, manti, etc.

Diagram of the structure of a pilaf oven

Arrangement of the oven for pilaf (author: V.V. Selivan)

Build, make or buy?

Cast iron stoves for cauldrons

Barbecue and cauldron?

Barbecue ovens with cauldron

Note: if a gourmet buyer in a green jacket with gold buttons does not come to your pilaf, and the barbecue already has a stove, then the problem is easily solved. You just need to buy a stove for a cauldron with a pot (pic. on the right). A good one will cost about 1,500 rubles, standard size. We remove the hob with the burner, put in the cauldron, and more or less decent pilaf, shurpa or beshbarmak is a matter of your skill.

Brazier and cauldron

Brazier with cauldron

Video: complex brick outdoor oven with cauldron

About the pot

For pilaf in a brick oven - deep, the depth is not less than the internal diameter along the rim. The profile of the inner surface is approximately parabolic. Wall thickness - from 4 mm for a 6-liter boiler to 20 mm for a 120-liter boiler.
For pilaf and other oriental dishes under a modern oven (see at the end) - relatively shallow, about 1/3 of the diameter in depth. It is best to use a standard boiler.
For dishes with smoke - hunting-tourist-fishing, deep, with almost vertical (5-10 degrees from the vertical) walls. The bottom can be either rounded or flattened. Material – cast iron is better, but aluminum is also possible.
For stewing, cooking, boiling - flattened (depth approx. 1/3-1/4 diameter) and with a flattened bottom.

Video: about choosing a cauldron

Various homemade products

Development of the stove shell for the cauldron

The most popular and very good homemade stove for a cauldron is a sheet of any steel rolled into a wide pipe (shell) on a fireproof stand or simply on the ground; see the diagram in Fig. The proportions of the workpiece are approximately 3:4 (height/length). The proportions of the combustion opening are the same, and its area is 1/8-1/10 of the area of the workpiece. A fire door is not needed. You can cook in such an oven with smoke, good quality “Asia”, or simply cook and simmer.

Note: there are many metal cauldrons of this type on sale, see fig. below. Price without boiler – from 300 rubles. Internet scammers often pass them off as branded Asian ones, see the end for details. Then the price is inflated to “Samarkand”.
Metal cauldron stoves

Note: in the age of the general hunt for scrap metal, the once popular cauldron made from holey boiling on bricks has been almost forgotten, see fig. And the smoky dishes, and even “Asia” on such an awkward monstrosity, turned out to be finger-licking good.

Video: camp stove for a cauldron

From a pipe and a cylinder

Stoves for a cauldron made from a pipe and a gas cylinder

Note: the length of the pipe section is 1.25-2 times the outer diameter of the pot.

Video: oven for a cauldron made from car rims

May there always be sunshine!

Note: in summer, when the Sun is high, the absorption of its radiation in the air is more than compensated by the fact that the atmosphere processes hard quanta carrying high energy (from far UV to super-hard gamma) into thermal radiation and visible light. This, by the way, is one of the reasons why orbital solar power plants, so popular in science fiction of the past, are not considered as projects in the foreseeable future. It is very difficult to catch “breakdown” quanta, and they damage solar panels and collectors. So far, ground-mounted solar power plants are proving to be more efficient and durable.

Homemade solar oven

Drawing of a homemade solar oven reflector

Note: the oven is assembled simply: the ends of the reflector at 73 degrees, according to the drawing, are inserted into the narrow oblique slots of the counter-reflector (narrow slot in the drawing).

About solar cookware

Note: by the way, the inhabitants of Central Asia themselves, in the age of high and energy-saving technologies, quickly learned to collect and use their natural wealth - the hot Sun. Household solar ovens "Uzbekistan" successfully compete with the Italian "Galileo" and French "Odelio" in the world market. The prototype of “Uzbekistan” was developed back in the USSR on an initiative basis, but given the then attitude towards “consumer goods” and cheap organic fuel, it waited in the wings until the present day.

Kazan and tandoor

Let us remember that the second indispensable accessory of Caucasian-Asian cuisine is the tandoor. Is it possible to somehow combine it with a cauldron? It is possible, and very simple.

Tandoor with cauldron

Most of the commercially available ready-made tandoors are optionally, at the buyer’s request, equipped with a boiler and stands for it. There are tandoor stands for boilers on sale and separately. Tandoor boilers for pilaf have a special feature: triangular-shaped tides under the handles, they form a gap that allows the flue gases to escape. Such boilers are placed directly into the throat of the tandoor.

If you select a boiler for a homemade tandoor separately, you can take any suitable diameter. It’s easy to make a concave cross for a pilaf boiler, similar to that described for a stove made from a gas cylinder.

To prepare dishes that are smoky or require simmering at a low temperature, place a higher stand on the throat of the tandoor, see fig. And on the Armenian tonir they simply lay a crossbar and hang the boiler from it at the required height.

About Samarkand stoves

Stoves-cauldrons “Samarkand”

The Samarkand stove-cauldron (see figure on the right) completely replaces a brick stove for “Asia”, and is much cheaper: a culinary “Samarkand” with a 6-liter cauldron weighing 40 kg can be bought for 15,000 rubles. , and even the above-mentioned bai in a green jacket with gold buttons will not refuse pilaf from it. But the popularity of Samarkand has caused a fair amount of confusion.

Firstly, critics are indignant: where is the fireclay lining? Where are the problems with the collections? It was precisely these expensive parts that deprived the furnace of mobility that made it possible to abandon the Samarkand body made of modern heat-resistant steel. Having carefully calculated it in conjunction with a standard boiler, the designers achieved a simmering mode, like in a large brick oven. And the minimum volume of the boiler was reduced from 40-50 liters to 5-6. Thermal power for different dishes is regulated by the air supply to the firebox, and not by the choice of firewood, elm-chinar-saxaul-poplar, etc.

But the main confusion around Samarkand is that there are a lot of fakes offered on the Internet, often directly from the manufacturer. The company is not to blame here; it produces heating stoves with a hob and other different ones. And invisible merchants do not miss the opportunity to take an ordinary stove and sell it at a special price.

The initial screening of dubious offers can be done using releases and announcements from resellers. They, of course, have heard about V-1, 2, are familiar with the legends about V-3, but, to put it mildly, not very literate, they do not know that “V” is the letter of the German alphabet V, and the name itself "miracle weapon" comes from Vergeltung (fergeltung, retribution). Therefore, the company name is written Feringer, while it is called Veringer. The manufacturer's direct counterparties, of course, do not make such mistakes.

The next and final stage of verification of the proposal is already usual: we require a certificate for the stove. It must clearly indicate its purpose. In any case, even the original “Samarkand” priced at less than 15 thousand rubles. - a conventional heating and cooking stove. You won’t get “Bai” pilaf in it.

Dangerous competitor

In principle, the same type of heating of the food mass as in a cauldron can be provided by an induction cooker with the most ordinary pan. But for now – only in principle. Practically, induction cookers produce food for every day. However, microprocessor-based process control offers great potential without requiring radical changes in design. So who knows...

Finally

The reader may ask: is the game worth the candle? Pilaf like pilaf and ukha like ukha are made simply in a pan in the oven. Well, try cooking fish soup at least “over the pipe” this weekend at the dacha. Putting it on 4 pieces of brick is not a difficult task. And the result will show whether it is worth trying further.

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Alexander Shin
Good afternoon! I have a steel plate with cutouts for two cauldrons. There was a stove at one time, but it didn’t function very well, so we dismantled it. Now I would like to build something like the ancient Roman one, which is described at the beginning of the article. Is it possible to find the order of such a stove somewhere? Or at least get some advice on this topic? Thank you in advance.

Kazan and tandoor

Let us remember that the second indispensable accessory of Caucasian-Asian cuisine is the tandoor. Is it possible to somehow combine it with a cauldron? It is possible, and very simple.

Tandoor with cauldron

The best stoves with a chimney

PCH-2 (B)

This model from the Balezinsky Foundry and Mechanical Plant is a cast iron stove. For its production, cast iron grade SCh15-32 is used.

“PCh-2 (B)” does not require additional cladding, so it can be moved from one place to another, which gives the product some mobility. The manufacturer also provided two burners here, but in addition to this, “PCh-2 (B)” is also suitable for heating a room with a volume of up to 150 cubic meters. It is worth noting that during the smoldering process the heat will remain here for up to 8 hours, which greatly facilitates the operation process. The walls of this model are ribbed, this increases heat transfer. They are also decorated with artistic casting, so “PCh-2 (B)” is not just a potbelly stove, but will decorate any area.

The size of “PCh-2 (B)” is 56*35*54, while its weight is almost 84 kg. There is a protrusion for the chimney, its diameter is 10 cm. The manufacturer also provided a built-in blower regulator.

PCH-2 (B)

The average cost is 15,000 rubles.

Advantages:

Completely collapsible design;
Retains heat for a long time;
Suitable for heating a room;
Beautiful appearance;
Ribbed walls.

Flaws:

Not detected.

Namangan DAVR Metall Uzbek cauldron + stove with pipe

This model is a set of a 12-liter pot and a stove with a pipe. The cauldron has a volume of 12 liters. The kit is intended for outdoor use. A special feature of this model is the removable pipe and legs, which makes it easier to transport the product in the car. And in order to move the device from place to place, the manufacturer has provided two handles on the stove.

The cauldron is made of cast iron. At the buyer's request, you can choose a model with a round or flat bottom. The thickness of its walls is 8 mm, and there are handles along the edges.

The oven is made of steel and has a collapsible design. The wall thickness is 2 mm. It is also covered with thermal paint. During operation, all smoke will exit into the pipe, which has a damper. Using the damper, you can control the level of fire in the hearth. During operation, the pot will be securely fixed in the hole, which will prevent it from accidentally falling or tipping over. The design of the product is made in such a way that when cooking you do not have to constantly bend over, which is very convenient.

The average cost is 6,400 rubles.

Namangan DAVR Metall Uzbek cauldron + stove with pipe

Advantages:

Collapsible design;
The set includes a cauldron;
Economical fuel consumption;
There is a valve on the pipe;
Manufacturer's warranty for 5 years.

Flaws:

Not suitable for frequent use.

Samarkand

This product is a cauldron oven from. It is suitable for both outdoor use and indoor use with good ventilation.

The firebox of this model is made of high quality stainless steel. The outer casing will not heat up much during operation, this will extend the life of the product and prevent it from rusting. The door is designed in such a way that it is convenient to open, and when closed it is secure. The manufacturer also installed a system in the door that regulates the airflow. And due to the fact that this part is located in the upper part of the door, there will be an upper combustion. And this will save fuel during operation. To control the combustion process, there is a special glass on the door. The Samarkand chimney is made of stainless steel. Its size is one meter. Initially it will have a shiny finish, but after use it will darken and look harmonious with the stove. In addition, the set will include a barbecue set and a hot smoking set.

The average cost is 16,000 rubles.

Samarkand

Advantages:

Convenient to control the combustion process;
Economical fuel consumption;
Beautiful appearance;
Stainless steel chimney;
Reliable manufacturer.

Flaws:

Not detected.

About Samarkand stoves

Stoves-cauldrons “Samarkand”

Manufacturers of cauldron stoves

The review presents the best stoves for cauldrons from Russian brands. Each of the manufacturers considered has a high rating from consumers and a good reputation:

Grillver is a brand owned by, founded in 2008. Its activities are aimed at the production and sale of cauldron stoves, grills, barbecues and other products for outdoor cooking. The manufactured products are distinguished by their stability and structural strength, the presence of many convenient functions, ergonomics, optimal shapes and stylish appearance.
Stan is a Siberian group of companies that has been operating in the metalworking, optical instrument making and heating equipment markets for 25 years. Consumers appreciate its products for their consistently high quality and reasonable price.
Bestpohod is a little-known brand that cooperates with the online store “Best pohod” of the same name. The brand's activities are aimed at producing products for outdoor recreation. Among the wide range of products there are: isothermal bags, tents, grills, smokehouses, rocking chairs. Buyers note the optimal price-quality ratio, as well as excellent functionality.
Art Tandoor - the company has been producing tandoors from heat-resistant clay for 9 years. The advantage of their ceramic stoves is environmental friendliness. Natural materials are used for their production. The products are certified by GOST P and are produced by blacksmiths and potters.
Vesuvius - the brand was registered in 2004. The company takes a leading position in the production of heating stoves for baths and homes, increasing its product range every year. Thanks to the joint efforts of leading Russian engineers and specialists from Finland, as well as the use of technologically advanced Finnish equipment, it was possible to achieve high quality, safety and reliability of each product.
Kukmara - the company began its journey in 1950 with the production of aluminum cookware. Now this brand produces high-quality and safe baking dishes, cookware with non-stick coating, and goods for tourism and recreation. Products of domestic manufacturers are very popular not only throughout Russia, but also in the CIS countries, near and far abroad.
Boyscout is a brand that has been around since 2007. The Boyscout brand sells products for picnics, hiking and outdoor recreation. The advantage of manufactured products is a large assortment in different price ranges and compliance with high quality standards, confirmed by certificates.

Best Grill Grates