In this section you will find 3 main types: Uzbek cast iron kazans, Afghan kazans (pressure pot) and cast iron pots.
Below is a short guide to quickly understand which option fits you best and which accessories are worth adding.

Uzbek cast iron kazan (universal cookware)

• Shape: spherical inside so heat evenly surrounds the pot from the bottom and the sides.
• Best used: on a stove or burner where heat also warms the sides of the kazan.
• What to cook: plov, soups, stews, meat, vegetables and many other dishes.
• Why choose it: cast iron holds heat for a long time and gives stable cooking results.

Afghan kazan (pressure pot)

• Principle: cooking with a pressure effect that helps cook faster.
• Where it works: at home and outdoors when speed and a juicy result matter.
• What to cook: meat, legumes, broths and dishes where you want ingredients to soften quickly.
• Why choose it: shorter cooking time and often lower fuel/heat consumption.

Cast iron pot (classic pot for open fire)

• Bottom: usually flat, so the pot stands steadily on a surface.
• Best used: on an open fire, grill or stand. The pot is often hung on a tripod or placed on a stand above the fire.
• What to cook: soups, stews, goulash and dishes that benefit from slow simmering.
• Why choose it: simple, reliable and ideal for outdoor cooking.

Accessories that are usually useful

• Tripod or stand: for stable placement above the fire (especially for pots and outdoor kazan cooking).
• Cover / bag: for storage and transport, protection from dust and moisture.
• Plov spoon, ladle, spatula: for easier stirring and serving.
• Lid: to keep heat in and speed up cooking (depends on the specific product set).

Quick choice by your goal

• A universal pot for plov and many dishes: Uzbek cast iron kazan.
• Faster cooking and tender ingredients: Afghan kazan (pressure pot).
• Soups and slow cooking on open fire: cast iron pot (often with a tripod).

Heat sources and materials

• Cast iron: suitable for open fire, grill, stove and gas burner. For induction, it works if the bottom is flat and compatible.
• Aluminium: usually not suitable for induction. If needed, use an induction adapter plate.

If you are not sure what to choose, focus on where you will cook (home or outdoors) and what you cook most often
(plov, soup, stew). This makes it easier to pick the right cookware and accessories.