{"id":74715,"date":"2026-03-04T16:41:13","date_gmt":"2026-03-04T14:41:13","guid":{"rendered":"https:\/\/armass.eu\/how-to-use-guides\/kazans\/"},"modified":"2026-03-05T21:10:27","modified_gmt":"2026-03-05T19:10:27","slug":"kazans","status":"publish","type":"page","link":"https:\/\/armass.eu\/en\/how-to-use-guides\/kazans\/","title":{"rendered":"Kazans"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"74715\" class=\"elementor elementor-74715 elementor-74627\">\n\t\t\t\t\t\t<section class=\"wd-negative-gap elementor-section elementor-top-section elementor-element elementor-element-7f83c5ca elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7f83c5ca\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element 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2026<\/h1>\n      <p>\n        This guide will help you understand what an Uzbek kazan is, how to choose the right volume and where to cook (at home or in an outdoor kitchen),\n        as well as how to recognize quality cast iron and how to properly care for a kazan.\n      <\/p>\n\n      <nav class=\"armas-guide-nav\" aria-label=\"Guide sections\">\n        <a href=\"#izvele\">\ud83e\udded How to choose<\/a>\n        <a href=\"#salidzinajums\">\u2696\ufe0f Cast iron vs aluminium<\/a>\n        <a href=\"#dibens\">\ud83d\udfe2 Bottom<\/a>\n        <a href=\"#vaks\">\ud83e\udde2 Aluminium lid<\/a>\n        <a href=\"#labs-cuguns\">\ud83d\udd0e Good cast iron<\/a>\n        <a href=\"#pirma-reize\">\ud83d\udd25 First use<\/a>\n        <a href=\"#kope\">\ud83e\uddfc Care<\/a>\n      <\/nav>\n    <\/div>\n  <\/header>\n\n  <!-- ===== CHOOSING ===== -->\n  <section class=\"armas-guide-section\" id=\"izvele\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\ud83e\udded How to choose an Uzbek kazan (main: volume + where you will cook)<\/h2>\n    <\/div>\n\n    <div class=\"body\">\n\n      <!-- Infographic -->\n      <figure class=\"armas-fig\" aria-label=\"Infographic: how to choose a kazan\">\n        <div class=\"cap\">\n          <span>Infographic: \u201cVolume + Where you will cook?\u201d<\/span>\n        <\/div>\n\n        <img decoding=\"async\"\n          src=\"https:\/\/armass.eu\/wp-content\/uploads\/2026\/03\/how_to_choose_kazan-scaled.webp\"\n          alt=\"Infographic: How to choose an Uzbek kazan (volume and where you will cook)\"\n          loading=\"lazy\"\n        \/>\n      <\/figure>\n\n      <div class=\"armas-grid\">\n        <div class=\"armas-card\">\n          <div class=\"t\">1) Choose the volume by number of people and cooking style<\/div>\n          <div class=\"c\">\n            <p style=\"margin-top:0;\">\n              Volume is the most important factor. Think not only about portions, but also about comfortable stirring:\n              <strong>cooking less = more space for stirring<\/strong>, while a larger volume is more convenient for cooking \u201cwith reserve\u201d.\n              If you are choosing between two sizes, it is usually safer to choose the larger one.\n            <\/p>\n\n            <div class=\"armas-table-wrap\">\n              <table class=\"armas-table\" aria-label=\"Volume recommendations\">\n                <thead>\n                  <tr>\n                    <th>Volume (L)<\/th>\n                    <th>People<\/th>\n                    <th>Best for<\/th>\n                  <\/tr>\n                <\/thead>\n                <tbody>\n                  <tr><td>3.5\u20134.5<\/td><td>1\u20134<\/td><td>Extra compact option for home \/ small portions<\/td><\/tr>\n                  <tr><td>6\u20138<\/td><td>4\u20136<\/td><td>Home portions, small family<\/td><\/tr>\n                  <tr><td>10\u201312<\/td><td>6\u201310<\/td><td>Universal option (most popular)<\/td><\/tr>\n                  <tr><td>16\u201322<\/td><td>11\u201320<\/td><td>For a group, garden, outdoor kitchen<\/td><\/tr>\n\n                  <tr class=\"armas-table__group\"><td colspan=\"3\">Large volumes (events \/ professional use)<\/td><\/tr>\n\n                  <tr><td>30<\/td><td>20\u201330<\/td><td>Events \/ larger group<\/td><\/tr>\n                  <tr><td>40<\/td><td>30\u201345<\/td><td>Events \/ outdoor kitchen<\/td><\/tr>\n                  <tr><td>50<\/td><td>45\u201355<\/td><td>Events \/ catering<\/td><\/tr>\n                  <tr><td>60<\/td><td>55\u201365<\/td><td>Events \/ catering<\/td><\/tr>\n                  <tr><td>80<\/td><td>80\u2013100<\/td><td>Large events<\/td><\/tr>\n                  <tr><td>110<\/td><td>140\u2013180<\/td><td>Large events \/ professional<\/td><\/tr>\n                  <tr><td>225<\/td><td>250\u2013400<\/td><td>Very large events \/ catering<\/td><\/tr>\n                <\/tbody>\n              <\/table>\n            <\/div>\n\n            <div class=\"armas-table-note\">\n              *The number of people is approximate and depends on the dish type, portion size, and whether you cook \u201cwith reserve\u201d.\n            <\/div>\n          <\/div>\n        <\/div>\n\n        <div class=\"armas-card\">\n          <div class=\"t\">2) Where you will cook: home kitchen or outdoor kitchen<\/div>\n          <div class=\"c\">\n\n            <p style=\"margin-top:0;\">\n              In classic kazan cooking, heat should \u201cwrap\u201d the pot from all sides - not only from the bottom, but also along the walls.\n              That\u2019s why a kazan works most authentically <strong>on a kazan stove<\/strong>, <strong>over an open fire<\/strong>, <strong>on a grill<\/strong> or <strong>on a tripod<\/strong>.\n            <\/p>\n\n            <div class=\"armas-note\">\n              <strong>Preferred:<\/strong> if you cook at home - usually the most convenient is a <strong>gas stove<\/strong>.\n              If you cook outdoors - the best is a <strong>kazan stove<\/strong> or a stable stand\/open fire.\n            <\/div>\n\n            <h3>\ud83c\udfe1 At home (gas \/ induction \/ electric)<\/h3>\n            <ul>\n              <li><strong>Gas stove<\/strong> - the most practical home option.<\/li>\n              <li><strong>Induction<\/strong> - possible if the kazan has a <strong>flat outer bottom<\/strong>. (Cast iron usually works on induction; aluminium often needs an adapter.)<\/li>\n              <li><strong>Electric stove<\/strong> - also possible if there is a <strong>flat outer bottom<\/strong>, but heating up may be <strong>slower<\/strong> than on gas.<\/li>\n            <\/ul>\n\n            <p>\n              When cooking at home, consider practical dimensions: whether the cooktop is wide enough, whether the pot is blocked by a wall,\n              and whether the kazan has a stable place on the surface.\n            <\/p>\n\n            <h3>\ud83d\udd25 Outdoors (stove \/ open fire \/ grill \/ tripod)<\/h3>\n            <ul>\n              <li><strong>Kazan stove<\/strong> - the most even and \u201ccorrect\u201d heat along the walls.<\/li>\n              <li><strong>Open fire<\/strong> - a classic option if you have a stable base and safe placement.<\/li>\n              <li><strong>Grill \/ stand \/ tripod<\/strong> - convenient for trips and the garden; the key is stability and safety.<\/li>\n            <\/ul>\n\n          <\/div>\n        <\/div>\n      <\/div>\n\n    <\/div>\n  <\/section>\n\n  <!-- ===== COMPARE ===== -->\n  <section class=\"armas-guide-section\" id=\"salidzinajums\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\u2696\ufe0f Cast iron vs aluminium: key differences<\/h2>\n    <\/div>\n    <div class=\"body\">\n\n      <div class=\"armas-compare2\">\n        <!-- Cast iron -->\n        <div class=\"box is-iron\">\n          <div class=\"hd\">\n            \ud83d\udfe2 Cast iron\n            <span class=\"pill\">Best result<\/span>\n          <\/div>\n          <div class=\"bd\">\n            <ul class=\"armas-compareList\">\n              <li><span class=\"armas-compareIco ok\">\u2713<\/span><span><strong>Stable, even heat<\/strong> - ideal for plov and stews.<\/span><\/li>\n              <li><span class=\"armas-compareIco ok\">\u2713<\/span><span><strong>Holds temperature longer<\/strong> - heat fluctuates less, results are more predictable.<\/span><\/li>\n              <li><span class=\"armas-compareIco ok\">\u2713<\/span><span><strong>Very durable<\/strong> - with proper care, it lasts for years.<\/span><\/li>\n              <li><span class=\"armas-compareIco ok\">\u2713<\/span><span><strong>Great for outdoor cooking<\/strong> - stove, open fire, grill, tripod.<\/span><\/li>\n              <li><span class=\"armas-compareIco ok\">\u2713<\/span><span><strong>Induction<\/strong> - usually works (especially with a flat outer bottom).<\/span><\/li>\n            <\/ul>\n          <\/div>\n        <\/div>\n\n        <!-- Aluminum -->\n        <div class=\"box is-al\">\n          <div class=\"hd\">\n            \ud83d\udd34 Aluminium\n            <span class=\"pill\">Lighter, but with compromises<\/span>\n          <\/div>\n          <div class=\"bd\">\n            <ul class=\"armas-compareList\">\n              <li><span class=\"armas-compareIco bad\">!<\/span><span><strong>Heats up fast, cools down faster<\/strong> - heat may be less stable.<\/span><\/li>\n              <li><span class=\"armas-compareIco bad\">!<\/span><span><strong>More sensitive to overheating<\/strong> - needs more attention over aggressive heat.<\/span><\/li>\n              <li><span class=\"armas-compareIco bad\">!<\/span><span><strong>Induction<\/strong> - often requires an adapter (may not work without it).<\/span><\/li>\n              <li><span class=\"armas-compareIco bad\">!<\/span><span>For long cooking and plov, people usually choose <strong>cast iron<\/strong> for more even heat.<\/span><\/li>\n            <\/ul>\n          <\/div>\n        <\/div>\n      <\/div>\n\n      <div class=\"armas-compareConclusion\">\n        <strong>Conclusion:<\/strong> if you want the \u201creal\u201d result (plov, stews, stable heat and longevity), most often people choose <strong>cast iron<\/strong>.\n      <\/div>\n\n    <\/div>\n  <\/section>\n\n  <!-- ===== BOTTOM ===== -->\n  <section class=\"armas-guide-section\" id=\"dibens\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\ud83d\udfe2 Bottom: flat or round<\/h2>\n    <\/div>\n    <div class=\"body\">\n        <!-- Infographic: Flat vs Round Bottom -->\n<figure class=\"armas-fig\" aria-label=\"Infographic: flat vs round bottom\">\n  <div class=\"cap\">\n    <span>Infographic: \u201cFlat vs round bottom\u201d<\/span>\n  <\/div>\n\n  <img decoding=\"async\"\n    src=\"https:\/\/armass.eu\/wp-content\/uploads\/2026\/03\/plakans_apals_dibens.webp\"\n    alt=\"Infographic: flat and round bottom (outer shape)\"\n    loading=\"lazy\"\n    style=\"width:40%; max-width:900px;\"\n  \/>\n<\/figure>\n      <p>\n        The difference between a \u201cflat\u201d and \u201cround\u201d bottom is <strong>only on the outside<\/strong>.\n        <strong>The inside is the same in both cases<\/strong> - a kazan is always spherical (round) inside.\n      <\/p>\n\n      <div class=\"armas-grid\">\n        <div class=\"armas-card\">\n          <div class=\"t\">Flat outer bottom<\/div>\n          <div class=\"c\">\n            <ul>\n              <li><strong>Stands stable<\/strong> on a flat surface (stove, table, countertop).<\/li>\n              <li>More convenient for home use and universal scenarios.<\/li>\n            <\/ul>\n          <\/div>\n        <\/div>\n\n        <div class=\"armas-card\">\n          <div class=\"t\">Round outer bottom<\/div>\n          <div class=\"c\">\n            <ul>\n              <li>On a flat surface it <strong>does not stand stable<\/strong> - it may wobble.<\/li>\n              <li>Usually intended for stoves, stands, or cooking over an open fire.<\/li>\n            <\/ul>\n          <\/div>\n        <\/div>\n      <\/div>\n\n      <div class=\"armas-note\">\n        <strong>Conclusion:<\/strong> choose based on where you will cook. Inside, both are the same - the difference is only the outer bottom and stability.\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <!-- ===== LID ===== -->\n  <section class=\"armas-guide-section\" id=\"vaks\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\ud83e\udde2 Why an Uzbek kazan often has an aluminium lid<\/h2>\n    <\/div>\n    <div class=\"body\">\n      <p>\n        Many traditional models have an aluminium lid because it is <strong>lighter, practical and convenient for everyday cooking<\/strong>.\n      <\/p>\n      <p>\n        <strong>Important note:<\/strong> kazans above <strong>22 L<\/strong> are often supplied without a lid. If you need a lid for a large kazan, the most common solution is to order one from a local craftsman.\n      <\/p>\n      <div class=\"armas-note\">\n        <strong>What\u2019s included:<\/strong> always check the specific product description - it lists what\u2019s included in the set.\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <!-- ===== GOOD CAST IRON ===== -->\n  <section class=\"armas-guide-section\" id=\"labs-cuguns\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\ud83d\udd0e How to recognize \u201cgood cast iron\u201d (normal vs defect)<\/h2>\n    <\/div>\n    <div class=\"body\">\n      <div class=\"armas-grid\">\n        <div class=\"armas-card\">\n          <div class=\"t\">What to look for<\/div>\n          <div class=\"c\">\n            <ul>\n              <li><strong>Thickness and weight:<\/strong> quality cast iron is usually heavy and stable.<\/li>\n              <li><strong>Casting quality:<\/strong> even walls, without critical cracks.<\/li>\n              <li><strong>Surface:<\/strong> slight texture or small unevenness is often normal for casting.<\/li>\n              <li><strong>Stability:<\/strong> the pot should stand securely on the intended surface.<\/li>\n            <\/ul>\n          <\/div>\n        <\/div>\n\n        <div class=\"armas-card\">\n          <div class=\"t\">Normal vs defect<\/div>\n          <div class=\"c\">\n            <ul>\n              <li><strong>Normal:<\/strong> minor casting characteristics (texture, small unevenness) that do not affect cooking.<\/li>\n              <li><strong>Defect:<\/strong> cracks, holes, deformations that affect safety or stability.<\/li>\n              <li>If you\u2019re unsure, send a photo - we\u2019ll help assess quickly.<\/li>\n            <\/ul>\n          <\/div>\n        <\/div>\n      <\/div>\n\n      <h3>100% cast iron vs cast-iron alloy<\/h3>\n      <p>\n        On the market you may find both <strong>100% cast iron<\/strong> and various <strong>cast-iron alloys<\/strong>.\n        Alloy composition can affect structure and resistance to sudden temperature changes.\n        If you\u2019re interested in a specific model, write to us - we\u2019ll help check the material and intended use.\n      <\/p>\n    <\/div>\n  <\/section>\n\n  <!-- ===== FIRST USE ===== -->\n  <section class=\"armas-guide-section\" id=\"pirma-reize\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\ud83d\udd25 First use (ARMAS: kazans are already pre-burned)<\/h2>\n    <\/div>\n    <div class=\"body\">\n      <div class=\"armas-note\">\n        <strong>IMPORTANT:<\/strong> our kazans are sold already pre-burned. There is no technical oil inside anymore.\n        However, for the first use we recommend \u201cboiling\u201d vegetable oil for about 10 minutes.\n      <\/div>\n\n      <h3>What to do before the first cooking<\/h3>\n      <ul>\n        <li>Pour a little vegetable oil, heat it and <strong>simmer ~10 min<\/strong> so the oil contacts the walls.<\/li>\n        <li>Pour the oil out, wipe the inside with a clean dry cloth.<\/li>\n        <li>Before cooking, heat the kazan gradually, not immediately on maximum heat.<\/li>\n        <li>For the first 2-3 uses, cook with enough oil; avoid very acidic dishes.<\/li>\n      <\/ul>\n    <\/div>\n  <\/section>\n\n  <!-- ===== CARE ===== -->\n  <section class=\"armas-guide-section\" id=\"kope\">\n    <div class=\"head\">\n      <h2><span class=\"dot\"><\/span>\ud83e\uddfc Care and storage (so the kazan lasts for years)<\/h2>\n    <\/div>\n    <div class=\"body\">\n\n      <h3>After each cooking<\/h3>\n      <ul>\n        <li>Do not put a hot kazan under water - let it cool naturally.<\/li>\n        <li>Never soak the kazan in water.<\/li>\n        <li>Wash with warm\/hot water and a soft sponge.<\/li>\n        <li>Dishwashing detergents are not recommended (they remove the protective oil layer).<\/li>\n        <li>After washing, <strong>dry completely<\/strong> and apply a very thin layer of oil.<\/li>\n      <\/ul>\n\n      <h3>Storage<\/h3>\n      <ul>\n        <li>Store in a dry place.<\/li>\n        <li>For long-term storage, it\u2019s recommended to leave a dry napkin inside and not close the lid completely airtight.<\/li>\n      <\/ul>\n\n      <h3>If rust appears<\/h3>\n      <ul>\n        <li>Rust usually appears due to moisture or insufficient drying.<\/li>\n        <li>Remove rust with a soft brush or fine abrasive, wash, dry, heat and apply oil.<\/li>\n      <\/ul>\n\n      <h3>What you must not do<\/h3>\n      <ul>\n        <li>Do not use aggressive chemicals; do not put in a dishwasher.<\/li>\n        <li>Do not pour cold water into a hot kazan and do not put a cold kazan on very strong heat immediately.<\/li>\n        <li>Do not leave an empty kazan on strong heat.<\/li>\n        <li>Do not keep cooked food in the kazan for long-term storage.<\/li>\n      <\/ul>\n\n      <div class=\"armas-note\">\n        <strong>Safety:<\/strong> use a stable surface or safe stand, use heat-resistant gloves, and do not leave the kazan on the fire unattended.\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <!-- CALL TO ACTION at end -->\n  <div class=\"armas-callout\">\n    <strong>Still have questions about choosing or caring?<\/strong>\n    Write to us - we\u2019ll recommend a volume, check compatibility with your stove, and help you choose the right set.\n\n    <div class=\"armas-actions\">\n      <a class=\"armas-btn armas-btn--primary\" href=\"https:\/\/wa.me\/37122078558\" target=\"_blank\" rel=\"noopener\">\n        <span class=\"armas-ico\" aria-hidden=\"true\">\ud83d\udcac<\/span>\n        WhatsApp\n      <\/a>\n\n      <a class=\"armas-btn\" href=\"tel:+37122078558\">\n        <span class=\"armas-ico\" aria-hidden=\"true\">\ud83d\udcde<\/span>\n        Call\n      <\/a>\n\n      <a class=\"armas-btn\" href=\"\/en\/contacts\/\">\n        <span class=\"armas-ico\" aria-hidden=\"true\">\u2709\ufe0f<\/span>\n        Contacts\n      <\/a>\n    <\/div>\n  <\/div>\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>KategorijasPage Uzbek Cast Iron Kazan: Full Guide 2026 This guide will help you understand what an Uzbek kazan is, how<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":74664,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-74715","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/pages\/74715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/comments?post=74715"}],"version-history":[{"count":14,"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/pages\/74715\/revisions"}],"predecessor-version":[{"id":74820,"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/pages\/74715\/revisions\/74820"}],"up":[{"embeddable":true,"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/pages\/74664"}],"wp:attachment":[{"href":"https:\/\/armass.eu\/en\/wp-json\/wp\/v2\/media?parent=74715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}