How to heat a cast iron cauldron in the oven - Metals and their processing

How to heat a cast iron cauldron: to prevent it from burning, you need to properly burn it before the first use

Kazan is a traditional utensil for preparing pilaf, shurpa and other delicious Central Asian dishes. The cauldron production technology is also traditional, and this dishware, unlike modern ones, is not ready for use immediately after the store and the first wash.

Preparing for first use

Whatever material your cauldron has, it needs to be washed after the store. Use cleaning products available to you. It is important to remove the preservative grease that was applied by the factory. This lubricant, if it gets into food, will not do anything good.

For a cast iron cauldron, it is necessary to do firing.

Unlike aluminum cookware, where a protective film of oxides forms even at room temperature, cast iron needs protection. Without a protective film, cast iron cookware will rust.

You can read how to clean a cauldron from rust here.

In addition, food burns to untreated cast iron and quite seriously. The protective film will act as a non-stick coating using the technologies of the past.

And lastly, without a protective film on cast iron cookware, an unpleasant iron taste gets into the dish.

How to get this necessary protective film?

This can be achieved through the traditional calcination of a cast iron cauldron with oil.

Calcination applies exclusively to cast iron cookware.

Correct calcination

Calcination and cleaning with salt is not recommended for use at home in the kitchen or indoors in general. Hot oil and salt can lead to burns, damage to furniture, fire, and acrid smoke will permeate your entire apartment.

It would be correct to transfer these procedures to the open air.

Let's clean it first

Cast iron has a porous surface and you will not be able to wash such dishes clean. Rust in hard-to-reach pores adds complexity. It will not allow a film to form in this place. We need to find a way to clean it properly.

Traditionally, cast iron cauldrons are cleaned with salt.

So, you already have a washed cauldron, there is a fireplace for the cauldron, firewood, 1-2 kg of table salt per 10 liters of cauldron volume and a convenient iron slotted spoon.

The process is slow and will take 2 hours of your time.

Let's get started:

Place salt in a cold cauldron.
Light a fire.
Keep the heat below medium. Stir the salt occasionally.
When the salt turns light brown, remove the heat from under the cauldron and let the cauldron and the salt cool.
Salt is good for nothing after cleaning - throw it away.
The surface of the cauldron is cleaned with dry paper towels or dry napkins.

Protect your skin and eyes from hot salt.

Now the surface is cleaned and has no protection. You need to immediately proceed to firing, otherwise the dishes will quickly rust.

Firing in oil

Firing a cauldron with oil is sometimes called “blueing,” but this is incorrect. No iron oxides are formed here and a smooth film of oil burnt to the cast iron is created.

Don’t be alarmed by what’s burnt: you won’t notice it in the dish.

For roasting, either vegetable oil (sesame, flaxseed, sunflower) or animal fat (pork, beef or lamb) is used.

You will need 0.1-0.3 liters of oil per 10 liters of cauldron volume. A fireplace for the cauldron, some firewood and the right slotted spoon will also be required.

Let's start forming the film:

The firing itself will take 20-30 minutes. And will require your active participation

The cauldron should be dry inside. Be sure to check and, if necessary, dry with paper towels or dry wipes.
Pour oil into a cold cauldron.
Light a fire. The heat should be medium.
Using a slotted spoon or tilting the cauldron, coat the entire inside surface with oil. Important: Try not to splash oil on the fire.
Keep an eye on the walls and periodically pour oil on them when they seem to be drying out. I see.
After calcination is complete, drain the oil. It needs to be thrown away.
Let the cauldron cool, remove it from the heat.
Wipe the surface of the cauldron with paper towels to absorb all unnecessary oil.

In a wiped-clean cauldron, the first thing to do is boil water. If the water does not turn out cloudy, the dishes can be safely used for dishes.

How to bake in the kitchen

We have an extremely negative attitude towards carrying out these procedures at home.

This is due to a nasty smell throughout the entire apartment, a fire hazard, and the threat of burns.

We believe there is no reason to justify firing cast iron cookware in an apartment.

But if you are determined, we have some tips on how to reduce the harm:

Open all windows. A draft will only be a plus.
When cleaning, use one-third less salt, but stir more often.
When firing on a burner, add salt to the oil 1:1, this will reduce smoke.
Use the oven to bake. More on this below.

If you bake in the oven:

Heat the oven to 180-200 degrees.
Pour 10-25 grams of oil into a cast iron pan. Apply oil with a brush to the entire inner surface.
Cover the top of the dish with foil. This will keep your oven free of oil.
The dishes are kept for 40 minutes - 1.5 hours.
It will take 3-5 approaches. Applying oil and keeping in a preheated oven.

For those who are more comfortable with video, we recommend watching this video:

Aluminum is an active metal. And in the open air, under any conditions, a protective oxide film is formed.

When you use it for the first time, you will need to clean such a cauldron from the preservative factory grease. Household chemicals can handle this.

How to properly wash a cauldron is written in this article.

To create a non-stick oil layer, you need to repeat the procedure as for cast iron cookware, but keep the heat low .

Please observe fire safety. A properly processed cauldron will last a long time and will delight you with delicious dishes more than once.

Source: https://edanaprirode.com/posuda/kazan-posuda/kak-obzhech.html

How to fire new cast iron cauldrons before first use

When purchasing such kitchen utensils, the owners are interested in how to fire a new cast iron cauldron? After all, proper preparation of dishes for use and their processing will help to avoid many problems with them in the future; in an old cast iron pot, food turns out much tastier and more aromatic, since such dishes are cleaned of technical grease and undergo a procedure for renewing the protective coating with oil. So how to properly fire a cauldron?

Proper preparation of dishes for use and their processing will help to avoid many problems with them in the future.

The meaning of calcination. Why do you need to heat a cast iron cauldron?

The cauldron is quite a universal and necessary vessel in the house; it is used to cook amazing juicy meat, vegetables, crumbly pilaf. But it should be prepared for cooking. Without proper processing, food cooked in a cauldron will simply be inedible and smell bad, and cooking in general will become impossible.

Before cooking for the first time, you need to heat the cauldron until the specific lubricant evaporates completely.

Kitchen utensils must first be washed with warm water and any detergent and then burned.

This must be done because cast iron is coated with a chemical technical lubricant during production, which protects the utensils from rust stains. But during cooking, this mixture is always mixed with food, and the food turns out foul-smelling and inedible.

It is no longer possible to eat such products, so before the first cooking, be sure to heat the cauldron until this specific lubricant has completely evaporated.

Methods and places of calcination

Preparing a cast iron cauldron for its first use is an important process after purchase. There are two main methods of firing pottery, and they are easy.

One method is burning on a home gas stove or in an oven, the second is on an open fire outside the home. The second method is still preferable, since the lubricant, when burned, releases acrid smoke and gas that cannot be inhaled.

Calcination on the street

Firing a new cast iron cauldron in nature is the best way to prepare cookware for cooking food in it. You can use a barbecue, a campfire or just an open fire. Place the utensils on the fire; it will begin to emit a lot of dark and acrid smoke. As soon as all the dark spots disappear, put out the fire and wait for the cast iron cauldron to cool completely.

Firing a new cast iron cauldron in nature is the best way to prepare cookware for cooking food in it.

You can heat the dishes with salt. To do this, you need to take salt and pour it into a bowl, so the seasoning will absorb all the technical lubricant and it won’t smoke so much. As soon as it darkens, you need to remove it from the heat and wait until the cauldron cools down. Rinse the utensils with warm water and dry them dry.

Calcination of the house

At home, it is better not to burn the cauldron, but if there is no other way, then you need to ensure a constant flow of air in the room. Open all windows wide open and turn on the hood. To fire cast iron in the oven, do the following:

Rinse the cauldron with warm water.
Heat the oven to 180-220 degrees.
Place the utensils on a baking sheet and wait until the smoldering starts to come out of the oven.
Wait until the cauldron has cooled completely and rinse under warm water without any detergent, then wipe with a towel.

When firing a cauldron at home, it is necessary to ensure a constant flow of air in the room.

Firing on a stove is a long and labor-intensive process:

Wash the entire cast iron cauldron under warm water, place it on the stove burner and turn it on.
Pour a whole pack of salt onto the bottom of the still cold dish so that it also gets on the walls of the utensil.
As soon as the cauldron begins to heat up, the salt must be mixed, sprinkling the walls of the utensil. This seasoning will absorb the technical tale.
As soon as the salt turns brown, turn off the gas.
Allow the cauldron to cool and remove any residue, then wash and dry with a towel.

Do not touch a hot cauldron with bare hands, otherwise you may get a severe burn. You need to use an oven mitt and a kitchen towel folded in three.

Types of calcination

Firing a cast iron cauldron before the first cooking is simply necessary; there are several types of calcination; you can choose the most suitable one and prepare your kitchen utensils.

Calcination with table salt

I pour salt on the bottom of the vessel and place it on a hot stove or fire. The seasoning will absorb all the excess liquid and remaining oil, after which the cauldron will become completely suitable for preparing food. Together with salt, the utensils will smoke and smell less; immediately after they darken, turn off the stove and allow the cast iron to cool.

The seasoning will absorb all the excess liquid and remaining oil.

Oil treatment

After the standard calcination procedure, it is important to go through it again, but using oil. To do this, pour oil into the pan; if it is still hot, then use a potholder or a thick towel. Turn the cauldron so that all the walls are covered with oil, then place the container back on the open fire for ten minutes and wait until blue smoke appears.

To better lubricate the walls, take an ordinary long wooden spatula, which is wrapped in paper and spreads the oil over the walls of the kitchen utensil. This way it will penetrate into all the pores of the hot vessel and form a thin protective coating on the surface. Thanks to it, food will not burn to the bottom of the cauldron.

After this procedure, all remaining contents are drained and the bottom of the container is wiped with a paper napkin.

Thanks to the oil, food will not burn to the bottom of the cauldron.

Processing a cauldron in the oven

For this method, the oven is thoroughly heated to 180-200 degrees, the cauldron is washed with warm water without soap. Then place the dishes on a baking sheet and wait until dark smoke comes out of the cabinet doors. Allow the kitchen utensils to cool and wash with warm water, then dry with a towel.

The oven is thoroughly heated to 180-200 degrees.

Roasting over an open fire

Another method of effectively firing cast iron is firing over a fire. They hang the cauldron over the fire and wait until all the rusty spots disappear and the acrid gray smoke stops pouring out of the equipment. Kitchen utensils will begin to change color and become suitable for cooking.

The cauldron is hung over the fire and waited until all the rusty spots disappear.

Nuances of preparing an aluminum analogue for debut use

We found out how to properly fire a new cast iron cauldron, and now let’s move on to methods of calcining the aluminum analogue. This procedure is carried out to create a protective film on the bottom. Once the firing is complete, free aluminum will not get into the food and will not enter into a chemical reaction with any product during cooking. There are methods similar to calcining a cast iron cauldron. You can fire a new aluminum cauldron as follows:

On the street, use an open fire, but make the fire smaller than for its cast-iron counterpart. Damp firewood is suitable; it burns at a low temperature. The process itself lasts about one and a half hours.

The firing of an aluminum cauldron is carried out in order to create a protective film on the bottom. The calcination of aluminum cast iron must be carefully monitored, otherwise it will melt.

Using salt, pour it onto the bottom of the dish and wait for it to darken slightly. The principle is the same as with cast iron utensils, but low heat and short processing time distinguishes this method. The salt should not become dark, but light brown.
Using any oil, the principle is the same as with a cast iron pan. But an aluminum cauldron is not subject to corrosion, since there is no iron in the alloy, so oil treatment plays a small role.

The aluminum cauldron cannot be washed with abrasive detergents or metal brushes. Be careful not to burn your hands. Wait until the cookware has cooled completely and only then handle it. An aluminum cauldron cannot be washed with abrasive detergents and metal brushes, otherwise the bottom will be scratched, food will begin to burn and aluminum will get into the food. True gourmets know that a cauldron is necessary to prepare the most delicious food.

Many will find these manipulations laborious and will prefer to cook in a regular saucepan or oven. But true gourmets know that to prepare the most delicious food you need a cauldron; amazing crumbly porridges, aromatic meats, ribs and stewed vegetables are prepared in it.

Proper firing of the cauldron before first use

Source: https://posudaguide.ru/dlya-prigotovleniya/kazany/kak-obzhigayut-novye-chugunnye-pered-pervym-ispolzovaniem

How to heat a cast iron cauldron: TOP 5 ways at home

Before using cast iron cookware, you need to do some preliminary preparation. Experienced housewives advise calcining such containers. Therefore, you need to familiarize yourself with how you can heat a cast iron cauldron.

Why do they burn?

Some people believe that before using cast iron cookware, it is enough to simply wash it with detergent and dry it. However, a new, recently purchased Kazan must be fired before use.

In the manufacture of such containers, technical lubricating solutions are used. They cover the molds into which cast iron cookware is poured.

This coating serves to protect metal products from premature rust and damage during transportation.

During the cooking process, the protective coating penetrates into the food and negatively affects the taste of the prepared dish. Therefore, it is recommended to carry out calcination in advance and get rid of any remaining factory lubricant.

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Basic methods

There are four main methods of calcination, the features of which must be familiarized in advance.

Oil treatment

Some experts argue that calcination alone is not enough to clean the surface of a new cauldron. Therefore, in addition to this, it is necessary to do oil treatment. To do this, use sesame, linseed or sunflower oil.

Processing is carried out as follows:

500-700 milliliters of oil is poured into the dish. It must be poured carefully so that the liquid does not get on the outer walls.
The container with oil is placed on a gas stove and heated for 40-50 minutes.
When the oil is heated, distribute it evenly with a spoon along the walls of the kazan. You should rub it no longer than 15-20 minutes, as the oil will begin to evaporate.
The treated cauldron is removed from the stove and wiped with dry paper.

In the oven

People who do not want to use additional means can calcine the Kazan using an oven. Before you do this, you need to familiarize yourself with the features of calcining cast iron cookware in the oven. This procedure is performed in several stages:

The cauldron is washed with water heated to room temperature.
The oven is turned on and heated to 200-250 degrees.
After heating the oven, place a cast iron container on the oven tray. After 20-25 minutes, white smoke will begin to appear in the oven. This indicates that the factory lubricant is gradually burning out.
After the smoke stops emitting, the firing ends.
The cooled Kazan is washed again with warm water to get rid of any remaining grease.

Treatment after calcination

After calcination is completed, the Kazan must cool completely. It is then washed with cold or warm water to remove any remaining contaminants. Some people use detergents, but this should not be done.

How to prepare aluminum for first use at home

Sometimes, instead of cast iron cookware, more affordable containers made of aluminum are used. They are prepared for the first use in the same way as cast iron. They are calcined in the oven, over an open fire or on a gas oven using salt.

Rules of care

Cast iron cookware must be properly cared for so that it lasts longer. After cooking food, it is immediately transferred to another container and is not stored in the cauldron for a long time. Then the Kazan is washed in hot water with detergent to get rid of food residues and fat. The washed cauldron is wiped with a towel and dried.

Cooking features

The following features of container preparation are distinguished:

if aluminum Kazan is calcined over an open fire, damp logs are used for the fire;
when calcining, monitor the heating temperature of the cauldron;
the dishes should be heated for no longer than an hour;
calcination is carried out at a low temperature so as not to damage the aluminum coating.

Conclusion

Before using a new cauldron, pre-calcinate it. Before doing this, you need to familiarize yourself with the main methods of calcining cast iron and aluminum cookware.

Source: https://hozzi.ru/sovety/kak-prokalit-chugunnyj-kazan

Calcination of a cast iron cauldron

Did you buy a new cauldron or did food burn on your old one? It is necessary to heat the dishes. Preparing a new cast iron cauldron for the first use begins with firing. This is a responsible task that must be done correctly.

How to heat a cauldron? There are several methods that will help you do this. The main thing is to follow the order of actions.

Why do they do it?

A new cauldron is prepared for first use by calcination. This procedure is mandatory.

Firing is carried out due to the fact that machine oil is used in the production process of dishes. To make the product come out of the mold easier, it is filled with a technical agent.

Oil also protects cast iron from the formation of rust, because products are not immediately sold out, many of them sit in the back room for years before they fall into the hands of the owner.

Such grease is also harmful to health and will make food inedible. Therefore, it is imperative to fire the cauldron. There is no need to rush to prepare dishes. You risk spoiling the pilaf and getting poisoned by machine oil.

A new cast iron cauldron must be properly prepared for its first use.

Removing machine oil from the surface of the product will take a lot of time. Manufacturers and experienced housewives recommend calcining in the fresh air.

During firing there will be a lot of smoke and unpleasant aromas. Therefore, it is necessary to open all the windows in the kitchen wide, turn on the hood and close the doors to other rooms.

If you have a country house or dacha, it is possible to carry out firing in the fresh air, feel free to take cast iron cookware and go there.

Oven

How to heat a cast iron cauldron at home if other methods are not suitable and there is no time to stand over the product?

In this case, you can use the oven. The procedure is simple, during which you can do other household chores.

How to heat a cast iron cauldron:

First, wash with laundry soap or other detergent. wipe dry.
While washing the dishes, turn on the oven and set the temperature to 180 degrees. While you wash the dishes, it will heat up well.
Place the washed and dried cauldron in the oven. There is no need to pour or pour anything into it. After a while, a bluish haze should appear. This means that the technical equipment has begun to burn out. Don't forget to turn on the hood and open all the windows.
We burn until the smoke stops coming out. Then turn off the oven and leave the cast iron to cool.
At the end, the product is washed with warm water. Cold cannot be used. Cast iron, although a durable material, is very sensitive to sudden temperature changes.

After such firing, using the cauldron is still impossible. It is necessary to treat the dishes with table salt or oil, and only then can the product be used for pilaf or other dishes.

Salt

Before using this method, you must wash the product with a mild detergent. You can take dishwashing gel or laundry soap.

Then wipe dry with a towel or napkins and begin using this burning method.

How to properly heat a cast iron cauldron:

You will need 1 pack of salt, which is poured onto the bottom of the dish. It should completely cover the bottom of the product.
Place the dishes on the stove and turn on the heat.
During the process, you need to stir the table salt. When it turns brown, turn off the stove and leave the cauldron to cool. Do not pour cold water or expose it to sudden temperature changes (for example, take it outside in winter).
When the dishes have cooled, pour the table salt into a garbage bag and wipe the surfaces of the product with paper napkins.

After this method, the dishes will shine clean and will be suitable for use.

When stirring salt, wear gloves, preferably high ones, and use goggles and a respirator. Hot salt causes serious burns to the face and eyes if it comes into contact with the skin.

In this way, you can process not only cast iron products, but also aluminum ones. The algorithm of actions is the same.

Salt not only absorbs technical oil, it absorbs all the chemicals that were used in the production of the product.

Open fire

Every owner of such utensils should know how to properly fire a cauldron. Sooner or later this information will come in handy, especially when purchasing a new product.

The procedure can also be carried out on the street. This is a simple and good method, especially if there are small children in the house and you don’t want the baby to breathe in harmful odors.

In newspapers you can find advertisements with similar content: “I will fire a cast iron cauldron quickly and cheaply. I’ll get him ready for work.” Of course it is much more convenient, but is it of better quality?

It is better to prepare the product yourself. This way you know exactly how well the calcination was carried out.

How to fire a new cauldron outdoors:

How to prepare for the procedure: before this, the product must be washed with laundry soap and wiped dry.
Place the cauldron on the grill, oven or fire. You don't need to put anything in it.
As in the case of an oven, a bluish smoke will begin to come from the product. This means that the factory lubricant has started to burn out.
Burning is continued until the smoking stops.
Then you need to put on gloves and remove the cookware from the heat. You cannot fill the grill or fire with water; it may get into the cauldron, which will lead to its damage. You can use sand or cover the fire with soil.
After cooling, the cast iron cookware must be wiped with a cloth soaked in oil. This way you can remove soot. Also, with a napkin soaked in oil, you need to wipe the internal surfaces of the cookware, this creates a non-stick coating.
The cauldron is put back on the fire and heated until smoke appears. A thin film should form on the wall of the product. To avoid drips, go over the dishes with a brush, distributing the oil evenly over the entire surface.

Outdoors, you can heat the cauldron using vegetable oil and table salt. The algorithm of actions is the same.

The entire procedure will take from two to four hours. The time depends on the volume of the surface being fired. It is important that all the engine oil burns out. Gradually, as it burns, the inner walls of the cauldron become clean and shiny.

After all procedures are completed, the cast iron cookware is wiped with a cloth.

Examination

If the procedure is carried out correctly, then after these steps the boiled water should not become cloudy. This means that the cauldron is suitable for cooking.

If the water becomes cloudy, it means that the sequence of actions was not followed and the procedure must be repeated again.

Care

Calcination is necessary not only for new products. This procedure must be carried out if, after cooking, there are pieces of burnt food left on the bottom and walls.

If you can’t do without detergents and still have to wash the product with an aggressive agent, you need to burn it and build up the oil layer again.

A new cauldron requires the attention of the hostess. It requires preliminary preparation before using it in the kitchen.

Source: https://domovodstvo.pro/posuda/kak-prokalit-kazan-chugunnyj/

How to heat a cast iron cauldron: features of preparation for use

Since ancient times, a cast iron cauldron has been considered a real find for every housewife. Cast iron kitchen appliances have many benefits and can also be used to create delicious dishes. However, after purchasing such an item for your own kitchen, it is important to remember proper preparation before use. Or rather, know how to heat a cast iron cauldron for further use.

The meaning of the procedure

Without a doubt, cast iron cookware has always been very popular, which is explained by its thick walls, original shape and design, which allows heating from all sides at the same time.

Housewives all over the world have successfully used such kitchen equipment for working in the oven, on the stove and at the fire. However, only a few of them knew how to properly calcinate a cast-iron cauldron for the first use. After purchasing the product, you should not rush to put it on the stove and start cooking.

It is important to go through the preparatory stage, which consists of calcination.

Many people are interested in the meaning of such a procedure and do not attach much importance to it. But in fact, due to the specific properties of the material, firing a cauldron before use is an indispensable process that you simply cannot do without.

As you know, at the moment of casting, the cauldron takes on a certain shape, and in order to ensure free passage through the pressing unit, it is generously treated with industrial oil. In addition, this product provides additional protection against rust, since the material contains iron and carbon.

The presence of grease can negatively affect the taste and aroma of food. It can also become harmful and dangerous to health, which is also a big problem, so you simply cannot do without calcination.

Calcination methods

In the process of burning the material, its temperature reaches those levels at which the dangerous lubricant begins to burn and evaporate, turning into soot. In this case, the smoke goes away, and the soot is removed with ordinary warm water.

When choosing a place to heat a cauldron, you can give preference to both the street and the home environment. But given the specifics of the procedure, it is better to choose the street option. In the second case, it is important to open all the windows in the house in advance and start the hood.

For calcination outdoors, you can use any heat source that provides the desired temperature. A barbecue, a small oven and even a regular fire are used. As you know, the material will not begin to melt, but the lubricant will completely burn out.

At the firing stage, it is important to be extremely careful and attentive, since the work involves contact with an open flame. You need to remove the cauldron from the fire using tight gloves and nothing else.

First stage

The first and, perhaps, key step in preparing a cauldron for use is calcination with salt. This operation requires increased attention, especially if it is carried out in a city apartment. Salt has a unique ability to absorb all impurities, including oil. And as you know, most factories cover all cast iron cookware with a rich layer of oil.

The importance of this measure is explained by the manufacturer’s desire to protect its products from rust formation. Any improper storage of the cauldron will cause the development of corrosion, resulting in the formation of a layer of rust, which will take a long time to remove using metal brushes and sandpaper.

After purchasing a boiler made of black or gray cast iron, in which there is no hint of rust, deformation or chips, it is necessary to begin cleaning the structure from industrial oil.

Many housewives place this kitchen item on low heat and simply wait 15-20 minutes until all the grease burns out naturally. As mentioned above, it is best to carry out this action outdoors, as there will be too much smoke in the house.

However, if there is no other option other than home calcination, you can only follow these recommendations:

You need to open the window in the kitchen.
Then you should pour the salt into a still cold cauldron. Moreover, a considerable amount is required (a standard store pack for a medium-sized cauldron is quite enough).
Next, you need to turn on the stove and start slowly stirring the salt until it acquires a characteristic brown or light brown hue.
After this, you need to turn off the stove and wait until the dishes have completely cooled down.
In the end, all that remains is to shake out the salt and wipe the container with paper (you can use newspaper).

The first stage of roasting with salt can be considered complete. Now you can move on to the next one.

Second step

After successful calcination with salt, you can move on to a more important step - calcination with oil. This action will allow the pores of the material to close tightly and create a durable film.

It is this film that will become the natural non-stick protection that makes cast iron cookware so popular.

At the second stage, perform the following actions:

The prepared cauldron is placed in a suitable place.
Then a little oil is poured into it (it can be vegetable oil, cooking or animal fat). The main thing is that the substance used quickly dissolves, becomes liquid and is suitable for watering the walls.

After thorough calcination, the oil should completely saturate the pores of the metal and form a thin film. All you have to do is wait another twenty minutes and carefully pour heated oil over the hot walls.

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When performing the procedure, it is important to remember safety precautions. Hot oil may splash violently, causing serious burns.

Ultimately, all that remains is to turn off the heat and wait a few minutes until the cast iron cauldron cools down. After this, the oil is removed without any residue, for which you can use a towel or paper.

Heating in the fresh air

If a housewife is trying to find out how to properly fire a cast-iron cauldron on the street, then in this case the procedure is greatly simplified. In outdoor conditions, you can process a container of almost any size. It is enough to find a suitable stand for the spherical bottom of a cauldron or stove.

It is important to remember that the presence of moisture droplets can damage the cauldron. Processing a cauldron with oil over a fire is a little more difficult than on a stove or in an oven, but experienced men can solve this task without any problems.

Some people refuse to heat a cauldron with salt, but it is better to carry out this action, since salt perfectly absorbs technical lubricants and harmful chemical elements that were used in the manufacture of dishes.

If you correctly follow the step-by-step guide, the procedure for firing a cauldron will bring the expected success.

Aluminum products

Aluminum cookware is much cheaper than cast iron, so you may want to consider purchasing a product made from a different material. Then you won’t have to decide how to heat a new cast iron cauldron. Read about how to heat a cast iron frying pan here.

You can choose a product made of aluminum. However, it has one property: it melts very easily, so preparation for the first use must be carefully thought out. The calcination itself can be done over medium heat. The main thing is to achieve the formation of a film of oxides that will cover the surface of the container. Ultimately, aluminum will not penetrate the food and will not begin to enter into chemical reactions with other components.

Preparing dishes for use:

The fire should not be more powerful than average, and it is better to use damp wood as fuel. As is known, they do not produce high temperatures and do not deform the cauldron. The operation should take no more than 90 minutes. During this time, you need to monitor the cauldron to avoid it melting.
When using household salt, everything is done in the same way as when processing a cast iron product. True, instead of strong fire, weak fire is used for aluminum products. The salt ends up being thrown away.
It is not necessary to use vegetable oil or animal fat, since aluminum products are not susceptible to rust, which is due to the absence of iron and iron-containing components in their composition. However, it is better to treat the surface of the dishes with an oiled cloth, which will prevent the food from burning.

If you plan to use oil, then everything is done exactly the same as in the case of a cast iron cauldron. True, the whole action takes only 90 minutes and is carried out over low heat.

How to wash dishes

The cauldron is a thick-walled cast iron container with a semicircular bottom, fixed on a tripod. It is this tripod that provides maximum convenience for preparing national dishes over an open fire. In most cases, cauldrons are large in size and are an indispensable attribute of Eastern culture. He can often be found at mass celebrations in Kazakhstan and Asian countries. Cooking pilaf in a cast iron cauldron is a real culinary art.

And after preparing such a masterpiece, it is important to know how to properly maintain the cauldron. The fact is that without thorough washing and drying, the container will quickly become deformed and will no longer be suitable for further use. For washing you will need:

Baking soda.
Salt.
River sand.
Sponge.
Iron brush.
Dishwashing liquid.
Powder or cleaning gel.
Dishwasher detergent.

You should start washing immediately after placing the last portion of the dish on plates. In this case, the cauldron remains hanging on the tripod as long as the pilaf is in it. The main thing is to watch the intensity of the fire - it should be small.

After waiting for the walls of the cauldron to dry, you can start washing. To speed up the procedure, pouring water and baking soda into the container helps. The volumes of the latter are determined by the volume of the dishes. For large cauldrons of 100-150 liters, take 1-2 packs.

For smaller ones, 1-2 tablespoons is enough.

After heating the water, leave the cauldron filled for 2-3 hours, and then start washing it with a large sponge and dishwashing detergent. Soda can be replaced with regular river sand or salt.

To clean sooty exterior walls, you can use highly effective cleaners and a cast iron brush. The material is not afraid of scratches, so river sand is quite suitable for cleaning, as it can get rid of soot, burning and old deposits. At the same time, the natural component copes with the problem no worse than purchased powder.

Source: https://nashdom.life/sovety/kak-pravilno-prokalit-chugunnyj-kazan

How to properly heat a cast iron cauldron

A cast iron cauldron is a universal cookware. You can cook delicious and varied dishes in it: pilaf, stewed meat, stewed vegetables, azu, ribs with onions. It can be used both in a city apartment and outdoors for cooking over an open fire.

However, before the first use, the cauldron must be subjected to special treatment - calcination. Without this procedure, preparing normal food in new dishes is simply impossible, since the resulting food will be inedible.

Why calcinate the cauldron

Before the first use, it is enough to wash any other dishes with detergent and they can already be used. However, a new cast iron cauldron should be fired before use.

The fact is that in the manufacture of cast iron cookware, a special technical lubricant is used. It is used to process the mold for pouring the product for easy removal of the finished dishes. It protects cast iron products from corrosion during storage and transportation.

However, during cooking, such grease mixes with food and gives it an unpleasant aroma and taste. You cannot eat such food. Therefore, before the first use, such utensils are calcined to completely remove traces of technical lubricant.

There are several ways to fire a cast iron cauldron. All of them are quite simple, you just need to strictly follow the instructions and observe safety precautions.

How to heat a cauldron

Preparing the cauldron for the first use is carried out in two ways - at home on a gas stove or in the oven, or over an open fire in nature. The preferred method is calcination over an open fire, since at this time the technical lubricant begins to burn, forming thick bluish smoke and soot.

Inhaling combustion products is hazardous to health. But if there is no way to do this in nature, below is a technique for how to properly calcinate a cast iron pot at home.

At home

It is necessary to stock up on salt and ensure a constant flow of large amounts of fresh air into the room. It is best to open the windows and turn on the hood. At home, you can heat a cauldron in two ways: on the stove and in the oven.

To calcinate a cast iron in the oven, you need to do the following:

The cauldron is rinsed with warm water.
The oven is preheated to 200 degrees.
The dishes are placed on a baking sheet and the oven door is closed. When the grease begins to burn, blue smoke will begin to come out of the oven.
Once the smoke stops emitting, the firing is complete. The cauldron is allowed to cool. After this, it is washed with warm water without using detergents to remove soot residues and wiped dry.

Calcination on the stove is a slightly more labor-intensive process:

The cauldron, washed with warm water, is placed on the stove and the fire is turned on.
Pour a pack of salt onto the bottom of the cold dish so that it gets on the walls of the cauldron.
When heating the dishes, the salt must be thoroughly mixed, poured onto the walls of the cauldron. It will begin to absorb lubricant.
When the salt turns light brown, turn off the gas.
The cooled cauldron is thoroughly cleaned of salt residues, washed with warm water and wiped dry.

It must be remembered that cast iron cookware heats up to high temperatures. Under no circumstances should you touch a hot cauldron with your bare hands. It is necessary to use thick oven mitts or a dry kitchen towel folded several times.

On an open fire

To process over an open fire, you can use a barbecue, stove, or simply make a fire. The cauldron is washed with warm water and placed on an open fire. When heated, a large amount of smoke will begin to be released, and the cauldron will begin to change its color. You need to wait until all dark spots disappear from the surface. After calcination, the cauldron is allowed to cool, and then cleaned of soot residues and washed with warm water.

Processing the cauldron after calcination

However, calcination is not enough. If you start cooking food in such a container, it will begin to stick to the walls of the cauldron. Therefore, before the first use, the cauldron must be treated with oil. It can be sunflower, flaxseed, sesame oil, or even just cooking oil.

The procedure looks like this:

Pour enough oil into the cauldron. In this case, you need to ensure that no leaks form on the outside.
When the oil is hot, use a slotted spoon or a tablespoon to carefully pour it over the sides of the cauldron. The procedure takes 15 – 20 minutes. If you do this longer, the oil will evaporate from the surface of the cauldron.
After this, the cauldron is allowed to cool, excess oil is poured out, and the dishes themselves are wiped with paper.

Thus, a thin oil layer forms on the surface of the cast iron, which is absorbed into the metal, and thanks to this, during cooking, food will not stick to the bottom and walls of the cookware.

To properly calcinate a cast iron cauldron, no special devices or tools are required. You must carefully follow the instructions and observe safety precautions.

Methods for calcining a cast iron cauldron, why it is necessary

Before first use, cast iron cookware is recommended to be calcined. Knowing how to heat a cast iron cauldron, you should prepare it for use and extend the service life of this cookware. It is recommended to choose the most convenient processing method, taking into account where the calcination procedure will be carried out: outdoors or at home.

With table salt

Firing a cauldron with table salt is suitable for indoor use. It is used when calcining cauldrons in apartments. Coarse salt must be used. The coarser the salt, the better the calcination, so extra salt is not suitable for this. The work order looks like this:

Rinse the container with running water inside and out.
All walls are wiped dry with a towel.
2-3 kg of salt is placed inside the cauldron. The amount of salt used depends on the volume of the cauldron.
The container is placed on the fire and held there for 60-120 minutes.
The time is adjusted according to the color of the salt. At the end of calcination, it should become uniformly brown. The color change occurs due to the absorption of machine oil.
After completing the procedure, it is recommended to wipe all the walls with the same salt, both inside and outside.

It is prohibited to use the same salt after processing; it is unsuitable because it has absorbed machine oil.

Calcination continues until the salt turns brown

At the stake

Processing at the stake involves achieving high temperatures by heating the entire area of the cast iron coating both inside and outside the container. Therefore, processing must be carried out over an open fire, due to the presence of a large amount of evaporation and the ability to quickly reach a high temperature. The processing procedure looks like this:

The cauldron is washed under running water using dishwashing detergent.
The container is rinsed.
The cauldron should be heated over an open fire for 3 hours, constantly maintaining the fire.

There will be a lot of fumes during processing. This is the evaporation of machine oil, so it is better to avoid inhaling smoke and keep children away from this fire.

After processing, the cauldron is allowed to cool and washed with running water. The fire must be extinguished. It is not recommended to cook food or fry meat with it, as it was used to remove machine oil.

Why is calcination necessary?

The piercing procedure is necessary to remove residual machine oil, which was used to lubricate cast molds before the manufacture of cast iron containers. The cauldrons are solid cast and for ease of removal, the molds are impregnated with oil. However, this is not vegetable or edible, but synthetic machine oil. It is unsuitable for consumption and can cause serious food poisoning.

Due to the unremoved residues of this oil, during cooking, especially the first portions, in a new cauldron, food may stick to the bottom and walls.

To prevent this from happening, you should not only dry process it over a fire, in an oven or with salt, but also treat a new cast iron container with edible vegetable oil. The procedure for carrying out this procedure is described above.

By getting into the smallest pores and changes in the plane of the cast iron, edible oil will prevent food from sticking. The taste of this oil will not be felt when cooking with other vegetable oils. If the remnants of this product end up in the prepared dishes, there will be no harm.

Rules for preparing a new cauldron for first use

When choosing a method for calcining a cast iron cauldron, you should take into account personal preferences and capabilities. However, in addition to calcination, it is necessary to carry out other operations to prepare these containers for use. The order of these procedures and their need vary depending on the material of the container.

Cast iron

The cast iron container must be processed as follows:

The newly purchased container is washed under warm running water. For cleaning, use non-abrasive cleaners such as dishwashing gel.
Then the calcination procedure is carried out. You should choose any method from the above. The recommended ones are those that are carried out over an open fire. After calcination, the container should cool down on its own. At this time, it is unacceptable for water to get on it.
Soot residues after treatment are removed using running water, gel detergents and dry towels.
Then the treatment is carried out with edible vegetable oil. After this treatment is completed, the cauldron is washed inside and out with warm water.
Then the container is wiped dry.

Aluminum

The processing of an aluminum cauldron follows the same scheme as described above for a cast iron one. And yet there are several differences:

Cast iron containers are processed at temperatures of about 200 degrees. The maximum recommended temperature for processing aluminum is 150 degrees.
During all stages of processing and operation, the aluminum cauldron should be washed only with laundry soap and a kitchen sponge. If desired, you should use liquid laundry soap, but the use of soda and any powdered mixtures is prohibited.

Containers prepared for use should be stored in a dry, ventilated area. When storing, it is not advisable to cover the cauldron with a lid. After each use and washing, it is mandatory to wipe the cauldron, both inside and outside, with dry towels. It is unacceptable to leave a cauldron with moisture inside for storage. It will start to rust.

What to do if the oil in the cauldron catches fire

If the recommendations are not followed during processing, the oil may catch fire in the cauldron. The recommended processing temperature is 200 degrees, since after 230 some vegetable oils catch fire. If a fire occurs, you should do the following:

Remove heat. You should quickly extinguish the fire or turn off the stove. Sand or earth should be used to extinguish a fire.
The burning cauldron should be covered with a large baking sheet or other container that exceeds the cauldron in volume. Due to the lack of oxygen, the fire will go out.
If you have a fire extinguisher, use it. If the flame is very small, you should use baking soda to extinguish it.

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What you should never do:

try to extinguish with water;
move the cauldron;
cover the flame with a cloth;
try to put out the flame with a blanket or towel;
extinguish the fire with flour.

If after 15-30 seconds fire-fighting measures do not produce a visible result, firefighters should be called immediately. Oil fires are very dangerous and spread quickly.

The cauldron should be treated before first use. Only in this case will the container be suitable for use for food purposes. Without such treatment, food will begin to burn, and it can also be hazardous to health.

Source: https://posuda-gid.ru/kazany/29-kak-prokalit-chugunnyj

How to heat a cauldron

Kazan is a dish with good popularity. If it is made of cast iron, it has very thick walls. It has an original shape that allows food to heat evenly from all sides. You can use this cookware on the stove, on the stove, or at the fire. How to heat a cast iron cauldron correctly? That's the original problem.

After purchasing a new cast iron product, do not rush to start culinary processes. Since special preparation of the cauldron is required before initial use - calcination.

The meaning of calcination

The cauldron needs to be fired due to the manufacturing method. When cast, it is given a specific shape. And so that it comes out of the mold without problems, it is generously filled with industrial oil. This oil also gives it some protection against rust since cast iron contains iron and carbon. Therefore, it is not resistant to corrosion.

Because of this lubrication, food will be saturated with an unpleasant taste and aroma. It will just become harmful. Therefore, calcination is extremely necessary.

The calcination operation is not particularly complicated. The main thing is to strictly follow the points from the instructions

Calcination on the street

Here you can use any heat source that provides the required temperature for calcination. This can be a barbecue, an oven, or a fire. The cast iron will not melt, but the lubricant will completely burn out. Be careful here - it's still an open flame. Remove the cauldron from the heat only with tight oven mitts.

Procedure:

Cast iron cauldron with stove

A new cauldron must be rinsed with warm water on all sides to be ready for use.
Excess moisture is drained.
The cauldron is put on fire.
When smoke and a nasty smell comes from the dishes, it means that the temperature readings are optimal for burning out the grease.
Continue calcination, the entire surface of the cookware will not be free of dark spots, and the flow of smoke from the cauldron itself will not stop.
The fire is extinguished. The cauldron is cooling down. After which it is removed from the heat source.
When the dishes have cooled down but are still hot, wipe their surface with a paper napkin previously soaked in natural oil. This will remove the soot.
The dishes are wiped thoroughly. Its inner surface is coated with oil. It is applied with a brush.
The dishes are placed on medium heat. Heats up until smoking appears. The oil film should form in a uniform layer. Streaks can be rubbed out with a brush.

Table salt is famous for its adsorbing properties

Here salt is used like this:

The cauldron is washed. Warm water is used.
The fire starts.
The entire two-kilogram package of salt is poured into the cauldron. Salt of large dimensions.
It is heated with salt for a maximum of 3 hours. It needs to be stirred periodically. In 3 hours, all excess moisture and dangerous elements of industrial lubricant will penetrate into the salt.
The fire is going out.
The cauldron is cooling down. The salt is thrown away.
All soot is removed from the surface of the cauldron.

After the initial calcination operation, another operation using natural oil is required. The oil will form a protective film that prevents corrosion.

When smoke no longer comes from the cauldron, the indicated oil calcination is carried out

The algorithm of actions is as follows:

Oil is poured into the cooled container: 400 - 700 ml. The volume of the cauldron matters here.
The oil is evenly distributed along the inner surface of the pan.
The fire is lit. Brought to medium power.
This calcination of the dishes takes half an hour. Periodically, the cauldron needs to be tilted so that the oil covers all its walls. In this case, a brush or special paper is used. The oil should even be in the deep pores of the hot material of the cauldron. A very thin coating should form. Thanks to it, food will not burn in future processes.
The oil is drained.
The remaining surface is carefully wiped with a thin cloth.

After these steps, water is boiled in the cauldron. If it does not become cloudy and becomes suitable for food purposes, it means that all operations were carried out correctly.

Calcination of the house

Ways to prepare a cauldron for first use at home:

Firing on a burner. Regardless of what kind of stove you have, gas or electric, the cauldron is placed on the highest possible heat. Cast iron will heat up quickly. The lubricant will burn out. Carbon monoxide will appear. After the cauldron has completely warmed up and the oil has evaporated, this dish should cool completely. After this, you can wash it thoroughly.
In the oven. Before placing the cauldron there, the oven is heated to at least 200 degrees. The cauldron is placed on a baking sheet. Place in the oven. He stays there for 3 hours. This time is sufficient for complete combustion of industrial lubricant. After cooling, the cauldron needs to be washed. It is now ready for use.

If the oven parameters are suitable, then you can oil-heat the cauldron directly in it. This operation takes longer but produces less smoke.

Procedure:

First, the oven temperature is brought to 180-200 degrees. The duration of the cauldron's stay in it is 3 hours.
The bottom of the oven is covered with foil. This is protection against oil getting there.
A little oil is poured into the bowl - 10 grams.
The oil is rubbed onto the walls with a brush. The cauldron is placed on an additional cycle.

If the oven is brought to 180 degrees, calcination can last 5 hours, if up to 250 degrees - half an hour. The cycle is complete when the next layer of oil is no longer sticky. Recommended number of layers: 3-4.

Results

If you still intend to calcinate with natural oil, then carry out the operation using the same method as with a cast iron product. But it is carried out only on low heat and lasts a maximum of 90 minutes. You can see how to do this below.

Source: https://edaTuristu.ru/dacha/kak-prokalit-kazan

Calcination of a cauldron: firing in the oven and over a fire, proper preparation of dishes made of cast iron and aluminum

Before the first use after purchase, it is recommended to calcinate cookware made of cast iron and aluminum, which subsequently extends its service life. This work is carried out using special technology; it can be carried out both in a high-rise apartment, in a country house or on the territory of a private house. Proper calcination of the cauldron prevents cracking of the dishes, which will subsequently retain their appearance for a long time.

Basic processing methods

There are several options for annealing a cauldron, and regardless of the technology chosen, such work should be carried out before using such utensils for the first time. Such heat treatment of cast iron is not particularly difficult, so every homeowner can do it.

The main ways to properly fire a new cast iron cauldron:

oil treatment;
roasting in the oven;
heat treatment at the stake;
calcination with table salt.

At home, it is easiest to use a gas oven, but at the dacha or in a private house it is recommended to carry out the treatment using table salt over a fire. In the latter case, the maximum possible durability of such cast iron cookware is ensured, which even after many years will not lose its original appearance.

Proper calcination of the boiler helps prevent the food being cooked from sticking to the walls and bottom. In particular, this is often observed with new dishes, when, without treating them over a fire or in the oven, the homeowner runs the risk of making such pans unusable literally after just a few uses.

Without proper calcination of the vat, an unpleasant aftertaste of rancid engine oil may be felt over a long period of time when eating prepared foods. To prevent this, it is necessary to properly prepare and fire cast iron and aluminum cookware using coarse table salt.

Calcination with coarse table salt

Treatment with table salt can be carried out both outdoors and in a high-rise apartment. It is recommended to use coarse salt for this work, which ensures the required quality of the work performed. But fine “extra” or enriched with iodine is not recommended for heat treatment of cast iron cookware.

You can fire the cauldron in the following way:

The cast iron boiler is rinsed inside and out with running water.
The dishes are wiped dry with a towel.
2-3 kilograms of salt are placed inside the vat, depending on its size.
The container is placed on the fire and kept for about two hours.
By the end of calcination, the salt should turn brown.
After completing the procedure, cool the dishes, wipe the walls and rinse thoroughly.

Such calcination is necessary to eliminate machine oil, which is invariably contained in numerous microcracks and barely noticeable pores in cast iron. Table salt absorbs such oil during calcination, and subsequently cooking in a cauldron becomes completely safe. Dishes will not burn on the pan and will always be juicy and tasty.

Important . Eating and using such salt remaining after processing the vat is strictly prohibited, since it is saturated with machine oil and other dangerous carcinogens.

Additional heating with oil

Cast iron is temperature resistant, so these cookware can withstand high temperatures. However, over time, rust may appear on the surface of the metal, to protect against which the famous chef Stalik Khankishiev recommends additional treatment with oil when calcining a cauldron using coarse table salt. According to the Hankishi method, use olive oil, but edible corn and sunflower oil are also excellent.

Step-by-step procedure for processing a cauldron with oil:

After dry calcination, 1 liter of edible oil is poured into a cast iron container.
Place a metal container with fat over medium heat.
After 15-20 minutes, the oil in the cauldron begins to boil.
Carefully tilt the dish so that its walls are covered with fat.
The cauldron is placed in the oven, preheated to 200 degrees.
The dishes are kept in the oven for about two hours.
After completing the heat treatment, wait until the cauldron cools down; all remaining oil must be washed off with water and standard detergents.

When doing this treatment, you need to take into account that cast iron cookware does not tolerate sudden temperature changes. Therefore, pouring cold water into a hot cauldron is strictly prohibited, as the metal may become covered with numerous cracks. To wash dishes, you should use special household chemicals that do not contain abrasive components.

Steaming in the oven

Heat treatment and firing of a cast iron cauldron in the oven should be carried out in exceptional cases when it is not possible to carry out such work in the open air. When a cast iron cauldron is heated, harmful vapors of burnt oil are released, which settle inside the oven and are subsequently extremely difficult to get rid of. When firing in an apartment, you should periodically open the oven door and ensure constant ventilation in the kitchen.

You can heat the cauldron in the oven as follows:

The dishes are washed without detergents under running water.
The oven should be heated to a temperature of approximately 200 degrees.
Place a cauldron in the oven and close the door.
As soon as characteristic smoke comes from the metal, you should open the oven door every 10 minutes and be sure to ventilate the room.
Finish firing after the formation of smoke ceases. This usually takes several hours.
The cauldron is cooled and washed under running water.

After completing such heat treatment, the oven should be washed using special chemicals; it would be a good idea to calcine the oven again, which will completely remove scale, grease and oil deposits, which are especially toxic. All oven racks used for such baking are washed using powerful household chemicals.

Roasting at the stake

Processing a cauldron over a fire involves high temperatures, and such dishes are heated from the outside and inside. For such firing, you should use wood as fuel, but not coal, which emits soot, which can quickly turn the cauldron black, and subsequently it will be problematic to return its original appearance.

It is possible to heat a cast iron cauldron in the following way:

Cast iron cookware is washed with household dishwashing detergents.
The container is rinsed with water and wiped dry.
Iron utensils are heated over the fire for about 3 hours, maintaining high heat.

After calcination is completed, the dishes are cooled and then washed with water. During such processing, a lot of harmful fumes from machine oil appear; inhalation of such smoke should be avoided and small children should not be allowed near the fire. Subsequently, cooking food over fire is not recommended. Coals should be collected and disposed of.

Preparation for use

When choosing a method for calcining a cauldron, you should take into account both the capabilities of the homeowner and the material from which such utensils are made. The heat treatment time depends, among other things, on the thickness of the metal and the size of the container. Subsequently, when storing the cauldron, you should remember that it is not advisable to cover it with a lid, and after each use you should definitely wash the dishes.

When preparing a cast iron cauldron for use, you should heat it over an open fire, remove any remaining oil using gel detergents, running water and a dry towel. Next, they are treated with vegetable edible oil, which protects the metal from corrosion, and after such calcination is completed, the cauldron is washed again with warm water and wiped clean with a towel.

Aluminum cauldrons are extremely critical to the temperature of their processing, so you can brew them in the oven or on the stove, where the flame temperature will not exceed 150 degrees. When washing such a metal cauldron, you should use only laundry soap and kitchen sponges. The use of any powdered mixtures or soda is strictly prohibited.

Recommendations for homeowners

If, when performing such firing of a cauldron, safety rules were violated and the oil caught fire inside the container, then, if possible, quickly remove the fire or turn off the stove, and use earth or sand to extinguish. A cauldron that is on fire can also be covered with a lid, baking sheet or other container, which prevents the supply of oxygen necessary for the fire to burn.

It should be remembered that such oil fires are extremely dangerous; the flame spreads quickly and can be difficult to fight. Under no circumstances should you move the cauldron, as...

In such a case, there is a danger of it overturning and spilling oil, after which it will no longer be possible to cope with such a fire on your own.

You should not put out a fire in a cauldron with water, as this is simply useless and will only lead to rapid cracking, and in the future it will be impossible to use such utensils.

Source: https://serviceyard.net/sadovyiy-uchastok/pravilnaya-prokalka-i-obzhig-na-kostre-kazana-iz-chuguna.html