Afghan cauldrons are a special kind of cauldrons that have a specific shaped form and a functional lid that is screwed onto the cookware. In general, the design is similar to a pressure cooker. The principle of cooking is the same, but the cookware is thick-walled, which allows you to use it at higher temperatures and, accordingly, with less time. 

Afghan cauldron is a universal cookware. You can perform many different processes in it:

• boil as in a pot,
• fry as in a frying pan,
• stew as in a cauldron,
• pressure cooking like a pressure cooker,
• steaming like a steamer.

Also the advantage of the Afghan cauldron is that it can be used not only on the stove, but also on an open fire - on the grill, on the fire, in the oven and so on.

Construction

Cauldron is thick-walled, cast, made of aluminum and covered with heat-resistant paint on the outside. It has the shape of a pot with convex sides, narrowed bottom and throat. On the sides has metal handles and loops for attaching the head. The lid of the cauldron deserves special attention. It is very tightly pressed to the cauldron by a screw with the help of a special molded rocker. Between the lid and the cauldron there is a rubber seal that prevents steam from escaping through the diameter of the lid. On top there are 2 valves for steam venting and a fuse. 

Cooking process

Filling.

Cooking in the pressure cooker mode, the cauldron is filled only ⅔ . Put food into the cauldron and add liquid. One third of the volume remains empty. 

Control.

During the cooking process, steam is generated in the pot, filling the free space and creating pressure. To keep the pressure and amount of steam in the pot constant, the valves release excess steam during cooking. Therefore, it is very important to monitor this process so that the steam comes out evenly, adjusting the heating temperature accordingly. 

You do not need to remove the lid to stir the food during cooking. To do this, place the pot at a 30-degree angle on the floor or on the ground and roll it while holding the handle.

Adjustment.

If the steam from the valves is under high pressure, the safety valve can also be activated automatically. This means that you need to reduce the temperature, and in extreme cases, remove from the fire for a couple of minutes. 

Finishing.

When the cooking process is complete, wait until the pot has cooled down a bit and the steam stops escaping. Only then can you open the lid.

Do not cool the pot by immersing it in cold water. It should cool down slowly.

This technology allows you to reduce the cooking time for many dishes by half, as well as preserve the bright color, flavors and maximum benefits of the products.