Cooking in a Kazan – traditional outdoor cooking with a cast iron pot

What is a Kazan?

A Kazan (also spelled Kasan) is a traditional cast-iron pot with origins in Central Asia, the Caucasus, and parts of Eastern Europe. Especially in countries like Uzbekistan, Kazakhstan, or Russia, it has been used for centuries for cooking over an open fire.

The pot has a hemispherical shape, which distributes heat particularly evenly. The bottom and sidewalls are heated simultaneously, ensuring even cooking. This makes the Kazan ideal for dishes that are slow-braised or seared at high heat.

Many models – like the BBQ-Toro Kazans – also have a lid that can also be used as a frying pan. This makes the Kazan particularly versatile.

For example, a Kazan can be used to prepare:

• Soups and stews
• Rice dishes like Plov
• Meat and braised dishes
• Vegetable dishes
• even bread or pan-fried dishes

Kazan for outdoor cooking

The Kazan is particularly suitable for outdoor cooking. Traditionally, it is used over an open fire – for example, at a campfire, on a fire pit, or on the grill.

Modern outdoor kitchens also offer many possibilities for using the Kazan. The cast-iron pot can, for example, be used on:

• a rocket stove
• a grill
• a fire pit or fire bowl
• a Kazan oven (Utschak)

Kazan oven (Utschak)

For traditional cooking with the Kazan, there are special Kazan ovens, also called Utschak. These stable outdoor ovens are specially designed to optimally position the Kazan over the fire.

BBQ-Toro offers matching Kazan ovens in various sizes, tailored to different Kazan diameters. The robust construction ensures a stable cooking surface and even heat distribution. This makes it particularly convenient to prepare typical Kazan dishes.

The Kazan fits perfectly into the oven's opening, allowing the flames to be guided optimally along the pot – ideal for intensive searing and even cooking.

Using Kazan on the stove as well

Many Kazans have a flat bottom and can therefore also be used in the kitchen on a stove – for example, on gas or induction cooktops.

However, when using on delicate cooktops like ceramic, caution should be exercised, as cast iron is very heavy and can cause scratches.

Typical Kazan dishes

The Kazan is excellently suited for many traditional dishes. Particularly well-known is the Central Asian rice dish Plov, which is classically prepared in a Kazan.

In addition, the pot is also excellently suited for:

• Asian wok dishes
• Braised dishes
• Curries
• Soups and stews

Due to the even heat distribution, many dishes in the Kazan develop a particularly intense aroma.

Cleaning and Caring for your Kazan

Cleaning a Kazan is straightforward if you follow a few simple rules.

After cooking, you should not store food residues in the pot, as moisture in combination with cast iron can promote rust formation.

It's best to clean the Kazan while it's still slightly warm. Larger food residues can then be removed more easily.

For cleaning, usually suffice:

• hot water
• a brush or a ring scrubber
• a kitchen towel for wiping

A stainless steel ring scrubber is particularly suitable for removing stubborn residues.

⚠️ Important:
As much as possible, you should avoid dish soap or harsh cleaning agents, as these can damage the protective patina of the cast iron.

After cleaning, the Kazan is thoroughly dried and then lightly oiled – for example, with the DOPFHELD Cast Iron Care Oil or the DOPFWUNDER Care Paste. This preserves the protective layer and protects the pot from rust.

Properly storing Kazan

For storage, it is recommended to:

• lightly oil the Kazan
• place a sheet of kitchen paper in the pot
• not close the lid completely

This allows air to circulate and moisture to be absorbed.

The Kazan should also be stored in a dry place.

Seasoning and caring for your Kazan

Many cast iron products must be seasoned before their first use. This creates a patina that protects the pot from rust and reduces food sticking.

The BBQ-Toro Kazans are already seasoned and can be used immediately.

If the protective layer is damaged during use, the Kazan can simply be re-seasoned.

To do this, the pot is:

1. cleaned with warm water
2. thoroughly dried
3. lightly rubbed with DOPFHELD Care Oil or DOPFWUNDER Care Paste

Then, the Kazan is heated for about one hour at approx. 200 °C in the oven or grill. After cooling, excess oil can be removed with a cloth.

This seasoning process can also be repeated occasionally for maintenance.