On a Kyrgyz table, plov, kuurdak, shorpo and boorsok are all cooked in a kazan. That makes the kazan the most important pot in the kitchen. A well-chosen kazan lasts for decades and is passed down through generations.
1. Material
- Cast iron — the classic. It spreads heat evenly and holds it for a long time: plov doesn’t burn and the rice cooks evenly. Downsides: heavy and needs care (it can rust if left damp).
- Cast aluminium — light, heats up quickly and is cheaper. Good over an open fire and for cooking for many people. Holds heat less well than cast iron.
- Stainless steel — easy to look after, but without a thick base food can burn.
2. Size
A rough guide: 0.5–0.8 litres of capacity per person for plov.
- 4–6 litres — a family of 3–5.
- 8–12 litres — when you have guests.
- 20 litres or more — for a toi and big gatherings, usually over an open fire.
3. Shape and hob
- A classic round-bottomed kazan is for an open fire or a kazan stove.
- A flat-bottomed kazan is for gas, electric and induction hobs. For induction, make sure the kazan is compatible.
- The lid should fit tightly — it holds the steam while the plov rests.
4. Before using a new cast-iron kazan
- Wash it with hot soapy water to remove the factory grease.
- Dry it and heat it on the hob.
- Add salt and heat it for 20–30 minutes, then discard the salt.
- Pour in a little vegetable oil, coat the whole inside and heat for 30–40 minutes.
- Once cool, wipe off the remaining oil. Your kazan is ready.
5. Care
- Don’t put a cast-iron kazan in the dishwasher.
- After washing, dry it straight away and wipe the inside with a thin layer of oil — it won’t rust.
- Never pour cold water into a hot kazan — it can crack.
Also useful
With a large kazan, get a skimmer and a ladle to match. If you are preparing for a toi or New Year, our New Year at home checklist will help.
In the catalogue: cookware, national tableware and souvenirs.