Comparison Biol 0715 15 L vs Biol 0912 12 L

- Gosling. The name “duckling” is also found. Thick-walled dishes for stewing, originally used mainly for poultry (hence the name) - the shape and size of goose pans are often designed so that the whole carcass can be placed inside. However, there are exceptions to this rule. Also, of course, it can be used with other products - in particular, with some skill, a duck roaster can replace a cauldron (see below). As for the shape, the standard is either oval or rectangular - this is what primarily distinguishes ducklings from cauldrons. However, round dishes are also found in this category; in such cases, the differences lie either in the material (cauldrons are made of glass) or in the thickness of the walls (for metal cauldrons they are somewhat thinner than for cauldrons).

- Kazan. Another type of cookware for stewing and other “slow” cooking. It is worth noting that there are several types of cauldrons; in this case we mean products that have a flat bottom. The general shape of the dishes can be different: some models taper downward, others are made cylindrical and resemble saucepans, and others are close in shape to hemispherical Tatar cauldrons (see below). However, we emphasize that in any case a flat bottom is mandatory - and thanks to it, the cauldron can be reliably installed on a regular kitchen stove and used effectively on it. Such dishes are considered ideal primarily for dishes of Cent...ral Asian cuisine, such as pilaf and shurpa, although the variety of recipes for cauldrons is very large.

Tatar cauldron. This category includes cauldrons that have a classic hemispherical shape, without a flat bottom - this is their main difference from “regular” cauldrons (see above). This shape is considered optimal, in particular, for cooking over a fire: in such cases, the hemisphere heats up as evenly as possible, providing a taste that is difficult to achieve in a flat-bottomed pan. It is this type of cookware, among other things, that is considered ideal for preparing pilaf and some other dishes of Central Asian cuisine. But Tatar cauldrons are not suitable for use on ordinary household stoves. So, on some types of burners it is simply impossible to stably install such a vessel; and where this is possible, the heating area turns out to be very small, and the cauldron actually turns into a wok frying pan (and using it in this role is much more difficult than a real wok). The situation with ovens is somewhat simpler, but cauldrons and ordinary cauldrons with a flat bottom are also better suited for this application.

The main size of the dishes.

Most often, only one size is indicated here, but which one depends on the shape (see above). So, for round cauldrons, the diameter is given, and for oval and rectangular ducks — the length (the largest of the dimensions). Anyway, this indicator allows you to determine two points: firstly, how suitable is the container for “large-sized” ingredients (for example, a half carcass or a whole carcass of a bird); secondly, whether the dishes will fit on the stove, in the oven, microwave, etc. In addition, other dimensions may be indicated in the notes (for round dishes — height, for other shapes — length), which makes it even easier to estimate the capacity and space occupied.

As for specific values, a size of up to 30 cm is considered small — however, in many cases this turns out to be quite enough, so a lot of such dishes are also produced. 31 – 35 cm can be called an average, 36 – 40 cm is above average, and in the most dimensional thick-walled household dishes, the size can exceed 40 cm. It should be noted that the volume (see below) also depends on the width and height of the product, so there is no direct connection between the capacity and the claimed size: for example, dishes for 7-10 liters are found among all the categories mentioned above — from " up to 30 cm” to “more than 40 cm”. Thus..., when choosing, it is worth not only taking into account the indicated size and volume, but also specifying specific dimensions.

Nominal volume of dishes. Usually, it is indicated by the working volume — the actual amount of content that can fit inside without problems when used for its main purpose.

The main criterion for choosing this indicator is the volume of the planned cooking. So, dishes up to 4 liters are intended mainly for small families of 2 – 3 people. 4-6 liter containers are already suitable for eating for 4-5 people. A capacity of 7 – 10 liters allows (especially in the case of ducklings) to fit inside a half carcass, or even a whole carcass of a bird. And the largest dishes will hold more than 10 liters(in some cauldrons — up to 30 liters or more); such products may already come in handy at large family celebrations, mass events and in cafes / restaurants

Just in case, we recall that the reverse sides of a large volume are bulkiness, corresponding weight, as well as increased cost. In addition, for the effective use of such dishes, you need the appropriate space and equipment. Therefore, it is far from always that a larger volume is the best choice — it is worth considering the real needs and cooking conditions.

Also note that dishes similar in volume can have different shapes and proportions. For details on the form, see above; and proportions are associated with many nuances that determine the effectiveness of dishe...s in a given situation. For example, a lower and wider cauldron will heat up more evenly when used on a kitchen burner, while a taller cauldron will work better in the oven. Detailed recommendations on this subject can be found in special sources.

The thickness of the walls of the goose or cauldron (see "Type").

Thick walls provide uniform heating and allow the dishes to accumulate more heat. Both are extremely important for stewing, languishing, and other similar cooking methods, for which thick-walled dishes were invented at one time. Therefore, from this point of view, we can say that the thicker the walls of the dishes, the better. On the other hand, a large thickness significantly affects the weight, especially when it comes to capacious containers, and such models are much more expensive.

In the most thin-walled modern goose and cauldrons, the wall thickness is about 3 – 4 mm — this is quite enough for the dishes to cope with their task normally. However, more demanding and sophisticated cooks are advised to have a thicker wall. At the same time, one should not forget that the performance characteristics of dishes also strongly depend on the material (see below), and only models made from the same material can be compared with each other in terms of wall thickness.