Aluminium cauldrons

 

— the advantages of aluminium include low weight, as well as good thermal conductivity, providing uniform heating. At the same time, such material does not retain heat as well as cast iron, which is why it is poorly suited for recipes related to heating the dish after turning off the fire (for example, cooking pilaf according to traditional recipes). It is also worth noting that aluminium does not have non-stick properties, and when food is stored for a long time, the walls of such dishes oxidize and worsen the taste of the contents. However, these moments can be eliminated through the use of special coatings (see the relevant paragraph).