The utensils that are supposed to be used for cooking in the Russian oven must undergo the most careful selection. First of all, they pay attention to the dimensions of the products, because the filling of dishes during the preparation of many dishes in the oven is very clearly regulated. Secondly, important importance is given to the material from which the dishes for the Russian stove are made. It must be able to withstand heat while inside.
Selection rules
Not everyone can be able to choose the necessary utensils for cooking various dishes in a Russian oven. Here it is important to take into account the format of the existing oven, the technology for manufacturing a particular dish. The number of servings for which the selected utensils are designed is also taken into account. In addition, it is necessary to understand that the selected dishes for the Russian oven must meet all the comfortable characteristics that make the cooking process convenient and safe. Also importantthe aesthetic design of the selected samples is important, because these items will have to show off on the table more than once.
Material of production
Clay pots work well for a Russian oven. They can be picked up in all sorts of shapes and sizes without fear that they will suffer from high temperatures while in the crucible. In addition to heat-resistant characteristics, ceramic dishes for the Russian stove can have a very colorful design that allows you to serve as a decoration for any table. It is also worth noting the environmental properties of this material, making it possible to safely use it for all people without exception.
However, clay products have one significant drawback. They are quite fragile, and any careless movement can cause damage.
As an alternative to clay utensils, cast-iron utensils are used for the Russian stove. Such pots, of course, are much inferior to clay pots in aesthetic terms, but they can serve without fail for a long time.
Cast iron
This is the name of the dishes for the Russian stove. This name can often be heard in various historical films, where the word "cast iron" serves as the main definition of dishes. After all, earlier such utensils replaced the pots that are completely familiar today. And all because cooking in the oven was practiced everywhere, since the oven was a necessary attribute of every home. Soups and cereals were prepared in it, as well as all kinds of stews of stewed vegetables. Thick-walled cast-iron pots were used to heat milk, which until recently was very popular.
Everyone who has had a chance to taste various culinary products from the Russian oven will note that in terms of taste they compare favorably with dishes cooked on the stove. A positive effect is achieved due to the uniform heating of the entire surface of the dishes for the Russian oven. Thus, all the taste characteristics of the prepared products are preserved, and at the same time their vitamin composition is practically not disturbed. Some restaurants still use cast-iron cookware to prepare their signature dishes.
The utensils made of cast iron are highly durable, allowing them to serve for a long time. The inconvenience of cast irons is the complete absence of handles, because all manipulations are carried out with the help of a fork. The old examples were also heavy, which today is avoided by alloys that reduce the specific gravity of the material.
Pots
This is another type of utensil adapted for use in cooking. Soups or roasts, as well as stews made from an assortment of vegetables, are excellent in Russian oven pottery. In addition, the pots are used to make a variety of confectionery products (such as baked apples, the taste of which many people have known since childhood).
Pottery is excellent for use at high temperatures and can be in the oven for a long time, maintaining the technological schedule of any dish. In addition, suchdishes are distinguished by their affordable price, because expensive materials are not used for its manufacture. The ecological purity of clay allows the use of pots without any restrictions. This ancient name for dishes for the Russian stove is mentioned in many folk tales for a reason: pots have been common everywhere since antiquity.
Frying pans
Thick-walled cast-iron frying pans with high sides are also widely used for making various second courses. The wide area of this dish for the Russian oven allows you to conveniently arrange all the components that represent the culinary composition.
These frying pans have a convenient handle, with which you can arrange the dishes in the oven. Different sizes of frying pans are used to prepare different dishes. The minimum size of the dishes is 15 cm in diameter. Large frying pan can reach 45 cm.
Pots
In addition to other utensils, specific pots are used in the oven. They are made from thick-walled cast iron or clay. For a hostess who is not used to cooking in an oven, using such dishes can be difficult.
It is necessary to observe additional precautions (for example, before cooking first courses, earthenware is pre-calcined). The thickness of the walls of such a pan should not be less than 1.5 cm.
Cauldrons
This dish is most often used for cooking on a fire. However, cauldrons are well suited andfor the preparation of culinary products in the oven. Especially if the latter is not equipped with a special crucible, the cauldron can be very easily immersed into the top hole of the stove up to the very handles.
When the lid is tightly closed, you will get the full effect of the dish made in the oven. In this case, you can use recipes in which the components are added sequentially.
Ducklings
Ducklings or goslings are otherwise called braziers. They are distinguished by a specific oval shape. Such dishes are used exclusively for extinguishing various products. Therefore, they are made from various heat-resistant materials. Due to the tight-fitting lid, steam practically does not escape, which allows you to stew some dishes in your own juice.
Care Tips
In order to prolong the life of cookware intended for use in the oven, precautions must be taken and proper care must be taken. Pottery should not be subject to excessive tempering. Also, be careful with them so as not to break them. Cast iron cookware will last longer if its interior surfaces are always clean and dry. Therefore, it is recommended to store such dishes in special cabinets or in a compartment above the oven.
