Cauldrons

 

— the main distinguishing feature of cauldrons is their round shape — and this applies not only to the rim, but also to the characteristic rounded bottom. This shape is due to the fact that initially cauldrons were intended for cooking over the hearth, and the rounded bottom provided efficient and uniform heating. However many modern products of this type have a flat area at the bottom of the bottom — taking into account the fact that nowadays when cooking, stoves are usually used, for which the bottom of a strictly traditional shape does not fit well. Anyway, cauldrons are well suited for "slow" cooking (stewing and languishing), such dishes are recommended for many recipes of Caucasian and Asian cuisine.