To say that a cast iron brazier - for centuries, will not be an exaggeration, because even with its most active use it can last 300 years or more. This is due to the high performance characteristics of the cast iron itself - it is resistant to high temperatures, does not corrode, is not afraid of temperature changes.
If you value durability and are ready to invest in this once a certain amount, a cast iron brazier is your option. In addition to its Q-factor, cast iron and all products from it have other positive qualities.
Choosing a cast-iron brazier to give
Real gourmets choose exactly iron as a material for their brazier. Molded products have a wall thickness of about 8 mm. Of course, it will cost a lot, but in return you will get an uncompromising quality that will have time to please not only you, but your children and grandchildren.
As soon as you have a question - which brazier is better than cast iron or steel, chase it away! Definitely, cast iron and only cast iron! Steel walls quickly burn out and the entire product loses its appearance and functionality after 2-3 years. Thin steel walls do not keep the heat so good, and the food in it can not be so juicy and tasty as it should be.
Cast iron with its colossal heat output is more economical and more expedient, because you will have time to cook more shish kebab at an equal consumption of wood and coal. The temperature injected into the cast iron brazier results in a hard crust on the surface of the meat or other prepared product, so that the juice can not leak out, but remains inside and boils, steaming food. And now imagine the taste of such a dish! The steel brazier does not know how.
In addition to the thickness of the walls, when buying a cast-iron brazier, you need to consider this: the distance from the top of the walls to the bottom of the brazier should be more than 15 cm. This indicator ensures the quality of cooking without burning and charring.
Also, braziers with lids deserve attention: in them the food is perfectly prepared and soaked in the process with the aromas of smoke.
Another point that should be taken into account when buying a cast iron brazier: they come not only from coals and firewood, but also gas and electric. When buying a gas brazier, check its compatibility with your existing gas equipment. Where it is more comfortable, of course, to cook on aerogrill, but in this case be prepared for a significant expenditure of electricity.
Cast iron barbecue with roof
In addition to all the above advantages, these products are endowed with the ability to protect food and cook from exposure to atmospheric precipitation. Imagine the situation when your friends and relatives gathered at the dacha, all this warm company expects a delicious shish kebab, and suddenly you are overtaken by bad weather in the form of rain. The brazier with the roof will not spoil the festive moment and will allow to continue cooking with comfort.
And in winter, we often want to build a fire and cook food on charcoal in a cast-iron barbecue oven. Snow will remain lying and accumulate on
Compact and mobile cast iron braziers
If you need a small barbecue, you can always choose it from a huge range of products offered in the modern market. Dimensions and shapes of the product are very different, so you will definitely find your perfect brazier.
Very convenient are barbecue grills, which can be moved around the site depending on the situation - in the shade, closer to the bathhouse or gazebo . They are also equipped with hooks, so that the necessary equipment in the form of skewers, tweezers, pincers, was always at hand.