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Afghan cauldron-pressure cooker 15 liters Black

Sale price$194.99
In stock (49 units), ready to be shipped


Introducing the Afghan Pressure Cooker Cauldron: Revolutionize Your Culinary Experience!

The Afghan pressure cooker is a type of pot with a hermetically sealed lid that closes. Thanks to such a lid, during operation, an increased pressure is formed in the internal volume of the Afghan boiler, which leads to an increase in the boiling point of water. As a result, food is cooked at a higher temperature than in a conventional pot or multicooker. This leads to a significant reduction in cooking time. Since food does not oxidize in the air when exposed to heat, the bright color of cooked vegetables is preserved.


  • Manufacturer: Afghanistan
  • Material: solid aluminum
  • Cauldron wall thickness (mm): 6-10 mm in different places
  • Volume (liters): 11,5 (actual)
  • Height: 450
  • Width (mm): 270
  • Bottom diameter (mm): 200
  • Bottom thickness (mm): 12
  • Weight: 4.4 kg.

Table with actual volume

Afghan Cauldron, L  Actual Volume, L
8  6
10 8,4
15 11,5
20 14
30 19



During the operation of the Afghan boiler, certain rules must be followed:

  1. Intensity of heating. Do not leave intense heat for a long time. It is better to reduce the open fire during the cooking process, you can periodically remove the coals from the coals for half a minute. You can track the level of heating by the amount of steam - it should be moderate. If there is too much steam, it is better to raise the emergency valve or let the boiler cool down, reduce the heat, and then you can continue cooking again. Reduce the heat immediately after boiling.
  2. Installing the lid. It is not recommended to tighten the locking screw handle to the limit. It is enough to press the lid lightly to direct steam into the special holes and prevent leakage around the perimeter.
  3. Opening the lid. Before opening the lid during the cooking process and after its completion, remove the container from the heat for 1-2 minutes. The operation can be continued only after the steam has calmed down and stopped coming out of the valves. On the stove, you can simply reduce the heat to a minimum for the same time.
  4. Constant monitoring. It is better not to leave the cauldron unattended. Dishes are cooked quickly, observation will not take much time. Seeing the amount of steam is necessary to adjust the heating in time to avoid an explosion.
  5. Correct filling. Afghan pots are never filled to the brim. It is necessary to visually divide the volume into 3 parts and leave the top free. Otherwise, pieces of food can block the steam holes and valves, and the liquid will spill out.


The pressure cooker can be used in different ways:

  • As a saucepan. Without a lid, mixing food with water, on fire, or charcoal.
  • As a frying and stewing pan. Pour oil on the bottom after heating, with or without a lid, over high heat.
  • As a pressure cooker. With the lid tightly screwed on, over medium heat, with water or in its own juice.
  • Like a pot. With or without a lid, over low heat or coals without adding water to create a roasted meat/vegetable effect.

In addition, you can combine several methods in one dish. For example, first, fry the onions and meat, add spices, cover with water, add vegetables, and bring to readiness under a lid over low heat.

The most convenient way to mix food is to put the pot on the ground at an angle of about 30 degrees. In this position, it will be easier and safer to roll the bottom while holding the handle.

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