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A great addition to your outdoor cooking experience! This outdoor pressure pot makes your cooking fun and easy. Food is cooked in less time while with no nutrient loss. Great for overlanding, camping or backyard cooking.
These pots are made in Afghanistan
"Kazan's may be suspended over a fire in a variety of ways. Sometimes metal frames (a tripod called sajayaq) are made, or alternatively (especially for large Kazan), a hole may be dug in the ground which will hold the Kazan and provide enough space underneath to keep a fire under it—in this case, an access hole is built in the side to allow the fire to be tended, and to let in air. Smaller Kazan's may be used on [usually gas] stoves with the help of a specially designed piece of metal that lets the heat [of the flame] transfer to the Kazan while at the same time holding it upright and steady."
The Afghan Kazan pots are perfect for anyone who loves cooking and who likes to save time doing so. Perfect for the outdoor enthusiast .Great for overlanding, camping or a cookout at home. They can be used over open flame but can also be used on other heat sources such as gas.
These pots are really just like your home pressure pots, they cook the food under pressure, have two release valves as well as an emergency release valve.
Cooking in these pots retains all the nutrients and reduces your cooking time immensely..
The Afghan Kazan Outdoor Pressure Pot comes in many different sizes so there will always be a perfect size for for however many you choose to cook for.
There are a couple different models to choose from, the only difference being the outside color, design, and size the structure and the use on all are the same.
The Afghan Kazan Works on any heat source-campfire coals, camp stove, propane stove, charcoal or gas grill, stove top, etc.
Absorbs heat at a faster rate making it more energy efficient. Also reduces cooking time by up to 70% for fast results—without the loss of valuable nutrients and flavor.
Durable aluminum construction ensures long-lasting performance.
Compact and lightweight design makes pressure cooker easier to store and carry.
Independent release valves prevent over-pressurization even if other two valves become clogged
Won’t open when in use. One-hand system for risk-free opening and closing.
Like a pot. Without a lid, mixing food with water, on fire or charcoal.
As a pan for frying and stewing. Pour oil into the bottom after warming up, with or without a lid, over high heat. Like a pressure cooker. With a tightly screwed lid over medium heat, with the addition of water or in your own juice.
Like a pot. With or without a lid, over low heat or charcoal without adding water until the effect of baked meat / vegetables.
In addition, you can combine several methods in one dish. For example, first fry the onions and meat, add spices, add water, toss the vegetables and bring to cook under a lid over low heat.
Yes. The pot can be used on open wood fire. The pot is all durable, thick metal and can be set directly on the flame and coals.
Yes, the pot works great at higher altitudes where the boiling point is lower. The pressure raises the boiling point higher than normal cooking methods and prevents undercooking.
Yes and No, once the lid is sealed and the pot is placed on a heat source, the lid cannot be removed. You can however remove the pot from the heat source and roll the pot around to stir and mix the food.
Yes. The easiest way to convert a recipe is to find a pressure cooker recipe that is similar. If that is not possible, a good rule of thumb to follow is to decrease the cooking time of your recipe by two thirds. For example, if your ordinary cooking method requires 45 minutes, the pressure cooker cooking time will be approximately 15 minutes. Remember to document your results so you can perfect your timing. Because there is very little evaporation in a pressure cooker, the amount of liquid should also be reduced. Generally, use about 1 cup more than you’ll desire in the finished dish. Remember, however, that there must always be some liquid in the pressure cooker to form the necessary steam.
Yes. Wine, beer, bouillon, and fruit or vegetable juices all make excellent cooking liquids in a pressure cooker. You’re only limited by your imagination!
Flavors of foods are blended when they are cooked in the same liquid.
Yes, our pressure cookers will work on gas, electric coil, campfire and ceramic glass ranges.
Simply bring the pressure cooker back up to pressure and cook the food for little longer.
No, however, browning adds a rich, robust flavor to a recipe. It is recommended in many instances to enhance the flavor, but it is not necessary if time is short.
Q. What is the difference between the models SB and NR and M?
A. The NR and SB are the same shape , the finish is just different the M is a little more squat, has a little pot belly
Q. Is there a difference in the size of the opening between the models with the same size of volume?
A. No openings are all same on the same quart measurements
Q. What is the diameter of the opening.
A. M size 4.8 is 5.5” NR 9 is about 6.5"
Q. When the size is stated as 4.8 or 7.4 quart, is that the entire volume or is this the 2/3 that is the recommended maximum amount of ingredients?
A. It’s max amount the pot can hold so the food capacity for the 4.9 would be approx. 2.3 quarts
Q. Is the flat base the same size on all the models?
A. All same quart sizes have same size base. the NR 9 base is about 8” the M4.8 approx. 5.3”
Q. Would the model M heat up a little faster due to it being wider? More surface area exposed to flames of a campfire for example.
A. Possibly but not enough to make it noteworthy
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