The IMUSA caldero is the ‘workhorse’ of any Hispanic kitchen due to its versatility and unique design. The caldero (or ‘cauldron’ in English) has rounded sides, a tight fitting lid, and superior heat distribution. Calderos are used to cook rice, beans, braise meat, and simmer stews and soups.
2 QT / 2.6 QT / 3.7 Qt / 4.8 QT / 6.9 QT / 11.6 QT / 17.9 QT / 26.8 QT
Made of Cast Aluminum
Buy it Now
BEFORE USING: REMOVE ALL LABELS. SEASON PRODUCT BEFORE USE.
How to Season Caldero:
Hand wash caldero with water and soap using a sponge.
Preheat oven at 350 degrees and place the caldero without the lid inside the oven only for a few minutes, enough time for them to get warm.
Carefully take the caldero out of the oven (it will be hot, be CAREFUL) and with a paper towel spread your choice of oil (we recommend vegetable oil) on the inside of the caldero only.
Once this is done, the caldero are ready for cooking.
No need to season the caldero again, this is to be done only before the first use.
General Recommendations: After cooking do not leave the product on heat without food in it.
In The Kitchen: Use nylon, plastic, or wooden utensils to avoid damaging the surface of the pot. Avoid utensils with sharp edges and do not cut food inside the pot. Never place the pot when it is hot on top of a surface without protection. Always use a silicone mat, wooden board, or trivet.
Cleaning: Hand wash pot with warm water. Do not pour cold water into the pot when hot. After washing the products, dry well before putting away. Do not use soap on a seasoned caldero.
- Prevents rust & corrosion
- Creates a non-stick surface for easy clean-up
- A properly seasoned caldero enhances the flavor and texture of your food over time