I am trying to find out what kaldero is made of. The traditional kaldero we are using to cook rice. It is among the best vessel for cooking rice aside from automatic rice cooker and palayok. Oppps! I suddenly remembered that I have not tried cooking rice with other medium like thin aluminum pot and stainless steel casserole. My assumption is purely base on my mom’s testimony, experiences and observations.
A new kaldero is silvery in appearance with a slightly rough finish. The silvery color makes me think it is aluminum. The complexion becomes darker with time and repeated use. If used over a wooden stove, the bottom turns black almost instantly, carbon deposits I guessed. Mom always reminds me not to scrubbed clean the black chalky bottom as it will create a hole and will render the cooking vessel useless. It really does specially for old kalderos.
Regarding the hole thing. Some have manufacturing defects discoverable upon use or after few cooking sessions. A thin metal film can be bought from public market and be used to seal the hole. Carbon deposit sometime cover the hole unintentionally.
Its use with lpg and electronic stove have slower darkening effect. Both will end with the same color eventually except for the chalky bottom. The inner surfaces also become darker with continuous use.
So what makes our very own kaldero so special? If the palayok is not so fragile, then I will choose palayok. A rice cooked in palayok over a wood fire is simply awesome. If the electricity cost is not so damn expensive, then I will go for automatic riced cooker. Set it, leave it and eat after. If rice can be cooked well in stainless steel casserole, then I’ll choose it, way pricier than kaldero but never darken with repeated use.
Going with back with what the kaldero is made of. I cannot find its exact match over the web. I am seeking the help of local kaldero manufacturers.