A “caldero” (or “cauldron” in English), is a pot with rounded sides, a tight-fitting lid and superior heat distribution. It’s used to cook rice, beans, to braise meats, and simmer stews and soups. A caldero pot is the workhorse of any traditional, Hispanic kitchen. IMUSA, makers of affordable, ethnic cooking tools, has come out with a light-weight, non-stick Caldera that we think should be a must in every kitchen.

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This Caldero Pot is an ‘everything’ pot. You can use it to make soups, spaghetti, roasts, even fried foods. It’s great for cooking, frying, baking or grilling. The caldero comes in eight sizes – 2 QT, 2.6 QT, 3.7 Qt , 4.8 QT, 6.9 QT , 11.6 QT , 17.9 QT and the giant 26.8 QT.

This 2.6 QT Caldero was perfect for making fresh spaghetti sauce.

We checked out IMUSA’s 4.2 QT caldero, a nice, not-too-big size, I found perfect for braising lamb shanks and for making a pot of fresh spaghetti sauce. One of the things I really like about IMUSA’s cooking pots is they distribute heat fast and evenly. (In fact, their pots heat so quickly, you need to keep an eye on them.) This cuts cooking time significantly.

My 4.2 QT caldero came with a tight-fitting glass lid with a Bakelite knob and seam vent. The pot features ‘cool touch’ handles and the caldero is oven safe without the lid.

The non-stick interior and exterior also means no-fuss clean-up.

The interior and exterior are non-stick which means you should use plastic or wood utentils, and also means clean up is a snap. When I made spaghetti, a squirt of dish soap and a quick swipe and the pan was clean as a whistle. You can also wash in the dishwasher.

We really liked the utility of this ‘everything’ pot. My spaghetti sauce cooked quickly and tasted great; my lamb shanks browned up nicely and then braised to fork tender is less time than it takes me to cook them in other pans. Visit the company’s website, here. You can also purchase the pots online, on Amazon. If you have Amazon Prime, shipping may be free.

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