Caldero

A wide, heavy pot, traditionally cast aluminum, considered essential across Spanish Caribbean kitchens for cooking rice, valued specifically for producing pegao/concón — the prized crisp, caramelized rice layer that forms at the bottom.

Material & Construction

Cast aluminum, thick-walled for even heat distribution, contributing directly to the caldero's ability to produce a properly crisp rice bottom without scorching.

Traditional Uses

Cooking rice (particularly arroz con gandules and other rice-and-bean dishes) to achieve pegao; also used more generally for stews and braises across the region.

Modern Availability / Equivalents

Widely available through Puerto Rican, Cuban, and Dominican specialty kitchenware suppliers; a heavy nonstick or well-seasoned pot can approximate rice cooking though achieving proper pegao is considered a caldero-specific skill by many home cooks.

Care & Maintenance

Standard cast aluminum care; some cooks maintain a caldero is never fully scrubbed clean, allowing a light patina to build that's believed to improve rice results over time.