Bogrács
The bogrács is the black cast-iron cauldron of Hungarian outdoor cooking, a three-legged pot suspended from a chain over an open fire, in which gulyás, pörkölt and fish stew are boiled and stirred with a long wooden spoon. The vessel dates from the world of the herdsmen of the Hungarian Plain, who cooked their one-pot meals over campfires, and the same pot is still the centrepiece of bográcsgulyás gatherings at weekends, feasts and village festivals. Its size and weight vary from small two-litre pots to great cauldrons for hundreds of eaters, and the cast iron is seasoned by use, giving the st