The Caldero is the "workhorse" of the Hispanic kitchen. Recognized for its versatility, it is the "everything" pot used to make everything from soups, spaghetti and roasts, to fried recipes and for browning. With its rounded sides, tight-fitting lids, and special "cool to touch" handles, Uniware Calderos are the perfect vessel for making rice and beans. Latin cooks will have as many as four Calderos in varying sizes and prefer those made of heavy gauge aluminum because it gets seasoned with use. A seasoned Caldero is as personal to a Hispanic cook as a baseball mitt is to a ball player. Most Latin cooks use their Caldero daily.