In the XVIII century in the Ural region and in Tula appeared samovar-kitchens. People who lived on Don were very fond of drinking tea from a samovar. They were of various shapes: “jar”, “shot glass”, “vase”, “egg”, “acorn”, “dulia” (shaped like a pear), “turnip”, “Easter egg”, “flame”, etc. But samovar for cooking is in a league of its own.

Samovar — kitchen always had a pronounced form of a deep bowl, chalice, wine bowl or pot. These were the most universal samovars, in which both dinner was cooked and water for tea was boiled. The “kitchens” were constructed in a special way: the internal volume was split into two or three compartments by vertical partitions. The roaster was usually installed in the middle, which ensured even heat supply to all compartments. Each compartment had its own lid. At first there were two compartments, and they were used mainly for cooking, and then was added a third one — for boiling water, and accordingly a tap. In their time samovars — kitchens were indispensable in taverns and inns all over Russia.

As for decoration of samovars, there were popular ornamental motifs in the Russian style or in its variant — “Byzantine style”, in the style of “neoclassic”, “neorococo” and others. They were decorated with plant ornaments in the fashionable manner of “romantic” Art Nouveau. One of the favorite methods of color solution is the combination of red copper and brass. The kazan — samovar (samovar — kitchen) was also used on long Cossack campaigns.