>>16170
Several types of bogrács are available.
The most basic is that enameled I own. It's thin steel, cheap, light, easily portable and convects the heat well. The enamel is vulnerable to hits which is a minus, one has to be careful not to bang it to hard objects.
The second is plane iron with 1,5mm thickness. It rusts.
Third is cast iron which also can be enameled. I read and saw (in videos) that the one without needs seasoning, which means coating the pot thinly with oil (or fat) and heat it over some heat source. This process should be repeated few times. Supposedly it helps to retain rust and give a somewhat nonstick surface. However one needs to be careful with cleaning, also the seasoning needs to be repeated later. My family has an enameled cast iron pot (not bogrács) and I we have the general opinion it's very good for cooking but has its peculiarity as the pot warms through slowly and one can fry in it when the rim is still coldish. I suspect it's the sames with the non enameled ones.

Stainless steel is a recent fad in the world of bogrács. No rust, but it's heavy, convects heat bad (I read), and this also needs seasoning for achieving supposed non-stick properties.
Copper. No rust and I suspect good heat convection. But wouldn't it give the food funny taste? It might be the same with the cast iron/plain iron pots with acidic (salty) food.

But bográcses don't need to have the same shape. Two other exists, both are for cooking fishermen's soup (halászlé) but I don't think any fish would mind if it was cooked in the one for gulyás.

After mass protests Armenian PM decided to resign: https://news.am/eng/news/447880.html

Armenian protests gone mostly unnoticed in the world I think, even in Russia they got into mass media only in few last days, although we have not much less Armenians that live in Armenia.